Special Feature: Intangible Cultural Heritage — Fusion with the World of Washoku

In 2013, washoku was inscribed on UNESCO’s representative list of the intangible cultural heritage of humanity. Japan’s traditional dietary culture, washoku, has been acclaimed both as an expression of the respect for nature that is central to the Japanese soul and as a traditional social practice passed down from generation to generation. Japan is an island country surrounded by the sea that spans a large area from north to south. The key components of washoku are the ingredients sourced from the abundant natural resources provided by the sea, the mountains, and the rivers, and the store of related knowledge and skills built up over time.

When guests are invited to dine at the Ambassador’s residence, we provide a Japanese-western blend of meals based around traditional western-style course menus and the Japanese multi-course haute cuisine, kaiseki ryori. With Geneva being a highly international city, guests of various different nationalities and cultures are invited to the residence. We therefore always place importance on structuring meals in a way that suits our guests, creating a fusion from the perspectives of “Japanese food with a western flavor” and “western food with a Japanese flavor.” Expressing Japan’s washoku-based culinary culture in this way helps to promote Japan and its appeal.  
 

Through this series of posts on the theme of fusion between Japanese and western cuisine, we look forward to providing you with a small taste of Japan and its changing seasons as expressed in a variety of dishes.

 

MIYAHARA Yutaka
NAKATSUKA Tetsuji
 
Residential Chefs
The Permanent Mission of Japan to the International Organizations in Geneva

 

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