Unveiling the 2025 Dish of the Year: A Celebration of Rice Cuisine

On a momentous occasion, Gurunavi Inc. in Chiyoda, Tokyo, announced the 2025 Dish of the Year at a press conference that reflected the essence of Japanese society. This year's honoree, dubbed the 'Rice Gourmet,' emphasizes the importance of rice as a staple food while exploring innovative ways to enjoy rice reserves, including rice flour and sake. This initiative showcases the expanding appreciation for the myriad experiences associated with rice in the dining industry.

During the event, the third-generation owner of Koike Rice Shop, Riu Koike, who is also a five-star rice meister, shared the stage with Takisuke Taki, Chairman of Gurunavi. Taki presented Koike with a commemorative gift, acknowledging his contributions to advancing rice gourmet culture. In his heartfelt acceptance speech, Koike expressed his gratitude, reflecting on nearly two decades of dedication to rice, and remarked on the significance of this recognition.

The commemorative gift, an Arita ware plate adorned with a unique 'Ichimatsu' pattern, was designed by Asao Tokoro, a prominent figure in the fields of art, architecture, and design. Tokoro explained the concept behind the design, highlighting that the 60 squares of varying sizes create a multifaceted pattern, symbolizing the many combinations and possibilities in rice cuisine.

A Thought-Provoking Talk Session on Rice Gourmet

The event further included a thought-provoking talk session featuring Koike, rice and food quality master Tomoho Kashiwagi, and Yasuhiko Moriwaki, a representative of the Okisu Agricultural Cooperative. The panel discussed the unique features and future outlook of rice gourmet culture in 2025.

Koike shared his reflections on this pivotal year, noting the rise in rice prices led to heightened awareness around the significance of rice, emphasizing that consuming rice is no longer taken for granted. Moriwaki, an active farmer, remarked on the importance of producing safe and resilient rice in response to the early onset of the rainy season this year. Kashiwagi noted a cultural shift, where people have moved beyond merely pressing a button on their rice cookers to actively exploring methods to cook and enjoy rice deliciously.

When asked about the future of rice gourmet culture, Moriwaki encouraged agricultural collaboration with consumers to embrace environmentally friendly farming practices. Kashiwagi expressed hope that diverse ways of enjoying rice would increase its presence on dining tables, while Koike reaffirmed the rising awareness within the restaurant industry toward exploring and celebrating rice's culinary potential.

Understanding the 'Dish of the Year' Concept

The 'Dish of the Year' initiative aims to preserve valuable aspects of Japanese culinary culture, bridging collective memory with a richer culinary future. By reflecting the year's social trends, Gurunavi seeks to share Japan's exceptional food culture with the world, aligning with their core purpose of connecting people through food.

Event Summary

Organizer: Gurunavi Inc. 'Dish of the Year' Executive Committee
Supported by: Ministry of Agriculture, Forestry and Fisheries, Agency for Cultural Affairs, Japan Tourism Agency, Japan National Tourism Organization (JNTO)
Logo Announcement: Further details on the 'Dish of the Year' logo will be disclosed in subsequent communications, reinforcing this celebration of rice and its culinary significance in Japan.