Japanese Cuisine and Food Culture
Human Resource Development Committee

Overview of 2022 Training Program[Objective]
Under the program, we provide foreign chefs abroad of Japanese cuisine with online training and conduct tests
for certification of their culinary skills. Participants who have achieved outstanding performance are invited toJapan for practical training in Japanese restaurants, etc. to improve their knowledge and skills in Japanesecuisine. Through these efforts, the program aims to develop overseas foreign chefs of Japanese cuisine intoreliable partners who will support Japan’s food-related businesses looking to expand overseas. Our target is forthem to increase the purchase amount or the number of Japan-produced ingredients they use in their restaurants
by 30% or more within two years of completing the training.

[2022 Program]
The 2022 program sought to nurture foreign professionals of Japanese cuisine by combining online lessons withshort-term training of invited chefs in the aftermath of travel restrictions and other adverse effects of the protracted
COVID-19 pandemic.
As in 2021, we combined e-learning videos, developed on the basis of guidelines for the bronze certification underthe “Certification of Cooking Skills for Japanese Cuisine in Foreign Countries” established by the Ministry ofAgriculture, Forestry and Fisheries (MAFF), with a learning kit containing a Japanese kitchen knife and a textbook tobuild a program. We began accepting applications in June and, after screening the numerous applications received
from around the world, 65 chefs were selected for the program. The trainees were first introduced to the basics ofJapanese cuisine (Japanese kitchen knife techniques, “umami” taste, etc.), and their knowledge and skills wereevaluated through an online written exam and 28 practical assignments. Those who passed then took a face-to-faceonline bronze certification exam. After rigorous assessment by expert judges, 43 chefs received a bronze certificate
each awarded in recognition of their basic knowledge and skills acquired.

Bronze certification exam (katsura-muki or thinly slicing into a long strip)

JCDC Program Certificate of Completion

Bronze certification exam (sanmai-oroshi or filleting a fish into 3 pieces)

JCDC Certification, BronzeJapanese Cuisine and Food Culture
Human Resource Development Committee

Overview of 2022 Training Program
Besides training based on the existing e-learning videos, online Japanese culinary lessons were given by three“Japanese Cuisine Special Goodwill Ambassadors” (Messrs. Hirotoshi Ogawa, Akio Saito and Haruyuki Takada)over a period of three days (on Sept. 7, 8 and 12). The live lessons involved Q&A sessions regarding the mostfundamental skills and knowledge in Japanese cuisine under the themes of “how to rinse and cook rice,” “katsuramuki (thinly slicing a vegetable into a long strip) and sanmai-oroshi (filleting a fish into three pieces),” and “thecorrect way of making dashi (soup broth).” Many questions from trainees concerned these skills. The lessons wererecorded on video and published on JCDC's YouTube channel (https://www.youtube.com/@jcdc2100) later,allowing anyone to view them.

Japanese Cuisine and Food Culture
Human Resource Development Committee

Overview of 2022 Training Program
As the COVID-19 pandemic calmed down toward the end of 2022, we were able to invite trainees to Japan for the
first time in three years, even though for a short period of time, allowing a total of 12 foreign chefs of Japanesecuisine from around the world to undergo training through practical work at restaurants in Kyoto. It lasted only for
10 days or so but, through real kitchen experience in authentic Japanese restaurants, the trainees were able toacquire a lot of knowledge and skills that cannot be learned online alone. They contributed comments, including
the following:“It was an unforgettable experience for the rest of my life to see Japanese chefs at work, learn about new products,
and observe the organization of each section and the overall atmosphere.” (Polish trainee), “Many Japanese foods
have gained deeper significance to me (after undergoing training at a restaurant).” (U.S. trainee), “Through thisexperience, my interest in Japanese cuisine has been ignited further, and I have become more motivated to studyit.” (French trainee), “I am tremendously grateful for giving me such an amazing opportunity in which each chef
took the time to teach me and accompanied me through the various processes.” (Brazilian trainee), “It was a truly
enriching experience to learn that being a chef involves more than just cooking. It encompasses culture, history,and even the people and families of the region concerned.” (Hong Kong trainee).
<< February 3 to 9: Scenes of practical training in restaurants >>Japanese Cuisine and Food Culture
Human Resource Development Committee

Overview of 2022 Training Program
The trainees learned basic knowledge of Japanese culinary, visited on-the-spot scenes of sake brewing, andreceived other forms of group lessons while individually undergoing practical training. They thus had theopportunity to experience the essence of Japanese cuisine which cannot be learned through online lessons alone.
On the final day, there was a presentation meeting in which each participant reported what has been learned while
in Japan to introduce the results of training in this country. A closing ceremony was held later in a Japaneserestaurant, where JCDC Chairman Yoshihiro Murata awarded a letter of certification to each trainee.
<< Scenes of orientation & group training >><< Visit to sake brewery (courtesy of Masuda Tokubei Shoten>>Group training (1) / Lecture by Mr. Masahiro Nakata (Director ofTaiwa Gakuen Hospitality Industry Development Center）

Group training (2) / Trainees visit a sake brewery (courtesy of Masuda
Tokubei Shoten)<< February 10: Scenes from report presentation meeting, closing ceremony, bronze certificate-awarding session >>研修生によるレポート発表の様子

研修生によるレポート発表の様子

≪ List of Invited Trainees ≫NameAge

Place of assignment

Main base(nationality)

Assigned restaurant(★ denotes “Japanese Food ＆IngredientSupporter” outlet abroad)１

Kok Leon Ooi

25

Kyoryori Toriyone

Singapore(Malaysia)★Fat Cow Japanese Steakhouse
Department chef

２

Brehadeesh Kumar

25

KinobuIndia★GinkgoOwner/chef

３

Oskar Stachura

27

Tankuma Kitamise

Norway(Poland)

Punk Sushi

4

Marcin Konkiel

40

Kikunoi Honten

PolandUMIKO SUSHI
Owner/chef

5

Austin Sadlemire

27

Kikunoi Honten

U.S.

Kampai Japanese Steakhouse
Sushi chef

6

Juliette Doutreleau

31

Hyotei

Australia(France)

Les Bistronomes
Pastry chef (patissier)

7

Eduardo Koji Hieda

33

Takeshigero,
Minokichi
Main Restaurant

Brazil★YamatoOwner/chef8

Wirat Juthamachat

31

Takeshigero,
Minokichi
Main Restaurant

Romania(Thailand)

Sushi RoomHead chef

9

Márcia Megumi Imai Nishimori

30

UosaburoBrazil★AizomeChef, sushi department

10

Woo Swee Yuen

30

NakamurarouSingapore(Malaysia)★Aoki RestaurantSous-chef

11

Ho Yin (Jamie) Fong28

Mankamerou

Hong Kong(China)★KAKURE

12

Hervé Ay27

Heihachi Jaya

FranceOrient Extrême, The Cod House
Department chef, sous-chef≪ Restaurants that cooperated in the practical training ≫ *In no particular order
No.

Restaurant nameURL

1

Kikunoi Honten

https://kikunoi.jp/kikunoiweb/Honten/index

2

Uosaburohttps://www.uosaburo.com/

3

Takeshigero, Minokichi Main Restaurant

http://www.takeshigero.com/

4

Tankuma Kitamise

https://www.tankumakita.jp/

5

Kinobuhttp://www.kinobu.co.jp/

6Mankamerou

https://www.mankamerou.com/

7

Kyoryori Toriyone

https://www.toriyone.com/

8

Hyotei

http://hyotei.co.jp/

9Heihachi Jaya

https://www.heihachi.co.jp/

10Nakamurarou

http://www.nakamurarou.com/

Japanese Cuisine and Food Culture
Human Resource Development Committee

Testimonials from Participants in the 2022 Program
Listed in no particular orderShaunn Choo (Singapore)“The program was very supportive, opening my eyes to new knowledge and the basics of Japanesecuisine. I had missed out many basics that were not taught to me when I started in the Japanese cuisinecourse, so I’m glad I was able to attend the course and polish the skills I missed out. With this I plan tofurther improve myself and maybe consider aiming for the higher certifications.”

Brehadeesh Kumar (India)“The online training program content was really informative, and constant and prompt support from thesecretariat was extremely helpful. My goal as a chef and restaurant owner for the future is that I want tobring more Japanese food to India beyond the usual ramen, sushi, etc.”

Fernando Ortiz Rosas (Mexico, living in UK)“I’m really happy with how much my perspective of seeing Japanese cuisine has changed. I can see
how wrong I was and how much I have to improve myself. This opportunity will always be part ofmy professional career from now on.”Austin Sadlemire (U.S.)“I'm very happy to have learned about this program. For a long time I've tried to study independently
about Japanese culinary arts. Before this program, I was not certain that any of my skills was good,
but with support from the experts at the JCDC, I have new confidence in my potential of being a great
Japanese cuisine chef.”

Marcin Konkiel (Poland)“It was an amazing adventure for me and a chance to systematize my knowledge and approach toJapanese cuisine. I like the culture and contact with the coordinators and people participating in theprogram. I think that such initiatives bring people together and change the approach to their own workand to the entire environment around Japanese restaurants.”

Cédric Andrade (Portugal)“The training was very nice, I enjoyed it, had fun and learned a lot. As it is online, at the beginning I
was thinking that it was going to be very simple and easy, but then, I realized that it is much more
intense and complex, it requires time and patience to practice. The online classes, like the ones about
the rice, umami and cutting fish, were very interesting and interactive.”

Alena Fedorova (Ukraine, living in Czech Republic)“I have gained a lot of knowledge and practical skills. Even more important were the motivation anddesire obtained through the program to practice further, learn more and develop. This program became
my motivation and food to over these hard months. ”

Oskar Stachura (Poland, living in Norway)“This project allowed me to rediscover my passion for exploring knowledge and expanding mycompetence. I think it was a perfect opportunity to sum up my skills and experience gained over theyears, as well as learning new techniques. As a chef that spends a majority of his career in the field ofsushi, I want to explore less known branches of Japanese cuisine in Europe after this project.”