Press Releases
Press Releases | Japanese Food Culture Festival in New York (March 4-10, 2007) | | Print | |
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Japanese Food Culture Festival in New York: Gastronomic Discovery- Flavors of Japan The Japanese Food Culture Festival Committee is a joint endeavor organized by individuals concerned with private enterprise and the public sector. The Committee was formed for the purpose of introducing Japanese "food" to the United States in a comprehensive way from both economic and cultural perspectives by creating the first Japanese food festival in New York. In conjunction, the following four events will be held in New York during the second week of March 2007.
25 Japanese food and product vendors will be displaying their products, some of which are making their international debut. Products on display include artisanal oils and vinegars, tofu, kelp, teas, shochu, sake, knives and tableware essential to creating Japanese inspired cuisine. The subtle flavors of premium rice and wagyu are among the products available to sample. Throughout the show vendors will give cooking demonstrations and short seminars. The JETRO booth will be available throughout the show for business support and introductions. In addition, major Japanese food related companies will also be exhibiting independently next to the Japan Pavilion. This is the premier of the Japan Pavilion. The event was created in hopes of attracting interested store buyers, chefs, and food related businesses to fine Japanese ingredients. Date: Sunday March 4th-Tuesday March 6th Sponsored by The Ministry of Agriculture, Forestry and Fisheries of Japan (MAFF) Contact: Opening remarks will be made by Japanese food expert Elizabeth Andoh. The Majority of the evening is dedicated to 3 of the highest-ranking kaiseki master chefs Masahiro Kurisu, Motoi Kurisu, Kenichi Hashimoto and famed culinary genius David Bouley. The visiting chefs from Japan will share preparation techniques for their favorite dishes and their culinary philosophies. David Bouley will follow with a demonstration sharing his original cuisine based on Japanese ingredients. Attendees may enjoy tasting the creations of these 4 talented artists. The evening is a cross-cultural learning experience highlighting traditional to contemporary Japanese cooking practices and how they are being explored by Western chefs. Dates: Monday, March 5th, 6:00-10:00pm Contact: 3. Japanese Food Culture Symposium Keynote speaker Yuzaburo Mogi, Chairman & CEO of Kikkoman will speak on his experiences as a Japanese pioneer in the American food market. After Mr. Mogi's address, star chefs Masaharu Morimoto, Daniel Boulud, and Japanese food expert, journalist, and cookbook author Elizabeth Andoh will appear in a panel discussion focused on how to expand the popularity of Japanese food culture in America. Audience Q&A set to follow the discussion. Dates: Monday, March 5th, 3:00pm – 5:30pm Contacts: 4. Japanese Restaurant Week Throughout this week participating Japanese restaurants around New York will offer specially designed gourmet menus. Dates: Sunday, March 4th – Saturday, March 10th Contacts: 5. Related Events Ishiri Dinner at Matsuri Restaurant Contact: SHUKI-TEN(JAPANESE SAKE VESSELS SHOW) Contact: |
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