• Kyodo, Staff Report

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The government plans to adopt an ambitious certification system for chefs of Japanese cuisine, or washoku, in a bid to guarantee quality at establishments that purport to serve Japanese fare overseas.

The program will require would-be washoku chefs to attend some degree of training in Japan, ranging from a short course of a couple of days to an apprenticeship-like service of several years to give them a grounding in food preparation and customer service.

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