About JCCA-AMERICA

We are thrilled to announce the launch of the organizing committee of Japanese Festival “Shoku（means Food in Japanese） / Kan(means Sight in Japanese)” and hope that we will be able to have support from those who share our aspiration.
In the recent years, Japanese food has gained enormous popularity in the US. Japanese food has never been more accepted by the American public and been the focus of media attention as it is now. However, the knowledge of Japanese food remains poor, even among the press. It is said that there are over 12,000 ingredients in Japanese cuisine, quite many even in the world standard, but only a fraction of them are known in the US.
We came to organize Japanese Festival, the first of its kind in the US, to fill this need. This event will introduce more variety and encourage proper understanding of Japanese foods. Also, it will serve to open the door to Japan for more Americans. It aims to provoke further interest in Japan through its cuisine, therefore promoting Japan for possible tourists. We believe that such promotion will allow the American public to see, feel and get to know the culture and history of Japan.
Through this festival, we hope to present and foster an image of Japanese people that is more human, something that has not been seen in products produced by the heavy industry, such as cars, electronics and high technologies. The event will be held in New York, the capital of food business in the world.
In addition, we plan to establish the following; publication of “Kome Comer,” a magazine that highlights Japanese food and culture, “Chef’s Bank,” an organization of chefs, and Japanese Culinary & Cultural Association of America,Inc.

We are looking for any sponsors, donations and volunteers for the festival. If interested, please contact our office.

Japanese Culinary & Cultural Association of America,Inc
Shigeko Fuke / Founder
Tel&Fax: 718-329-6512
mail: fuke@la-fuente.us

Shigeko Fuke

As a free-lance journalist of 25 years, she has been writing for various major Japanese magazines throughout her career (Shukan-Bunshuu, Shukan-Gendai, The Carpo, GQ Japan, Nikkei Trendy, etc.) In 1994, she began writing about New York restaurant business news under a special contract with Gekkan Inshokuten Keiei (issued by Shougyoukai), and she continues to conduct interviews with restaurant owners, managers, and chefs, gathering the latest information in the industry. She is also known for her New York restaurant information columns in popular publications such as Playboy and Harper’s Bazaar, Hotel Magazine. With her extensive background and reputation in obtaining the latest news within the New York area, supported by her numerous connections and associates, she heads the planning and development of the projects at La Fuente Restaurant Service. (www.la-fuente.us) She founded Not-For Profit Corporation Japanese Culinary and Cultural Association of America, Inc. (JCCA) in 2005. She is contributing a time and an energy to JCCA. She is a member of the committee to promote Japanese Food Arts is organized by JETRO(Japanese External Trade organization) .She received an honor to be an ambassador of promoting Japanese Sake from Rocky Aoki who is a founder of Benihana. She has lived in New York City since 1988.

Published Books:

Miserarete, New York (“Fascinating New York”)
Kaisha wo Yamete, Ryugaku Shimasu (“I Quit My Job and I’m Studying Abroad”)
Eat in New York-(50 Best Restaurants in New York)