Jul 29, 2016
JETRO London BtoB Food Trade Event 2016
4-6 September, Olympia London
The Speciality & Fine Food Fair has been the UK’s leading showcase of fine food and drink since the inaugural event 16 years ago. At the 2015 event, 800 brands exhibited their products to 11,000 visitors.
This year, in the Japan pavilion, JETRO will host 18 companies that provide carefully selected, authentic Japanese speciality foods. Products include rice, kelp, tea, sauces, noodles, seasonings and more.
1 September 3PM, at Icetank Studio
Also, do you want to know how to add umami to enhance your meals?
Join us at 3pm on 1 September at London's Icetank Studio, where some of the exhibitors from the Japan pavilion will give you tips and practical information. At the event, a head chef from a fine dining restaurant will demonstrate his cooking skills, and follow this up with a lecture to inspire you to use and experiment with the key tastes of Japanese dishes. Afterwards you can sample the dishes along with plenty of free sake. To register as a visitor.
<Umami Recipe Creation by Daisuke Hayashi>
Executive Chef of TOKIMEITE
A skilled Japanese chef of the first order, chef Daisuke Hayashi is a master of the five flavours (sourness, bitterness, sweetness, saltiness, spiciness) of Japanese cuisine. Appointed executive head chef at the 2008 G8 Hokkaido Toyako Summit, chef Hayashi has worked around the world and is currently working toward the upcoming TICAD Nairobi 2016 summit, where he will be in charge of Japanese cuisine. His diverse experience will be on display at the Umami seminar, where not only Japanese chefs but also restaurant owners and industry professionals will be able to learn how to harness the potential of umami.
<Cooking Demonstration by Daniele Codini>
Head Chef of Percy and Founders
Head Chef at Percy and Founders, one of London’s high end establishments, chef Daniele Codini approaches Japanese food ingredients from a local, British point of view and constantly experiments with how best to incorporate them into existing Western cuisine. His open-minded approach honors tradition yet remains free to experiment.
15:00 Doors open
15:30 Cooking demonstration
16:30 Talk session with chef and commentator
17:00 Networking time
*Shedule is subject to change
Three days to experience high quality rice, mellow Japanese sake, and
richly flavored beika,* with all 5 senses.
JRE will be exhibiting Japanese rice, Japanese sake and beika at the Speciality & Fine Food Fair 2016.
* Beika is a rice snack made from Japanese rice.