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Japan Festival - Hot Pot Edition (11 November)

Join us for an educational exploration into “Washoku” (和食), the food of Japan on November 11th. ‘Wa’ being Japan (also harmony) and ‘shoku’ being food or to eat, highlights seasonality as one of its most important characteristics. As we are approaching the cooler winter months, our Japan festival celebrates ingredients and dishes that blend harmoniously together to create a memorable experience also during winter. From the preparation to the presentation, “Washoku”’s gastronomic experience is steeped in tradition and offers a surprisingly insightful introduction to Japanese culture and way of life. Discover Japanese Hot Pot, follow our intelligence sessions and source like a pro from over 160 leading Japanese suppliers that are indispensable for iconic dishes from the land of the rising sun. A delicious education for any F&B professional.

Speakers


Kohei Okui
Digital Trade and New Industry Dept. Director of Online Business
JETRO

Kensuke Miyake
Vice Chairman
Assoication for the Advancement of the Japanese Culinary Art(AAJ)

Amanda Tan
Co-Founder & Director
Zairyo

Kenjiro 'Hatch' Hashida
Head Chef & Owner
Hashida Singapore

Shohei Yasuda
Overseas Sales Director
Daisho Co. Ltd.

Stephanie Ng
Regional Business Development Lead
Makoto-Ya

Shunsuke Kusubashi
Lecturer, Asian Culinary Institute
Nanyang Polytechnic

Irene Kersbergen
Insights & Innovation Manager APACln
nova Market Insights

Agenda

14:15 – 14:25

Welcome to Sourcing Festival – Flavors of Japan and New Business Opportunities for Japanese Foods by JETRO

14:25 - 14:35

How to Enjoy Classic Hot Pot in a Brand-New Way

Discover classic and new foods that should be part of anybody’s favourite Japanese Nabe. Be they Shiitake mushrooms, Konjac noodles, Anago, Seaweed Miso, premium Surimi King Crab, Conger eel, Tamago egg roll, sodium- and sulfite-free octopus, Puchitto, Yuzu wine, Fuji Soda and much more. This cooking showcase by leading Japanese suppliers illustrates how to best match flavours, prepare fine ingredients and style a Nabe Mono to perfection.

Classic Ingredients for Japan's Favourite Dishes

Discover classic and new foods that should be part of anybody’s favourite Japanese Nabe. Be they Shiitake mushrooms, Konjac noodles, Anago, Seaweed Miso, premium Surimi King Crab, Conger eel, Tamago egg roll, sodium- and sulfite-free octopus, Puchitto, Yuzu wine, Fuji Soda and much more. This cooking showcase by leading Japanese suppliers illustrates how to best match flavours, prepare fine ingredients and style a Nabe Mono to perfection.

14:35 - 14:55

Nippon's Exciting Food Culture in Japan and Abroad

The Association for the Advancement of the Japanese Culinary Art (AAJ) was founded in 1930 to share professional knowledge and contribute to the next generation of Japanese chefs. The food artisans are changing the understanding of health and food as well as distinct styles within Japanese cuisine. Learn about ‘Washoku’ – traditional Japanese food – and get inspired by a food culture that is designated to the Intangible Cultural Heritage of UNESCO through world-leading Japanese chefs.

Speaker:
Kensuke Miyake, Vice Chairman, Association for the Advancement of the Japanese Culinary Art (AAJ)

Nippon's Exciting Food Culture in Japan and Abroad

The Association for the Advancement of the Japanese Culinary Art (AAJ) was founded in 1930 to share professional knowledge and contribute to the next generation of Japanese chefs. The food artisans are changing the understanding of health and food as well as distinct styles within Japanese cuisine. Learn about ‘Washoku’ – traditional Japanese food – and get inspired by a food culture that is designated to the Intangible Cultural Heritage of UNESCO through world-leading Japanese chefs.

Speaker:

Kensuke Miyake, Vice Chairman, Association for the Advancement of the Japanese Culinary Art (AAJ)

14:55 - 15:00

Japanese Foods with 1000 Years of History: Discover traditional Ahjikan’s Burdock Tea and Uenoya’s Konjac Noodles

Discover Ahjikan’s Burdock tea, a historical food for more than 1000 years in Japan and especially rich in antioxidants. Another classic food is Uenoya Konjac noodles which are made from Konjac potato which are low on calories, gluten free and a rich health functional food.

Japanese Foods with 1000 Years of History: Discover traditional Ahjikan’s Burdock Tea and Uenoya’s Konjac Noodles

Discover Ahjikan’s Burdock tea, a historical food for more than 1000 years in Japan and especially rich in antioxidants. Another classic food is Uenoya Konjac noodles which are made from Konjac potato which are low on calories, gluten free and a rich health functional food.

15:00 - 15:40

Sourcing Japanese Products like a Pro – Nabemono: A Roundtable Discussion on Japanese Hot Pot 鍋物

To become a Pro in Japanese food culture, you must know all about Hot Pot! This roundtable assembles experts to discuss and celebrate one of Japan’s most iconic meals, tohelp you understand the best ingredients, different styles and latest trends. As we approach the colder winter months, Japan turns to its traditional dinner dish ‘nabe’, a Hot Pot meal comprising a flavourful broth with simmering meats or fish and a large number of fresh vegetables. This session is a deep dive into all things Hot Pot!

Speakers:
Amanda Tan, Co-Founder & Director, Zairyo
Kenjiro 'Hatch' Hashida, Head Chef & Owner, Hashida Singapore
Shohei Yasuda, Overseas Sales Department Manager, Daisho Co.
Stephanie Ng, Regional Business Development Lead, Makoto-Ya

Moderator:
Shunsuke Kusubashi, Lecturer, Asian Culinary Institute, Nanyang Polytechnic

Sourcing Japanese Products like a Pro – Nabemono: A Roundtable Discussion on Japanese Hot Pot 鍋物

To become a Pro in Japanese food culture, you must know all about Hot Pot! This roundtable assembles experts to discuss and celebrate one of Japan’s most iconic meals, tohelp you understand the best ingredients, different styles and latest trends. As we approach the colder winter months, Japan turns to its traditional dinner dish ‘nabe’, a Hot Pot meal comprising a flavourful broth with simmering meats or fish and a large number of fresh vegetables. This session is a deep dive into all things Hot Pot!

Speakers:

Amanda Tan, Co-Founder & Director, Zairyo

Shohei Yasuda, Overseas Sales Department Manager, Daisho Co.

15:40 - 15:45

Discover Japan’s Highest Quality Natural Blessings of Sea and Mountain: Japonte’s Anago, Sugimoto’s Shiitake Mushroom (Showcase)

Japonte celebrates the ancient food culture of Japan and through its connection with farmers and fishermen who share their high standards of quality to a worldwide market, Japonte sources with reliability, taste and cultural interest in mind especially Anago (Conger eel).
Discover Sugimoto’s dried Shiitake mushroom, which is the secret ingredient for Umami. Unlike most of the shiitake sold on supermarkets, which is cultivated on artificial substrate, Sugimoto Shiitake is cultivated outdoors on real logs in Japan and contains rich "Guanosine monophosphate (GMP), which makes the umami flavor taste more intensely.

Discover Japan’s Japonte’s Anago (Conger eel), Sugimoto’s Shiitake mushroom and Daisho’s Hot Pot Soup (Showcase)

Showcase: Japonte celebrates the ancient food culture of Japan. Through the company’s connection with farmers and fishermen who share their high standards of quality with a worldwide market, Japonte sources with reliability, taste and cultural interest in mind, especially Anago (Conger eel).

Showcase: Discover Sugimoto’s dried Shiitake mushroom, which is the secret ingredient for Umami. Unlike most of the shiitake sold on supermarkets, which are cultivated on artificial substrate, Sugimoto Shiitake is grown outdoors on real logs in Japan and contains rich "Guanosine monophosphate (GMP), which makes the umami flavour taste more intense.

Daisho’s rich mix of classic Japanese tastes are combined into the mellow, mouthwatering flavour and aroma of this satisfyingly hearty soup stock. A fine balance of five different umami-rich ingredients provides a deliciously savoury seafood base, with bonito, Japanese sea bream, kelp, oyster and shiitake mushroom all intricately brought together by the pungent, powerful addition of smoothly shredded kogane ("golden") ginger and delicate junmai sake.

15:45 - 16:00

Hot Pot Trends in Japan’s Retail Market by Innova Market Insights

The busy, on-the-go, long-commute lifestyles of Japan’s urban consumers drive convenience food trends. ‘Ready to cook’ hot pot product manufacturers respond, resulting in a growing range of flavorful soup innovations found on supermarket shelves. Join Innova Market Insights to learn more about the key trends of Japan’s hot pot market.

Speaker: Irene Kersbergen, Insights & Innovation Manager APAC, Innova Market Insights

Intelligence Session on Japanese Foods by Innova Market Insights

16:05 - 16:10

Discover Japan’s First Developer of Hot Pot Soup: Daisho’s Authentic Instant Hot Pot Soup

Daisho’s rich mix of classic Japanese tastes are combined into the mellow, mouthwatering flavor and aroma of this satisfyingly hearty soup stock. A fine balance of 5 different umami-rich ingredients provides a deliciously savory seafood base, with bonito, Japanese sea bream, kelp, oyster and shiitake mushroom all intricately brought together by the pungent, powerful addition of smoothly shredded kogane ("golden") ginger and delicate junmai sake

End of Program ありがとうございました & Breakout Sessions

*All time zones in GMT+8

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