“Many shops in the Japanese confectionery industry have closed down over the past few years due to a lack of successors,” says Hidenori Terunuma.
Mr. Terunuma himself has been active for many years at the Sheraton Grande Tokyo Bay Hotel, The Westin Hotel Tokyo, Hotel Nikko Tokyo, etc., and originally specializes in Western cuisine. Participated in the launch of

Although the association is still in its infancy,
"Once we're on track, I'd like to invite chefs that everyone knows to participate," he said.
One of the activities of the International Japanese Confectionery Association is to promote the culture of Japanese confectionery overseas.

Mr. Terunuma says, "If we are aiming to spread our technology overseas, why not participate in the 2025 Osaka Expo in some way? I think it would be interesting to go to China, South Korea, and other Asian countries."
Mr. Terunuma says that his favorite Japanese confectionery is "Daifuku. I like azuki beans."

It is said that his childhood environment had a great influence on him entering the world of cooking.
“Many of my relatives worked in the restaurant service industry, and since I was little, I was taken to hotels and embassies.

The turning point came in the late 1980s when I was working at the Sheraton Grande Tokyo Bay Hotel.
“At the foreign-affiliated Sheraton, there were 180 head chefs with world-class experience making international dishes,” he says. “I had to make everything here, not just Japanese, Western, and Chinese.

After serving as head chef at Hotel Nikko Tokyo, he established Foodec Co., Ltd. and became independent.
As a food expert, he is working hard on commissioned cooking work, developing products and menus, creating recipes, and giving lectures.