Japan DESIGN SOFTPOWER WEB POWERED BY JAPAN EXTERNAL TRADE ORGANIZATION

Japanese Food

Regional Flavor: Ishikawa

Take an in-depth tour of different regions throughout Japan and learn the distinct culinary cultures, flavors and ingredients that define their tradition, as well as the unique products exported throughout the world.
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JAPANESE INGREDIENTS

NEWS & EVENTS

Japan Pavilion @ The International Restaurant & Foodservice Show of New York

March 9-11, 2008

This spring, MAFF (Ministry of Agriculture, Forestry and Fisheries of Japan) will be presenting the Japan Pavilion at the International Restaurant & Foodservice Show of New York.

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JETRO @ Natural Products Expo West 2008

March 14-16, 2008

JETRO will participate in the Natural Products Expo West this year for the first time. With the value placed on raw, wholesome ingredients and natural flavors, Japanese cuisine is a natural fit for the expo and JETRO is proud to represent it. We will host four Japanese companies who have not yet begun exporting to the U.S., as well as some companies already distributing their products in the Southern California market.

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FOOD TRENDS

An Osaka Tea Establishment Opens Its Doors in New York City

TAFU, a long-established tea seller in Osaka, Japan, opened its first U.S. branch in New York City offering premium tea and confectionaries. The venue features a line of specialty teas brewed using the authentic, traditional Japanese technique in a modern Asia-chic setting.

The veteran tea company's New York flagship opened in the heart of Manhattan on September 25th on the ground floor of the Doubletree Hotel in Midtown East. The 540-square-foot teahouse, finished warmly with dark blonde counters and aged metal tone flooring, serves freshly brewed teas for $2.50 a cup and caters primarily to take-out customers.