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Nippon’s Exciting Food Culture in Japan and Abroad

19 November 2020 by Food&HotelAsia

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The Association for the Advancement of the Japanese Culinary Art (AAJ) was founded in 1930 to share professional knowledge and skills among chefs, contributing to the next generation of Japanese chefs. The food artisans are changing the understanding of health and food as well as distinct styles within Japanese cuisine. Learn about ‘Washoku’ – traditional Japanese food – and get inspired by a food culture that is designated to the Intangible Cultural Heritage of UNESCO through world-leading Japanese chefs.

Speaker: Kensuke Miyake, Vice Chairman of the Association for the Advancement of the Japanese Culinary Art (AAJ)