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Common Global Trends 1. From Culinary Skills to Business Education • Moving beyond cooking techniques to include restaurant startup support, talent management, cost control, and brand building • In overseas markets, there is a strong demand for education that focuses on building successful and sustainable restaurants, not just training chefs 2. Shift Toward Short-Term, Modular Programs • Intensive hands-on courses ranging from two weeks to three months • Hybrid learning m

-By Dean Wangwright The Importance of the U.S. Market in Japanese Sake Exports and the Path In 2024, the United States became the largest export destination for Japanese sake in terms of volume, recording a remarkable year-on-year growth of 123.1%. This performance clearly demonstrates that the U.S. market continues to play a central and indispensable role in the overall Japanese sake export landscape. Supported by the widespread popularity of Japanese cuisine and a growing i

-By Dean Wangwright I have been gradually sharing information about food education, continuing my efforts to convey the importance of food and the richness of Japan’s culinary culture. Today, I would like to talk about “The Relationship Between Japanese Cuisine and Tableware.” The true beauty of Japanese cuisine is only realized when it is presented together with its vessel. Tableware that enhances both the visual and sensory appeal of food embodies the wisdom of the five sen

-- Dean Wangwright – Understanding the Fundamental Differences Between American and Japanese Flours – For Culinary and Baking Professionals Fundamental Differences in Flour Characteristics Category American Flour Japanese Flour Professional Insight Wheat Varieties Mainly Hard Wheat for bread (high protein, strong gluten) and Soft Wheat for cakes and cookies (low protein). Various domestic blends customized for bread, noodles, and confectionery. Japanese strong flour often use

-Dean Wangwright Researching the omakase scene in New York reveals a remarkable shift in recent years. The number of sushi restaurants offering the “chef’s choice” style has surged, with an estimated 1,300 omakase spots now operating in New York City alone. Since the pandemic, omakase has come to represent a “special experience,” appealing strongly to diners seeking something memorable. As the trend spread, more affordable options began to appear. Recently, a restaurant offer

- Dean Wangwright How Ramen in the U.S. differs from Japan Even though U.S. ramen has gotten a lot closer to “authentic” Japanese ramen, not every shop is exactly the same as what you’d find in Japan. Here’s what I’ve noticed: Taste The taste really varies—some bowls are amazing, while others feel like something’s missing. If the owner is Japanese or the chef has trained in Japan, you can usually count on it tasting great. But some places that just jumped on the ramen trend a

To the Japanese, sake is more than just an alcoholic beverage. Culturally, sake is an essential bond between the deities and mortal...