JAPAN MARINE PRODUCT SEMINAR
AND BUSINESS MEETING
PRSponsors:

Japan Aquatic Products Export Council
National Federation of Fisheries Co-OperativeAssociation (JF-Zengyoren)

Nichiryo Foods Pte Ltd

1Seminar

INVITATIONIssho Izakaya

SINGPOST CENTRE
10 Eunos Rd 8 #03-103
6592 1218

408600HelloI am Uchida from Zengyoren.Today I would like to share with you about

Seminar.

1958
The Japanese sushi culture is now globally established, and the consumption of fish (as ingredients) and sushi rice is continuing to grow and shows no sign of slowing down.
It is now a pillar of Japan's proud, world-class culinary traditions. It was the conveyor belt sushi (Kaiten-zushi), created in Japan in 1958, that played such an important role in conveying the tasteof sushi and creating the fun and surprise of choosing ingredients for customers.
Nowadays, each of Japan's conveyor-belt sushi chains focuses on the freshness and fat content of fish caught in each season and region. and fatty fish caught in each season and region, and are competing
to be the best.
In my view, the conveyor belt sushi chains can be broadly divided into two groups. One of these is conveyor-belt sushi with a low-price appeal.In order to keep prices low, frozen raw materials are brought
overseas and sliced and re-frozen as sushi ingredients, and then brought to Japan. This is an automated system that gives priority to efficiency.

The second is gourmet conveyor-belt, which is less price-conscious as it focuses more on the taste and the excitement of the customer.
In this gourmet conveyor-belt sushi, the fish is filleted in front of the customer, the quality of the fish is demonstrated,
the particularities of the fish are explained to the customer and the information is communicated to them.

This seminar targets ingredients for gourmet Kaiten-sushi, where the fish is seasonal and tasty and has a story to tell.
I hope you will all enjoy it. Thank you very much.
.

Mr. UChida
JF ZengyorenFillets of Herring

Nishinfor Sashimi

Herring caught on the Sea of Japan side of Hokkaido aremade into fillets for sashimi with a focus on freshness.
Can be served as rod-shaped sushi, sashimi or carpaccio.

Block of Swordfish Fillet
Swordfish from Miyagi Prefecture, whichboasts Japan's largest catch of swordfish.
Characterized by its delicate, tender flesh
with rich fat and deep flavor.
It can be served in a variety of ways,
such as sushi or sliced thinly for shabu-shabu.

Raw snow crab stick portions LMr. Kofune
JF Zengyoren

Miss Koiso
JASPANichiryo Foods
Good afternoon, customers, friends and colleagues.
My name is Chin and I am from Nichiryo Foods Singapore.
Thank you for your time to attend our very first physical seminar at Issho Izakaya @ SingPost.
We had been conducting our seminars over webinar in the past 2 years due to closure of the borders.
I think nothing beats the physical sessions where we get to taste the products later on.
I would like to thank our partners from Japan Fisheries Cooperatives, Suisanbutsu as well as Issho Izakaya for hosting our seminar here.
The purpose of our seminar is to raise the awareness of Japanese seafood products in Singapore and we hope you have learnt
as much as possible on some of the insights of the products we are show casing today.
Should you have any questions or query, please feel free to approach our sales or myself later on.
The next step is food tasting where Issho Izakaya has prepared for us. Thank you once again for coming.

Mr. Chin4540353025201510502 7The flying squirrel ARCO Sens Dining KIYOSHI Vanilla Archer Logic
Oriental Foods THE SEAFOOD COMPANY Yggies Sens dining Meiko

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