On September 21st, the Consulate General of Japan in collaboration with Japanese Ministry of Agriculture, Forestry and Fisheries organized the "Taste of Japan in New York" for professionals in the food industry at the Carnegie Hall. This event focused on the allures of Japanese cuisine, particularly on ingredients produced in Japan and the cooking techniques which bring out the unique qualities of these ingredients.
Professor Ryoji Hamamoto (Japanese cuisine) of the TSUJI Culinary Institute led a seminar on the history and attractive features of Japanese food culinary culture. Chef David Bouley, a Japanese Cuisine Goodwill Ambassador, shared his perspectives on the virtues of ingredients produced in Japan and of Japanese food as a healthy cuisine. Chef Bouley also conducted a cooking demonstration using ingredients from Japan.
The Japanese Government is undertaking a variety of innovative events to promote broader appreciation and recognition of ingredients produced in Japan and deeper understanding of Japanese culinary culture.

在ニューヨーク総領事館は、農林水産省との協力の下、日本産食材、それを活かす調理法が生み出す日本食・食文化の魅力を発信するイベント「TASTE OF JAPAN in NEW YORK」を開催しました。
本イベントでは、辻調理師専門学校の濱本良司日本料理教授が日本食の歴史や魅力、食文化を紹介するセミナーを行いました。また、「日本食普及の親善大使」のデービッド・ブーレイ・シェフが、日本産食材、健康食としての日本食の魅力についてレクチャーを行い、実際に日本産食材を使用した調理実演を行いました。
今後とも、日本産食材が幅広く活用され、日本の食文化の魅力、知名度が更に向上していくよう取り組んでまいります。