Turkish Cuisine Week brings a taste of Turkiye to Japan

By Ahmet Furkan Mercan

TOKYO (AA) – Turkish food was the flavor of the day in Japan as the major port city of Nagoya hosted an event part of international celebrations of the ongoing Turkish Cuisine Week.

Guests at a gathering organized by the Turkish Consulate General at Meicho Academy, one of Nagoya’s leading culinary schools, enjoyed a lavish menu of traditional Turkish dishes prepared by chef Nurol Eyigun.

Umut Lutfi Ozturk, the Turkish consul general in Nagoya, offered them nuggets of the rich history of the delicacies, while also delving into the importance of healthy and sustainable ingredients in Turkish cooking, as well as its emphasis on minimizing waste.

Highlighting the diversity of Turkish cuisine, Ozturk said: “This shows that our country is a land of tolerance. Our tables are symbols of sharing, solidarity, hospitality and generosity.”

The event was organized under the auspices of the Turkish Presidency and with the support of the Culture and Tourism Ministry.

Held for the first time this year from May 21-27, Turkish Cuisine Week aims to showcase Turkish dishes “with all their original qualities as the crown of our tables,” according to the presidency.

*Writing by Seda Sevencan