On Thursday, May 2, 2024, an event celebrating Franco-Japanese tourism was held during the OECD council meeting in Paris, organized by the Japan Tourism Agency (JTA) and the Japan National Tourism Organization (JNTO). The Japan Food Product Overseas Promotion Center (JFOODO) highlighted the rich culinary heritage of Japan with a variety of traditional dishes. Special ingredients from the Hokuriku region, including Japanese scallops and Wagyu beef, were featured to support victims of the January 2024 earthquake in northern Japan.
Pierre Gagnaire, a renowned three-star Michelin chef from France, attended the event and discussed the sophistication of Japanese cuisine. The two-part event, consisting of a seminar and a reception, attracted around 120 participants, including Japan’s Prime Minister Fumio Kishida, who encouraged more French visitors to explore Japan.
Chef Yuichiro Akiyoshi of a Michelin-starred Parisian restaurant presented a menu themed “It’s time for Japanese snacks!” showcasing dishes with Hokuriku ingredients like rice, soy sauce, and oboro-kombu algae. His creations included Japanese scallops, Wagyu beef, seasonal vegetable specialties, and traditional jonamagashi cakes. These Japanese products, already available in France, were promoted as part of JFOODO’s initiative to expand the appreciation of Japan’s culinary culture internationally.
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