Eat-Japan 2017-18




MAFF Japan Booth at IFE 2013 (17-20 March 2013, ExCel London)
EAT JAPAN Trade News
Wednesday, 06 March 2013

MAFF BoothIFE is the UK’s biggest trade fair for food and drink, and this year will feature a wide selection of outstanding Japanese products at the MAFF Japan Booth (N5040) in Hall 4. Please see below for highlights from this booth.
You can also visit Japan Pavilion (N5006) run by JETRO, which features 14 companies and organisations, all exporters to the UK. Find out a range of products and exhibitions here (PDF 2.6MB).
Please note that IFE is free to visit but you'll need to pre-register; click here and enter your delails to guarantee entry.

What's On at teh MAFF Booth

Message from Ministry of Agriculture, Forestry and Fisheries of Japan (MAFF)
I would like to thank all of you from the United Kingdom and from the rest of Europe for your continued patronage of Japanese food and drink.
The Ministry of Agriculture, Forestry and Fisheries will set a booth at the international food & drink event 2013 to present the charm of Japanese foods to you in person. It is our pleasure to have the opportunity to introduce great Japanese delicacies including SAKE.
Japanese SAKE, which we are highlighting at this event, is not only a product that uses ingredients representing Japan, such as rice and water, but also symbolizing Japanese sophisticated techniques, the climate and natural features. In a manner of speaking, SAKE is the fruit of the characteristics of Japan — perseverance, attention to detail, and delicate taste.
I sincerely hope that you will meet Japanese cuisine and enjoy the Japanese food culture including variety of ingredients and well-balanced diets, and hope that your business will continue to grow through Japanese cuisine.

Hisao Harihara
Director-General, Food Industry Aairs Bureau
Ministry of Agriculture, Forestry and Fisheries
March 2013

SakeFood: Each Meal a Materpiece
Japan is home to a unique culinary culture, enriched by the variety of flavours and ingredients that each distinct season brings. Traditionally Japanese cuisine is nutritionally balanced and intimately linked to the country’s most important cultural and social rituals. It is a culture that has already captivated chefs and diners throughout the globe, and is so special that it has even been nominated for designation by UNESCO as a Masterpiece of Intangible Heritage of Humanity.

Cooking Demonstrations
Watch top British and Japanese chefs incorporate Japanese ingredients into some fantastic dishes, highlighting the versatility and simplicity of Japan-inspired cooking.

Tasting Corner
An unmissable chance to sample delicious dishes made by leadings chefs using distinctly Japanese ingredients and showcasing characteristic Japanese flavours.

SakeSake: The Story Behind the Heavenly Sip
Long before it became a regular accompaniment to cuisine, sake played a central role in Japanese people’s lives. Brewing began when rice was brought in from continental Asia approximately a few millennia ago, and sake was initially used in religious rituals and special celebrations. Improvements in rice production and brewing techniques − which include breaking starch down into simple sugars using the specific koji-kin mould before fermenting it to produce alcohol − gradually made it more accessible to a wider population.

Sake Bar
A pop-up sake bar curated by leading sake sommeliers. Drop by to taste ten top tipples, including International Wine Challenge champion sake, sparkling and nigori cloudy varieties.

Sake Seminars
Twice daily seminars hosted by a UK-based sake expert featuring special guest speakers on how best to enjoy sake, including an introduction to using sake in cocktails.



Sake Bar

A Showcase of Stunning Sake

Sample a selection of premium sake from this specially curated line-up, put together to introduce some of the very best sake available in the UK today, including sparkling and nigori cloudy varieties and six International Wine Challenge champion sake. Sake has been part of the IWC since 2007, and each year sees better sake, firecer competition and an even higher profile for the paired with some delicious nibbles.



IWC CHAMPION SAKE

IWC Champion Sake

FUKUKOMACHI DAIGINJO
National Trading, Kimura Brewery, Akita
福小町 大吟醸

Nabeshima

A bouquet of elegant flowers, with great volume and arresting umami. Serve with salted prawns, vegetable tempura or grilled oysters.

Type of Sake: Daiginjo
Rice variety: Yamadanishiki
Rice Polish Ratio:40%
ABV:16.5%
Distribution:
Contact company directly
Web: www.fukukomachi.com/english
Email: This e-mail address is being protected from spam bots, you need JavaScript enabled to view it

IWC Champion Sake

Nabeshima DAIGINJO
Fukuchiyo Shuzo, Saga
鍋島 大吟醸

Nabeshima

Produced by hand in small batches, this sake combines a light and fruity aroma with a satisfyingly rich body. Serve with grilled white fish and warm vegetables.

Type of Sake: Daiginjo
Rice variety: Yamadanishiki
Rice Polish Ratio:35%
ABV:17%
Distribution:
Contact company directly
Web: www.nabeshima-saga.com
Email: This e-mail address is being protected from spam bots, you need JavaScript enabled to view it


IWC Champion Sake

HANAHATO KIJYOSHU
AGED FOR 8 YEARS

Enoki Shuzo, Hiroshima
華鳩 貴醸酒

HANAHATO

Beautifully viscous and indulgently sweet,
this fortified and 8 year-aged sake has a profile of complex and warming flavours, blending vanilla, nuts, and dried fruits in sweet-sour harmony. Perfect as a digestif.

Type of Sake:Koshu / Kijoshu
Rice variety: Nakate Shin Sembon
Rice Polish Ratio:65%
ABV:16.5%
Distribution:
Tazaki Foods Ltd, UK
Web: www.tazakifoods.com


2009 IWC Champion Sake

YAMABUKI PLATINUM
Kinmon Akita Sake Brewery, Akita
山吹 プラチナ

Yamabuki

Dense and complex, with generous umami depth. Pairs well with salty and rich foods. Enjoyable at room temperature, on the rocks, with soda or even warm.

Type of Sake: Koshu(aged sake)
Rice variety: Toyonishiki
Rice Polish Ratio:68%
ABV:20%
Distribution:
Contact company directly
Web: www.kinmon-kosyu.com


IWC Champion Sake

DEWAZAKURA ICHIRO
Dewazakura Sake Brewerey, Tamagata
出羽桜 一路

dewazakura ichiro

The pronounced aroma of ripe melon gives way to the mellow delicate flavour of rice, leading to an elegant lingering finish. Enjoy wih sashimi, grilled fish or rich meat dish.

Type of Sake: Junmai Daiginjo
Rice variety: Yamadanishiki
Rice Polish Ratio:45%
ABV:15.5%
Distribution:
World Sake Imports UK
Web: www.worldsake.com


IWC Champion Sake

TSURUNOSATO
Kikuhime, Ishikawa
菊姫  鶴の里

Tsurunosato

A classic junmai with characteristic harmony of flavour and delicacy, the result of a summer-long maturation at low tempertaures. Perfect with richly-flavoured dishes like steak, Peking duck and eel.

Type of Sake: Junmai
Rice variety: Yamadanishiki
Rice Polish Ratio:65%
ABV:16-17%
Distribution:
Contact company directly
Web: www.kikuhime.co.jp
Email: This e-mail address is being protected from spam bots, you need JavaScript enabled to view it


VARIETY SAKE

URAKASUMI UME-SHU
Urakasumi Sake Brewery, Miyagi

Tsurunosato

Made from plum ume, this sake-based liqueur
is delicately fruity without being overly sweet.
Light and refreshing with the perfect balance
of acidity.

Type of Sake: Umeshu (plum sake)
Rice variety: -
Rice Polish Ratio: -
ABV:12-13%
Distribution:
Tazaki Foods Ltd, UK
Web: www.tazakifoods.com


DEWAZAKURA TOBIROKU
Dewazakura Sake Brewery, Yamagata

Toburoku

Great refreshment during the summer to satisfy your thirst, this delicately carbonated sake is beautifully balanced with a hint of sweetness imparted by its non-pasteurisation.

Type of Sake: Sparkling / Ginjo
Rice variety: Dewasansan and others
Rice Polish Ratio:50%
ABV:15-16%
Distribution:
World Sake Imports UK
Web: www.worldsake.com


TENGUMAI YAMAHAI-JIKOMI JUNMAI-SHU
Shata Shuzo, Ishikawa

Tsurunosato

The traditional breweing technique imparts rich, deep and complex flavours cut through with balanced acidity. A distinct junmai best enjoyed warm or at room temperature.

Type of Sake: Junmai
Rice variety: Gohyakumangoku
Rice Polish Ratio:60%
ABV:15%
Distribution:
JFC (UK) Ltd.
Web: www.jfc.eu


TSUKINO KATSURA
IWAIMAI JUNMAI DAIGINJO NIGORI (ORGANIC)
Masuda Tokubee Shoten, Kyoto

Tsukino Katsura

A sparkling nigori (cloudy) sake bursting with citrus,
plum and cherry tones, with hints of warming bay
leaf and pepper. A unique flavour profile that works
well with seafood and chicken salads.

Type of Sake:Sparking / Junmai Daiginjo
Rice variety: Iwai
Rice Polish Ratio:50%
ABV:17%
Distribution:
Contact company directly
Web: www.tsukinokatsura.co.jp
Email: This e-mail address is being protected from spam bots, you need JavaScript enabled to view it




Timetable : Cooking Demonstrations & Sake Seminars

Sunday 17

13:00-13:45 &16:00-16:45
How to Enjoy Sake
Hosted by Rie Yoshitake
(Sake Samurai UK Rep/IWC Ambassador)

Sake Seminar & Tasting
by Natsuki Kikuya
(Director, Museum of Sake)

Sake Cocktail Demonstration
by Alessandro Palumbo
(Bar Manager, Chrysan)

Hosted by Rie Yoshitake, a sake expert widely involved in event planning, marketing and PR for the sake industry. Features a sommelier-led sake seminar and tasting and a sake cocktail demonstration from a guest bar manager. *See below for recipe

14:00-15:00
New Taste Sensations
with Traditional Favourites

by Yasuhiro Mineno & Shinya Ikeda (Head Chefs and co-founders of Yashin Sushi and Bar)

*Number of chefs subject to change

Two of London's brightest young sushi stars introduce konnyaku, or Devil's Tongue Jelly, a low-calorie and healthy ingredient much used in Japan. In addition to konnyaku sushi, the two chefs will also demonstrate a soy milk soup.

Monday 18

12:30-13:15 &16:00-16:45
How to Enjoy Sake
Hosted by Rie Yoshitake
(Sake Samurai UK Rep/IWC Ambassador)

Sake Seminar & Tasting
by Natsuki Kikuya
(Director, Museum of Sake)

A Sake Pilgrimage
- IWC Sake Contributor Award Winner's Trip

by Christine Parkinson
(Group Buyer, Hakkasan Limited)

Hosted by Rie Yoshitake, a sake expert widely involved in event planning, marketing and PR for the sake industry. Features a sommelier-led sake seminar and tasting and a talk on the future of the sake market in Europe by a professional buyer.

15:00-16:00
A Simple Approach:
Inspiration from the
British Summer Day

by Valentine Warner
(Cook, Author & Broadcaster)

Elements of nature existing side by side inspire his dishes-like walking home in Dorset with a freshly caught mackerel and stopping to pick a plum. Japanese food, which is so much more than just sushi, works to these same principles.

Tuesday 19

12:30-13:15 &16:00-16:45
How to Enjoy Sake
Hosted by Rie Yoshitake
(Sake Samurai UK Rep/IWC Ambassador)

Sake Seminar & Tasting
by Natsuki Kikuya
(Director, Museum of Sake)

My Passion for Japanese Food Culture Sake & Food Matching
by Shirley Booth
(Founder, British Sake Association)

Hosted by Rie Yoshitake, a sake expert widely involved in event planning, marketing and PR for the sake industry. Features a sommelier-led sake seminar and tasting and an introduction to sake pairing, highlighting how sake does not ght with food.

15:00-16:00
Fish and Vegetable Head to Tail!
by Yoshinori Ishii
(Executive Chef, UMU)

Mottainai is a concept that' s core to Japanese culture; it's all about using everything with as little waste as possible. Yoshinori will be demonstrating waste-free recipes for fresh sashimi and miso soup with daikon.

Wednesday 20

11:00-11:45 &14:00-14:45
How to Enjoy Sake
Hosted by Rie Yoshitake
(Sake Samurai UK Rep/IWC Ambassador)

Sake Seminar & Tasting
by Natsuki Kikuya
(Director, Museum of Sake)

Raising the Awareness of Sake Overseas
by Chris Ashton
(Event Director, International Wine Challenge (IWC))

Hosted by Rie Yoshitake, a sake expert widely involved in event planning, marketing and PR for the sake industry. Features a sommelier-led sake seminar and tasting and a talk on the popularity and promotion of sake in overseas markets.

12:30-13:30
Fish and Vegetable Head to Tail!
by Yoshinori Ishii
(Executive Chef, UMU)

Mottainai is a concept that' s core to Japanese culture; it's all about using everything with as little waste as possible. Yoshinori will be demonstrating waste-free recipes for fresh sashimi and miso soup with daikon.





Recipes : Highlights from Guest Chefs and Speakers
A Simple Approach: Inspiration from the British Summer Day

Elements of nature existing side by side inspire hisdishes—like walking home in Dorset with a freshly caught mackerel and stopping to pick a plum. Japanese food, which is so much more than just sushi, works to these same principles.

Mackerel Tartare and Umeboshi
Mackerel Tartare and Umeboshi

V. Warnerby Valentine Warner
(Cook, Author & Broadcaster)
Valentine Warner is a passionate cook with a real understanding of the ingredients he uses and the people who produce them. He is also a vocal supporter of seasonality in cooking, presenting two series of What to Eat Now on BBC 2

Ingredients [Serves 4] :
・1 lotus root, skinned
・Sunflower oil
・12 umeboshi plums, stones removed
・Zest and juice of 1 yuzu
・A little sugar to sweeten
・4 tsp black sesame seeds
・2 medium sized mackerel, filleted, pin-boned and skinned
・2 medium spring onions, sliced very finely
・1 good thumb of ginger, peeled and very finely chopped
・3 tsp sesame oil
・Enough soy sauce to season the fish well
・Enough lemon juice to season the fish well
・A little water
・4 shiso leaves
・Square or round metal form (pastry cutter or similar), for shaping

Methods:
1. Slice 8 thin rounds of lotus root and fry in sunflower oil at 180°C, turning once until golden and crisp. Drain on a paper towel and leave to one side.
2. Remove the stones from the plums and mix with the yuzu zest. Add just enough sugar to sweeten and then puree until totally smooth with a stick blender.
3. Place the sesame seeds in a frying pan and swirl constantly over a medium heat until toasted. Transfer to a small plate to cool.
4. Slice the mackerel up finely and put in a mixing bowl. Add the sesame oil then season with soy sauce and lemon juice. Mix lightly and carefully. Stir through spring onions and ginger.
5. Flatten a shiso leaf onto the plate and place a pastry cutter or similar metal form on top at one end of the leaf, so that two thirds of the leaf remains protruding from the side. Arrange the fish in the form to a depth of around 1 cm.
6. Scatter the black sesame over the top of the tartare and remove the form. Spoon or squeeze a small amount of the umeboshi puree next to the fish and serve.


Sake-based Cocktail: Sakuranbo
Ingredients [Makes 4-5 drinks] :
・100 ml Umenoyado Yuzushu (or any type of yuzu sake)
・100 ml Tatenokawa Junmai Daiginjo Miyamanishiki Nakadori (or any ginjo-type sake)
・50 ml Tatenokawa Kodakara Peach & Cherry Liqueur (or any type of cherry liqueur)
・A handful of ice cubes
・Cranberry juice to top up (150ml)
・Crushed ice for serving

Methods:
Add 100 ml of yuzushu and 100 ml of sake to a 1lt jug, then add a handful of ice cubes and top up with cranberry juice. Finally add the cherry liqueur and mix. Serve in a tall glass with crushed ice.

This recipe has something for all tastes; the sweetness of cherries is balanced with the floral sake coming through as well as the pungent yuzu flavour.

A.Palumboby Alessandro Palumbo(Bar Manager, Chrysan)
Alessandro has fined his knowledge of sake through a decade working in London's leading pan-Asian restaurants, including Cocoon and Zuma. He is also an avid fan of the flavours and techniques used in Japanese bartending, an interest sparked by his passion for Japanese culture.
Twitter : AlexCrake