In April 2016, the Ministry of Agriculture, Forestry and Fisheries of Japan established the "Guidelines for Certification of Cooking Skills for Japanese Cuisine in Foreign Countries." The aim of these guidelines is to enhance the communication of Japanese food and dietary culture overseas. Foreign chefs specializing in Japanese cuisine can voluntarily seek certification from private organizations once their knowledge and cooking skills reach a certain standard.

The certification process involves a comprehensive 4-week course, where participants will learn everything from basic techniques in Japanese cuisine to proper dining etiquette. After completing the course, candidates will take a test. Those who pass will receive a certification along with a bronze medal.