Japan Rice and Rice Industry
Export Promotion Association
Export Promotion Association
JRE will exhibit at The 17th Malaysian International Food & Beverage Trade Fair, a food and beverage exhibition to be held in Kuala Lumpur, Malaysia, and promote the appeal of Japanese produced rice, sake and beika, targeting overseas countries.
| Event name: | Booth exhibition at『The 17th Malaysian International Food & Beverage Trade Fair』 |
|---|---|
| Dates: |
2016.07.27(Wed)
〜
2016.07.29(Fri)
3 days 1. [Booth exhibition] 10:30 – 18:00 (until 17:00 on the 29th only) 2. [Seminar] July 27, 2016 (Wed.) 12:10 – 13:00, 16:10 – 17:00 July 28, (Thurs.) 12:10 – 13:00, 15:10 – 16:00[4 times in total] 3. [Business matching] July 29, 2016 (Fri.) 13:40 – 15:10 |
| Venue: | Kuala Lumpur Convention Centre HALL-2 (Booth: B-161 – 166) |
| Purpose: | The promotion and local sales channel expansion of Japanese produced rice, sake and beika |
| Content: | 1. Presentation and sampling of Japanese produced rice, sake and beika 2. Seminar on Japanese produced rice and sake by Japanese cuisine chefs and sake sommeliers Speaker1:Hitoshi Sasagawa Speaker2:Taeko Tsukada 3. Business matching, joining JRE member companies and local buyers |
| Participating companies: | Butai Agri Innovation. Co.,LTD Osaka Shoten Inc. Senda Mizuho CO.,LTD. Toyo Rice AMABUKI SHUZO CO.,LTD C&D Inc. Honke Matuura Brewery Co.Ltd NANBU BIJIN CO.,LTD XENLON INTERNATIONAL CO.,LTD. Morihaku Co.,LTD. Bonchi Co., Ltd. |
| Exhibition URL: | http://www.mifb.com.my/ |
[Brief biography]
Executive Chef of Japanese restaurant “Sasagawa” at the Sheraton Imperial Kuala Lumpur Hotel.
He provides top class Japanese cuisine, using only carefully selected ingredients.
He honed his skills under Tadamichi Ota, a master of the world of Japanese cuisine who also won fame on the TV show “Iron Chef,” and is a talented figure who became the Executive Chef of Awara Onsen Seiunkaku at the young age of 30.
[Brief biography]
After graduating from university, she developed a great love for wine, sake and shochu while working as a company employee, and has mastered the way of sake as someone with a deep appreciation of alcoholic beverages to the extent of obtaining certifications.
She founded Taste Navigator in May 2015, and commenced activities with the objective of conveying and disseminating Japanese culture through sake and shochu to the world.
She will lecture on how to enjoy and taste sake, including combining sake and cuisine and matching with foods based on her extensive knowledge.