A taste of Japan: How “Washoku” is enriching Rwanda's culinary scene

As Kigali's dining scene becomes increasingly global, Japan is bringing one of its oldest culinary traditions—”Washoku”—to Rwanda, hoping it will earn a lasting place on the country's tables. Through its first-ever Japanese “Washoku” Culinary Demonstration, held on July 24 at Kigali Marriott Hotel, the Embassy of Japan introduced more than 30 of Rwanda's leading chefs to the philosophy, techniques and traditions behind its internationally celebrated cuisine. The event, organized in collaboration with the Japan Food Product Overseas Promotion Centre (JFOODO) and Kigali Marriott Hotel, was more than a cooking class. It was a carefully planned cultural and commercial initiative aimed at laying the foundation for an authentic Japanese food ecosystem in Rwanda. More than food diplomacy Ambassador of Japan to Rwanda, His Excellency NAKAJO Kazuya, described the demonstration as a cornerstone for creating a commercial and authentic value chain of Japanese cuisine in Rwanda while also paving the way for “Washoku” to flourish among Rwandan consumers and hospitality businesses. The initiative, the embassy says, is about far more than introducing sushi or tempura. It is about using food as a universal language to strengthen cultural ties while creating new economic opportunities. Food brings happiness, Amb Nakajo explained. Food really creates an exchange between people. Rwandan food has its own history and culture, and Japan also has a long history of food culture. Sharing it, tasting it and enjoying it together creates more value in building our bilateral relationship. He added that Japan also hopes to gradually expand exports of Japanese food products by first creating appreciation for the country's culinary heritage before building a sustainable supply chain for authentic ingredients into Rwanda. That vision reflects a broader trend in international diplomacy, where cuisine has become an increasingly important tool for cultural exchange, tourism promotion and trade. The philosophy behind “Washoku” Participants learned that “Washoku” combines the Japanese words wa, meaning harmony or Japan, and shoku, meaning food. Yet its philosophy stretches far beyond literal translation. This is explained by Professor Naoyuki YANAGIHARA, one of Japan's leading authorities on Japanese cuisine who joined this event online. Devoting to sharing Japanese food culture with the world, with a particular passion for the culinary traditions of the Edo period (1603-1868, A period of prolonged peace and stability in Japan.) and food education for children, Professor YANAGIHARA provided a precious opportunity for Rwandan Chefs to learn the depth of Japanese culinary culture. “Washoku” emphasizes harmony in every aspect of a meal—from balancing the five fundamental tastes of sweet, salty, sour, bitter and “umami”(a Japanese word combining Umai (delicious) and Mi (essence), the fifth basic human taste) to combining contrasting textures, colors and cooking techniques. Equal attention is given to presentation, with carefully selected plates, bowls and utensils complementing every dish. This dedication to harmony earned Washoku international recognition in 2013 when UNESCO inscribed it on the Representative List of the Intangible Cultural Heritage of Humanity. The designation recognizes “Washoku” not simply as a collection of recipes but as a cultural tradition rooted in respect for nature, seasonality, family dining and community. Participants also explored the ingredients that form the backbone of Japanese cooking. Central to many dishes is “dashi”, a delicate broth made from kombu seaweed, dried bonito flakes, shiitake mushrooms or sardines. Unlike the heavy stocks common in many cuisines, dashi provides subtle depth while allowing the natural flavors of the ingredients to shine. Seasonal vegetables such as daikon radish, spinach, lotus root, pumpkin, carrots, onions and eggplant feature prominently alongside staples including rice, soybeans and buckwheat. Seafood such as salmon, tuna, yellowtail, oysters and seaweed reflects Japan's island geography and centuries-old fishing traditions. The live demonstration brought these principles to life as the embassy's official chef prepared iconic dishes including sushi, sashimi, and tempura. Chefs observed everything from the precise knife skills required for sashimi to the exact balance of vinegar used in sushi rice and the light batter that gives tempura its signature crispness. Opportunities for Rwanda's hospitality industry Mr. Shaikh Adil, Cluster Head Chef of Kigali Marriott Hotel and Four Points by Sheraton, believes demand for authentic Asian cuisine is growing rapidly among both tourists and local diners. For Rwanda's hospitality industry, such culinary expertise represents more than professional development. As Rwanda is a tourism country, we receive many expatriates while also celebrating beautiful local food, he said. At the same time, people should explore more cuisines. More Rwandans and Africans are now enjoying Asian food. According to Adil, authenticity is what sets Japanese cuisine apart. The millimeters of cutting sashimi, the right preparation of sushi rice, the correct amount of vinegar, those details matter. The chefs who attended can now return to their kitchens with new skills and offer guests authentic Japanese cuisine, he explained. Japanese cuisine is already served at establishments such as Japanda, Tombo Japanese Foods and Asian Kitchen, but the embassy hopes demonstrations like this will encourage wider adoption across hotels and restaurants. Beyond sushi For consumers, “Washoku” offers far more than familiar favorites such as sushi and sashimi. Nutrition experts have long associated traditional Japanese diets with balanced eating habits, thanks to generous portions of vegetables, lean proteins, seafood and fermented foods while avoiding excessive oils and processed ingredients. Seasonal cooking also promotes freshness and sustainability. Equally appealing is the artistry behind each meal. Every plate reflects the changing seasons, careful craftsmanship and centuries of culinary refinement. “Washoku” encompasses hundreds of dishes. Miso soup remains a daily staple made from fermented soybean paste and dashi broth, while tempura transforms seafood and seasonal vegetables into delicately fried bites with an airy crispness. Sukiyaki combines thinly sliced beef, tofu and vegetables simmered in a lightly sweet soy-based broth. The recipe is easily adaptable with local ingredients: Grill thin sliced beef, put some sugar, soy sauce and sweet white wine, then simmer vegetables (spring onion and spinach) and Tofu. Yakitori consists of charcoal-grilled chicken skewers seasoned with salt or a savory glaze. Okonomiyaki, often described as a Japanese savory pancake, combines cabbage with meat or seafood before being topped with sauces, seaweed flakes and bonito flakes. Even humble rice balls known as onigiri embody Washoku's philosophy of simplicity, balance and portability. Each recipe reflects the same underlying principles: respect for ingredients, attention to detail, and harmony between flavor, nutrition and presentation. For Japan, promoting “Washoku” is ultimately about sharing centuries of culinary heritage. For Rwanda, it presents an opportunity to diversify restaurant offerings, strengthen its hospitality industry and deepen people-to-people ties with one of Asia's leading economies.

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A taste of Japan: How “Washoku” is enriching Rwanda's culinary scene