Japanese Food Brings Vietnam and Japan Closer

The Japan External Trade Organization and the Consulate General of Japan in Ho Chi Minh City held an event on June 17 to introduce Washoku, a type of Japanese food that is a UNESCO Intangible Cultural Heritage of Humanity.

Chef Shuto talked about kombu, a key ingredient in Japanese food, and how it shows the principles of Washoku.

Kombu broth has a mild flavor that brings out the natural taste of other ingredients.

This shows the harmony that is at the heart of Japanese food.

Chef Shuto showed how to cook Wagyu beef at a Japanese food event in Ho Chi Minh City on June 17, 2026.

Shuto said that Washoku is not just about cooking, but also about respecting ingredients, producers, and diners.

He noted that care, appreciation, and Omotenashi, a traditional Japanese approach to hospitality, are central to Japanese food culture.

The chef also talked about the similarities between Vietnamese and Japanese food, such as their focus on natural flavors and umami.

Shuto gave an example of a Vietnamese dish that combined Japanese ingredients with local flavors, while keeping the essence of Washoku. He said this dish was successful.

Guests at the event were served pan-seared Wagyu beef.

Nguyen Ba Phuoc, a Japanese Cuisine Goodwill Ambassador in Vietnam, said that respect for nature and seasonality is a key part of Japanese food.

Phuoc noted that Washoku emphasizes preserving the original taste of ingredients, rather than relying on seasonings.

He also said that Vietnamese people's understanding of Japanese food has changed in recent years.

Many people used to think Japanese food was just sushi and sashimi, but now they are interested in other dishes like dashi and kaiseki.

Nguyen Ba Phuoc was seen with freshly prepared salmon and tuna sushi.

Phuoc said that people are more interested in learning about the origins of ingredients and the cultural background of dishes.

This shows that Vietnamese people are starting to see Japanese food as a cultural experience, not just something to eat.

He added that cooking demonstrations and workshops are good ways to introduce Japanese culture to the public.

Traditional Japanese dishes were prepared and served to guests.

Both chefs said that food can give people insights into the culture and history behind each dish.

Ono Masuo, the Consul-General of Japan in Ho Chi Minh City, said that food is an important way for Vietnam and Japan to exchange cultures.

According to Ono, Japanese food and drinks help Vietnamese people understand Japanese culture and daily life better.

Through food and drink, Japan hopes to deepen its friendship with Vietnam and enhance cooperation between the two countries.

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