The event, organized by the Japan External Trade Organization Ho chi Minh Office in collaboration with the Consulate General of Japan in Ho Chi Minh City on June 17, introduced participants to Washoku, which was recognized by UNESCO as an Intangible Cultural Heritage of Humanity in 2013.
Speaking at the event, Shuto, executive chef at the Consulate General of Japan in HCMC, highlighted kombu (dried kelp), a staple ingredient in Japanese cuisine, as an example of the principles underlying Washoku.
According to Shuto, kombu broth has a subtle flavor that enhances the natural taste of other ingredients rather than overpowering them.
"That reflects the spirit of harmony that lies at the heart of Japanese cuisine," he said.
Chef Shuto demonstrates how to pan-sear Wagyu beef at a Japan culinary promotion event in HCMC on June 17, 2026. Photo by VnExpress/Quynh Tran
