TOKYO, Dec. 11 — The National Federation of Agricultural Cooperative Associations (JA ZEN-NOH) and the Ministry of Agriculture, Forestry and Fisheries on Dec. 10 held a dinner in Tokyo showcasing washoku Japanese cuisine, aimed at boosting exports of farm produce.
Some 100 guests, mainly foreign ambassadors to Japan and their spouses, were invited to the dinner at the State Guest House, Akasaka Palace in Tokyo’s Minato Ward and were served with a full-course dinner of Kyo Kaiseki — Kyoto’s traditional local cuisine — using Japan-made agricultural products including Kyoto’s heirloom vegetables.
The dinner was organized to promote washoku and locally sourced ingredients.
The government has set a goal of increasing exports of its annual agricultural and food exports to 5 trillion yen by 2030.
Helped by the washoku boom overseas, the exports reached a record high of 1.4541 trillion yen in 2023, and the rising trend is continuing this year.
In his speech at the dinner, Yasuhiro Nakagawa, head of the Kyoto Prefectural Union of Agricultural Co-operatives, said, “We have brought here the wonderful vegetables that have been passed down through generations in Kyoto,” describing the history of Kyoto vegetables and the attractiveness of Japanese agricultural and livestock products.
Kyoto vegetables, such as Kyoto potherb mustards, Kujo green onions and Manganji capsicums, as well as beef and Uji green tea were used as ingredients of the dishes served at the dinner.
The dinner was cooked by washoku chefs, including the chief chef of long-established traditional Japanese restaurant Minokichi in Kyoto.
A tea ceremony was held at the venue to serve matcha, letting the guests enjoy the Japanese dietary culture.
Yasuhiro Nakagawa, head of the Kyoto Prefectural Union of Agricultural Co-operatives, addresses guests at a dinner held in Tokyo’s Minato Ward.