We are so pleased that UNESCO has recognised the value in designating Japanese Washoku cuisine with cultural heritage status.
Celebrated for its centuries-old cooking techniques and seasonal ingredients Japanese cuisine known as “washoku”, has been added to the United Nation’s cultural heritage list. This decision was made against a backdrop of rising concerns that fast food and western dishes are increasingly eclipsing the nation’s culinary heritage. Japan is only the second nation after France to have its national cuisine designated heritage status.
While Japan has long been famed for its sushi, this nation has an expansive repertoire of traditional dishes far beyond this raw fish snack. With its emphasis on harmony and the passing of the seasons, the art of washoku has been compared to writing haiku poems and normally consists of separate bowls of white rice, miso soup and pickles alongside main dishes.
Our founder and CEO, Christopher Dawson, has been working with Japanese farmers and authentic food producers for 40 years introducing their foods to people across the world, and this Award for Japanese Washoku cuisine is something we can all be so very proud of.
Christopher has been pioneering the introduction of traditional and authentic Japanese foods worldwide since 1974 and through the Clearspring brand since 1993.
Christopher spent 18 years in Japan, working with producers to develop a comprehensive range of certified organic Japanese foods, to guarantee consumers worldwide the best and safest authentic Japanese foods.
Now Clearspring is marketing these organic Japanese foods with the Clearspring brand in over 40 countries worldwide.
Christopher’s lifelong commitment to, and expert knowledge of, Japan’s traditional food culture was officially recognised in May 2007.
In the presence of the former Prime Minister, Junichiro Koizumi, Christopher was the only non-Japanese person to receive the Award for Overseas Promotion of Japanese Food 2007 from the Ministry of Agriculture, Forestry and Fisheries of Japan, for his distinguished contribution to the promotion of Japanese organic food worldwide.
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I keep telling people that this spring has been is an exciting time for organic, but then organic is always exciting from my perspective. 2016 however has seen the alignment of some critical factors – some new, some- not so new – which create conditions ripe for further growth in organic.
With a little bit of menu planning it is easy to whip up a tasty vegan Easter meal for the whole family.