SUBANG JAYA (Bernama): Young professionals in Malaysia’s food service industry, especially chefs, will play a vital role in strengthening the long-standing Malaysia-Japan ties in the years to come, according to a Japanese diplomat.
Speaking at a lecture on Japanese cuisine, Minister and Deputy Chief of Mission at the Embassy of Japan in Malaysia, Daisuke Nihei, urged aspiring professionals in the industry to explore the fundamental ideas and philosophy behind Japanese cuisine and combine them with Malaysia's rich culinary traditions using their creativity.
"Japan is proud of its rich culinary heritage, known as Washoku, which was inscribed on UNESCO's Representative List of the Intangible Cultural Heritage of Humanity in 2013.
"The appeal of Japanese cuisine extends far beyond famous dishes such as sushi, tempura or ramen,” he said in his speech at the lecture for Taylor’s Culinary Institute students, organised by The Japan External Trade Organisation (JETRO) Kuala Lumpur office.
The first lecture, presented by Chef Motomichi Takeno, the official chef at the Embassy of Japan in Malaysia, is part of a series of lectures aimed at aspiring chefs who will lead the next generation of Malaysia’s food service industry, with careers in hotels and restaurants.
"At its heart, Japanese cuisine reflects respect for nature and the changing seasons, the careful use of ingredients to highlight their natural flavours, appreciation for those who produce our food, and a spirit of gratitude expressed through the words ‘Itadakimasu’ and ‘Gochisosama’.
"These values are just as important as the culinary techniques themselves,” Nihei added.
Meanwhile, Takeno emphasised that he tries as much as possible to use Malaysian ingredients and incorporate them into Japanese cuisine, saying this is one way to deepen cultural understanding between the two countries.
"I find ingredients that go well with Japanese food, such as Malaysian lemongrass and I use a lot of them in my Japanese cuisine,” he told Bernama.
According to Takeno, it is also vital to understand both countries’ inner culture and promote the Halal food concept to the Japanese public.
-- BERNAMA
