Background of Our Association

Our mission is to promote Japanese agriculture, seafood, and food products, as well as to share and preserve Japanese food culture and traditions.

In Toronto, the Japanese food boom began around 1980, reaching a peak between 1990 and 2000 with nearly 800 restaurants in the city and suburbs. However, many of these restaurants were owned by non-Japanese operators without proper training in authentic Japanese cuisine or handling of raw foods. This raised serious concerns within the Japanese community, as even a single case of food poisoning could damage the reputation of all Japanese restaurants.

At the same time, in the U.S. West Coast, new regulations required freezing fish due to the risk of parasites such as anisakis. Ontario considered adopting similar rules without sufficient understanding of Japanese food. In response, Japanese chefs and owners in Toronto came together to establish JRAC, proposing appropriate methods for freshness, storage, and freezing suited to Japanese cuisine. Through petitions with about 20,000 signatures, the association successfully influenced the withdrawal of the law in 2005.

This experience taught us the importance of unity in a small community and the need for an official channel to communicate with governments. Since then, JRAC has continued to promote Japanese cuisine and ingredients, raise awareness of cultural traditions, and serve as a bridge to organizations such as JETRO, Japan’s Ministry of Agriculture, Forestry and Fisheries, and the Consulate-General of Japan in Toronto.