Factors Contributing to Japanese Cuisine Becoming a UNESCO World Heritage

Abstract

This article analyzes the historical and current factors that led to Japanese cuisine's recognition as a UNESCO World Heritage. Japanese cuisine was registered as an intangible cultural heritage by UNESCO in 2013. The Japanese Ministry of Agriculture, Forestry and Fisheries submitted the application, emphasizing four key features: (1) the use of natural ingredients with seasonings suited to local conditions, preserving traditional flavors; (2) nutritional balance and health benefits; (3) reflection of seasonal and natural beauty; and (4) deep connections to Japanese customs, traditions, and lifestyle. Beyond these features, ongoing efforts by the Japanese people have also played a vital role in promoting Japanese cuisine both domestically and globally. The Japanese have incorporated Western food styles into their cuisine, making it accessible both locally and internationally. Collaboration between the public and government has shaped a unique and distinctive food culture. Families and schools share the responsibility of educating students about nutrition and the cultural significance of Japanese cuisine. These efforts help preserve and promote Japanese food traditions for future generations.