Japanese Cooking Demonstration by Official Residence Chef (Seychelles Tourism Academy)
2026/9/24
On September 24, 2026, the Embassy of Japan in Seychelles, in cooperation with the Seychelles Tourism Academy, conducted a Japanese cuisine demonstration and hands-on session by the official residence chef for the Academy’s students. At the outset, Ambassador Sakuta noted that Japanese cuisine—Washoku—was inscribed in 2013 on UNESCO’s Intangible Cultural Heritage list and is enjoyed around the world, and that in Seychelles as well, restaurants serve sushi and other dishes, with awareness of Japanese food gradually increasing. He also remarked that in June of this year Japan and Seychelles marked the 50th anniversary of the establishment of diplomatic relations, and that promoting mutual understanding is essential to further strengthening our friendly ties.
This was the second demonstration at the Academy by Chef Nakamura, the official residence chef. On this occasion, he introduced “Chicken Nanban”, a local specialty of Miyazaki Prefecture and “Onigiri” (rice balls), which are gaining recognition worldwide. In Japan, the preservation and transmission of regional cuisines are highly valued, and a variety of initiatives support these traditions. It was also noted that Miyazaki Prefecture was designated as a Host Town for Seychelles during the Tokyo 2020 Olympic and Paralympic Games, which is another link between the two countries.
The students participated in the hands-on cooking session with great enthusiasm and took on the challenge of shaping the onigiri into the traditional triangular form. The Seychelles Tourism Academy plays an important role in training professionals for the country’s leading industries—tourism and hospitality. We sincerely hope that what the students learned and experienced in today’s Japanese cooking demonstration will enhance their skills, broaden their perspectives, and be helpful for their future careers.
This was the second demonstration at the Academy by Chef Nakamura, the official residence chef. On this occasion, he introduced “Chicken Nanban”, a local specialty of Miyazaki Prefecture and “Onigiri” (rice balls), which are gaining recognition worldwide. In Japan, the preservation and transmission of regional cuisines are highly valued, and a variety of initiatives support these traditions. It was also noted that Miyazaki Prefecture was designated as a Host Town for Seychelles during the Tokyo 2020 Olympic and Paralympic Games, which is another link between the two countries.
The students participated in the hands-on cooking session with great enthusiasm and took on the challenge of shaping the onigiri into the traditional triangular form. The Seychelles Tourism Academy plays an important role in training professionals for the country’s leading industries—tourism and hospitality. We sincerely hope that what the students learned and experienced in today’s Japanese cooking demonstration will enhance their skills, broaden their perspectives, and be helpful for their future careers.