About us

Mission Statement

 The purpose of this Association shall be to heighten the status of and develop markets for Japanese food in America. We seek to revitalize the prevalence of Japanese food and culture through organizational activities such as collaborating with Japanese restaurants to facilitate catering to offices, supporting education for restaurants on topics like the history of Japanese food, human resources tips, and culinary techniques, as well as assisting Japanese restaurants to address the major challenges they face today.

Activities

 In order to achieve the above purpose, this organization shall engage in the following operations and activities:

1. Research and promote Japanese culinary skills, cooking techniques, food culture, and foodservice industry.
2. Provide education and training for chefs of Japanese cuisine and develop human resources for the advancement of Japanese food and food culture.
3. Promote international exchange and cultivate connections within the Japanese food and food culture industries. 
4. Research on the importing and promotion of food materials and ingredients made in Japan, including PR activities to promote their import and sales and ways to coordinate with Japanese food distributors and trading companies on issues such as import restrictions. 
5. Assist in building solutions to the challenges common among Japanese food restaurants.
6. Provide recommendations and/or suggestions to governmental legislative and administrative agencies concerning policies and measures specific to the operation of Japanese restaurants. 
7. Provide recommendations on the improvement of Japanese food hygiene and sanitation management.
8. Facilitate communication between members through information exchange and peer-to-peer seminars. 
9. Collaborate with the foodservice industry, food culture organizations, and culinary schools in the U.S. to provide assistance with administering Japanese cuisine courses.
10. PR activities to promote Japanese food culture and ingredients, including products made in Japan, Japanese beverages, and alcohol (such as sake, shochu, awamori, and whiskey).
11. Gather and present research on the U.S. foodservice industry and potential solutions for the improvement of food and lifestyle in the U.S. 
12. Consumer advertisement research and development. 

Other organizational activities necessary to achieve our purpose include:

1. Information management concerning Japanese food restaurants, etc.
2. Listing and management of corporate information on our homepage, etc.
3. Running ads on our website.
4. Supporting seminars, training, and tradeshows to increase the prevalence of Japanese food.
5. Publication of books.