Stimulate your creativity with knowledge of traditional, organic Japanese cuisine!
Scholarship is available for selected researchers! Please send your CV to email@example.com
16 – 22 August in Tsuruoka, Yamagata Prefecture
Since Tsuruoka become the first UNESCO City of Gastronomy in Japan, the city has aimed to be an international educational platform of gastronomy contributing to the sustainable cultural development of the UNESCO network.
This summer, we have organized the second edition of our exclusive program, including a wide range of culinary lessons, visits to see local food production, wild sea and forest foraging and unique fermenting technology used to produce Sake and Tsukemono (pickles).
The program is specially designed for a culinary chef from a UNESCO Creative City of Gastronomy for a mutual exchange of local culture and networking. We are happy to accept a limited number of international students and Gastronomy researchers from non-UNESCO networks (maximum twenty participants).
9 –12 August in Shima, Mie Prefecture
This is a pre-course to study sustainable Japanese coastal culture and fishery in an area with unique history and tradition of seafood culture in Japan.
We will meet with an Ama (diver) and local fishery experts to learn about various fish, seaweed, and clams used in local dishes, while we learn how sea and mountain are connected ecologically to sustain the local environment.
The course is designed not only for culinary experts but also good for agriculture, fishery-related professionals who are interested in ecology and sustainability in Japan. This course is available for a very limited time.
Supported by Shima city, Mie prefecture
Arrival information for Tsuruoka Program
Arrival information for Shima Program
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