Japan is using its traditional food culture, known as washoku, to strengthen people-to-people relations with Nigeria and expand broader cultural and business cooperation between the two countries. The Japanese Ambassador to Nigeria, Hideo Suzuki, made this statement at a Washoku Demonstration Event in Abuja, where he introduced Nigerians to the traditions, techniques, and philosophy behind Japanese cuisine. Suzuki emphasized that food offers an important avenue for Nigerians to gain a better understanding of Japanese culture.
Suzuki noted that Japanese cuisine remains relatively unfamiliar in Nigeria, despite the growing relationship between both countries. He stated that his objective is to get more Nigerians to know better about Japanese food culture. Washoku, he explained, goes beyond individual Japanese dishes such as sushi, tempura, and ramen to encompass a body of knowledge, customs, and practices associated with food, including respect for nature, seasonality, and communal life.
The significance of washoku was recognized internationally in 2013, when it was inscribed on UNESCO's Representative List of the Intangible Cultural Heritage of Humanity. Suzuki highlighted that one of the defining characteristics of washoku is its close connection with Japan's four seasons, with changes in season influencing the ingredients, colors, flavors, and occasions associated with food. He explained that each season is associated with specific foods and traditions.
A major feature of the demonstration was the preparation of dashi, a traditional Japanese stock that serves as a foundation for flavor in many Japanese dishes. The ambassador explained that dashi is made using kombu, an edible kelp, and katsuobushi, or dried bonito flakes, which produce umami, one of the characteristic tastes associated with Japanese cuisine. He emphasized that dashi supports other ingredients and helps bring their flavors together, illustrating a wider principle of Japanese cooking.
A Japanese cultural official at the event, Teramoto Saki, highlighted similarities between Nigerian and Japanese food cultures, particularly the use of common ingredients such as okra, eggplant, and shrimp. She noted that although these ingredients are prepared differently, they offer an opportunity for Nigerians to understand Japanese cuisine from a familiar point of reference. Saki explained that the purpose of the demonstration was to help Nigerians understand Japanese culinary traditions and encourage greater cultural interaction.
Beyond food and cultural diplomacy, Suzuki linked Japan's engagement with Nigeria to expanding economic and private-sector cooperation. He stated that Japanese companies are increasingly showing interest in the Nigerian market and that his role as ambassador includes facilitating stronger commercial relationships between Japanese and Nigerian businesses. Suzuki expressed hope that such engagements would continue to support stronger interaction and cooperation between the two countries.
The Abuja event provided participants with a practical introduction to washoku, offering a chance to watch the preparation of Japanese dishes, learn about seasonal food traditions, and taste elements of Japanese cuisine. The event demonstrated Japan's increasing use of food as an instrument of cultural diplomacy. Key aspects of the event included the promotion of cultural exchange and the exploration of business opportunities between Nigeria and Japan.
Key points
- Japan uses traditional food culture to deepen ties with Nigeria
- Washoku recognized by UNESCO in 2013
- Japan seeks to expand economic and private-sector cooperation with Nigeria
