The Mayo Days project has so far explored local food culture in Italy, Spain, and Japan through Kewpie mayonnaise.
Now chefs and restaurateurs from around the world will be invited to connect with local food culture in Japan. The cross-pollination with the food culture of their home country can lead to real culinary innovation.
Kewpie mayonnaise is the connection for the Hidden Japan Food Journey, where culinary professionals will learn about the other side of Japanʼs food culture.
The first part of Hidden Japan Food Journey is the Setouchi region, home of unique local Japanese foods such as soy sauce, Iriko dashi, and of course, udon and okonomiyaki.
The trip itself will focus on connecting guests with local Japanese food mainly from Osaka-Hiroshima-Kagawa and Seto Inland Sea.
Finally, in Kewpie's KANSAI kewport, guests will be able to create new dishes using ingredients that have inspired them most on their journey.
This tour is operated in English.
All participants are needed English speaking Skill.
and culinary professionals.
Journalists include overseas media,
and food critics, etc.