Japanese Government Effort to Preserve Washoku as National Culinary Heritage

Lusiana, Yusida and Widodo, Heri and Rukhiyat, Akbar and Khoirunnisa, Rafelia (2022) Japanese Government Effort to Preserve Washoku as National Culinary Heritage. In: LIONG 2021, 19-20 October 2021, Purwokerto, Indonesia.

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Japanese food, such as traditional Japanese sweets ‘wagashi’, has a high prestige since containing 'Japanese tradition' symbols. In addition to high prestige, traditional Japanese food is also full of positive health benefits. Washoku is Japanese traditional food culture that has been developed with the background of the natural environment surrounding people and culture that is unique to the country or the region. Throughout its long history, Japan has developed washoku not only as pure food but also as something that transcends culture. This research used a literature study method, elaborating texts related to the research theme. Japanese government through Ministry of Agriculture, Forestry, and Fisheries Japan carry out several activities for preserving washoku as national culinary heritage, such as: Minister's award for overseas promotion of Japanese food; Certification of Japanese Food and Ingredient Supporter Stores Overseas, Certification of Cooking Skills for Japanese Cuisine in Foreign Countries, and Special Goodwill Ambassador and Goodwill Ambassador to Spread Japanese Cuisine. In addition to those activities, the “Washoku world of challenge” event was also set and set November 24 as Washoku day or Washoku no Hi. Those efforts are aimed at not only reviving Japanese traditional culinary culture (washoku) that is felt to be abandoned by the younger generation, but is also expected to be an aspect of encouraging national and international tourism.

Item Type: Conference or Workshop Item (Paper)
Uncontrolled Keywords: cultural heritage; cultural protection; japanese traditional culture; washoku
Subjects: H Social Sciences > H Social Sciences (General)
Depositing User: EAI Editor IV
Date Deposited: 20 Apr 2022 13:41
Last Modified: 20 Apr 2022 13:41
URI: https://eprints.eudl.eu/id/eprint/10740

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