Washoku seen as cultural bridge between Vietnam and Japan

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.

Shuto said the philosophy of Washoku extends beyond cooking techniques to include respect for ingredients, producers and diners.

He noted that the concepts of care, appreciation and Omotenashi, Japan’s traditional approach to hospitality, are central to the country’s culinary culture.

The chef also pointed to similarities between Vietnamese and Japanese cuisine, particularly in their emphasis on natural flavors and umami, which he said has contributed to the growing popularity of Japanese food in Vietnam.

As an example, Shuto recalled a Vietnamese dish featuring pan-seared white fish served with a sauce combining miso, yuzu and lemongrass. He said the dish successfully blended Japanese ingredients with local flavors while maintaining the essence of Washoku.

Pan-seared Wagyu beef served to guests at the event. Photo by Read/Quynh Tran

Nguyen Ba Phuoc, a Japanese Cuisine Goodwill Ambassador in Vietnam who studied and worked in Japan for more than a decade, said respect for nature and seasonality is a defining characteristic of Japanese cuisine.

According to Phuoc, Washoku emphasizes preserving the original taste of ingredients rather than relying heavily on seasonings.

He also noted a shift in Vietnamese consumers’ understanding of Japanese food in recent years.

“Many people once associated Japanese cuisine mainly with sushi and sashimi,” he said. “Today, there is growing interest in dashi, omakase, kaiseki and seasonal ingredients.”

Nguyen Ba Phuoc, Japanese Cuisine Goodwill Ambassador in Vietnam, with freshly prepared salmon and tuna sushi. Photo by Read/Quynh Tran

Phuoc said diners are increasingly interested in learning about the origins of ingredients, production regions, seasonal availability and the cultural background of dishes.

“This suggests that more Vietnamese consumers are approaching Japanese cuisine as a cultural experience rather than simply a dining option,” he said.

He added that cooking demonstrations, food tastings and hands-on workshops are effective ways to introduce Japanese culture to the public.

Traditional Japanese dishes embodying the spirit of Washoku are prepared and served directly to guests. Photo by Read/Quynh Tran

Both chefs said food offers an opportunity to engage multiple senses and can provide insights into the culture, history and craftsmanship behind each dish.

Ono Masuo, Consul-General of Japan in Ho Chi Minh City, described cuisine as an important channel for cultural exchange between Vietnam and Japan.

According to Ono, alongside manga, anime and fashion, Japanese food and beverages help Vietnamese consumers gain a deeper understanding of Japanese culture and daily life.

“Through food and drink, we hope to deepen mutual understanding, strengthen friendship and further enhance cooperation between our two countries,” he said.