Japanese culinary ambassador Hirokazu Tomisawa expressed his impression of Vietnam during his visit to mark the 50th anniversary of the establishment of Vietnam-Japan diplomatic relations.
Culinary ambassador Hirokazu Tomisawa wants to bring the subtleties of Vietnamese cuisine into modern Japanese dishes. Photo: El Omnivoro
Mr. Tomisawa's visit to Vietnam is part of the Taste of Japan Culinary Culture Event, passing through 3 cities, carrying out a series of special activities in Hanoi, Hai Phong and Ha Long (Quang Ninh). Ambassador Tomisawa said he had been to Vietnam 5 times decades ago. Returning to Vietnam this time, he felt extremely impressed. "I have eaten many dishes and feel that Vietnamese cuisine is very delicious, suitable for Japanese people and many other countries in the world. I believe that anyone who tries Vietnamese food will like Vietnam, want to come to learn about the culture, country and people here. I will convey that to the people I know in the activities I will do in Japan."
Mr. Hirokazu Tomisawa (right) shares his impressions of Vietnamese cuisine. Besides being his close student, chef Nguyen Ba Phuoc - the first Vietnamese and the 9th foreigner in the world to receive the “Taste of Japan” Gold Badge from the Japanese Government.
As a culinary ambassador in a country with many Michelin-starred restaurants like Japan, Mr. Tomisawa highly appreciates the role of culture and cuisine in attracting international tourists. According to Mr. Tomisawa, exactly 10 years ago, Japan's traditional culinary culture - Washoku - was recognized by UNESCO as an intangible cultural heritage. Thanks to such programs, Japanese cuisine is more widely known to international visitors, including Vietnamese people. He said: "Cuisine is culture. The exchange between the two cuisines will help deepen the cultural exchange between the two countries. This not only contributes to promoting tourism but also enhances exchanges in culture, economy and many other fields". "There are many people who come to our country because they love Japanese cuisine. I think it is natural that foreigners who love Vietnamese cuisine should come to Vietnam to travel and experience Vietnamese culture", he added. In addition, Mr. Tomisawa said that with what he has known and learned in Vietnam, he always wants to apply it to his modern Japanese dishes. He affirmed: "I always want to create new dishes, because developing and applying new culinary techniques and philosophies is to preserve and conserve the cultural values of traditional cuisine". It will be a process of experimenting little by little. "I myself believe that diners will accept the creations that combine Japanese and Vietnamese cuisine right at my restaurant", said culinary ambassador Tomisawa. Also part of the Taste of Japan activities, the Giant Japanese Bluefin Tuna Cutting Festival took place on the afternoon of July 24 with the participation of Ambassador Tomisawa and Mr. Yamada Takio - Ambassador Extraordinary and Plenipotentiary of Japan to Vietnam, Deputy Minister of Culture, Sports and Tourism Ta Quang Dong, Dr. Dinh Minh - Chairman of the Board of Directors of Miresto World Cuisine System, Chef Kyo Nguyen - Head Chef of Hatoyama Japanese restaurant system, Chef Fuku Nguyen (Nguyen Ba Phuoc)...
Deputy Minister Ta Quang Dong (2nd, left) talks with Japanese Ambassador Yamada Takio (far left), Japanese Cuisine Ambassador Hirokazu Tomisawa (3rd, left) and chef Fuku Nguyen at the event on the evening of July 24.
Guests took souvenir photos at the event.
At the event, Mr. Hirokazu Tomisawa presented a fish carving knife - one of the most sacred items of a chef - to Chef Kyo Nguyen, head chef of the Hatoyama restaurant chain. This is an inspiring act, spreading the message of cultural exchange between Vietnam and Japan. Immediately after, Chef Kyo Nguyen personally butchered a 111kg bluefin tuna imported within 24 hours from Japan. The butchering process was performed in front of guests and the public, using the knife presented by Ambassador Tomisawa.
Chef Kyo Nguyen personally butchered a 111kg Japanese bluefin tuna with a knife given to him by Ambassador Tomisawa.
In addition, from July 24-28, Ambassador Tomisawa will attend a series of kaiseki culinary events - a place to honor traditional Japanese cuisine - at 7 restaurants in Hanoi, Hai Phong and Ha Long (Quang Ninh).
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