"Taste of Japan in Toronto" Event Introduces Japanese Foods

 - Promoting Export and Consumption of Japanese Agricultural, Forestry and Fishery Products in North America -

TOKYO, March. 1, 2017 /PRNewswire/ -- Japan's Ministry of Agriculture, Forestry and Fisheries (MAFF) partnered with a leading food service provider to hold a Japanese food seminar and fair. The events were held in a bid to further vitalize North America-bound exports of Japanese products, whose use is already on an upward trend, particularly at Japanese retailers and high-end restaurants.

At the Japanese food seminar held on February 3, a lecture and hands-on food cooking introduced local chefs to the health benefits of Japanese food and effective ways to use Japanese ingredients such as miso (soybean paste), shio-koji (salted rice malt), soy sauce and mirin (sweet cooking rice wine).

Following the seminar, a Japanese food fair was held on February 6 - 16 at three company and school cafeterias located around Toronto. A total of eight dishes utilizing Japanese products were offered, including a scallop "kakiage" tempura bowl and savory steamed egg custard, which resulted in a long queue of eager customers forming at each Japanese food area.

Overview of Japanese food seminar

- Time and date: 2 p.m.- 6 p.m., February 3, 2017

Overview:

In addition to a lecture on the health benefits of Japanese food, the seminar also offered a live demonstration and practice through hands-on food cooking. The seminar provided a valuable opportunity to interact. For many of the chefs who attended, it was their first time to use uniquely Japanese flavorings such as miso and "dashi" soup stock, which are everyday ingredients to Japanese people.

Content:

• Opening remarks
• Introduction of instructor chefs (Takuya Sakamoto and Takayuki Moriya dispatched by Aim Services Co., Ltd.*)
  *The food service provider's business partner in Japan (in which it holds a 50% equity stake). In this project, Aim was responsible for menu selection,seminar and fair planning, and dispatch of Japanese chefs.
• A basic lecture on Japanese food
• A live demonstration to teach the use of various flavorings
• A hands-on food cooking session to teach ways to arrange Japanese ingredients to suit local food culture
• An open discussion with participating chefs
• General comments and closing remarks

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