EXPO 2025 – Osaka, Japan

Nordic Food Day

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We all need to eat.
Sirið Stenberg, Faroese Minister for Foreign Affairs, Industry and Trade,

At Nordic Food Day, culinary professionals, students, and media from Japan explored Nordic and Arctic food culture – and yes, they tasted smørrebrød! The event celebrated Nordic flavours, innovation, and sustainability while strengthening partnerships between the Nordic and Japanese food sectors.

“We all need to eat,” said Sirið Stenberg, Faroese Minister for Foreign Affairs, Industry and Trade, when opening the day alongside Ida Heimann Larsen, Deputy Secretary General of the Nordic Council of Ministers. Stenberg praised Japan’s high food quality and the Nordic New Food Manifesto, which for two decades has guided sustainable and creative Nordic cuisine.

“The Nordic Council of Ministers works a lot with food because food is central to many challenges, it is important for our health, green transition, competitiveness, local communities to make them thrive all across the Nordic region and so forth. We are very famous for our Nordic Nutrition Recommendations and we also work externally to help Nordic companies become more innovative and to seek new grounds on new markets, and that is one of the reasons why we are here today,” highlighted Ida Heimann Larsen, Deputy Secretary General of the Nordic Council of Ministers during her keynote speech.

Conclusion

The event showcased how Nordic food connects culture, sustainability, and innovation – and how Japan and the Nordics can learn from each other’s approaches to local ingredients, waste reduction, and culinary creativity.

Nordic Contribution

The Nordics presented the Arctic Young Chef initiative, under NORA, a cooperation body of the Nordic Council of Ministers. Young chefs from across the Arctic introduced Nordic ingredients and cooking traditions to Japanese culinary students at the renowned Tsuji Culinary Institute. The Danish company Too Good To Go also announced its entry into Japan – a concrete example of how Nordic innovation supports sustainability globally.

"The Nordic region and Japan share a deep respect for nature, seasonality, and purity in food. At EXPO, we’re proud to showcase how young Nordic chefs are reimagining traditional ingredients to create sustainable, world-class cuisine. Our kitchens may be far apart, but the values behind them – care, craftsmanship, and connection to the land and sea – bring us close together," underscored Halla Nolsøe Poulsen, Director, Nordic Atlantic Co-operation (NORA).

Meet Sebastian Jiménez, Hinrik Carl Ellertsson, and Gutti Winther from Arctic Young Chef at EXPO 2025

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The new generation of chefs is responsible for the food of the future. Being here, I can showcase a new and very unique Nordic style of cuisine, which I hope they will find inspirational.
Sebastian Jiménez, Arctic Young Chef