A City of Rich History and Culinary Legacy

Osaka has long been known as the “Kitchen of Japan”, a title dating back to the 1600s when the city became a vital hub for the distribution of food and goods across Japan. During the Edo period (1603–1868), Osaka flourished as the country’s commercial center, with its bustling merchant districts and thriving markets setting the foundation for its culinary prominence. Even today, the city preserves this legacy through its vibrant food culture, historic markets, and dedication to traditional cooking techniques.

A Global Food Tourism Destination

Osaka is a must-visit destination for food lovers worldwide. From its signature street foods like takoyaki (octopus balls) and okonomiyaki (savory pancakes) to its world-renowned Kobe beef and sushi, the city offers an unmatched culinary experience. Numerous Michelin-starred restaurants, as well as long-standing family-owned eateries, provide a rich contrast of fine dining and comfort food, making Osaka a paradise for gastronomes. The city’s commitment to innovation in food technology and sustainability further enhances its global reputation as a leader in the culinary world.

By choosing Osaka as the location for our 2025 summer program, we invite you to discover the past, present, and future of Japan’s culinary and cultural landscape in an engaging and unforgettable way.

Faculty Highlights 

Takakazu Yumoto, Ph.D. 湯本 貴和 

◾ President, Japan Food Studies College 

◾ Professor Emeritus | Department of Ecology, Kyoto University

Aiko Tanaka, Author and Chef 田中 愛子

◾ Founder & Executive Director, Japan Food Studies College

◾ Master Chef, Food Activist

◾ President Kitchen Conversations

Jack D. Harris, Ph.D.

◾ Director, Extension Programs & International Development, Gustolab International, LLC

◾ Professor Emeritus in Sociology, Hobart & William Smith Colleges

About Gustolab International

Gustolab International has been active in educating around Food Systems and Sustainability since 2006 when interest in Food Studies was still in its infancy.

Headquartered in Rome, Italy, and conducts teaching programs in Japan, Vietnam, and China. The institute has 12 PhD-level professors and collaborates with 50 universities worldwide. Every year, between 300 and 400 students from around the world visit Rome for training programs.

From 2018, students from partner universities studied Critical Food Studies and Sustainability through the food culture of Osaka.

About Japan Food Studies College

Japan’s first research and educational institution dedicated to the scientific study and dissemination of information on food and food culture.

The various challenges we face today—climate change, the biodiversity crisis, the loss of regional cultures due to globalization, and the intensification of international competition over resources—are all deeply connected to our dining tables. The Japan Food Studies College is guided by the philosophy of “The Philosophy on the Dining Table,” proposed by Chairperson Aiko Tanaka, as a roadmap for reform. This philosophy serves as the core principle of our institution. By practicing “The Philosophy on the Dining Table,” we aim to collect and integrate intelligence from diverse fields to create a sustainable food culture for the 21st century, ensuring that everyone on the planet can enjoy a healthy and sustainable diet. We function as a think tank dedicated to fostering sustainable food culture.

This program offers immersive experiences that bridge historical traditions, contemporary food business, and future innovations in Osaka. Students will gain firsthand insights through guided field visits, cultural workshops, and industry engagements.

Essential Destinations (Historical & Future Perspectives)

🏯 Osaka Castle – A deep dive into Edo-period commerce, exploring how Osaka became Japan’s historic food hub.

🐟Kizu Wholesale Market – An early-morning market visit, witnessing real-time transactions between suppliers and chefs while examining the supply chain challenges in Japan’s food industry.

🌐 Osaka Expo 2025 – Exploration of the Future Food Technology Pavilion, where students will engage with cutting-edge innovations in food sustainability and technology.

Cultural & Culinary Experiences (Hands-on Learning)

🍱 Sushi-Making & Dashi Tasting Workshop – Master traditional Japanese culinary techniques, with a focus on seasoning, fermentation, and umami.

🧘 Monastic Stay at Mount Koya – A temple immersion experience, learning about Buddhist vegetarian cuisine (Shojin Ryori) and its spiritual significance in Japanese food culture.