THE GLOBAL WINDOW OF TURKISH FOOD AND AGRICULTURE The Global Window of Turkish Food and Agriculture Sector
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Japanese chef and olive oil tasting expert Hiromi Nakamura is introducing Turkish olive oils to the Far East under the brand name “ChefBlend,” blending local varieties to create a unique product for Japanese cuisine.
Nakamura teamed up with Turkish entrepreneur Bahar Alan, who has been working to bring Turkish olive oils to the global market. Together, they are fostering cross-cultural culinary collaboration between Japan and Türkiye.
Alan, who founded the NovaVera brand in 2017 and has since won international awards, began her journey by acquiring olive groves. She now produces high-quality olive oil that has received worldwide recognition.
At Nakamura’s invitation, Alan traveled to Ayvalık, Balıkesir, where the Japanese chef combined Memecik, Ayvalık, Trilye and other local olive varieties to create a signature olive oil intended for global promotion.
A tasting expert specializing in Japanese cuisine, Nakamura told Anadolu Agency (AA) that although sesame and soybean oils are more common in Japan, interest in healthy eating and the Mediterranean diet has grown significantly in recent years.
“I decided to develop this interest professionally,” Nakamura said. “By serving as a juror in international tasting competitions, I had the opportunity to evaluate olive oils from different regions. NovaVera’s production philosophy and the awards it has received caught my attention. I had encountered Turkish oils at some events, and NovaVera’s flavour profile was truly impressive. That led to our collaboration and the creation of the ‘ChefBlend’ project. Our goal was to develop a balanced, versatile olive oil that could complement Japanese cuisine.”
Nakamura explained the process of creating ChefBlend: “We combined Trilye, Ayvalık and Memecik olives, each with distinct characteristics. Trilye brings intense fruitiness, Ayvalık offers balance and Memecik adds a spicy note. Together, they create a multi-layered flavour profile suitable for both Japanese and Mediterranean dishes.”
Noting that Japan is now among the world’s largest olive oil importers, Nakamura described local trends: “Although sesame oil has traditionally dominated Japanese cuisine, olive oil’s health benefits and mild flavor make it increasingly compatible with our dishes. Its use has diversified, enhancing both traditional recipes and new creations. For example, a light drizzle of olive oil can refine the taste of sashimi or seafood in place of soy sauce. Olive oil is now also used in tempura, fried foods, ramen, and soups to add aroma and texture.”
