ArrowArtboardCreated with Sketch.Title ChevronTitle ChevronIcon FacebookIcon LinkedinIcon Mail ContactPath LayerIcon MailPositive ArrowIcon PrintIcon Twitter
Life

Can foreign chefs save Japanese cuisine from extinction?

Keepers of time-honored culinary traditions seek help from afar

Traditional Japanese food goes beyond just sushi and tempura. (Photo by Takuya Imai)

TOKYO -- As younger Japanese abandon rice, miso soup and grilled fish in favor of such overseas fare as bread, curry and ramen, a relatively recent adoption from China, foreign chefs are increasingly seen as the unlikely saviors of the country's centuries-old culinary traditions.

First-year students at the Tokyo College of Sushi and Washoku -- what traditional Japanese food is called in Japan -- are engrossed in slicing daikon radish into a long, razor-thin ribbon. Their curriculum begins with exhaustive training in the foundations of Japanese cuisine, from making the perfect rolled omelet to filleting fish.

Sponsored Content

About Sponsored Content This content was commissioned by Nikkei's Global Business Bureau.

Discover the all new Nikkei Asia app

  • Take your reading anywhere with offline reading functions
  • Never miss a story with breaking news alerts
  • Customize your reading experience

Nikkei Asian Review, now known as Nikkei Asia, will be the voice of the Asian Century.

Celebrate our next chapter
Free access for everyone - Sep. 30

Find out more