To share Japanese cuisine beyond Japan —

to make it something people can enjoy and understand anywhere in the world —

I believe there are three key stages in this cultural journey.

 

Step 1: The Era of Rediscovery (Post-war to Early 21st Century)

The first step begins with understanding Washoku ourselves.

What is Washoku?

What defines Japanese ingredients?

How are cuisine and culture connected?

 

Living abroad, I am constantly reminded of the remarkable quality of Japanese ingredients,

the precision of its cooking techniques,

and the deep cultural foundation that supports them.

At the same time, many people overseas still say,

“I’ve never tried sushi,” or “I’m not comfortable with raw fish.”

Yet once they taste it, they’re often amazed by how delicious it is —

a sign that authentic Washoku is still not fully recognised globally.

 

In other words, the belief that “Washoku is already known worldwide”

may simply be our own illusion —

a kind of cognitive bias explained by the reticular activating system,

which makes us overvalue information related to ourselves.

 

This era, then, is about building strength before expansion.

It’s a time for chefs to deepen their knowledge, refine their skills,

and lay the groundwork both within Japan and abroad.

 

There are two main paths to spreading Washoku:

• Inviting people from overseas to experience Washoku in Japan
• Japanese chefs bringing Washoku to local communities abroad

 

Both are essential — two wheels of the same cart moving Washoku forward.

 

 

Step 2: The Era of Interest and Integration (Early 21st Century – Present)

We are now living in the latter half of this era.

 

Nothing symbolises this period more than the birth of the Sushi Roll.

Creations like the California Roll — sushi adapted through local creativity —

became beloved abroad and were eventually reimported to Japan.

 

The essence of this stage lies in breaking the conventions of Washoku.

Its global acceptance happened not because it remained unchanged,

but because it evolved flexibly to fit local cultures and tastes.

 

In this time, two kinds of chefs coexist:

those who adapt Washoku to local styles,

and those who preserve and convey its traditional form.

Both perspectives contribute to the global conversation around Washoku.

 

As this continues, elements of Washoku naturally find their way into

Italian, French, and other cuisines —

leading to an era where non-Japanese chefs

begin to understand and express the spirit of Wa (harmony).

 

This is not merely a “Japanese food boom,”

but a deeper cultural resonance —

a moment when the essence of harmony begins to echo across the world.

 

 

Step 3: The Era of Innovation and Diffusion (Mid-21st Century and Beyond)

The coming era will be one in which

the concept of Washoku itself may dissolve.

 

National and culinary boundaries will blur;

Japanese, French, and Chinese cuisines will no longer be separated,

but will blend and evolve together as one global culinary language.

 

Freed from the notion that “Washoku must be a certain way,”

people everywhere will be able to express themselves through food,

in any form they wish.

 

In this time, Japanese cuisine will become even more widespread as a global treasure —

yet it may also become an era of confusion,

where its true essence risks being lost.

And when that happens, the cycle will return once again

to the first step — rediscovery.

 

It is, in a sense, the Chrono Cross of Food —

the overlapping evolution of culinary culture through time.

 

 

Summary of the Three Eras

Step	Era	Symbol	Characteristics
1	Era of Rediscovery (Post-war – Early 21st Century)	＋ (Plus)	Learning, Absorbing, Growing
2	Era of Interest and Integration (Early 21st Century – )	− (Minus)	Refining, Seeking Essence
3	Era of Innovation and Diffusion (Mid-21st Century – )	× (Multiplication)	Fusion and Co-creation

These three phases reflect the philosophy of Shu–Ha–Ri —

the traditional Japanese path of learning, breaking, and transcending —

and mirror the cyclical harmony of nature itself.

 

 

The Theme Ahead: Education

In an age overflowing with information,

the question is no longer what to teach,

but how to share it.

 

Those with knowledge must pass it on to those who do not —

that is the essence of education,

and also an act of preserving the spirit of Wa for future generations.

 

Through the spirit of omotenashi (hospitality) and food that expresses care for others,

people who share the heart of “Wa”

will one day guide the world toward greater harmony.

 

We are living in the midst of that movement.

By acting consciously in this very moment,

while keeping our eyes on the future,

we fulfil our mission as stewards of food and culture.

 

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Washoku Oceania Network (WON) continues to carry forward

the skills and spirit of Japanese cuisine, guided by these Three Eras of Washoku.

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