和食テーマパーク

Japanese Cuisine Theme Park

和食テーマパーク　Japanese Cuisine Theme Park

和食テーマパークとは、和食の料理を学ぶ和食テーマパークです、出汁・うま味から発酵食や寿司まで和食料理分野を網羅して深く学ぶことのできる料理教室です。

A "Washoku Theme Park" is a facility dedicated to learning about Japanese cuisine; it serves as a cooking school where you can gain in-depth knowledge across a wide range of culinary areas—from dashi (stock) and umami to fermented foods and sushi.

HOME > 和食テーマパーク

和食テーマパーク

Japanese Cuisine Theme Park

和食を、食べるだけで終わらせない。
出汁・うま味・発酵・寿司・郷土料理まで、日本の食文化を体験しながら深く学ぶ和食テーマパーク。

　和食テーマパークとは、日本の食文化を「見る・学ぶ・作る・味わう」ことで深く体験できる、和食料理の学びの場です。

　和食テーマパークでは、出汁・うま味・発酵食・寿司・郷土料理・行事食・和菓子など、和食を構成する幅広い分野を体系的に学ぶことができます。料理教室として実際に手を動かして学ぶだけでなく、食材の背景、調理の意味、歴史や文化までを含めて理解することで、和食の本質に触れることができます。

A Japanese cuisine theme park is a learning facility where visitors can deeply experience Japanese food culture by seeing, learning about, making, and tasting the cuisine.

At these theme parks, visitors can systematically learn about the wide range of elements that comprise Japanese cuisine, including *dashi* (stock), *umami*, fermented foods, sushi, regional specialties, seasonal dishes for special occasions, and *wagashi* (Japanese sweets). Beyond simply engaging in hands-on cooking classes, visitors can grasp the essence of Japanese cuisine by gaining an understanding that encompasses the background of ingredients, the significance of cooking techniques, and the history and culture behind the food.

私は日本人が忘れかかった食の大切さを食育と捉え、食べる事の大切さ・食べ物の大切さを時代の変化にそくして皆様に体感と共に伝えて行かなければならないと思っています。

　そんな思いを、みなさまと一緒に共有し考え・伝えていきたいと考えています。
　感動体験・日本の食育・海の食育・発酵と食育料理教室などお伝え酢し、各プロジェクトへの皆様の積極的な参加もお待ちしています。

本保圭一郎は、長門漁港の仲買人で長門の漁師です。

I view "Shoku-iku" (food education) as a way to rediscover the importance of food—something Japanese people have begun to forget. I believe it is my mission to convey the significance of eating and the value of food in a way that resonates with the changing times, allowing everyone to experience these concepts firsthand. I hope to share these sentiments with you, explore them together, and spread this message. I look forward to sharing experiences—such as inspiring activities, Japanese food education, marine-focused food education, and cooking classes centered on fermentation—and I eagerly await your active participation in these projects. Keiichiro Hompo is a fish wholesaler and fisherman based at Nagato Fishing Port.

和食テーマパークとは

What is a Japanese cuisine theme park?

和食テーマパークとは、日本の食文化を「見る・学ぶ・作る・味わう」ことで深く体験できる、和食料理の学びの場です。

和食は、単に料理の作り方だけで成り立っているものではありません。出汁に代表されるうま味の考え方、季節の食材を活かす知恵、発酵による保存と味わいの工夫、器や盛り付けに込められた美意識、そして家族や地域に受け継がれてきた食の文化があります。

子どもから大人まで、初心者でも楽しく学べる体験型の料理教室として、和食を未来へ伝えるための食育の場、また日本の食文化を国内外へ発信する拠点を目指しています。

和食テーマパークは、和食を「食べる」だけでなく、「なぜおいしいのか」「どのように受け継がれてきたのか」「これからどう伝えていくのか」を学べる、新しい和食文化体験の場です。

A “Washoku Theme Park” is a learning center where visitors can deeply experience Japanese culinary culture by seeing, learning about, preparing, and tasting the food.

Washoku (Japanese cuisine) is defined by more than just cooking techniques. It encompasses concepts like *umami* (exemplified by *dashi* stock); the wisdom of utilizing seasonal ingredients; the ingenuity of fermentation for preservation and flavor enhancement; the aesthetic sensibilities reflected in tableware and presentation; and the culinary traditions passed down through families and local communities.

At the Washoku Theme Park, visitors can systematically learn about the diverse elements that make up Japanese cuisine, including *dashi*, *umami*, fermented foods, sushi, regional specialties, ceremonial dishes, and *wagashi* (Japanese sweets). Beyond hands-on cooking classes, the park offers a chance to grasp the true essence of Washoku by understanding the background of ingredients, the significance of cooking methods, and the history and culture behind the food.

Designed as an experiential cooking center where everyone—from children to adults and beginners alike—can enjoy learning, the park aims to serve as a hub for food education that passes Washoku on to future generations and a base for sharing Japanese culinary culture with the world.

The Washoku Theme Park offers a new kind of cultural experience where visitors do more than just eat Japanese food; they learn why it tastes so good, how it has been handed down through the ages, and how it can be preserved and shared for the future.

Marine Food Education Project

The "Marine Food Education Project" explores food education from the perspective of the sea; as a nation surrounded by the ocean on all sides, Japan has long shaped its regional culinary cultures around the sea.

Marine Food Education Project

Fermentation and Food Education

Focusing on food education and fermentation, this presentation explores fermented foods—which are indispensable to Japanese cuisine—from historical and culinary perspectives, while also examining Japan’s status as a fermentation powerhouse through the lens of food education.

Fermentation and Food Education

Washoku and Food Education

"Washoku: Traditional Dietary Cultures of the Japanese" has been inscribed on the UNESCO Intangible Cultural Heritage list. Here, we explain *Washoku*—Japanese cuisine—from the perspective of *shokuiku* (food education), for which it is indispensable.

Washoku and Food Education

Food Education Cooking Class

From the perspective of food education, these cooking classes offer an immersive and inspiring experience—designed to help participants truly feel that eating is living.

Food Education Cooking Class

Culinary Expert

I am a culinary researcher specializing in global cuisines—including Japanese—with a foundation in the dashi, umami, and fermented foods of Japanese cooking, as well as the history of vegetables.

Culinary Expert

Food Education Tourism

Food education tourism focuses on the moving experiences of discovering the cuisine of Japan's various regions, while disseminating information about the unique characteristics of local food.

Food Education Tourism