April 2025
Japanese Food Culture Education Seminar
On 28 April 2025, the Embassy of Japan in the UK, in collaboration with the Japanese Culinary Academy EU, hosted a food education seminar explaining the fundamentals and characteristics of Japanese food culture. Approximately 50 people attended the event.
February 2025
Japanese cuisine Sushi and Washoku culture lectures
Tokyo college of Sushi and Washoku, London
March 2024
“Washoku” on UNESCO’s Intangible Cultural Heritage list in December 2013
A symposium was held at Japan House in London to celebrate the inscription of “Washoku” (traditional Japanese cuisine) on UNESCO’s Intangible Cultural Heritage list in December 2013.
March 2020
Food education activity at Dartford Grammar School
We conducted a food education activity at Dartford Grammar School in London. The session was interactive and included tastings, engaging students, parents, and teachers alike.
August 2019
Ms. Kumiko Ninomiya from the Umami Information Center and Mr. Daisuke Hayashi from the Academy as lecturers
We held a seminar with Ms. Kumiko Ninomiya from the Umami Information Center and Mr. Daisuke Hayashi from the Academy as lecturers, aimed at chefs who prepare Japanese cuisine and professionals in the food and beverage industry, with the purpose of fostering a correct understanding of umami.
June 2019
70th Anniversary of the International Grains Council – Japanese Food Promotion Reception
At the Embassy of Japan, I was in charge of the cuisine for a Japanese food promotion reception held in celebration of the 70th anniversary of the International Grains Council.
May 2019
Kyoto Prize Oxford Gala Dinner at the Divinity School
The Japanese Culinary Academy EU (JCAEU) hosted the Kyoto Prize Oxford Gala Dinner at the Divinity School, University of Oxford.
February 2019
Japan–UK Season of Culture: Washoku Dinner Event
As part of the Japan–UK Season of Culture, a Washoku (Japanese cuisine) dinner event was held at Wolfson College, University of Oxford, hosted by the Embassy of Japan.
January 2019
Japanese Cuisine Lecture – Japonismes 2018
As part of the French government’s Japonismes 2018 campaign, a lecture on Japanese cuisine was given by Vice Director Mr. Hayashi at the culinary school Lycée Alexandre Dumas in Strasbourg, France.
August 2018
"Visit Japan" and Umami, and the Annual General Meeting
“Visit Japan” and Umami, and the AGM of the Japanese Culinary Academy UK Seminar on "Visit Japan" and Umami, and the Annual General Meeting of the Japanese Culinary Academy UK.
April 2018
Food Education Seminar at a Local School
A food education seminar was held at a local school, focusing on Japanese cuisine.
January 2018
Japan night at Davos 2018
On January 18, 2018, JCAUK oversaw the cuisine for the Japan Night reception at the Davos meeting.
September 2017
Japanese Culinary Arts Award was held in London
https://culinary-academy.jp/english
July 2017
Kaiseki cuisine seminar through Japanese tea ceremony
On the 26th of July 2017, we had an opportunity to invite Mr Sokei Kimura and he gave the participants a seminar about Kaiseki cuisine through Japanese tea ceremony.
July 2017
Food education seminar at Greenford high school
We had an opportunity to organise a food education seminar from Japanese culinary point of view.
May 2017
Vinegar seminar
On the 15th of May 2017, we had an opportunity to invite Mr Nishimura from Mizkan company to talk about vinegar making and the history behind.
Jan 2017
Cambridge Washoku dinner with sake
On the 21st of January 2017, we had an opportunity to participate Cambridge Washoku dinner event at university of Cambridge.
Jan 2017
Japan night DAVOS 2017
On the 18th of January 2017, we participated Japan night DAVOS 2017. We provided 4 kinds of small dish menus to introduce Japanese cooking. The attendees were around 500 and they were attendees of WEF committee and international media person.
Sep 2016
Tasting Event - Umami Seminar -
On the 1st of September 2016, we participated Jetro event at Icetank studio. We demonstrated cooking skills and gave a lecture to inspire to use the knowledges in the home cooking.
Aug 2016
Taste of Japan in Kenya
On the 27th of August 2016, we participated Taste of Japan in Kenya.
May 2016
Mirin and cooking sake seminar
On the 23rd of May 2016, we had an opportunity to invite Mr Nagaoka from Takara shuzo company to talk about Mirin and cooking sake making and the history behind.
January 2015
Wagyu Beef Seminar
Following on from the success of the Umami Seminar held in August 2014, the Japanese Culinary Academy UK organised a Wagyu Beef Seminar in London on January 25, 2015. Tomohiro Tanaka of the Federal Meat Academy of Japan was invited to speak at the event.
The traditional Japanese diet is thought to involve less preparation and consumption of meat than the cuisine of many other countries. The Japanese Culinary Academy UK is committed to deepening the understanding of culinary professionals working with Japanese cuisine in Europe—which has a deeply ingrained culture of meat consumption—about the traditional Japanese approach to the use and consumption of meat. The Academy is also dedicated to providing training and education to culinary professionals, and to supporting the development and promotion of Japanese culinary culture throughout the United Kingdom and beyond.
August 2014
Umami Seminar
One of the most distinctive features of washoku is how healthy it is; this is thanks to a comparatively low use of animal fats, contrasted with the extensive use of foods which impart umami—the fifth taste—to dishes. As interest in healthy eating increases, washoku is attracting ever greater attention in countries all around the world. Indeed, the very term umami, originally a Japanese word, is now used and recognised internationally, as chefs and culinary professionals worldwide turn their attention to this most satisfying of basic tastes.
This seminar comprised an introduction to umami, which is now recognised alongside sweet, sour, salty, and bitter as a basic taste. It explained the science behind umami, and focused on providing accurate information about the taste, which is still widely misunderstood. The speaker, Dr. Ninomiya, also took questions from the participants, many of whom were culinary professionals, covering such topics as: Do oils and fat contain any umami? Does the maturation process cause inosinate to transform into glutamate? Is guanylate only found in dried shiitake mushrooms? What is the best way to explain umami to those unfamiliar with the taste?