[Event] Promotion of Japanese Seafood: A Seafood Spectacle

A Seafood Spectacle by JETRO

In partnership with the Japan National Tourism Organization (JNTO), the Japan External Trade Organization (JETRO) is thrilled to present “A Seafood Spectacle”, another exciting event to promote Japanese culinary culture. 

 

JETRO is “a government-related organization that works to promote mutual trade and investment between Japan and the rest of the world”, which started in 1958. In the Philippines, JETRO's activities and services are geared towards helping Filipinos become more familiar with Japanese products and policies, as well as exploring joint opportunities between the two countries. Meanwhile, JNTO is a governmental organization established in 1964 to promote Japan to overseas tourists. The Tokyo-based agency has offices in 24 major cities worldwide, including Metro Manila.

 

The seafood-themed lunch and dinner events aim to serve as a platform to showcase the exceptional quality and diverse range of Japanese food products. The meticulously crafted multiple-course menu was made in collaboration with Prologue D'Fined's finest culinary team to offer guests a delicious taste of Japan’s very best.

 

Celebrate the Richness of Japan’s Seas 

Through “A Seafood Spectacle’, JETRO hopes to bring Filipinos on a gastronomic journey that celebrates the Land of the Rising Sun's rich culture and culinary traditions — from fishermen's traditional rituals to festivals celebrating bountiful catches. In some parts of Japan, seafood is a way of life. It enriches the Japanese lifestyle by blending flavors, traditions, and reverence for the ocean. Join us on a culinary voyage to uncover the wonders of Japanese seafood, a journey that satisfies both the palate and the soul.

 

JETRO Chairman and CEO Mr. Norihiko Ishiguro graced the event to welcome guests from the media and blogging community, and presented the Japanese Food Supporter Store Certification to Prologue. Before joining JETRO this year, Mr. Ishiguro served in various capacities, including Vice-Minister for International Affairs at Japan’s Ministry of Economy, Trade, and Industry (METI), and as Senior Executive Vice President for NEC CorporationFor this special event, Prologue's team prepared a seven-course menu where the Japanese seafood is the star and supported by equally amazing Japanese products like the sought-after Japanese Wagyu, curated Sake of various kinds, and delicate Japanese confections called Wagashi. Here are just some must-try Japanese seafood and products that are a part of “A Seafood Spectacle”.

 

Freshest Catch of the Day

Nothing says dedication like Prologue’s commitment to serving only freshly caught fish flown all the way from Japan, especially premium seafood like Hamachi (Yellowtail) from  Kagoshima, a seaside city on Japan's Kyūshū Island; silky Maguro (Bluefin Tuna) from Nagasaki, a city on the northwest coast of Kyūshū Island; and Hirame (Halibut) from Miyagi, a Japanese prefecture along Honshu Island’s Pacific coastline.

Premium Seafood Products

Aside from delectable fish, Japan is also known for great seafood products — often unparalleled around the world. For “A Seafood Spectacle”, Uni (Sea Urchin) from Hokkaido, the northernmost of Japan’s four main islands, and Kombu (dried edible kelp) from Hokkaido, which he turned into Dashi jelly and Tororo, are featured.

 

Sensational Shellfish

From Toyama, a coastal city on Honshu Island famous for the picturesque Uradome Coast and Tottori Sand Hill, diners can enjoy the subtle brininess of Surume Ika (Squid). The 7-course menu will also feature Amaebi (Sweet Shrimp) from Tottori in the Chūgoku Region of Honshu Island, the largest island in the country; soft and silky Hotate (Scallops) from Hokkaido; and Hamaguri (Asian Clams) from Chiba near Tokyo Bay in the Kanto Region.

Otherworldly Wagyu

When it comes to beef, nothing could be more luxurious than Japanese Wagyu. And in Japan, Ōita Prefecture is known for having some of the best Kuroge (Japanese Black Beef) in the country. For the event, Chef Meno incorporated various Japanese elements to accentuate the Kuroge, like Tamari (Japan’s answer to soy sauce) and Katsuo-laced Béarnaise.

 

Sublime Sweets

For dessert, the meal ends with Warabimochi, a kind of Wagashi (Japanese confection) that Chef Meno made with French Black Fig, Kinako (sweet toasted soybean flour), and Kuromitsu (syrup made from Okinawa black sugar). It’s served with Hoji Vanilla Ice on the side featuring traditional Hojicha or green tea from Kyoto.

 

Bespoke Drinks

To make the meal even better, each course is paired with stellar drinks brought all the way from Japan, like Yamazakura Tokubetsu Junmai, Atiho Umeshu (plum wine) with Honey and Yuzu, Beniotome Standard, Komasa Gin Sakurajima (made of local Mandarin oranges or Komikan from Sakurajima) and Komasa Gin Hojicha (green tea), traditional rice shochu like Juju Japanese Craft Gin and Okukuma, and Black Tea-flavored liqueur Little Kiss.

All these Japanese seafood items and specialty products are conveniently available online at Dough & Grocer (www.doughandgrocer.com), a virtual food store created by the people behind Prologue, and in-store at Mitsukoshi FRESH.

FEATURE ARTICLES:

• Mananquil, M. (2023 October, 26). How a Japanese seafood lunch made us so happy. Philippine Star. https://www.philstar.com/lifestyle/2023/10/26/2306730/how-japanese-seafood-lunch-made-us-so-happy

• Shing-Go. M. (2023 October, 24). The allure of Japanese seafood. Daily Tribune. https://tribune.net.ph/2023/10/22/the-allure-of-japanese-seafood/