Japan DESIGN SOFTPOWER WEB POWERED BY JAPAN EXTERNAL TRADE ORGANIZATION
Regional Flavors
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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21 JAPANESE INGREDIENTS (view all)
JAPANESE MARKET INFORMATION
Japanese Food from Shikoku
This catalog of food products and companies located in four prefectures in Shikoku Island is published to introduce companies interested in exporting their products and to provide an overall picture of each prefecture as a background of their food products.
> Download PDF Catalog [1] (2011)
> Download PDF Catalog [2] (2011)
Japanese restaurants are large impact on nation's economy.
Download "JETRO Japanese Restaurants Trend 2010" report. This report is quick review of Japanese restaurants market in the nation, including market trends, growth and food products. Read and learn Japanese food industry today.
> Download PDF Report (2010)
NEWS & EVENTS
Akita Sake Brewers Convinced of Chicago's Sake Market Growth
Monday, December 19, 2011
Following the success of their May 2011 sake tasting, the Consulate General of Japan at Chicago and JETRO Chicago, in cooperation with Akita Prefecture Government, organized another Japanese Sake Tasting & Pairing for professionals on November 2nd.
Japan's Diversity of Green Teas Impresses Chicago's Food Professionals
Monday, December 5, 2011
On October 20th, Chicago's food and beverage industry came together to discover the green teas Japan is famous for at the "Japanese Green Tea Showcase." The event was co-sponsored by the Consulate General of Japan at Chicago and the Japan External Trade Organization (JETRO) Chicago office.
First Japanese Sake Promotion in the Midwest Following the Great Earthquake Attracts Food Industry Professionals
Thursday, May 12, 2011
Members of Chicago area's food and beverage community had the chance to learn about Japanese sake both in theory and practice at the Sake Tasting & Pairing Event for Professionals sponsored by JETRO Chicago and the Consulate General of Japan at Chicago in cooperation with the Sake Export Association of Japan.
"Healther Alternatives for a Happier Life" (Download the Recipes)
Friday, February 25, 2011 | Tuesday, March 15, 2011
From cardiovascular disease to strokes and type 2 diabetes, obesity can cause many catastrophes, but what can you do to alter your diet to improve your health and lead a "lighter" life? JETRO's industry-only food events in February and March, 2011 will introduce you to several unique vegan-friendly, low calorie options to help adjust your diet to a healthier life. Come join us and watch the professionals mix and match the ingredients to suit your palate!
"Greens from the Sea" - A Japanese Food Showcase Highlighting Seaweed
Wednesday, March 23, 2011
Fans of Japanese food often cite similar reasons for loving it - its healthy properties, the depth of flavor in its noodle dishes, soups and sauces, the delicate taste of sushi enhanced by the pungency of wasabi and, of course, the characteristic use of certain staples, condiments and ingredients. One such ingredient that signifies Japanese cuisine is seaweed.
Japan Pavilion @ The International Restaurant & Foodservice Show of New York 2011
Sunday, February 27, 2011 - Tuesday, March 1, 2011
A traditional ingredient in Japan, miso is growing in popularity worldwide for its convenience and benefits to health and beauty. At the 2011 Winter Fancy Food Show, JETRO San Francisco will showcase the health benefits and new applications of miso. Best of all, you could sample three easy-to-make and delicious Sendai miso-based recipes, as well as last year's popular freeze-dried miso soup. You will also get to meet with Japanese miso producers and learn about the quality and naturally powerful health benefits of miso.
JETRO @ The 2011 Winter Fancy Food Show
Sunday, January 16, 2011 - Tuesday, January 18, 2011
The Japan Pavilion will feature more than 80 respective vendors from Japan with their prideful high quality products and regional specialties.
"The Delectable Bridge to Japan" - A Japanese Food Event at the Indiana State Fair
September 13, 2010
By C. Moore
Japanese food emerged as a fundamental aspect of the first ever Japan-focused exhibition to take place during the 2010 Indiana State Fair in Indianapolis. Citizens of Indiana, or "Hoosiers," were given the rare opportunity to try authentic Japanese food and drinks they may never have had the chance to try before.
Restaurant Roadtrip: Illuminating senses in the Land of the Rising Sun
July 29, 2010
By Renie and Sterling Steves
Cuisine Concepts
Fort Worth Business Press --Throughout Japan’s long history, the large number and variety of restaurants stem from the fact that the family run shop is the primary business structure. Traveling 10 days in the land of the rising sun, from Tokyo to Fukushima in the north, and to Kumamoto in the south, we experienced styles of restaurants and a new attitude toward distinctively different food. Dining in Japan is a road map to understanding the country.
JAPAN: FLAVORS OF CULTURE Brings in Over 50 of Japan's Most Accomplished Chefs and Food Professionals
July 21, 2010
The Culinary Institute of America's Announces Program for 2010 Worlds of Flavor® Conference
CIA Newswire – The Culinary Institute of America (CIA) has announced the list of presenters for JAPAN: FLAVORS OF CULTURE, the largest and most significant professional conference ever held in the United States dedicated to the flavors, culinary techniques, and food cultures of Japan.
Edible souvenirs offer a taste of travels
June 13, 2010
By Marlena Spieler
Roving Feast
San Francisco Chronicle -- Each time I lift my fork, position my chopsticks or ready my spoon, I'm engulfed in the tastes and scents of the wonderful places I've been. Every land I visit, every trip I take, each exciting mouthful enriches my culinary life with new taste experiences.
Restaurant Roundup: Japanese culture through food here and abroad
April 15, 2010
By Renie and Sterling Steves
Cuisine Concepts
Fort Worth Business Press --Whether you purchase sushi at Central Market, go to Tokyo Cafe for sake or beer and the freshest sashimi, or to Sushi Axiom for a specialty martini and succulent yaki undon (noodles), or a colorful cherry blossom roll of shrimp tempura, crab, and cucumber, Japanese food is a perfect match for our senses.
Persimmons The Next Trend
April 7, 2010
Kristen Siefkin
Lane PR Vice President
Northwest Stir--Touring FOODEX Japan 2010 is an opportunity to try 90 new products in four hours, and grade each and every last one of them. Moving quickly through the exhibits, there is little time to take copious notes. While some foods were simply forgettable and others even regrettable, certain new concoctions made immediate and lasting impressions. Interestingly, each of these stand-outs had one thing in common: persimmons.
A Food Editor's Trip to Japan
March 30, 2010
Nation's Restaurant News -- Executive food editor Pamela Parseghian recently returned from a trip to Japan, where she uncovered a wealth of culinary treasures. She shares her adventures and highlights the Japanese food most likely to intrigue U.S. chefs....
Discover New Japanese Food Products @ Natural Products Expo West 2010
Friday, March12, 2010 - Sunday, March 14, 2010
JETRO Los Angeles will participate in the Natural Products Expo West (NPE 2010) operating two Japanese food booths for the third consecutive year. We will promote 19 exhibitors from Japan - all eager to intrigue you with their latest food products. From popular products already distributed in the U.S., to new products never seen before, you won't find a better time to greet and meet these prestigious Japanese food sellers all under one roof.
The Japan Pavilion at the 2010 International Restaurant & Foodservice Show of New York
Sunday, February 28, 2010 - Tuesday, March 2, 2010
The Japan Pavilion, which is the largest Japanese exhibit in the U.S. food trade shows history, will be presented at the International Restaurant & Foodservice Show of New York. The Japan Pavilion will feature more than 90 respective vendors from Japan with their prideful high quality products and regional specialties. The Ministry of Agriculture, Forestry and Fisheries or MAFF will invite exclusively selected 26 companies including Japanese food manufacturers and wholesalers from Japan to this Pavilion, which is operated by Japan External Trade Organization (JETRO).
Educational Session in Winter Fancy Food Show 2010: Miso and Natto
With the growing popularity of Japanese cuisine and the increasing health consciousness across America, adding Japanese products to your product line could help you meet demand coming from both trends. At this seminar, meet with…
Regional Food (Aichi)
A new article of regional food is updated!! While the region enjoys global acclaim for its status as Japan's manufacturing heartland, Aichi natives know that the prefecture's distinctive cuisine is just as deserving of worldwide attention…
San Francisco Miso Event @ Ferry Plaza Market
Saturday, August 1, 2009, 8:00AM - 2:00PM
JETRO San Francisco held a miso booth at the Ferry Plaza Farmer's Market. The booth was so popular that we ran out of samples well before closing time! Visitors were able to taste foods made with miso, including a vegetable dip, salad dressing, and salsa. From a survey and conversations held with the visitors, it became very clear that the use of miso in everyday recipes could definitely be an upcoming trend in the U.S. food market.
Sendai Miso Tasting Seminar in San Francisco
Thursday, July 30, 2009, 2:00PM - 4:30PM
A traditional ingredient in Japan, miso is growing in recognition worldwide for its benefits to health and beauty. During the seminar, we heard from five top Bay Area chefs of Western cuisines who shared recipes for using miso in non-Asian cuisines. Tastings of these recipes were provided, which included seared tuna, fried green tomato salad, black cod, pork belly, and ice cream! Over 70 guests from the food industry were able to enjoy this event and see the versatility of miso.
SoCal Japanese Food Events
Thursday, March 5, 2009 - Sunday, March 8, 2009
Eight Japanese government and non-profit organizations have partnered together to host five food events between March 5th to 8th, 2009 to introduce some of the top local Japanese restaurants and food providers to Southern California.
(INDUSTRY ONLY) San Francisco Sake Tasting Seminar - Deepen your understanding of sake
Friday, March 6, 2009, 2:00PM - 5:00PM
The Japan Sake Brewers Association and JETRO San Francisco present a special tasting, open to industry only. Learn to pair this versatile spirit with both Japanese and Western cuisines.
34th Winther Fancy Food Show
Friday, January 16, 2009 - Tuesday, January 20, 2009
JETRO will participate in the 34th Fancy Food Show 2009 for the first time. With the growing popularity of Japanese food and increasing health consciousness across America, adding Japanese products to your line up could help you meet demands coming from both trends.
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) presented 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 participated 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 hosted 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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Japanese Jizake: Artisan Sake Tasting at the Ambassador's Residence
March 3, 2008
The Consul General of Japan in New York, the Japan External Trade Organization (JETRO) New York, and the Conference of Japanese Food Distributors in New York presented a very special Japanese sake event on March 3, 2008 at the Official Residence of the Consul General of Japan in New York.
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FOOD TRENDS
Dekopon
Outside the greenhouses at Nishida Citrus and Fruit Garden in Kumamoto
prefecture, peach trees are in full bloom and a cool breeze carries the
scent of the blossoms to the road. But inside the greenhouses, a more
vibrant scent radiates from the ripening fruit of dekopon trees.
Place We Went Along the Way
One of the most outstanding things of our food tour of Japan, hosted by Jetro, Japan External Trade Organization (a governmental organization), was its fabulously well-planned choice of stops along the way.
Kelp Poultry Farm
"Kelp Poultry Farm" is a rather strange name, but it's one that haute
cuisine diners in Tokyo have become accustomed to seeing.
The reason? Kiichi Sato's hand-raised organic chickens, and their eggs,
which are so flavorful that top restaurants don't mind paying four times
the national average price for them.
Kumamoto Oyster
All over the west coast of the U.S., you can order Kumamoto oysters. But ironically, they're impossible to find on a menu in their place of origin -- Kumamoto, Japan. However, a new pilot project is working to change that.
Japanese Distributors and Manufacturers Team Up to Promote Japanese Food at Famed New York City Tradeshow
The Conference of Japanese Food Distributors in New York will present the Japan Pavilion at the 2009 International Restaurant & Foodservice Show of New York, held March 1-3 at the city's Jacob K. Javits Convention Center. Also taking place at the same location will be the Flavor of Japan Seminars.
The British Want their Wagyu
For a delicacy whose import is prohibited in the European Union, Wagyu, or Japanese beef, sure is popular in London and other cities. It’s become a permanent fixture on the menus of four-star restaurants.
An Interview with Masataka Shiroki, an Artisan Sake Maker in Vancouver, Canada
Vancouver's Granville Island was once a nondescript industrial park of factories and warehouses, until it was redeveloped, for the most part by the Canada Mortgage and Housing Corporation.
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.
SAKE TRENDS
An Introduction to Saké
Along with Japanese food and culture, saké has increasingly gained in popularity around the world. In the United States, there were only five brands of saké available in the 1970’s. Following the saké boom of the 1990’s, exports from Japan quadrupled, and today Americans can choose among 500 available brands...
What Is Saké and What Is It Made From?
Saké, as most Americans know it, is a rice-based beverage that comes primarily from Japan and is typically 14% to 17% alcohol by volume (just slightly higher than the average for grape wines)...
Saké Regions
Japan is a country with a land mass smaller than that of California. It is situated from a point slightly north of 45° north latitude to a southern most point of 20° below north latitude...
The Process of Making Saké
Japan is a country with a land mass smaller than that of California. It is situated from a point slightly north of 45° north latitude to a southern most point of 20° below north latitude...
Quality Categories of Saké
Saké classification is based on two primary factors: the level to which the rice grain has been polished and whether the saké has been fortified with brewer’s alcohol...
Styles of Saké
Within the myriad legally designated quality categories of saké are found a variety of styles of saké-making, ranging from the simple and pure to the ultra-complex...
Saké and Food
Saké can be paired with cuisines from all over the world. It has been said that there are more than 700 flavor and aromatic components in just one drop of saké, as opposed to 600 in wine and just 400 in most spirits...
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