Japanese Embassy in Seoul showcases culinary heritage and regional flavors

Japanese Ambassador to Korea Koichi Mizushima delivers a congratulatory message during a special reception highlighting Japanese food products at his residence in Seoul, Wednesday. Korea Times photo by Anna J. Park

The Embassy of Japan in Seoul hosted a special reception showcasing the appeal, quality and safety of Japanese agricultural, forestry and fishery products, offering a platform for policymakers, industry leaders and media representatives from Japan and Korea to exchange views over a shared appreciation of food.

Held to promote Japan’s rich culinary culture, the event featured an array of dishes prepared with ingredients sourced from across Japan, including premium seafood, Japanese rice, wagyu beef and regional sake.

In his welcoming remarks, Japanese Ambassador to Korea Koichi Mizushima underscored the role of food in fostering mutual understanding and cultural exchange between the two neighboring countries.

“Today’s reception is dedicated to promoting the appeal of Japanese food products,” Mizushima said. “I hope everyone will enjoy the reception while gaining a deeper understanding of the deliciousness and safety of Japanese food.”

Japanese Ambassador to Korea Koichi Mizushima, third from left, stands next to Japan’s State Minister of Agriculture, Forestry and Fisheries Yukinori Nemoto, fourth from left, during a special reception highlighting Japanese food products at the ambassador's residence in Seoul, Wednesday. Korea Times photo by Anna J. Park

Addressing attendees, Yukinori Nemoto, Japan’s State Minister of Agriculture, Forestry and Fisheries, emphasized the strong connections between Japan and Korea through tourism, trade and food culture. He noted that Korea ranked first in the number of visitors to Japan last year and was also Japan’s fifth-largest export market for agricultural, forestry and fishery products.

Nemoto explained that the reception was organized in cooperation with the Japanese Embassy in Seoul to provide Korean guests with an opportunity to experience the diversity and quality of Japanese cuisine firsthand. He pointed out that Japan’s culinary heritage extends beyond its globally recognized dishes, with each region possessing unique food traditions shaped by local history and ingredients.

Nemoto also encouraged Korean visitors planning future trips to Japan to explore regional cuisine and local food culture, as he expressed hope that guests would gain a deeper understanding of the quality and safety standards that support Japan’s agricultural and seafood industries.

A selection of Japanese dishes served at a reception showcasing Japanese food and beverage products at the Japanese ambassador’s residence in Seoul, Wednesday. Korea Times photo by Anna J. Park

The reception featured an extensive menu demonstrating the versatility of Japanese ingredients and culinary techniques. Offerings included yellowtail carpaccio, grilled scallops with butter, whole roasted red sea bream, steamed black rockfish with kelp, and assorted sushi topped with red sea bream, yellowtail and mackerel.

Additional dishes included a seafood salad featuring four varieties of seafood, Japanese-style fried chicken, rolled omelets flavored with dashi, chilled soba noodles, potato salad and chikuzen-ni, a traditional simmered vegetable dish. Guests were also invited to sample a selection of sake from regions across Japan, as well as specialty products representing different prefectures.