Connecting Two Nations Through Food: Japanese Chef Performs “Tuna Cutting Show” in Taiwan

Tourism Center / Taipei Report

Japanese Food Tourism Is Booming! According to statistics from the Ministry of Transportation, the depreciation of the Japanese yen has led to a nearly 25% surge in the number of Taiwanese travelers visiting Japan in October this year compared to the same period last year! Today (30th), the Japanese Ministry of Agriculture, Forestry and Fisheries commissioned a symposium titled “Using Food to Connect Taiwan and Japan,” where the public was also invited to experience a live tuna cutting demonstration and savor Japanese culinary culture.


▲ Tuna Cutting Show. (Photo provided by the organizer)

The symposium “Using Food to Connect Taiwan and Japan” featured a rare live tuna cutting demonstration, where a nearly 100-pound tuna from Japan was dissected on-site by seafood expert Mr. Takeshi Okada, who has over 15 years of experience in tuna butchery, and immediately prepared into sashimi. Additionally, Japanese Michelin-level washoku chef Eiharu Yoshioka, as well as Japanese Chinese cuisine expert Ryohei Tamura—who had trained in Taiwan—were invited to share insights and exchange ideas on shared geographical environments, ingredients, and regional characteristics between Taiwan and Japan.

After the symposium, a “JAPANESE TEA PARTY” was arranged, where Japanese tea ceremony artist Ms. Masayo Mogi demonstrated the art of tea preparation. On-site, she brewed Machiko tea—the 2009 World Green Tea Gold Award winner with a delicate cherry leaf aroma—and Kan Cha, traditionally served during the celebration of the Buddha’s birthday. Guests were also treated to a selection of teas from various regions across Japan, including Kaga Bou Cha, Ippan Cha, and Gan-In Cha, offering a delightful exploration of Japanese tea culture.