Our Primary Activities
AGJ works mainly in the following four area in association with and under the guidance of IAG
1. Hosting public relations events and bestowing awards to promote the growth of the restaurant industry
（Educational program of Sustainably gastronomy for the next generation)
- Annual bestowments of international and national awards by IAG
- Public relations activities and publication of books and other informative materials regarding gastronomy
- Co-hosting events in collaboration with embassies and public and private organizations from around the world
- Preserving and recording recipes and culinary techniques and hosting educational events
- Supporting mass media campaigns
- Promoting communication over the internet and to create gastronomic archives
2. Establishing a Support System to Promote Japanese Cuisine
- Establishing a support system in order to properly educate chefs of Japanese cuisine in and outside of Japan
- Establishing a support system to elevate the cultural value of chefs in and outside of Japan
3. Publication of an Official AGJ Guidebook
- Publication of an official AGJ guidebook in line with other guidebooks published by IAG Academy members
4. Research and Education Regarding Gastronomy
- Promoting and developing dietary educational programs in collaboration with educational organizations
- Quality control and safety evaluation of ingredients and condiments
- Preservation activities regarding culinary techniques on a national and regional level
- Supporting research activities for better quality control
