NPO Japanese Food Culture Association

(U.S. IRS certified 501(c)(6))

EATUSA is acting as JFCA's representative office in Japan.

JFCA was established in Los Angeles in 2005 as a non-profit organization.

The main purpose of the JFCA is to promote and protect the correct culture of Japanese food in the U.S., as Japanese Americans, who are in the minority in the U.S., feel threatened by the rise of Chinese and Korean businesses related to Japanese food.

 

The establishment of this organization was supported by major Japanese food manufacturers in the U.S., as well as many companies in the transportation, telecommunications, financial, travel, and other industries.

Our company's representative was one of the founders of this organization at that time.


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Export Support Platform Established

Ministry of Agriculture, Forestry and Fisheries (MAFF) Initiative

 The Ministry of Agriculture, Forestry and Fisheries (MAFF) has set a goal of increasing export value to 2 trillion yen by 2025 and 5 trillion yen by 2030.

 

To achieve this goal, the first "Export Support Platform " has been established in Los Angeles.

 

The Japanese Food Culture Promotion Association (JFCA) has been selected as a core member of this platform, and recently signed a "Memorandum of Understanding for the Promotion and Expansion of Japanese Food" in Los Angeles.

JFCA will continue to provide professional and ongoing support to exporters in cooperation with MAFF, JETRO, consulates, and other organizations.

 

Future exhibitions in the U.S. organized by JFCA will be held based on this platform.

 

EATUSA will support these activities from the Japanese side in cooperation with JFCA.

 

For more information, please click here.

 

 

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Japan's first "Export Support Platform" is established in the U.S. today!
Export Support Platform.pdf
輸出支援プラットフォーム.pdf
PDFファイル 1.0 MB
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JFCA Establishment Policy

Registration as UNESCO Intangible Cultural Heritage

 

In December 2013, the United Nations Educational, Scientific, and Cultural Organization (UNESCO) decided at the Intergovernmental Committee for the Convention for the Safeguarding of the Intangible Cultural Heritage to register "Japanese food; traditional food culture of the Japanese people" as a UNESCO Intangible Cultural Heritage, which Japan had applied for in March 2012.

 

JFCA, established in 2005, has been working in the U.S. for eight years prior to this UNESCO registration in the spirit of the following.

We would like to reiterate the following.

Excerpts from the MAFF website

Japanese food, which was inscribed on UNESCO's list of Intangible Cultural Heritage, is a "social practice" related to food that embodies the Japanese spirit of "respect for nature" and has the following four characteristics.

 

1.
The use of fresh and diverse ingredients and materials, as well as the ingenuity to respect their natural flavors, is one of the key points of this event. In Japan, where the seasons change clearly, there are fresh and diverse seafood and mountain products from all four seasons, and cooking techniques such as the use of dashi (Japanese soup stock) have been developed to take advantage of the flavors of these ingredients.

 

2.
There is an excellent nutritional balance, forming a healthy diet. In addition to using a variety of natural local ingredients such as rice, fish, vegetables, and wild plants, they also make good use of the "umami" of dashi broth to achieve a diet low in animal fats and oils.

 

3.
This is the point of serving dishes that express the beauty of nature and the changing of the seasons at the dining table. Japanese food culture has an underlying sense of beauty, which is expressed by decorating dishes with flowers, leaves, and other natural materials, and by using decorative knives to represent natural objects.

 

4.Food is closely related to annual events such as New Year's Day. Food is an indispensable part of various annual events, from Osechi and Zoni during New Year's to New Year's Eve and New Year's soba on New Year's Eve. Food is also closely related to the rituals of life's milestones, such as the weaning ceremony at the beginning of a child's meal and the Shichi-Go-San ceremony.

JFCA celebrates the 10th anniversary of its registration as a UNESCO Intangible Cultural Heritage

On Monday, December 4, 2023, we will celebrate the 10th anniversary of the registration of "Japanese food; traditional food culture of the Japanese people" as a UNESCO Intangible Cultural Heritage.

To commemorate the 10th anniversary, events related to Japanese food culture will be held throughout Japan.

We hope that these events will build momentum and promote activities to protect and pass on the Japanese food culture to the next generation.

 

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Events to be held
event.pdf
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JAPAN LOCAL SPECIALITY FAIR in New York

 

 End of the exhibition

 

CLAIR's exhibition of Japanese food products will be held in New York.

 

February 23-26, 2023

 

The Loft at Japan Village

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