Savor Japan Explore Regional Flavors
Regional areas where you can enjoy the best of Japanese dining and discover things related to foods, are certified as “Savor Japan” by the Minister of Ministry Agriculture, Forestry and Fisheries.
In this year 2016 round, 5 areas; Tokachi-Hokkaido, Ichinoseki/ Hiraizumi-Iwate, Tsuruoka-Yamagata, Maze-Gifu, Nishi Awa-Tokushima, were given the Savor Japan certification through the approval committee that was organized by the Ministry.
The Savor Japan initiative opens the door to local resources in every corner of the country, such as the uniqueness of local foods, the agriculture, forestry and fishery industries in the area that produce those foods, as well as the charms of the local scenery, and house hospitality.
The growing interest in Japanese cuisine and culture by people from all over the world has fueled a dramatic increase in tourism to Japan, inspired by the desire to experience truly authentic Japanese food at the source.
Savor Japan certification is designed to draw attention to the local brand that come from the numerous farming, mountain and fishing villages throughout Japan where food is a way of life, and lead to an increase in interpersonal exchanges through a deeper discovery of Japanese cuisine and the enjoyment of unforgettable experiences in authentic Japanese food culture.
The registration period for fiscal year 2016 has ended.
All of the below requirements must be met
for an initiative to be considered qualifying.
① Implementing body
A. Functioning body such as Japanese version of DMO(※1 ) that coordinates regional affiliates, or conference constituted mainly by Japanese DMO, or NPO shall exist as an implementing organization.
※1 Destination Management/Marketing Organization: An entity that works as a steersman for tourist destination production, cooperating with various parties concerned, settling strategies under a clear concept, and working adjustably to implement the strategies steadily
B. It is desirable that local public entities be included as members (※2) of the implementing body.
※2 The assumed members are as follows: Agricultural cooperatives, fisheries cooperatives, tourism associations, travel agents, passenger transportation services, chambers of commerce and industry, commercial and industrial associations, research institutions of universities and such, museums, culinary schools, restaurants, accommodations, souvenir shops, chefs, and advisors.
② Systems to secure maintenance and enhancement of quality
Certain system shall be prepared to implement follow-ups and improvement of progress statement to maintain and enhance quality.
③ Developing and obtaining human resources
A. A systematic scheme shall be in operation for developing and obtaining human resources to implement the efforts sustainably, including effective use of women and senior powers.
B. A systematic scheme shall be in operation for handing down local foods and agriculture, forestry and fishery industries, both of which are the core force of the “Savor Japan” Project.
A Review Committee of experts appointed by the MAFF will carry out a review of the registered initiatives to determine whether the requirements are satisfied, and those with particularly outstanding plans will be certified by the Minister of Agriculture, Forestry and Fisheries as meeting the Savor Japan standard.
A Savor Japan Project Association will provide support to further the efforts of the project overall and increase the number of foreign tourists visiting certified Savor Japan areas. This support will include assistance to improve the effectiveness of local initiatives, workshops, dispatching experts who can help with specific challenges and needs, and promoting exchanges through network building.
By integrating strategic communications for the Savor Japan Project, information will be efficiently disseminated externally, providing a higher level of appeal and enhancing the brand power of Savor Japan.
Savor Japan Project Association