TOKYO--(BUSINESS WIRE)--Rice Stable Supply Support Organization, one of the authoritative Public Interest Incorporated Association in Japan, held an event on the 10th of November to highlight the growing foreign interest in Japanese food, as well as drawing attention to the appeal of Japanese rice as the foundation of Japanese dietary cuisine.
Visitors to Japan crossed the 10 million mark last year and with the Tokyo Olympics in 2020, this number is expected to increase. According to the Japan National Tourism Organization (JNTO), tourists have certain expectations about food before they visit Japan, and there are surveys suggesting that their’ favorite foreign food is Japanese cuisine.
A total of 58 people of the press attended the venue from 12 countries including: The United States, Russia, Germany, and Switzerland, also the major domestic press that features food and its industry. In the first part of the event, third-generation master chef, Hirohisa Koyama from the Japanese restaurant, Aoyagi, gave a lecture regarding how Japanese rice keeps fascinating the consumers and acts largely upon Japanese history and culture. This was followed by a foreign chef, Meilleur Ouvrier de France, Chef Éric Trochon lecturing about the appeal of “Washoku” from the viewpoint of a foreign chef.
In the second part of the event, Ms. Eiko Ryuzaki, The President of Chiba Traditional Local Cooking Study Group demonstrated how to make “Futomaki Matsuri Zushi (Festival Sushi Rolls)” and appealed the traditional menu making the most of rice. In addition, the attendees enjoyed making the Sushi Rolls themselves through the making trial.
“It was very interesting to see a rare anecdote in the world that a single staple being so effective for not only the nation’s culture but for their philosophy,” said a foreign journalist. While others praised the elaboration of “Futomaki Matsuri Zushi” as they found it as one of the characteristics of Japanese beauty. It was also referred to the cooking trial as “An amazing experience”.