Japanese Producers Partner With NYC Chefs

BOSTON & NEW YORK — The Ministry of Agriculture, Forestry and Fisheries of Japan (MAFF) will be sponsoring its highly acclaimed Japan Pavilion for the third straight year at the upcoming International Boston Seafood Show (IBSS), North Americas largest seafood trade event, to be held from March 14-16, 2010 at the Boston Conference & Exhibition Center. Capitalizing on the pavilions past success, this years show will feature ten exhibitors, representing a diverse selection of high-quality seafood ingredients from all across Japan.

As a lead-in to the show, world-renowned chef David Bouley, chef and owner of Bouley, and Josh DeChellis, Executive Chef of La Fonda del Sol and rising star in the culinary world, will also be showcasing the exhibitors ingredients during a series of tastings at their restaurants in New York at the tail end of NYC Restaurant Week aimed at highlighting the versatility and diversity of Japanese seafood. Each chef has carefully prepared a menu that interprets the authentic Japanese ingredients through the lens of a different European cuisine, resulting in a remarkable blend of culinary cultures that underscores the potential for Japanese seafood to be employed in other cuisines. From February 8-13, diners at Bouley will have the opportunity to try Chef Bouleys exclusive menu. The sampling at La Fonda del Sol will only be available to invited guests.

This month, the MAFF initiated a ten-year plan to double Japans exports of agriculture and seafood products to over $10 billion. While Japans exports of agriculture, seafood, and food products to North America currently account for less than 20% of its worldwide exports of these items, the country has launched an extensive campaign to increase interest in Japanese seafood within the US market. As part of this effort, the ministry also hopes to expand the American publics awareness beyond sushi and sashimi, both of which are already enjoyed around the world, and boost the popularity of lesser-known indigenous Japanese ingredients.

Japanese cuisine has enjoyed incredible popularity in recent years, which I think speaks to the excellent quality, nutritional value and flavor of Japanese seafood, said Mr. Junichi Takeuchi, Director, Export Promotion Office of the Ministry of Agriculture, Forestry and Fisheries of Japan. The success of our two previous Japan Pavilion booths at the IBSS has convinced us to strengthen our presence at the show, and I sincerely look forward to giving visitors an opportunity to experience and learn about the excellence of traditional Japanese seafood.

Exhibitors at this years Japan Pavilion include:

Hyoshoku Co., Ltd., producer of yellowtail

Kanedai Co., Ltd., producer of a variety of products, including saury pickle, frozen snow

crab leg meat, peeled sashimi shrimp, and deep sea red crab

Kibun Foods Inc., producer of a variety of surimi products

Kinjirushi Sales Co., Ltd., one of Japans oldest wasabi manufacturers

Kunihiro Inc., Japans largest oyster producer

The Marine Foods Corporation, maker of fine processed seafood products

Marutoku Nori Co., Ltd., producer of seaweed products (wasabi-flavored, etc.)

Morimatsu Suisan Reito Co., Ltd., producer of fish, such as yellowtail and amberjack

Sugiyo Co., Ltd., manufacturer of “Snow Leg Queen,” an exquisite replica of snow crab legs

Yamayo Co., Ltd., producer of a variety of processed seafood products, such as squid with salted fish guts

The Japan Pavilion will be located at booth #1805 at the IBSS. Exhibitor demonstrations and samples will be available in the pavilion. A tasting reception will also be held at the Faneuil Room of the nearby Westin Waterfront Hotel on Sunday, March 14 from 5:00 to 7:00PM. The reception will give buyers, distributors and journalists an additional chance to sample the exhibitors ingredients as well as meet with exhibitors to discuss potential business opportunities.

Source: MAFF