Regional Cuisine and the Enrichment of Japan’s Future Through Gastronomy Tourism
Now in its 17th installment, the Global Kitchen Series, a highly regarded feature in “delicious Japan”, welcomes a distinguished guest: H.E. Shorna-Kay M. Richards, Ambassador of Jamaica to Japan. As she marks her fifth year in Japan, Ambassador Richards speaks passionately about her “JJ Partnership (Japan and Jamaica)” initiative and her vision for “Cuisine Diplomacy.” Her insights illuminate the cultural bridge built between Japan and Jamaica through food, a truly captivating dialogue.
The Bounty of Japan: Nature’s Gifts Shaping a Culinary Nation
Japan, an island nation of approximately 378,000 square kilometers, is blessed not only with the bounty of the sea that surrounds it, but also with the gifts of the mountains, which cover about 70 percent of the land, and the pure rivers that flow through its valleys. In addition, the blessings of the fields and countryside—the wild plants, vegetables, and grains that thrive in each season—form the foundation of Japan’s rich culinary landscape.
The no no sachi (blessings of the wild) refer to edible plants and ingredients that grow naturally with little human cultivation, while the sato no sachi (blessings of the village) include vegetables such as daikon, taro, and leeks, as well as rice, soybeans, and wheat—the staples of rural life. The intricate harmony of these diverse ingredients has given birth to the culinary heritage that defines Japan as a true “nation of gastronomy.”
As of October 1, 2024, Japan consists of 47 prefectures and 1,741 municipalities, comprising 792 cities, 23 special wards, 743 towns, and 183 villages. Beginning with this issue, “delicious Japan” editorial team launches a new series introducing regional food cultures from across the nation. In this inaugural feature, we highlight six unique areas, each offering a distinctive story shaped by its natural environment and culinary traditions. We invite our readers to embark on a journey of flavors through Japan, discovering the essence of gastronomy tourism along the way.
Revitalizing Japan Through Regional Gastronomy
The true charm of Japan’s regions lies in their abundant nature, distinctive food cultures, historic landscapes, and the changing beauty of the seasons. Among these, food culture stands out as a particularly powerful tourism resource, as it allows travelers to experience a region’s story through its local ingredients and traditional dishes, deeply rooted in its geography and history.
Harnessing the power of food is arguably the most effective path toward revitalizing regional communities. Local chefs and producers possess an intimate understanding of the unique ingredients found only in their area, and they captivate visitors by transforming these treasures into dishes of remarkable creativity and flavor. From the seafood of Kyotango to the vegetables of Shonai and the game meats of Tokachi, such “signature ingredients” not only inspire chefs to relocate and establish roots but also energize local economies.
Furthermore, as demonstrated by Yoichi in Hokkaido, a town that has flourished as a center for wine production, when municipalities strategically support local industries through food-centered initiatives, a virtuous cycle linking tourism and industry emerges.
Considering that one of the main reasons international visitors choose Japan is its “delicious cuisine,” it is no exaggeration to say that food holds the key to shaping the country’s future.
If global food lovers, true “foodies” from around the world, begin traveling beyond Tokyo and Kyoto to explore Japan’s diverse regional cuisines, the benefits will ripple across the entire nation. Sharing Japan’s regional food cultures with the world and creating opportunities for visitors to experience their authentic tastes is the path to a more vibrant, prosperous Japan.
