In the culinary industry where changes are daily and styles can be ephemeral, Japanese food culture has shown an unprecedented development in the world through diversification and globalization.

Japanese food culture has developed through the past generations to meet timely needs based on creations to meet current needs and the succession of the traditional techniques.

The brand power gained in the past is now an invaluable property of chefs not only in Japan. Japan's attitude and spirit of deepening the knowledge of cooking techniques, foodstuffs and food culture will continue to stir the imagination of chefs in the world.

Against such a background, we decided to provide them with the opportunity to learn the trends of cuisines in other countries and present their dishes. It is exactly like the Paris Collection, Milano Collection and New York Collection of the fashion industry, today marks the beginning of the 2009-styled fashion show of new cuisines (TOKYO COLLECTION) in Tokyo.

In this connection, the World Summit of Gastronomy –Tokyo Taste-is positioned as an opportunity for chefs of various fields from Japan and from other countries to come to study the latest cooking techniques and to foster a global standpoint for the next generation as well as a stage to create an understanding of the value of Japanese cuisine culture. The importance of safe, secure and healthy food and "Shokuiku" (food and nutrition education and promotion) has been a focus of global attention, and now attention is even increasing more on it as a social issue to be concerned with.

We would truly appreciate your kind understanding of the significance of this conference as an opportunity to be the basis of a valuable cultural exchange between Japan and the world to seek solutions for various issues concerning diet in Japan and in other countries, and your cooperation to make this contest a success is greatly appreciated.

Yukio Hattori
Director
The World Summit of Gastronomy Executive Committee