Japan Rice and Rice Industry
Export Promotion Association
Export Promotion Association
JRE will hold “THIS IS JAPAN QUALITY -CELEBRATING THE RICES OF JAPAN-” in New York to promote Japanese rice and rice related products effectively through tasting and sampling, as well as offering business-matching opportunities for creating future demands.
| Event name: | Booth exhibition at "THIS IS QUALITY" in New York |
|---|---|
| Dates: |
2016.10.07(Fri)
13:00～ 1. [Business Matching] 13:00～14:00 2. [Seminar] 14:00～15:30 3. [Products to display] 15:30～16:00 |
| Venue: | De Gustibus |
| Purpose: | The promotion and local sales channel expansion of Japanese produced rice, sake and beika |
| Content: | 1. Rice made in Japan, Japanese sake, exhibition of rice confections, food and drink tasting 2. A seminar about Japanese rice and sake lectured by Japanese cuisine chef and sake professionals Speaker1:Takayuki Moriyama Speaker2:Craig A. Tabandera 3. Business matching, joining JRE member companies and local buyers |
| Participating companies: | Kitoku Shinryo Co.,Ltd. Toyo Rice TANESHO.CO., LTD. HAKUTSURU SAKE Brewing Co., Ltd. Gekkeikan Sake Co., Ltd. NINKI INC. Ousama Seika Morihaku Co.,LTD. XENLON INTERNATIONAL CO.,LTD. C&D Inc. |
| Exhibition URL: | http://www.degustibusnyc.com/ |
[Brief biography]
After having trained in a Japanese restaurant in 2000, Moriyama moved to the United States. In a three-star restaurant rated by The New York Times, Kyoya, he worked as the right-hand man for the general chef manager. In 2013, he worked at a Japanese restaurant “Chikara Yamada” under Chikara Yamada’s mentorship. In 2015, he was inaugurated as the general chef manager in the “Kintsuta” in Roppongi.
Moriyama is also supervising the menu of restaurants within the national group. He is making greater efforts to learn and to explore new possibilities of Japanese cuisine, envisioning advancing abroad.
[Brief biography]
Wine sommelier / sake sommelier (kiki-zake shi)
Tabandera uniquely pioneered the market in the United States with sake producers and distributors dealing with sake for the last 14 years, taking advantage of his experiences in spreading and expanding the consumption of wine for about 25 years.
In recent years, he has held sake seminars and helped food pairings at restaurants that could potentially expand the demand for sake to promote the attractions of sake to top chefs and business owners in the food industry.
Through his dedicated efforts, he was chosen as the participant for the event for influencers (in New York) and a person who shares the appeal of Japanese products at “Re-discovery of hometown and cooperative promotion enterprise: The Wonder 500,” which was sponsored by the Ministry of Economy, Trade, and Industry in 2015.