A “Perfect Match” Between EU Ingredients and Japanese Cuisine
On 8 October 2025, the “Enjoy! It’s from Europe” campaign hosted a culinary seminar at Hattori Nutritional College in Tokyo, welcoming aspiring chefs eager to explore the richness and diversity of European agricultural products.
Led by Chef Takashi Yoshida, a renowned culinary professional with experience in both Japan and France, the interactive workshop invited students to discover how European ingredients can perfectly complement Japanese culinary traditions. Through live demonstrations and tastings, Chef Yoshida prepared two original dishes — Beef Tenderloin Saltimbocca with Sage Butter Sauce and Beetroot-Marinated Smoked Salmon and Mussel Blini — showcasing the exceptional versatility of EU products in Japanese cuisine.
The seminar also featured a presentation by Ms. Isabelle de Stobbeleir from the EU Delegation to Japan, who introduced participants to Europe’s Geographical Indication (GI) system. Her talk highlighted how these quality schemes protect authenticity, preserve local heritage, and ensure high production standards across the European Union.
Students participated enthusiastically, engaging with Chef Yoshida and the EU Delegation to learn more about European food culture, sustainability, and the creative ways EU ingredients can be used in Japanese cooking. The event fostered a lively exchange of ideas and a deeper appreciation of how European quality and Japanese craftsmanship can come together in the kitchen.
By connecting future culinary professionals with authentic European products, the seminar strengthened cultural and culinary ties between Europe and Japan — inspiring the next generation of chefs to innovate with confidence and quality.
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