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``I love eating,'' says Toshiyuki Iwasawa with a smile. He is the general manager of the ``Fuji no Kuni Seasonal Food Association'' (hereinafter referred to as ``Shun no Association''). Mr. Iwasawa, who worked in the prefecture's Economy and Industry Division, ran the group's predecessor, the Shizuoka Food Study Group, and promoted local production for local consumption. After retiring in 2020, he will continue to lead the group as a voluntary organization and continue his activities on a large scale, enjoying the joy of immersing himself in what he loves.

The structure of “Shun no Kai” is unique. Chefs looking for locally sourced ingredients are taken to farmers and the two are matched. Chefs use these ingredients to serve the participating consumers. Producers are also invited on the day of the event, so chefs can't cut corners. A serious competition between ingredients and food creators takes place, and participants are treated to a special feast. Its deliciousness is spreading through word of mouth and social media, expanding the circle of participation by general customers. As of the end of 2021, ``Shun no Kai'' has been held a total of 471 times, with the total number of participants reaching approximately 13,000 people, and the number of affiliated ``Food Capital Workers'' reaching nearly 50 people. It's no exaggeration to say that everyone here is a supporter of Shizuoka's food. ``This is something we can do because we are in Shizuoka, a treasure trove of ingredients,'' says Mr. Iwasawa with pride.

Ever since he started working for the prefecture, Mr. Iwasawa has been preaching the importance of helping employees become fans of Shizuoka's food, and he has put this into practice firsthand. He provides producers, chefs, and consumers with the latest information he has gathered on his own and through his wide network of contacts, connecting their ideas as one. Before I knew it, ``If you have a problem, ask Mr. Iwasawa,'' became my mantra.

"Shun no Kai" has established bases in the eastern, central, and western parts of the prefecture, and has also started in Tokyo. He is currently writing a book that will be the culmination of his past activities, and is also launching an e-commerce site. A ``Gourmet Nurturing Fund'' was also established for the next generation who will be responsible for Shizuoka's food. It is relied upon by producers and chefs, and is useful to consumers. Through the accumulation of these activities, "Fuji no Kuni's food culture" will be spread to various parts of Japan and then to the world. Mr. Iwasawa's ``life's work, which is mostly volunteer work,'' continues.

<Contact>

A meeting to eat all the seasonal produce of Fujinokuni [Shun no Kai]

[Address] 8-10 Asahigaoka, Fujieda City

[Telephone number] 090-4261-3492

[URL]https://fujisyun.com


“I want to support people who are working hard,” says Iwasawa. We introduce various producers in the prefecture to aspiring chefs and hold study sessions locally. The photo shows a training tour of a brewery (Doi Sake Brewery) in Kakegawa City.

Extras such as production area tours, vegetable harvesting experiences, and sausage making classes are also popular. The photo is from the Shibata Farm BBQ Tournament in Kakegawa City. A block meat butchering show is a collaboration between Kakegawa beef producers and Shizuoka city butchers.