Japanese Cooking Demonstration by Official Residence Chef
2026/5/4
On April 29, 2026, the Embassy of Japan in Seychelles, in cooperation with the Seychelles Tourism Academy, held a presentation on Japanese cuisine, followed by a cooking demonstration by the official residence chef for the Academy’s students.
In the presentation, the Embassy official explained that “Washoku” was inscribed on UNESCO’s Intangible Cultural Heritage list in 2013 and highlighted its emphasis on nutritional balance, health, and seasonal ingredients, before going on to explain the different types of sushi and how to enjoy them.
Afterward, Chef Nakamura, the official residence chef, demonstrated how to make grilled mackerel sushi (yaki-saba-zushi). The students learned—and practiced firsthand—how to wash and cook rice, prepare sushi rice, fillet fish, and make sushi. They showed great interest in Japanese ingredients, seasonings, and how to make sauces, and they worked hard on Japanese cooking themselves. We hope that what the students learned at this event will be helpful for their future skills and ideas.
We would like to express our heartfelt gratitude for the kind cooperation of Mrs. Brigitte Charlette, Deputy Director; Mr. David Hoareau, Chef Lecturer and the Programme Leader of the Food and Beverage Department; Mr. Ryan Marie, Culinary Lecturer; and all the other faculty and staff members of the Academy who helped organise the event.
In the presentation, the Embassy official explained that “Washoku” was inscribed on UNESCO’s Intangible Cultural Heritage list in 2013 and highlighted its emphasis on nutritional balance, health, and seasonal ingredients, before going on to explain the different types of sushi and how to enjoy them.
Afterward, Chef Nakamura, the official residence chef, demonstrated how to make grilled mackerel sushi (yaki-saba-zushi). The students learned—and practiced firsthand—how to wash and cook rice, prepare sushi rice, fillet fish, and make sushi. They showed great interest in Japanese ingredients, seasonings, and how to make sauces, and they worked hard on Japanese cooking themselves. We hope that what the students learned at this event will be helpful for their future skills and ideas.
We would like to express our heartfelt gratitude for the kind cooperation of Mrs. Brigitte Charlette, Deputy Director; Mr. David Hoareau, Chef Lecturer and the Programme Leader of the Food and Beverage Department; Mr. Ryan Marie, Culinary Lecturer; and all the other faculty and staff members of the Academy who helped organise the event.