Exploring Inclusive Cooking with Para-Athletes: A Commitment to DE&I

The Ajinomoto Group is proactively promoting Diversity, Equity, and Inclusion, or DE&I. But what exactly is DE&I, and how does it differ from D&I? DE&I goes beyond recognizing individual differences, aiming to create an environment where everyone has equal opportunities to thrive and contribute.

One key Group DE&I initiative in Japan is the Inclusive Cooking Project, which seeks to foster a more vibrant, inclusive society through cooking. This project includes workshops and activities that transcend organizational boundaries, engaging employees from various offices in meaningful ways.

The Inclusive Cooking Project was launched by a group of dedicated employees at the Ajinomoto Group with the goal of creating a society where various individuals can naturally come together. Helping everyone learn about and share the experiences of para-athletes and sports enthusiasts with disabilities, the project promotes DE&I through hands-on culinary fun and other initiatives.

In 2023, the project focused on cooking workshops led by blind soccer players to explore how these athletes approach food and nutrition. The aim was to uncover insights that could help promote well-being—a state of physical and psychological health and social fulfillment—for individuals with diverse needs.

One of the project highlights was a workshop held in November 2023 at the Osaka office in collaboration with the Japan Blind Football Association. Participants included Junichi Oshiro, a member of the Ajinomoto Co., Inc.  Global Communications Department and a deaf person, and Mako Takeuchi, a player from the Hyogo Samurai Stars, a women’s soccer team whose players are visually impaired. Oshiro used the text-to-speech function on his smartphone to communicate with Takeuchi as she shared her cooking tips and favorite dishes.

First, Takeuchi showcased her dribbling and passing skills to the participants. Then she demonstrated her cooking skills, explaining how she relies on a kitchen timer and the aroma of the food to judge when it is done. She also showed how using a black cutting board creates a high-contrast background that makes chopping ingredients easier for her, helping her overcome her sight impairment. She impressed everyone by saying, “I like to relax by cooking and enjoying delicious food.” Apparently, since it’s easy to make the Ajinomoto Group’s gyoza without oil, they’re easier for blind people to prepare.

The workshop ended with a discussion on the value of food. Takeuchi said: “I love cooking.” Participants were impressed by her cooking skills and the adaptations she uses to enjoy her culinary hobby despite her visual impairment. Participants mentioned that food can be enjoyed alone, but is better enjoyed with others, and that food and sports can be catalysts that help us expand the circle of people we enjoy life with.

The project extends its reach through the Oshiro’s Eyes video series on the Ajinomoto Group’s internal social media, where Oshiro shares his insights and experiences promoting DE&I. These videos help spread awareness and understanding within the company, encouraging employees to embrace diversity in all its forms.

On March 7, 2024, a similar workshop was held at the Ajinomoto Group’s Umami Science Square in Kawasaki City, Kanagawa Prefecture, a joint initiative with the Japan Blind Football Association and Santen Pharmaceutical Co., Ltd. The featured guest was Kento Torii, a key player for the soccer team free bird mejirodai. Torii, who lost his vision at age one, shared his journey as a cook which started when he began preparing meals for his family as a child. He said, “I discovered the joy of cooking through repeated efforts to hear my sister say, ‘Delicious!’” At the workshop Torii said, “Cooking is an essential activity for everyone, regardless of whether or not they have a disability. The real barrier in life is the lack of opportunities for people to really know each other.”

During the workshop, Torii prepared dishes using the Ajinomoto Group products like Cook Do® and Marudori Gara Soup™, showcasing his techniques and adaptations. He stressed the importance of understanding and accepting other people’s differences, and agreed that food can be a medium to bridge gaps and build connections.

Junichi Oshiro summed up the main takeaway: “Understanding and respecting each other while working together is crucial, for people with and without disabilities who interact with individuals of different nationalities, languages, cultures, and gender identities.”

 The Ajinomoto Group’s Inclusive Cooking Project exemplifies its commitment to DE&I by creating inclusive culinary experiences that celebrate diversity. Through workshops and initiatives, the project helps fosters a deeper understanding and appreciation of varying perspectives. The Group continues to champion DE&I, setting a powerful example of how food can unite us and foster a more inclusive society.