ATO Osaka and the Murakawa Gakuen Culinary School have collaborated on “Project Gourmet” since 2022, incorporating lectures and hands-on cooking with U.S. ingredients into the regular curriculum. With the support of several U.S. cooperators, over 200 future chefs have learned about and how to cook with American ingredients. Students’ dishes are entered into an in-school competition judged in part by the ATO, and the winning dish may later be offered to the public at department stores or restaurants. This year’s program focused on California walnuts and prunes, with the prune initiative showcased prominently at EXPO 2025.