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Two Indian chefs named Japanese cuisine goodwill envoys
It is an attempt to highlight the country’s increasing role in shaping the global appreciation of washoku – traditional Japanese cuisine.
Nooresha Kably and Brehadeesh Kumar. / LinkedIn
In a significant milestone for culinary diplomacy, the Japanese government has appointed Indian chefs Nooresha Kably and Brehadeesh Kumar as Goodwill Ambassadors for the Promotion of Japanese Cuisine. This marks the first time that Indian nationals based in India have received this prestigious honor.
A formal ceremony to commemorate their appointment will take place at the Japanese Ambassador’s residence in New Delhi on Feb.24, 2025. The event will bring together government officials, hospitality industry leaders, restaurant professionals, and culinary influencers to celebrate this achievement.
Announced in December 2024 by Japan’s Ministry of Agriculture, Forestry, and Fisheries (MAFF), the appointment recognizes their contributions to promoting and preserving Japanese cuisine in India. Kably and Kumar will serve as cultural and gastronomic bridges between the two nations, advising Japanese cuisine professionals overseas and fostering a deeper appreciation for washoku—Japan’s traditional cuisine.
Expanding Japan-India culinary ties
The Goodwill Ambassador program, established by MAFF, is designed to promote the rich heritage of Japanese cuisine globally. India has witnessed a growing interest in Japanese food, and this appointment highlights the country’s increasing role in shaping the global appreciation of washoku.
Kably and Kumar join a distinguished list of culinary experts honored under this initiative. Previously, in December 2022, Harry Kosato Hakuei, India Representative of Kikkoman and Founder of Sushi and More India, was appointed as a Japanese Cuisine Goodwill Ambassador for his efforts in promoting Japanese food products in the Indian market.
Nooresha Kably
A seasoned chef, educator, and consultant, Nooresha Kably has played a pivotal role in popularizing authentic Japanese flavors in India. As the founder of a leading culinary institute specializing in Japanese cuisine, she has trained numerous professionals in sushi-making, ramen, and traditional Japanese cooking techniques.
Her deep passion for washoku has made her a trusted expert in India’s expanding Japanese food scene. With this new role, she aims to promote authentic Japanese dining experiences further in India and beyond.
Brehadeesh Kumar
An expert in Japanese cuisine and a recognized sake connoisseur, Brehadeesh Kumar has been instrumental in integrating Japanese flavors into India’s diverse culinary landscape. His expertise in Japanese fermentation techniques, umami science, and sake appreciation has positioned him as a key figure in the Indian food and beverage industry.
With extensive experience in Japanese culinary research and restaurant consulting, Kumar has trained chefs and restaurateurs in mastering Japanese cooking techniques. He is also expected to play a vital role in enhancing India’s understanding of Japan’s sake culture, particularly following sake’s inclusion in UNESCO’s Intangible Cultural Heritage list in December 2024.
A highlight of the event will be a special seminar by sake expert Eoka Eiko, celebrating the recognition of sake as an Intangible Cultural Heritage. The ceremony will conclude with a sake toast, a standing reception, and a networking session, bringing together industry professionals to mark this landmark achievement.
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