The Ministry of Agriculture, Forestry and Fisheries issued “Guidelines for Certification of Cooking Skills for Japanese Cuisine in Foreign Countries” on April 1, 2016 to enhance the overseas promotion of Japanese cuisine and food culture. This guideline aims to promote Japanese cuisine, food culture, and produce appropriately and effectively in foreign countries.
It provides private bodies with common rules so that they can spontaneously certify foreign chefs who acquire a certain level of knowledge and skills for Japanese cuisine. The certification has three categories in accordance with the chef’s experience and knowledge.
As of March in 2019, 913 foreign chefs are certified under this guideline: 8 chefs are ranked Gold, 315 are ranked Silver, and 590 are ranked Bronze.