Special Lecture Series on Japanese Cuisine and Japanese Food Ingredients Launched at Taylor's University
2026/7/21
On 17 July, as part of the activities of the Export Support Platform for Japanese Agricultural, Forestry, Fishery and Food Products, a special lecture series on Japanese cuisine and Japanese food ingredients was launched for students of the Taylor's Culinary Institute at Taylor's University. The lecture series aims to promote a deeper understanding of Japanese cuisine and Japanese food ingredients in Malaysia.
At the opening ceremony, Minister Nihei Daisuke delivered opening remarks, emphasizing that Washoku is not only about cuisine itself, but also a reflection of Japan's culture and values. He expressed his hope that the students would deepen their understanding of Japanese cuisine through the lecture series and apply what they learn to their future studies and culinary careers.
The lecture was then delivered by Chef Motomichi Takeno, official chef of the Embassy of Japan in Malaysia, under the theme "Washoku – Traditional Dietary Cultures of the Japanese." Drawing on his professional experience, Chef Takeno introduced the history and evolution of Japanese cuisine, the background to Washoku's inscription on UNESCO's Representative List of the Intangible Cultural Heritage of Humanity, the importance of dashi, the philosophy of making the most of seasonal ingredients, and the Japanese spirit of omotenashi (hospitality). He also shared insights into the traditional apprenticeship system in Japanese cuisine and the mindset required to become a Japanese chef.
During the Q&A session, students actively engaged with Chef Takeno, asking numerous questions about Japanese culinary techniques, ingredients, his professional experience as a chef, and opportunities to study Japanese cuisine in Japan, resulting in a lively exchange of ideas.
At the opening ceremony, Minister Nihei Daisuke delivered opening remarks, emphasizing that Washoku is not only about cuisine itself, but also a reflection of Japan's culture and values. He expressed his hope that the students would deepen their understanding of Japanese cuisine through the lecture series and apply what they learn to their future studies and culinary careers.
The lecture was then delivered by Chef Motomichi Takeno, official chef of the Embassy of Japan in Malaysia, under the theme "Washoku – Traditional Dietary Cultures of the Japanese." Drawing on his professional experience, Chef Takeno introduced the history and evolution of Japanese cuisine, the background to Washoku's inscription on UNESCO's Representative List of the Intangible Cultural Heritage of Humanity, the importance of dashi, the philosophy of making the most of seasonal ingredients, and the Japanese spirit of omotenashi (hospitality). He also shared insights into the traditional apprenticeship system in Japanese cuisine and the mindset required to become a Japanese chef.
During the Q&A session, students actively engaged with Chef Takeno, asking numerous questions about Japanese culinary techniques, ingredients, his professional experience as a chef, and opportunities to study Japanese cuisine in Japan, resulting in a lively exchange of ideas.