Goodwill Ambassador of Japanese Cuisine pursues mission in VN

HÀ NỘI — Goodwill Ambassador of Japanese Cuisine Tomisawa Hirokazu is in Việt Nam to implement his mission to transmit the allures of Japanese food to Vietnamese people.

During his six-day visit, from July 24 to 29, through three cities – Hà Nội, Hải Phòng, and Hạ Long – Hirokazu, who is also President of the Association of Tokyo Chefs, has been conducting a series of culinary activities with the theme “Taste of Japan”.

Initiated in 2015 by Japan’s Ministry of Agriculture, Forestry and Fisheries with the purpose of promoting Japanese cuisine abroad, the Goodwill Ambassador’s activities include providing consultation from the perspective of a professional chef to all those who enjoy Japanese food abroad.

Hirokazu is among nearly 200 people in more than 56 countries and territories receiving this title.

At a meeting with the media in Hà Nội on Monday, the Goodwill Ambassador said that he had a chance to taste some delicious Vietnamese dishes.

“The spices and cooking techniques of those dishes have given me inspiration and ideas for new food creations that I will design after coming back to Japan,” he said.

“Japanese people have shown a great interest in flavourful yet healthy Vietnamese food, so I think they will also greet my new creations which will be a fusion between Japanese and Vietnamese,” he added.

Hirokazu said that his mission assigned by the Japanese Government was to promote his mother country’s cuisine, but at the same time, he knew by himself that he would also have the duty to introduce Vietnamese to Japanese people.

Speaking at the launching ceremony of the “Taste of Japan” in Hà Nội on Monday, Japanese Ambassador to Việt Nam Yamada Takio said that in terms of specific diversity, Japanese and Vietnamese cuisines share many similarities such as ingredients receiving preferential treatment of nature, seasonal fruits, and events held throughout the year.

“It can be said that gastronomical culture is one of the foundations of the developing Japan-Việt Nam relationship.

“Today’s event is among the activities held on the occasion of the 50th anniversary of diplomatic relations between Japan and Việt Nam. As the Ambassador of Japan, I am very pleased that this event helps to promote further the Japanese culinary culture,” he said.

Also at the launching ceremony, Head chef Kyo Nguyễn of Japanese restaurant chain Hatoyama, an excellent student of Tomisawa, presented an amazing bluefin tuna cutting performance. The gigantic 111kg high-prized tuna was imported from Japan and cut into parts like otoro, known in English as fatty tuna, and chu-toro, semi-fatty tuna which is the most delicious part that ends up as sashimi.

HÀ NỘI — Goodwill Ambassador of Japanese Cuisine Tomisawa Hirokazu is in Việt Nam to implement his mission to transmit the allures of Japanese food to Vietnamese people.

During his six-day visit, from July 24 to 29, through three cities – Hà Nội, Hải Phòng, and Hạ Long – Hirokazu, who is also President of the Association of Tokyo Chefs, has been conducting a series of culinary activities with the theme “Taste of Japan”.

Initiated in 2015 by Japan’s Ministry of Agriculture, Forestry and Fisheries with the purpose of promoting Japanese cuisine abroad, the Goodwill Ambassador’s activities include providing consultation from the perspective of a professional chef to all those who enjoy Japanese food abroad.

Hirokazu is among nearly 200 people in more than 56 countries and territories receiving this title.

At a meeting with the media in Hà Nội on Monday, the Goodwill Ambassador said that he had a chance to taste some delicious Vietnamese dishes.

“The spices and cooking techniques of those dishes have given me inspiration and ideas for new food creations that I will design after coming back to Japan,” he said.

“Japanese people have shown a great interest in flavourful yet healthy Vietnamese food, so I think they will also greet my new creations which will be a fusion between Japanese and Vietnamese,” he added.

Hirokazu said that his mission assigned by the Japanese Government was to promote his mother country’s cuisine, but at the same time, he knew by himself that he would also have the duty to introduce Vietnamese to Japanese people.

Speaking at the launching ceremony of the “Taste of Japan” in Hà Nội on Monday, Japanese Ambassador to Việt Nam Yamada Takio said that in terms of specific diversity, Japanese and Vietnamese cuisines share many similarities such as ingredients receiving preferential treatment of nature, seasonal fruits, and events held throughout the year.

“It can be said that gastronomical culture is one of the foundations of the developing Japan-Việt Nam relationship.

“Today’s event is among the activities held on the occasion of the 50th anniversary of diplomatic relations between Japan and Việt Nam. As the Ambassador of Japan, I am very pleased that this event helps to promote further the Japanese culinary culture,” he said.

Also at the launching ceremony, Head chef Kyo Nguyễn of Japanese restaurant chain Hatoyama, an excellent student of Tomisawa, presented an amazing bluefin tuna cutting performance. The gigantic 111kg high-prized tuna was imported from Japan and cut into parts like otoro, known in English as fatty tuna, and chu-toro, semi-fatty tuna which is the most delicious part that ends up as sashimi.