Motomichi Takeno giving a presentation on the principles of 'washoku', while reflecting on how Malaysian ingredients and culinary traditions have broadened his own approach to Japanese cuisine. (Bernama pic)SUBANG JAYA: Before most of Kuala Lumpur has even stirred awake, Motomichi Takeno is already weaving through the aisles of Chow Kit market.By six o'clock each morning, the Japanese chef is carefully selecting fish and vegetables - believing the day's best meal begins not in the kitchen, but with choosing the freshest ingredients by hand.For Takeno, who has served as the official chef at the Japan embassy in Malaysia since 2024, that daily ritual lies at the heart of "washoku" - Japan's traditional food culture, which celebrates seasonality, simplicity and respect for nature.But living in Malaysia has also broadened his own culinary horizons. "I am currently studying Malaysian cuisine and, at the same time, I am fascinated by Malaysia's history and culture," he told Bernama.Rather than simply recreating dishes from home, Takeno has begun experimenting with local ingredients such as durian, lemongrass and jackfruit, discovering new ways for Japanese and Malaysian flavours to complement one another.Food, he believes, can be one of the easiest ways to bring people from different cultures together.
At the embassy, Takeno prepares meals for guests from around the world, tailoring each menu to suit their backgrounds, preferences and dietary requirements.That personalised approach reflects the Japanese concept of "omotenashi" - wholehearted hospitality that anticipates a guest's needs before they are even expressed."I have created countless dishes, and personalised care is something I have practised throughout my career," he said.Takeno traces his love of cooking back to his mother's kitchen, where he first discovered that every dish carries a story."As a chef, I believe that understanding the stories and cultural significance behind a dish brings an even greater depth to its flavour," he added.As the Japan embassy's official chef, Takeno believes the best meals begin with the freshest ingredients - a principle that guides his daily trips to Chow Kit market. (Bernama pic)Speaking at a recent presentation on Japanese cuisine organised by the Japan External Trade Organisation, Takeno explained that washoku - recognised by Unesco as an Intangible Cultural Heritage …
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