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February 8, 2015

The Forum on Turkish and Japanese Cuisine Cultures and Food Industry Interaction was held in Ankara

The forum was held by the Ministry of Agriculture, Forestry and Fisheries of Japan in cooperation with JICA, JICA Alumni and Turkish Japanese Foundation on Feb. 8, 2015, in Ankara. The purpose of the forum was to introduce Japanese cuisine and food industry and to promote the interaction of these areas in Turkey and Japan. At the opening speech, Japan's ambassador to Turkey, H.E. Yutaka YOKOI underlined the rareness of Japanese restaurants in Turkey and the importance of cuisine culture interaction that will develop the relations between two countries.

Mr. Kenji TODA, chief editor of Nikkei Restaurant Magazine gave information about the trends of Japanese cuisine that is spreading all over the world. Mr. Koji NAKANO, from Japanese sake brewing and plum processing company "Nakano BC", made a presentation on Japanese dried plum and plum pickle which is a health food spread to the world. Mr. Masashi MIYAMOTO from a soy sauce producing company "Yuasa Shoyu Co", shared information about how to produce the most tasty soy sauce, using the high quality soy beans, wooden barrels, etc. The most interesting part of the forum was the sushi demonstration that was made by the famous sushi chef, Kensaku YOSHIDA. He has been actively going on tours around the world, more than 20 countries, to disseminate the Japanese food culture. He made an onstage demonstration of sushi with salmon and tuna fish and served them to the guests.

At the end of the forum, a reception was held. All the guests had a chance to taste and enjoy the delicious Japanese cuisine, prepared by the chefs from the famous Japanese restaurants in Istanbul, "ITSUMI" and "HORI".

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