Japanese Food Culture Expanding Overseas

Symposium to Promote Washoku culture “Food, Sake and Tea”

[ Dates ]
November 8th (Fri) 13:30-15:30

[ Venue ]
1F Medium Hall Earth, “GRANSHIP”

[ Contents ]
A symposium by intellectuals was held to discuss promotional measures to pass Washoku (traditional Japanese food) culture on to the next generation.

Keynote lecture: Creating “Shizuoka: the Tea Capital”
　Mr. Yoichiro Nakamura, Guest Researcher, Shizuoka Sangyo University Institute of Research & Development

Three-cornered talk: “Food, Sake and Tea” - To Pass “Washoku Culture” to the Next Generation”
　Mr. Isao Kumakura, President, Shizuoka University of Art and Culture
　Mr. Takashi Tamura, Third generation chef of Japanese-style restaurant “Tsukuji Tamura”
　Ms. Kazuko Goto, Cooking expert

Exhibition: “History of Washoku - traditional Japanese food culture”

[ Dates ]
November 7th (Thu) - 10th (Sun)

[ Venue ]
6F Lobby, “GRANSHIP”

[ Contents ]
An exhibition about the history of “Washoku” culture that focused on the Yayoi and Edo eras were held to offer information about Washoku that was to be added to UNESCO's Intangible Cultural Heritage's list very soon.