Japanese Food Consulting
Japanese traditional foods are not just about taste and healthiness but are deeply connected to our nature, culture, and lifestyle. Yuko Ose believes in “Earing is Living,” which expresses a profound connection between mother nature, our society, and the entire cultural and industrial ecosystem supporting our food. With THP, she promotes her concept to the global community and helps food-related businesses internationally.
Yuko Ose is a food researcher, consultant, lecturer, and writer of over 40 books on Japanese food and lifestyle. She actively gives lectures at classes and seminars and consults restaurants and other food-related businesses all around Japan. In addition, she founded the Japan Koji Bunka Association, working to enlighten people about the fantastic charm of koji, a Japanese fungus essential to make miso, soy sauce, sake, and other Japanese fermented foods.
Books written by Yuko Ose
Yuko has written over 40 books on food, cooking, and food-related lifestyle and culture, publishing four books in 2022 alone. Some of her books are translated into multiple languages.
Yuko Ose/THP provides consulting services on traditional Japanese food.
Menu development: Working with clients to develop a Japanese-inspired menu that reflects their brand and target audience.
Ingredient sourcing and selection: Helping clients source authentic Japanese ingredients and advising on their quality and usage.
Recipe development: Creating or adapting Japanese recipes tailored to clients’ needs and preferences.
Cooking demonstrations and classes: Conducting cooking classes and demonstrations to showcase Japanese cooking techniques and help clients develop their skills.
Restaurant or kitchen design: Providing design consulting to help clients create a Japanese-inspired atmosphere for their restaurant or kitchen.
Staff training: Offering training sessions to help clients train their staff in Japanese cooking techniques, ingredients, and culture.
Cultural consulting: Advising clients on cultural nuances and etiquette related to Japanese cuisine, including appropriate presentation and serving methods.
Richness of Japanese food
Japanese cuisine is renowned for its diversity, depth, and balance of flavors, textures, and colors. Its unique culinary traditions date back centuries and are deeply rooted in Japanese culture and philosophy, emphasizing simplicity, freshness, and respect for ingredients.
One of the critical elements of Japanese cuisine is its focus on seasonality, with dishes prepared using ingredients that are in season and at their peak of freshness. This approach results in diverse flavors and textures throughout the year and contributes to the cuisine’s overall healthfulness.
Another important aspect of Japanese cuisine is its emphasis on presentation and aesthetics. Japanese chefs are renowned for their precision and attention to detail, with dishes often arranged in beautiful and intricate patterns and served in traditional ceramics and lacquerware.
Overall, the richness of Japanese cuisine stems from its combination of tradition, innovation, and attention to detail, resulting in a cuisine that is both delicious and visually stunning.
Introducing tradition to modern world
Introducing traditional Japanese food to the modern world requires a thoughtful approach considering cultural differences and culinary preferences. THP/Yuko Ose believes it is essential to understand the cultural background of traditional Japanese food, its history, and its role in Japanese society. This knowledge will help present the food to a global audience with respect for its cultural significance.
Hub of Tokyo Food Ecosystem
Tokyo Heritage Partners will conduct business based on the “Fair Trade” policy. We aim to preserve the Japanese cultural heritage and encourage young generations to succeed and evolve the tradition. Furthermore, we support our partners to continue their activities with adequate social and economic appreciation.