Japan Rice and Rice Industry
Export Promotion Association
Events guide

Exhibit at『Hong Kong Food Expo 2018』 and conduct seminars

Exhibit at『Hong Kong Food Expo 2018』 and conduct seminars
We are transmitting to Hong Kong the “attractiveness” of processed rice products such as rice grown in Japan’s rich climate and climate, packed rice made from the rice, sake and rice crackers.
In order to cultivate demand and expand sales channels, we will exhibit at Food Expo 2018, one of Hong Kong’s largest international comprehensive food trade fairs.
At the booth, you can sample cooked rice, sample sake, and sample rice crackers. In addition, a seminar will be held to teach you how to eat Japanese rice, sake and rice crackers.


Event name: Hong Kong Food Expo 2018
Dates: 2018.08.16(Thu) 〜 2018.08.18(Sat) 10:00~18:00 (※~17:00 on the 18th only)
Venue: Hong Kong Convention & Exhibition Center Japan Pavilion
Purpose: Promotion of rice, sake and rice crackers and expansion of sales channels
Aug.16 (Thu)~Aug.18 (Sat), 10: 00-18: 00 (※Aug.18 only until 17:00)
Location: Booth number [5B-A01] in Japan Pavilion

Aug.16, 2018 (Thu) 13: 45-15: 15
Place: PR stage in Japan Pavilion
① Basic seminar (rice cultivation / rice polishing / rice / sake / rice crackers)
②Sake seminar + tasting, rice cracker tasting
③ Demonstration cooking + tasting using Japanese rice
Participating companies: Kitoku Shinryo Co., Ltd.
Senda Mizuho Limited
Esperant System Co., Ltd.
Exhibition URL: http://event.hktdc.com/fair/hkfoodexpo-en/HKTDC-Food-Expo/
Cooking instructor: Kei Sugiuchi

Introducing Japanese culture using Cantonese with 35 years of experience in Hong Kong.
Traveled to the US as a teenager. After returning to Japan at the age of 20, he joined an overseas company. In the middle of his long overseas life, he started cooking by cooking Japanese food and became interested in “Japanese food culture” and repeated research. Although he is not a restaurant chef himself, he is called “Cooking Researcher” and “Star Chef” in the world. Invited by various media in Hong Kong, she hosts newspapers, magazine columns, TV program appearances, travel, and food show programs. He has also appeared in many food events held by judges of the restaurant council, the Ministry of Agriculture, Forestry and Fisheries and Japanese government agencies.

Sake teacher: Ayuchi Momose

Representative of “Sake Bar Ginn”
A sommelier in charge of Japanese sake at Sake Brewery, an American Japanese restaurant, since 2003.
From 2008 to 2010, special lecturer of sake at Columbia University Business School.
Launched Momose Co., Limited in Hong Kong in January 2011 and consulted Japanese sake breweries and Japanese restaurants. Regular sake seminars and sake tastings. An opinion leader of Japanese sake in Hong Kong.

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