Celebrating Resilience: Parmigiano Reggiano Day in Tokyo 2025

On October 27, 2025, Tokyo's Ginza district became the heart of Italian culinary celebration with the inaugural "Parmigiano Reggiano Day in Tokyo" held at the renowned restaurant Gajjolo Ginza. This event was organized by the Parmigiano Reggiano Cheese Consortium to commemorate the resilience of cheese producers after the devastating earthquakes in Emilia-Romagna in 2012. This special day marked the first time Japan hosted this global celebration, igniting a meaningful connection between Italy and Japan through the love of cheese.

A Historic Event with a Global Impact

The inspiration behind Parmigiano Reggiano Day traces back to the catastrophic events of 2012, when an earthquake severely damaged cheese production in the Emilia-Romagna region, leading to the loss of 360,000 wheels of Parmigiano Reggiano. In response, renowned Italian chef Massimo Bottura rallied chefs and cheese lovers worldwide to support the affected producers. This collective effort transformed a local disaster into a global celebration of resilience and recovery, aiming to rebuild not just the production but also the spirits of those impacted by the disaster.

Highlights of the Event

The day commenced with an impressive traditional cheese-cutting ceremony, showcasing the artistry involved in handling these iconic cheese wheels. As professional cheesemongers skillfully opened a large wheel of Parmigiano Reggiano, attendees were captivated by the intricate techniques and the depth of flavor that this cheese encompasses. The ceremony fostered an appreciation for the craftsmanship and dedication that renders Parmigiano Reggiano a culinary treasure.

Adding to the sophistication of the event, Rumikko Honma, a revered authority on cheese culture in Japan and honorary president of the Cheese Professional Association, delivered insights into the history and taste profiles of Parmigiano Reggiano. Her extensive knowledge mesmerized the audience, bridging the Italian origin of the cheese and its growing popularity in Japan.

Post-ceremony, guests indulged in a unique gastronomic experience featuring exquisite finger foods crafted with Parmigiano Reggiano, skillfully paired with Japanese sake. The highlight of this tasting adventure was a demonstration and tasting session of the iconic "Risotto Cacio e Pepe," a recipe recommended by Bottura that notably played a role in the recovery efforts of cheese producers. This dish embodies not just a culinary delight but also the resilience and creativity arising from overcoming adversity, allowing participants to savor the dish along with its inspiring backstory.

Among the culinary offerings were delectable bacon-wrapped chicken drizzled with a Parmigiano Reggiano sauce, showcasing the versatility of this Italian cheese.

Looking Ahead

the 2025 Parmigiano Reggiano Day serves as a significant initiative following the enthusiasm generated during the Osaka World Expo in September. This event aims to boost awareness and recognition of Parmigiano Reggiano in the Japanese market and continues efforts to convey the spirit of craftsmanship and community support embedded in this iconic cheese.

Recognizing the importance of maintaining its rich heritage, the Parmigiano Reggiano Cheese Consortium, established in 1934, facilitates the production of this exceptional cheese across 291 member dairies. Their strict adherence to PDO (Protected Designation of Origin) regulations ensures that only locally sourced raw milk is utilized, preserving the quality and authenticity of Parmigiano Reggiano.

Understanding Parmigiano Reggiano

Parmigiano Reggiano is not just cheese; it’s history in a wheel. Its origins date back approximately 1,000 years to the innovative monks who devised methods to preserve milk. This timeless cheese is produced exclusively in specific Italian regions, including Parma and Reggio Emilia, where stringent PDO guidelines dictate every aspect of its production. With aging periods ranging from 12 to over 60 months, the flavors of Parmigiano Reggiano evolve into a rich umami and nutty characteristic, deepening with maturity. With no additives allowed, every aspect of its creation takes place within the designated regions, giving Parmigiano Reggiano a unique identity and taste.

The annual production of about 163,000 tons, with approximately 72,000 tons exported globally, highlights its widespread appreciation and affection from cheese enthusiasts around the world. As the spirit of Parmigiano Reggiano Day continues, it symbolizes not just outstanding culinary achievement but also the unity and strength in rebuilding after adversity.