NEWS
Chef. Shigeyuki Furukawa appointed as a “Goodwill Ambassador for the Promotion of Japanese Food.” by the Ministry of Agriculture, Forestry and Fisheries of Japan.
“On December 13, the Ministry of Agriculture, Forestry and Fisheries appointed Mr. Shigeyuki Furukawa, co-owner and chef of a kaiseki restaurant in the U.S. state of Minnesota, as a “Goodwill Ambassador for the Promotion of Japanese Food.'' As of November 2023, there are 16 such Ambassadors in the United States, but this is the first time that a chef of Japanese cuisine from the Midwest has been appointed.
Goodwill Ambassadors for the Promotion of Japanese Food are selected by the Ministry of Agriculture, Forestry and Fisheries, with the aim of expanding exports of Japanese agricultural, forestry and fishery products and foods by disseminating the appeal of Japanese food and food culture. These Ambassadors work to spread Japanese food and food culture both domestically and internationally by providing professional advice to people involved in Japanese cuisine overseas, as well as disseminating information through their own activities and media.
Mr. Furukawa is co-owner and chef of four sushi and kaiseki restaurants, including Kado no Mise. He serves authentic Japanese cuisine with the majority of ingredients and tableware sourced from Japan. In addition to serving exquisite cuisine, he also hosts seminars on Japanese food for guests and local chefs, contributing to spreading of Japanese food and food culture and expanding exports of Japanese agricultural, forestry, and fishery products and foods. In Minnesota, where the number of Japanese restaurants is ranked 30th in the United States (2022), and the spread of Japanese food is relatively slow, he has been described by local media as “one of the two most well-known chefs in Minneapolis.'' Mr. Furukawa has also contributed to raising awareness of Japanese food in the state.
Regarding his appointment as a Goodwill Ambassador, he said with enthusiasm, “In the Midwest, where the spread of Japanese food and culture has been slow, I would like to continue disseminating seasonal Japanese food and culture through ingredients, tableware, hanging scrolls, etc. I want to support young Japanese chefs who are taking on challenges."