Singapore, 1 November 2012 - Oishii Japan takes off in Singapore today with an all-encompassing showcase of food, drinks and related equipment and machinery from all over Japan.
The three-day event, being held at Sands Expo and Convention Centre, spreads over 4,000 square metres and features 220 exhibiting companies from 27 Japanese prefectures. Nearly ninety per cent of the exhibiting companies are from Japan. The first two days will be for trade and the third day (November 3), for the public.
The showcase is intended to ride on Asia’s high growth potential and Asians’ love of Japanese food and drinks. It caters to F&B professionals, chefs, restaurateurs, hoteliers, importers and distributors, retailers as well as new business owners and investors in the food business.
Oishii Japan was to have made its debut in Singapore in October last year but had to be postponed by a year following the March 2011 earthquake in Japan. Following strong interest from a number of exhibitors to market their products in Singapore, a highly-successful preview showcase called Ganbarou Nippon: Taste of Japan, was held.
The inaugural edition of Oishii Japan features a wide variety of Japanese products such as meat, seafood, sake and shochu, noodles, sauces, condiments and confectionery as well as an exquisite range of cutlery, utensils and tableware and innovative kitchen equipment.
Said Mr Masanao Nishida, Director of Oishii Japan 2012: “The show presents F&B professionals with an abundance of business and educational opportunities including business matching, food demonstrations, tastings, and workshops. These provide participants a platform to gain a deeper understanding and appreciation for Japanese cuisine.”
Visitors will be offered a taste of Japan’s unique culinary culture and traditions through a series of interactive cooking demonstrations, tastings and appreciation workshops.
Presenting food diversity and quality
Oishii Japan has strong support from Japan’s Ministry of Agriculture, Forestry and Fisheries (MAFF), which occupies the largest pavilion of 150 square metres.
With the aim of promoting Japan’s quality and diverse food and beverage offerings, the MAFF booth is hosting a series of seminars, demonstrations and tastings at the show.
‘Kanpai’ to the world of Japanese sake
Sake will be in special focus with the Niigata Sake Association, which is exhibiting in Southeast Asia for the first time, taking up a pavilion of 108 square metres. Representing 97 sake breweries in the Niigata prefecture, it is one of the most active and influential sake associations in Japan.
A Niigata sake presentation is being held on the first day of the show. It is conducted by Kenichi Watanabe, Chairman of The Niigata Prefectural Sake Research Institute.
On the second trade day (November 2), visitors can look forward to more appreciation and tasting workshops on sake and shochu presented by certified experts from the region.
A cut above
Exhibiting in Asia at Oishii Japan for the first time is Sakai City Food and Kitchenware, well-known for its outstanding samurai swords and forging techniques since the fifth century. On display is a range of Sakai City’s finest knives most commonly used in Japanese cuisine, especially for dishes such as sushi and kaiseki.
Sakai City’s knives are highly recognised not only by Japanese chefs, but also top celebrity chefs such as Michael Romano, David Bouley and Thomas Keller.
Sakai City is presenting a hands-on workshop on Japanese knives – the techniques of sharpening, maintenance and cutting on the opening day of the show. The workshop is conducted by Hirotsugu Tosa, a certified and award-winning master craftsman of kitchen knives and Kazuki Kondo, an experienced Japanese chef who served the Consulate-General of Japan in the United States as an official cook.
Other activities on trade days include:
• Japanese Food Discoveries, a ‘live’ demonstration by Fumikazu Ohnuki, Executive Sous Chef of celebrity restaurant Hide Yamamoto.
• Kagoshima Discoveries, a presentation of the prefecture’s food fare by the Vice Governor of Kagoshima Prefecture, accompanied by a cooking demonstration by Executive Chef Akihiro Maetomo of Chikuyotei Singapore. The restaurant is an authorised retail outlet for Kagoshima wagyu beef by the Kagoshima Prefectural Government.
• Tokachi-Hokkaido Discoveries, a presentation by Tokachi Specialities.
• Product presentations on Japanese rice, kelp and other produce.
Special activities for public
There are cooking demonstrations and tasting sessions galore for the public on November 3. Among them are:
• Ramen Discoveries: The Road to Ramen, a ‘live’ demonstration of ramen-making with food tasting by Ippudo.
• Udon Discoveries for Kids, an udon-making workshop for parents and kids. It will be limited to 15 pairs of children with an accompanying parent each on first-come-first-served basis.
• Udon Discoveries, a ‘live’ demonstration of udon-making by Tomoya Corporation. Free food tasting on a first-come-first-served basis, while stocks last.
Other complementary activities
• JETRO Food Business Matching 2012, an exhibition of Japanese fare by 31 exhibitors, on November 1, at Sands Expo and Convention Centre, Level 4, Room 4811-3 and 4911-3. This is opened to trade professionals only.
• The Niigata Sake Association presents Niigata Sake Festival, offering exclusive showcase and tasting of 150 labels. To be held on November 2 from 7.30pm to 9.30pm at One on the Bund. This will be open to both trade and the public. Admission fee is $78 nett per person.
Opening hours
Trade: 1 and 2 November 2012, 10.00am to 6.00pm daily
Public: 3 November 2012, 11.00am to 7.00pm
Admission fee
Trade: Onsite registration: $10 per person
Public: $4 per person. Free admission for children 12 years and below
Oishii Japan is organised by OJ Events Pte Ltd. For more information, please visit www.oishii-world.com.
For further enquiries, please contact:
Angie Eng – 6393 0242
angieeng@mpinetwork.com