the chefs Kazu Kumoto and Yasuo Asai they were distinguished as Goodwill Ambassadors of Japanese Gastronomy for their outstanding career, as well as the dissemination and culinary support they have given to the food culture of the Japanese country.
The distinction event took place at the Camino Real hotel in Mexico City, where a great moment was experienced to pronounce the appointments of such distinguished and talented Japanese chefs.
Noriteru Fukushima, Japanese Ambassador to Mexico; Takao Nakahata, General Director of the Japan External Trade Organization (JETRO Mexico); and Neysa Criollo, deputy director of Projects and Institutional Relations, were in charge of directing the award ceremony.
Also part of the ceremony was edo Kobayashi Cook, who already has the appointment of Goodwill Ambassador in Mexico.
It should be noted that since 2015, the Japanese Ministry of Agriculture, Forestry and Fisheries (MAFF) has awarded this culinary title with the aim of promoting its gastronomic culture outside of Japan.
“Japan External Trade Organization” (JETRO) is a non-profit organization, in charge of promoting trade and investment of Japanese products in the world. And, this event that we are presenting today is part of JETRO’s work in Mexico”, highlighted Takao Nakahata.
The Japanese ambassador to Mexico, Noriteru Fukushima, expressed that he was very happy with the appointments to the Goodwill Ambassadors of Japanese Gastronomy who are working and living in Mexico, since he considers that this country is the one with the best ingredients to replicate the japanese cuisine.
TALENT AND GREAT CAREER
Kazu Kumoto arrived in Mexico in 1969, when he was only 22 years old. It was the beginning of a long career and the opportunity for Mexicans to have the best Japanese cook in Aztec lands.
“I remember that the first question Mexicans asked me when I arrived in this country was: —Do they say that in Japan they only eat raw fish? —I didn’t know what to say, because I could barely speak Spanish.
“Also, in 1970 the New kitchen (food in French cuisine), so Japanese cuisine began to advance without making much noise,” said chef Kumoto, who worked in prestigious restaurants such as Tori Tori. Currently, she owns the restaurant Kazu’s kitchen.
Yasuo Asai, who has worked in important restaurants in Japan, the United States, Chile and Brazil, expressed that he is proud to receive the distinction as Goodwill Ambassador for Japanese Cuisine.
“I am very happy to be in Mexico. In addition, the ingredients that are obtained here are of very good quality. Also, I’m very excited because Jethrus has already announced that it is going to bring Japanese rice to this country, an ingredient that we are very proud of, since it is one of the main foods in our gastronomy, emphasized chef Asai, who in 2016 opened Asai Kaiseki Cuisine, a restaurant where It serves typical Japanese food using Mexican ingredients in the preparation of each specialty.
Finally, chef Edo Kobayashi, founder of Edo Kobayashi Group, who is originally from Tijuana, Baja California with Japanese roots said that one of the dishes that Mexicans like the most is sushi, a dish that is here to stay.
“The brotherhood between Mexico and Japan it is very narrow. Japanese food dishes are becoming more and more popular and now it is a boom among Mexican tastes,” Kobayashi pointed out.
DATA TO HIGHLIGHT
173 Goodwill Ambassadors of Japanese Cuisine, are those that exist in 50 countries and regions.
NUMBER OF AMBASSADORS IN LATIN AMERICA
2016 year in which this appointment was instituted by the Japan Ministry of Agriculture, Forestry and Fisheries (MAFF).
DID YOU KNOW…?
Currently, 8 thousand 74 Japanese establishments are registered and 160 of which are located in Mexico.