JCC E-Magazine March 2026

Dr Yanagihara Naoyuki showing a key dashi ingredient, bonito.

JCC held an enlightening talk about Washoku, traditional dietary cultures of the Japanese which is registered as an UNESCO Intangible Cultural Heritage of Humanity, on 28 February. Dr Yanagihara Naoyuki, Executive Chef of Yanagihara Cooking School of Traditional Japanese Cuisine presented a comprehensive introduction to the history, characteristics, philosophy, and cultural significance of Washoku. He also shared unexpected parallels between Japanese cuisine stalls in Edo (present-day Tokyo) and Singapore’s hawker culture.

The talk was followed by a deeper look into dashi, whereby participants had the chance to sample freshly made dashi and experience its key ingredients, kombu (sea kelp) and bonito. The event concluded with a Q&A session, where Dr Yanagihara answered many enthusiastic questions from the audience. We hope that this event provided everyone with a new perspective of Washoku and inspired them to start cooking with these essential ingredients. Enjoy cooking and savour Japanese cuisine!

JCC Director Ms Kawabe Akiko giving her opening remarks		Dr Yanagihara Naoyuki sharing how banquet meals looked 800 years ago
A participant examining a key dashi ingredient, bonito.		Participants had a chance sample freshly made dashi
During the Q&A session		Dr Yanagihara Naoyuki and Ms Kawabe Akiko. This event was held as part of the official SJ60 programme.

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