- Over 500 new types of Japanese seasonal produce, prefecture specialties and food machinery
- Wider range of food innovations and technologies designed to boost productivity
- 36 varieties of Honkaku Shochu and Awamori will be highlighted at Oishii Japan
There is a healthy demand for Japanese food and according to the Minister for Agriculture, Forestry and Fisheries, Mr Yoshimasa Hayashi, Japan’s exports of agricultural, forestry and fishery goods, as well as overseas shipments of processed food products have topped ¥700 billion in 2015, one year ahead of the government’s target.
It is against this rosy backdrop that sees the return of the 4th edition of Oishii Japan, with representation from 42 out of 47 prefectures in Japan. Oishii Japan promises to be a showcase of the finest in Japanese seasonal produce and delicacies, and the latest innovations in food technology.
Nearly 300 exhibitors will present over 500 new products at this year’s exhibition, which will take place from 22 to 24 October 2015 at the Suntec Singapore Convention & Exhibition Centre.
More than a delicious demonstration of the finest produce and food technologies Japan has to offer, Oishii Japan is a visible expression of how Japan is pushing standards and boundaries in the global food and beverage sector. It is also a testament of the continuous demand for Japanese cuisine in Asia.
Oishii Japan attracted over 10,000 visitors from 24 countries in 2014. This year, the organisers have set their sights on drawing 11,000 trade and public visitors from all over Southeast Asia.
A showcase of the finest and the freshest
Visitors can look forward to sampling an even wider range of the best natural produce Japan has to offer, from the freshest vegetables and fruits to premium grade meats and seafood, as well as a myriad of condiments, confectionaries, snacks, delicatessen foods and desserts. There is also a wide selection of Japanese wine, liqueur, sake, shochu and whiskey.
Unique items include fruits and vegetables from Aichi prefecture such as persimmons and melons that are considered to be among Japan's finest; Sanuki Olive-fed Wagyu Beef from Kagawa; red snow crabs from the southern prefecture of Tottori, which are famous for their succulent, flavourful meat; and Southern Bluefin Tuna Sashimi from Kagoshima.
|Southern Bluefin Tuna Sashimi|
Discover the latest food technologies designed to boost productivity
At ASEAN’s largest dedicated Japanese food and beverage showcase, chefs, restaurateurs, hoteliers, importers, distributors, retailers, business owners and investors will be able to network and connect with the industry. They will also be able to experience and discover close to 40 of the latest food innovations and technologies from Japan that have been ingeniously designed to increase efficiency, from food preparation to manufacturing and packaging.
Witness the world’s smallest Gyoza making machine that folds 1,500 pieces of Gyoza in an hour and the world’s smallest Nigiri Sushi machine that rolls about 1,200 pieces of sushi per hour. Other productivity boosters include noodle-making machines that can make different types of Japanese noodles such as Soba, Udon and Ramen with a simple change of blades, and the Naomoto “Si-Pronto grande” Noodle Defroster that can defrost frozen noodles twice as fast, in a mere 25 to 50 seconds, using high-quality steam.
|Red Snow Crab Crow Meat|
Oishii Japan 2015 pays homage to shochu, one of the national spirits of Japan
Shochu, a popular Japanese distilled spirit, will be one of this year’s highlights, with 36 varieties of Honkaku Shochu (本格焼酎) and Awamori Shochu (泡盛) to be specially showcased at the event. Visitors will be able to learn about this versatile drink and pick up tips on the different styles of serving and enjoying shochu through workshops and tasting sessions.
“With Japanese food companies targeting countries in Southeast Asia as key export markets, Oishii Japan provides the ideal platform to bridge the F&B industries in Japan and ASEAN and create opportunities for new business connections,” said Mr Masanao Nishida, Director of Oishii Japan. “Consumers are increasingly discerning and more appreciative of quality foods. This has created a strong demand for quality Japanese ingredients. At Oishii Japan, we have carefully curated the products on show to reflect the latest food trends in Japan,” he added.
“I was surprised to learn that not many in this part of the region have tried shochu, a popular alcoholic beverage in Japan and one of its national spirits. As the largest dedicated Japanese F&B showcase in ASEAN, we want to shine the spotlight on the lesser-known yet important aspects of Japanese cuisine and culture. Hence, we have decided to introduce this national spirit at this year’s event,” Mr Nishida continued.
|Blueberry Fiber Jelly|
Delve into Japan’s rich food culture with an exciting line-up of programmes
More than a marketplace, Oishii Japan 2015 has also lined up an exciting series of live demonstrations, seminars and tasting workshops for trade visitors to gain a deeper understanding of Japan’s rich food culture. Participate in seminars and tasting workshops led by industry experts and top-notch chefs such as: Willin Low, Wild Rocket, Gwen Lim, Patisserie G, Keisuke Matsumoto, Lewin Terrace, Shirley Wong, Little Miss Bento, NikuNohi, and MaguroDonya
Oishii Japan Dining Experience
To excite consumers’ palates leading up to the event, organisers have brought back the Oishii Japan Dining Experience. Riding on the wave of celebratory promotions for Singapore’s 50th birthday (SG50), fifty of the finest Japanese restaurants in Singapore will celebrate the authentic flavours of Japan by offering special dining promotions from 1st to 24th October 2015. Oishii Japan Dining Experience is co- organised by Asatsu-DK Inc. and the Ministry of Agriculture, Forestry and Fisheries (MAFF), with support from JCB, the official credit card.
Supporting partners of Oishii Japan 2015 include the Ministry of Agriculture, Forestry and Fisheries (MAFF), Japan External Trade Organization (JETRO), Japan Tourism Agency (JTA), Japan National Tourism Organization (JNTO), ASEAN-Japan Centre, Embassy of Japan (Singapore), Singapore Exhibition & Convention Bureau, and The Japan Food Machinery Manufacturers' Association (FOOMA).
Supporting banks include Chiba Bank, Chugoku Bank, Fukuoka Bank, Hachijuni Bank, Hiroshima Bank, Hokkoku Bank, Hokuriku Bank, Hyakugo Bank, Hyakujushi Bank, Iyo Bank, Joyo Bank, and Juroku Bank.
The Official Partner is e2i (Employment and Employability Institute) and the Official Credit Card is JCB.
Oishii Japan 2015 Event Details
Date & opening hours
- Trade: 22-23 October 2015, 10.00am to 5.30pm daily
- Public: 24 October 2015, 11.00am to 4.30pm
Halls 405-406, Suntec Singapore Convention & Exhibition Centre
- Trade visitors enjoy complimentary admission when they register online at www.oishii-world.com/en by 19 October 2015. Registration is now open. On-site registration is at S$20 per person.
- Public can purchase tickets at S$4 per person. Admission is free for children 12 years and below. Tickets can be purchased at www.oishii-world.com/en.
For more information, please visit www.oishii-world.com/en.
About Oishii Japan Executive Committee
Established in 2012, Oishii Japan Executive Committee (of OJ Events Pte Ltd) is helmed by professionals with a strong track record in organising leading trade shows in various sectors, including the food and beverage (F&B) sector. The company was set up with the aim of supporting Japanese enterprises keen on tapping international markets by providing effective sales and marketing platforms for their products and services. Oishii Japan is one such platform for the F&B industry.