washoku does not mean -- >> let us know if it is too strong for foreign guests or too weak. >> it's so good it's excellent. >> reporter: on this day, tsugi is introducing new techniques using custom-made japanese stock. in japanese traditional food stock is made from shavings of dried fish and kelp. this time the chef used tomato instead. it has the same flavor-boosting substance as the bonito flakes but it doesn't have a fishy aroma or taste. so people are familiar with japanese cuisine can enjoy it. >> one thing we should not do is to be very forceful to our product of our japanese spirituality what japanese cuisine should be. you start introducing that through using tomato water and then it gets closer by serving bonito flakes as well. it's an education. it's an enhighlightenment to a new palate so that we can introduce new texture, new palate and visuals as well. that's how we should export our cuisine. >> reporter: tsugi believes that educating foreign chefs is the most important thing to make japanese culinary culture take hold overseas. he often invites foreign students and c