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To promote proper understanding of Japanese cuisine and food culture in Japan and abroad, on September 10, 2024, the Kyoto Prefectural Government, Kyoto Prefectural University, and non-profit organization the Japanese Culinary Academy made English and Japanese digital versions of a series of books entitled The Japanese Culinary Academy’s Complete Japanese Cuisine available for free on the website of Kyoto Prefectural University, which has a Department of Japanese Food Studies.
 

Kyoto Prefectural University Website: https://www.kpu.ac.jp/jp_cuisine_ebook/

 

[Additional Information]
〇　About The Japanese Culinary Academy’s Complete Japanese Cuisine With the inscription of “Washoku, traditional dietary cultures of the Japanese, notably for the celebration of New Year” on the UNESCO List of the Intangible Cultural Heritage of Humanity in 2013 and significant growth in the number of Japanese restaurants overseas, the Japanese Culinary Academy made these instructional cookbooks to promote proper understanding of Japanese cuisine and food culture in Japan and abroad, so that cooks in Japan and overseas could gain a scientific understanding of the techniques of Japanese cuisine and incorporate them into their own cooking.

 There are both Japanese and English versions. The first book in the series was published in 2015, and a total of five books have been released so far (① INTRODUCTION TO JAPANESE CUISINE: Nature, History and Culture, ② FLAVOR AND SEASONINGS: Dashi, Umami, and Fermented Foods, ③ MUKOITA I, Cutting Techniques: Fish, ④ MUKOITA II, Cutting Techniques: Seafoods, Poultry, and Vegetables, and ⑤ YAKIBA, Grilling Techniques (English version in progress)), with a sixth book on NIKATA, Simmering and Steaming Techniques also planned.

〇　About the release of The Japanese Culinary Academy’s Complete Japanese Cuisine on the Kyoto Prefectural University website
In order to make The Japanese Culinary Academy’s Complete Japanese Cuisine widely available both in Japan and overseas, the Japanese Culinary Academy proposed making it available on the website of Kyoto Prefectural University, which has a Department of Japanese Food Studies, to the prefectural government and the university, and the three parties cooperated on implementing this proposal.


[Contact Information]
University Policy Division, Department of Comprehensive Policy and the Environment, Kyoto Prefectural Government　
Tel: 075-414-4526　 Email: daisei@pref.kyoto.lg.jp
https://www.pref.kyoto.jp/en/index.html

Non-Profit Organization the Japanese Culinary Academy
Tel: 075-241-4163　 Email: office@culinary-academy.jp
Contact person: Masashi Tsukiji / +81-(0)90-1464-9035
https://culinary-academy.jp/english

Planning and Community Cooperation Division, Kyoto Prefectural University
Tel: 075-703-5147　 Email: kikaku@kpu.ac.jp
https://www.kpu.ac.jp/university/

Photos (From the left):

1. INTRODUCTIN TO JAPANES CUISINE
2. FLAVOR AND SEASONINGS
3. MUKOITA I
4. MUKOITA Ⅱ
5. YAKIBA