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)
NEWS & EVENTS
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
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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