Showcasing Japan’s food products and culinary culture at an event dedicated to Franco-Japanese tourism

Participants enjoyed the Japanese preparations.

PARIS

On Thursday, May 2, 2024, as part of the council meeting of the OECD (Organisation for Economic Co-operation and Development) in Paris, an event dedicated to Franco-Japanese tourism was organized by the Japan Tourism Agency (JTA) and the Japan National Tourism Organization (JNTO). The Japan Food Product Overseas Promotion Center (JFOODO) presented the rich depth of Japanese food and culture through several culinary preparations. In order to support the victims of the earthquake that struck northern Japan in January 2024, ingredients such as Japanese scallops, Japanese Wagyu beef and other Japanese foods and products were specially selected in the Hokuriku region.

As part of the expansion of trade between France and Japan, the event aimed to promote certain Japanese localities, including the disaster region, create momentum for Expo 2025 Osaka Kansai, and introduce Japanese food and culture through these culinary preparations.

The two-part event featuring a seminar and reception was attended by about 120 people, mainly from French political and economic circles, businesses related to tourism, food and the media.

During the presentation of Japanese dishes, under the theme “It’s time for Japanese snacks!”, chef Yuichiro Akiyoshi of a Michelin-starred Parisian restaurant showcased dishes made with Japanese scallops, Japanese Wagyu beef, specialties featuring seasonal vegetables that could also be safely enjoyed by vegans, and traditional Japanese cakes called jonamagashi. The chef also used rice, soy sauce and oboro-kombu seaweed from the Hokuriku disaster area in the main dishes served. To show the diversity of Japanese culinary culture, small rice bowls with Japanese Wagyu beef, cakes such as kashiwa-mochi and mini matcha dorayaki were also served, as well as Japanese green tea and fruit juices made with Japanese apples and mandarin.

The Prime Minister of Japan, Fumio Kishida, was in attendance. In his speech during the seminar, he expressed his hope of seeing many French people visit Japan and discover the various attractions in the regions of Japan.

Pierre Gagnaire, renowned chef of a three-star restaurant in France, also shared his thoughts on Japanese cuisine and gastronomic culture.

“I’ve been regularly visiting Japan since 1984 and I’m always amazed by this unfathomable world, where every gesture, every moment has meaning. Respect and precision are the key words in Japan. As I sat down for the first time in a Japanese restaurant, I thought: “That’s your cuisine, that’s what you stand for”…”

Pierre Gagnaire currently has a namesake address in Tokyo. “In my Tokyo restaurant, we’re trying to pay sincere tribute to Japan’s culture and beauty, cooking its extraordinary products such as scallops, crab, and all crustaceans, fish, etc. I really like Japan. The table is the subtle and strong link I have with this country. If the Japanese have taught me one thing, it’s that cooking is a reflection of who we are.”

During the event, participants discovered authentic Japanese cuisine. For example, they stated: “I was impressed by the delicacy of Japanese cuisine. It was the first time I had tasted Japanese scallops, I found them exquisite. ”, “I feel like they’re tastier and meatier than those caught in France. ” “The Japanese Wagyu is considered a luxury product. I’m emotional that I’m trying it for the first time today.”

The Japanese products showcased at the event are already available on the French market. JFOODO aims to promote Japan’s culinary culture and products abroad through various events.

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Photo credit: JFOODO

Contact:

JFOODO
The Japan Food Product Overseas Promotion Center
[email protected]

Partner
Pasona Agri-Partners Inc.
[email protected]