KUALA LUMPUR: The Japan embassy is dedicated to constantly promoting Japanese heritage to Malaysians through specially curated events.
To this end, Japanese Ambassador to Malaysia Katsuhiko Takahashi recently opened up his residence to VIPs, foreign delegates, business owners and culinary connoisseurs for an exclusive get-together aimed at providing a unique understanding of the country's food and drink culture.
Takahashi said the growing number of Japanese restaurants in Malaysia was encouraging and attributed this to Malaysians' enthusiasm for foods that go beyond borders.
Popular Japanese dishes that have successfully enticed local palates include takoyaki, tempura, udon, sushi and sashimi.
Meanwhile, he added, the "Omakase" style of dining, where diners leave it to the chef to select and serve seasonal specials, is also a growing trend among foodies in Malaysia.
"According to a survey by the Japan External Trade Organization (Jetro), there are approximately 1,700 Japanese restaurants available nationwide.
"As the love for Japanese cuisine continues to grow (locally and internationally), we are happy to also shed light on one of our proudest heritage, which is the art of sake-making that dates back over 500 years.
"Our total exports have increased 5.3 times over the past decade worldwide, and 5.4 times in Malaysia alone," Takahashi said.
The ambassador added that Japan's move to highlight sake-making was also part of efforts to get the traditional brewing technique into Unesco's list of "intangible cultural heritage".
More than 40 breweries, which are members of the Japan Premium Sake Association, were featured at the private event.
Association president Kosuke Kuji said it was committed to providing information that would uplift Japanese traditions even through food and drinks.
"We hope those present today, who are interested in Japanese culture, experience the depth and allure of each product."