The Government of Japan is set to leverage food diplomacy to deepen cultural relations with Ghana, while creating opportunities within the local hospitality and food industry.
This follows the appointment of a Ghana-based Japanese chef, Kahori Kishi, as the Japanese Cuisine Goodwill Ambassador to Ghana.
The initiative, driven by Japan’s Ministry of Agriculture, Forestry and Fisheries, seeks to promote authentic Japanese cuisine globally, while encouraging cultural exchange and economic activity.
At a ceremony held in Accra last Tuesday, April 21, 2026, Ms Kishi was presented with a certificate of appointment signifying her role under the global initiative, after which guests toured her Kishitei Restaurant in Accra, noted for its traditional Japanese culinary offerings.
The Japanese Ambassador to Ghana, Hiroshi Yashimoto, described the appointment as a significant step in strengthening cultural ties between Japan and Ghana through cuisine.
He explained that the Japanese Cuisine Goodwill Ambassador Programme, established in 2015, was designed to promote traditional Japanese food culture, known as washoku, which is recognised by UNESCO as an intangible cultural heritage. He said over 170 worldwide ambassadors played a vital role in advancing cultural exchange by engaging the public through culinary experiences and events.
He further stated that Chef Kishi’s commitment to using natural ingredients and maintaining high standards of food preparation aligned with the programme’s philosophy of promoting healthy living through diet.
“Food should be a delicious one, but also support life itself. It is a foundation for building up a healthy body and mind.
That’s why she tries to use natural ingredients as much as possible and also tried to avoid artificial ingredients so that people can be healthy and end up with joy and well-being,” he said.
He added that growing interest in Japanese cuisine in Ghana, particularly among business leaders and the diplomatic community, reflected the potential of food as a bridge between cultures, fostering deeper people-to-people connections and broader collaboration between the two countries.
Responsibility, enriching lives
Ms Kishi said she was committed to using the role to enrich lives through authentic Japanese cuisine that nourished both body and mind.
She expressed gratitude for the honour and pledged to uphold the philosophy that food was fundamental to health and well-being.
Emphasising her reliance on carefully selected natural ingredients and strict hygiene standards, she stated that traditional Japanese cuisine reflected a deep cultural heritage.
She added that she would continue to promote the values of balance, sincerity and the concept of food as medicine in her culinary work.
“I will continue to share the true beauty of Japanese cuisine and the wisdom of Japanese food culture, which helps bring balance and well-being to both body and spirit.
I hope to further promote the value and appeal of Japanese food both in Japan and abroad, and to help pass this rich tradition on to future generations,” she said.
Source:
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