The objective of this gastronomic event was to make known the attractiveness of the Japanese culinary culture to the Chileans through cooking.

There were two courses for professionals and two for home cooks.

The courses included:

1. A seminar on Japanese food and materials
2. Cooking Classes for making things like takikomi gohan (cooked rice with vegetables, soy sauce and sake), salmon teriyaki and Tonjiru (miso soup with vegetables and pork), etc.
3. Food tastings.