Press Release Embargoed until 14 September 2017 IN:FUSE SHOWCASE OF JAPANESE INGREDIENTS FUSED WITH INTERNATIONAL CUISINE BACK FOR A SECOND TIME! The immense popularity of Japanese food sees a surge in countries all over the world every year and it is no exception here in Singapore. To address this ever expanding need, the Japan External Trade Organisation (JETRO), will be holding another exclusive one-day F&B industry showcase titled IN:FUSE as part of their continued efforts to promote safe and healthy Japanese food for export. This second edition will be held at Tampopo Loft Culinary Studio on Thursday 14 September 2017. Highlights: Meet and network with 29 participating suppliers of seafood, fresh, frozen produce as well as ready to eat Japanese packaged food. Learn and sample six fusion dishes created by renowned master chefs of Italian and local cuisine in cooking demonstrations IN:FUSE sets the stage for business and networking opportunities between the 29 Japanese suppliers and interested buyers. With meeting and discussion breaks catered during the course of the event, it is the perfect opportunity for anyone interested, to interact directly with the suppliers and representatives from JETRO. As Japanese cuisine is quite popular in Singapore, we believe that more Japanese ingredients can be applied in international cuisines. Besides, we wanted to organise a smaller scale, more intimate event so that visitors and buyers are able to closely interact with the master chefs during the demo sessions; and to understand how versatile Japanese ingredients are - that they can be incorporated into different cuisines for new tastes. They will also be able to hear first-hand, from suppliers, about their meticulous production processes to attain the highest quality of ingredients for domestic and international consumption. says JETRO representative Junko Ishii. Aptly named IN:FUSE, the event is an ideal platform for buyers and visitors to explore and learn about the versatility of classic Japanese ingredients and unique prefecture specialties and how these can be incorporated into different cuisines to produce creative and delicious fusion recipes. To demonstrate this, two renowned chefs; Basilico Chef de Cuisine Luca Beccalli and Sous Chef Chong Miou Seng of Regent Singapore, A Four Seasons Hotel will be whipping up delectable creations fusing the featured Japanese ingredients into their traditional cuisines for guests to sample. Both Chef Luca and Chef Chong has thoughtfully crafted menus with ingredients that pay homage to harvests from the Japanese land and sea - fish, Mekabu seaweed, Kurobuta pork and Wagyu and
more. These are given an innovative spin when it is combined with traditional Italian and Chinese recipes. Chef Luca s Aglio Olio featuring juicy Seafood Leg Stick 1 (Crab Stick) in Bergamot broth aims to whet the appetites of many with its tangy brilliance brought out by Salmon Dashi Soy Sauce 2 ; while the juicy pan seared Alfonsino fish with Japanese Pork Belly pairing, is a delicate concoction enhanced with Mekabu Seaweed 3 that brings out the fresh sweetness of the alfonsino fish. Last but not least the succulent Wagyu beef, cooked to one s desired doneness sits on a bed of mushroom ragù while a pinch of plum salt brings out all their hidden juices and flavours. Chilli Pepper Aglio Olio with Marinated Seafood Leg Stick and Bergamot Broth Pan-roasted Alfonsino Fish and Kurobuta Pork Belly with Spicy Cucumber Water Grilled Wagyu Beef With Plum Salt and Mushroom Ragù 1 Seafood Leg Stick- Reputed as the number one crab stick. It is perfectly replicated, which makes the texture quite unique and unforgettable. Perfect product for Sushi, Tempura, salads and Pasta. 2 Salmon Dashi Soy Sauce - Made from salmon from the cold rivers of Hokkaido. The salmon are smoked whole using newly developed techniques so as not to lose any of their rich flavors. The resulting sauce is mild and slightly sweet; the perfect accent to vegetables and other dishes. 3 Salmon Dashi Soy Sauce - Made from salmon from the cold rivers of Hokkaido. The salmon are smoked whole using newly developed techniques so as not to lose any of their rich flavors. The resulting sauce is mild and slightly sweet; the perfect accent to vegetables and other dishes.
On working with Japanese ingredients, Chef Luca says, Japan, like Italy, is blessed with an abundance of fresh produce and seafood thanks to their favourable and differentiated climate and remarkable geographical contours. I feel that Japanese ingredients have a huge potential beyond their cuisine of origin as superior quality has no boundaries. I truly enjoying putting together this fusion menu of Japanese-Italian ingredients and would like to incorporate into mu dishes whenever possible Chef Chong s menu features carefully selected ingredients and condiments that enhances the flavours of traditional Chinese dishes. His first dish, features melt-in-your-mouth Alfonsino fish roll with carrot amazake 4 adding a rich colour and natural sweetness to the dish. Alfonsino Fish Roll with Carrot Amazake For his second dish, Chef Chong has chosen to present Japanese Kurobuta pork belly with rice shirataki (noodles) enhanced with honey soy sauce that is sure to stimulate one s appetite. And his last dish, the Egg Yolk Fried Rice with Wagyu Beef and Salmon Flake creatively combines the full-bodied flavour of Wagyu Beef resulting in an umami harmony that explodes in your mouth. BBQ Pork Belly Rice Shirataki in Honey Sauce Egg Yolk Fried Rice with Wagyu Beef 4 Amazake - Amazake (Koji Rice Drink) is made by only rice, rice koji and salt. It is naturally sweet and has no preservatives. This product does not contain alcohol and is suitable for elderly people and even babies.
When asked about how he felt about the process of utilising Japanese ingredients in Chinese cuisine, Chef Chong says, I enjoyed working on the recipes with these Japanese ingredients as I think that they very complementary and their natural flavours are brought out quite nicely. As much as possible, I try to rely on the freshness of the ingredients to bring out the natural flavor of my dishes and keep it healthy without too much seasoning. This is how we create our dishes in Regent Hotel Singapore, and this is something that I believe is quite similar to the cooking style of Japanese cuisine as well. By opening up more opportunities for importing safe and premium Japanese products. IN:FUSE delivers the connection to allow for more experimentation with cross-cultural fusion creations in our food using Japanese products, adding vibrancy to local cuisines. This ultimately meets the ever growing strong demand for healthy, fresh and safe Japanese produce that Singaporeans love. ********** Japan External Trade Organization (JETRO) TOKYO HEAD OFFICE Ark Mori Building, 6F 12-32, Akasaka 1-chome, Minato-ku, Tokyo 107-6006 Japan Tel: +81-3-3582-5511 https://www.jetro.go.jp JETRO SINGAPORE OFFICE 16 Raffles Quay #38-04/05, Hong Leong Building, Singapore 048581 Phone: +65-6221-8174 Fax: +65-6224-1169 https://www.jetro.go.jp/singapore/ For media inquiries, please contact: Ms Yasuko Aoki Founder & Director Email: yasuko.aoki@alchemist.sg Mobile +65 97396361 Ms Candice Cheong Marketing Manager Email: candice@alchemist.sg Mobile +65 83839033 Website: www.alchemist.sg Brand site: www.spoonful.sg
プレスリリース IN:FUSE SHOWCASE OF JAPANESE INGREDIENTS FUSED WITH INTERNATIONAL CUISINE BACK FOR A SECOND TIME! 9 月 14 日 ( 木 ) 開催 : 日本の厳選された食材を世界に 日本食材の海外の可能性を探るイベント IN:FUSE ~ 日本産農水産物 食品輸出商談会 inシンガポール開催 ~ 近年 世界中で日本食の需要が高まりつつあり シンガポールもその動きは同様です JETRO( 日本貿易振興機構 ) では 日本の安心安全な食材を世界に紹介する食品業界向けのイベントを 9 月 14 日 ( 木 ) に Tampopo Loft Culinary Studio で開催致します 本イベントは去年に引き続き 2 回目の開催となります イベント概要 : 日時 2017 年 9 月 14 日 ( 木 )11:00 17:30 ( 午前 11 時 15 分開会式 / オープニングスピーチ ) 場所 Tampopo Loft Culinary Studio 住所 177 River Valley Road #04 01 Liang Court Shopping Centre Singapore 179030 イベント内容 : 有名ホテルマスターシェフによる 6 種の特別レシピデモンストレーションション Regent Singapore Hotel, A Four Seasons Hotelのマスターシェフ2 名による調理デモを至近距離にてご覧いただけます 日本の食材をイタリアン 中華とINFUSE( 融合 ) した6 種の特別レシピが披露されます 日本より生鮮 加工食品企業 29 社の出展和牛 海老 甘酒 金目鯛 出汁醤油 うどん こんにゃく製麺 牡蠣 わさび カニ蒲鉾 ライスしらたき 梅酒等 日本産生鮮 加工食品企業が 29 社 日本各地より出展致します 本イベントの醍醐味は 日本の伝統的な食材 各地方からの珍しい食材が世界レベルのシェフに調理されることによって 食材の魅力を客観的に気づけたり 新たな可能性を見出すことにあります その創造性豊かなレシピは 今回の 2 名のシェフのオリジナルであり それぞれ繊細な調理のもと イタリアン 中華にアレンジされております JETRO シンガポールの石井淳子所長は シンガポールでは日本食は大変人気があり 日本食材は今後 より世界中の料理に使用されていくことでしょう バイヤーがシェフ達と交流し易く 料理デモを至近距離で見られるように 小規模のイベントを企画しました 日本食材が世界の料理にどう取り入れられていくのか 新しい味がうまれるのか 日本の食材の可能性を体感していただければ幸いです と発表した マスターシェフのオリジナルレシピについて : Regent Hotel, A Four Seasons Hotel シェフ LUCA シェフ CHONG が日本産の蟹 魚 海藻 黒豚 和牛等を素 g, シフシフが日本産の蟹 魚 海藻 黒豚 和牛等を素材の良さを生かしオリジナルレシピを開発し 当日デモンストレーションを行います いずれもイタリアンと中華料理と絶妙に融合する為に工夫されているのが特徴です
各シェフより今回のレシピ開発において 下記のような言葉をいただきました シェフ LUCA: 日本とイタリアは山海の食材に恵まれ 気候も地形も地域により異なる点が似ています 日本の食材は今後更に世界で求められていくのではないかと感じます 日本食材を使ったイタリア料理のレシピ作りを大いに楽しませてもらいました シェフ Chong: 日本の食材を使い中華料理を作ることを楽しませてもらいました 日本食材は自然の旨味があるので 調味料を使いすぎず出来る限り 食材の持ち味を料理に出せるように工夫しました 日本料理もそういうものではないでしょうか シェフLUCA: アリオリ ( 写真左下 ) 佐賀県産のカニカマカマ ( シーフードクラブスティック ) とベルガモットソースを使用したもので 鮭節出汁醤油と柑橘の爽やかな酸味が食欲をそそる 金目鯛と日本産黒豚のコンビネーションメカブ添え ( 写真右下参考資料 ) シェフChong: 金目鯛ロールと人参の甘酒 ( 写真左下 ) 日本と中華料理の融合 色彩りよく 自然の甘み引き出された繊細な味 日本産黒豚 BBQとライスしらたき蜂蜜 ( 写真右下参考資料 ) 本件に関するお問合せ Ms Yasuko Kernin Aoki Founder & Director Email: yasuko.aoki@alchemist.sg Mobile +65 97396361 Ms Candice Cheong Marketing Manager Email: Candice@alchemist.sg Mobile +65 83839033 Website: www.alchemist.sg Brand site: www.spoonful.sg 本イベント主催元 JETRO SINGAPORE OFFICE 16 Raffles Quay, #38 04/05, Hong Leong Building, 048581 Phone: +65 6221 8174 Fax: +65 6224 1169 https://www.jetro.go.jp/singapore/ 担当 : 安井 竹内