ALL JAPAN FOOD ASSOCIATION

Name ALL JAPAN FOOD ASSOCIATION
Establishment May 17, 2012
Objective (From the statues of the company) This corporation conducts activities to promote education on Japanese foods and Japanese food culture, and technological development, beginning from people living in Japan to across the world. This corporation educates people on foods and nutrition based on Japanese food and Japanese food culture while supporting the local food production and consumption in each region, with the aim of contributing to the further advancement and promotion of the food culture unique to Japan. This corporation conducts the following activities to achieve these objectives.

1. Research and investigation on Japanese food, Japanese food culture and technologies and their promotion

2. Educational activities to chefs for the international expansion of Japanese foods and Japanese food culture as well as their progress and development

3. Activities related to the international popularization of Japanese foods and Japanese food culture

4. Activities related to education on food and nutrition

5. Activities related to supporting local food production and consumption in each region

6. Activities related to the accreditation of chefs in Japan and its expansion

7. Expansion and promotion of each activity through food trucks

8. Public relations

9. Planning, publication and distribution of books and printed material on these activities

10. Liaison and activities for the promotion of all abovementioned activities, through the exchange and corporation with people and organizations involved with food in each country

11. Other activities necessary to achieve the corporation objectives

Office HULIC KAMIYACHO BLDG.3F
3-13, 4CHOME, TORANOMON MINATO-KU TOKYO 105-0001
JAPAN
Message from the chairperson一般社団法人 全日本・食学会理事長 村田吉弘 Currently, there are approximately 120 million Japanese people, but in 50 years’ time there will be approximately 80 million people. Of the 80 million people, 40% will be 60 years and above, and 30% will be young people before their transition to the labor force. This means that the remaining 30% of people in this country must feed the 70% of people. The period of economic development of countries in Asia has ended, and it is likely that people in the inner regions of China will also be able to eat decent food, and there will be a population explosion in India and Africa.
By then, Japan’s current food self-sufficiency ratio of 39% is expected to be dropped to about 19%, and there are concerns of whether or not children in Japan will starve?
In response to this issue, this corporation will work so that chefs of various fields can come together and contribute to cultural development, so that, looking 50 and 100years ahead, the generation of our grandchildren can experience the rich diet we have now in Japan.
Chairman:Yoshihiro Murata
一般社団法人 全日本・食学会理事長 村田吉弘

The theme of this logo design is “incomplete crystal”.
The history of Japanese food has been built upon predecessors receiving various cultural influences in Japanese food culture. ALL JAPAN FOOD ASSOCIATION, which is the all-encompassing assembly of culinary professionals of various genres, are somewhat “crystals*” of the history of Japanese food.
However, these crystals are by no means complete. The history of food culture in Japan will be inherited for many generations in the future, and will continue to hybridize and evolve by receiving influences of culture and time in relation to food across the world.

*A metaphor used for the accumulation of efforts in Japanese

(Refer to Logo)
Officers
Chairman
Yoshihiro Murata
(KIKUNOI)
Co-Chairman
Kiyomi Mikuni
(HÔTEL DE MIKUN)
Vice-Chairman
Takeshi Kadokami
(GÉODE INC)
Tetsuro Takaoka
(Ningyocho IMAHAN)
Board of Directors
Masahiro Kurisu
(Tankuma Kitamise)
Hiroshi Sasaki
(GION SASAKI)
Mamoru Sugiyama
(Ginza Sushi-Ko Honten)
Yoshinori Horii
(Sarashina Horii)
Daisuke Yamane
(PONTE VECCHIO)
Yuji Wakiya
(Wakiya Ichiemicharo)
Masaru Kamikakimoto
(Office Camille)
Haruyuki Takada
(Takada Hassho)
Officers
Yosuke Imada
(GINZA KYUBEY)
Masaru Oka
(JAPAN SOMMELIER ASSOCIATION)
Masayuki Okuda
(AL-CH É -CCIANO)
Tsutomu Ochiai
(LA BETTOLA da Ochiai)
Mamoru Kataoka
(RISTORANTE AlPorto)
Takeshi Kida(KIDATAKE UDON)
Shuichiro Kimura
(Boulangerie Eric Kayser Japon Inc.)
Ryuji Kitamura
(La Grande Table de KITAMURA)
Yoshiyuki Gi
(ICHI NO HUNAIRI)
Mana Kumagai
(JAPAN KONAMON ASSOCIATION)
Shuichi Kotani
(WORLDWIDE-SOBA,INC.)
Fumio Kondo(TENPURA KONDO)
Shinya Tasaki
(JAPAN SOMMELIER ASSOCIATION)
Takashi Tamura
(TSUKIJI TAMURA)
Kenichi Chin
(szechwan restaurant CHIN)
Yoshiki Tsuji
(TSUJI Culinary Institute)
Kunio Tokuoka
(KYOTO KITCHO)
Takaaki Nishikawa(Ca marche)
Kinzo Nishihara(Salon de The AU GRENIER D'OR)
Yukio Hattori
(Hattori Nutrition College)
Kenichi Fujiwara
(KOMAGO)
Tokubee Masuda
(Masuda Tokubee Shoten Co., Ltd.)
Hideaki Matsuo
(KASHIWAYA Osaka Senriyama)
Tatsuji Matsubara
(RYUKISHIN)
Hideki Matsuhisa
(Koy Shunka, Barcelona)
Ikuro Mizuno(ROKKAKUTEI)
Yoshifumi Mori(KAHARA)
Katsunori Yashima
(YAKITORI HACHIBEI)
Tomizo Yamaguchi
(SUETOMI)
Hiroshi Yamaguchi
(KOBE KITANO HOTEL)
Tetsuya Wakuda
(Tetsuya's)
Toshihiro Wada
(Bird Land)
Eiji Watanabe(DOSANJIN)
Official Sponsor
Gurunavi, Inc.
Ajinomoto Co., Inc.
Kikkoman Corporation
Kewpie Corporation
House Foods Group Inc.
Kagome Co., Ltd.
Tanico Corporation
Nisshin Foods Inc.
Nestlé Professional
Hoshizaki Corporation
Osaka Gas Co., Ltd.
Fuji Oil Holdings Inc.
Rohto Pharmaceutical Co., Ltd.
Innovent,Inc.
Asahi Breweries, Ltd.
Otsuka Pharmaceutical Co., Ltd.
Satoh & Co.,Ltd.
Sanrio Company, Ltd.
Nichirei Corporation
Maruha Nichiro Corporation
Kirin Company, Ltd.
Sapporo Breweries Ltd.
Suntory Holdings Ltd.
Marukome Co., Ltd.
Riken Vitamin Co., Ltd.
Tokyu Holtels Co., Ltd.
Toho Food Service Co., Ltd.
Ninben Co., Ltd.
The Japan Food Journal Co., Ltd.
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Activity Report for 2017