Global Kitchen Series No. 17 - Jamaica
Bridging Hearts and Palates: Jamaica and Japan in the Spirit of Culinary Diplomacy
Five years in Japan have given Ambassador Shorna-Kay M. Richards not only diplomatic experience but also a deep appreciation for Japanese food culture. In this interview for “delicious Japan”, she reflects on the flavors that have captivated her, the bridges being built between Jamaica and Japan through cuisine, and her hopes for deeper mutual understanding.
H.E. Shorna-Kay M. Richards
Ambassador of Jamaica to Japan
“I have spent five wonderful years in Japan,” Ambassador Richards begins with a warm smile. “Discovering washoku has been one of the most rewarding parts of my experience here.” She singles out kaiseki cuisine for its seasonal refinement, “not just the exquisite flavors but also the aesthetic presentation that reflects Japan’s deep sense of beauty.” Other favorites include sashimi, especially salmon, as well as fermented foods and pickles, which she praises for promoting gut health and longevity.
“I even enjoy natto, though I know it’s not for everyone,” she laughs. “And I’ve grown fond of tofu, yuba, mochi, and of course, a traditional Japanese breakfast, which I always choose over a Western one. It’s balanced, holistic, and nourishing.”
The ambassador has also developed a taste for sparkling sake, introduced to her by a former Japanese ambassador to Jamaica, and has explored regional shochu from Kagoshima. “For me, Japanese cuisine is the perfect blend of aesthetic simplicity, healthfulness, and quality.”
Reflecting on the similarities between the two food cultures, Ambassador Richards introduces a phrase she fondly uses: “We call it the ‘JJ Partnership’ — Japan and Jamaica.” “Both of us value fresh, natural ingredients. Japanese cooking draws out subtle, delicate flavors, while Jamaican cuisine celebrates bold, distinctive flavors with our strong spices. But at heart, both nations respect freshness and seasonality as island countries blessed with abundant seafood, fruits, and vegetables.”
Jerk Chicken Takes the Stage in Japan
When asked about Jamaica’s most iconic dish, she answers without hesitation: “Jerk chicken is our culinary ambassador.” Last September, Jamaican jerk chicken made its debut on the menu at the popular chain Matsuya, rolled out in 1,118 stores nationwide for a month-long campaign. “I was even the honorary “store manager for the day” at the Roppongi outlet on launch day,” she recalls with a laugh. Jerk chicken, she explains, embodies the Jamaican spirit: lively, dynamic, and full of flavor. Its signature comes from pimento (allspice) berries and the famous Scotch bonnet pepper, “which is hot yet wonderfully aromatic. The spice has to be balanced with flavor—that’s the Jamaican way.”
The Legendary “Kachimame”: Blue Mountain Coffee
Japan has long been a loyal consumer of Jamaican coffee. “Coffee was the ‘first ambassador’ of Jamaica to Japan, arriving in 1953, well before we established diplomatic relations in 1964.” The famed Blue Mountain Coffee is grown only in a designated part of Jamaica’s UNESCO-listed Blue Mountains, at about 3,000 meters above sea level. The region’s volcanic soil, constant cloud cover, and moist trade winds slow the ripening of the cherries, resulting in a bean with exceptional richness and balance.
Every bean is hand-picked and inspected by Jamaica’s regulatory authority before export. “Japanese importers call it ‘Kachimame’ — the winning bean, because of the rigorous standards it must pass to reach Japan,” she explains. Beyond coffee, the ambassador highlights other premium products:
Diversity on the Plate — and in the Culture
“Diversity is enriching,” Ambassador Richards emphasizes. “Jamaican cuisine reflects our history as a true melting pot, shaped by African heritage, European colonization, and later influences from Indian and Chinese immigrants. This diversity has created a vibrant food culture that has something for everyone.” She sees food as an accessible gateway to cultural exchange: “Food represents culture. By enjoying Jamaican cuisine, I hope Japanese people will experience the warmth and spirit of Jamaica and perhaps be inspired to visit our country. Cultural diversity expands horizons and enriches our lives.”
Building Bridges Through “Cuisine Diplomacy”To promote culinary exchange, the embassy is collaborating with restaurants in Japan:
As the leader of a small embassy, Ambassador Richards is guided by Jamaica’s spirit of resilience: “We may be small, but we punch above our weight. Success comes from ideas, creativity, and strong networks, not just resources.” Her mission in Japan is twofold:
“Good food transcends language and brings smiles to everyone. Jamaican cuisine serves as a cultural ambassador. When people in Japan enjoy Jamaican dishes and feel a sense of warmth and familiarity, it brings me great joy.
In Jamaica, we say:
One Love — Let’s get together and feel all right.
Let’s enjoy Jamaican food together — and feel all right.”
