“Taste of Japan in New York”, a reception held to convey the appeal of Japanese food and food culture
Attended by Japan’s Prime Minister Mr. Kishida, Minister of Foreign Affairs Mr. Hayashi, Deputy Chief Cabinet Secretary Mr. Kihara, State Minister of Agriculture, Forestry and Fisheries Mr. Katsumata and others
On September 21, 2022, during the United Nations General Assembly, a reception was held to convey the appeal of Japanese food and food culture in New York, a city where people from all over the world gather. At the reception, on the initiative of the U.S. Japan Food Export Platform, the Ministry of Agriculture, Forestry and Fisheries and related government agencies, overseas diplomatic missions, JETRO, JFOODO, agricultural, forestry, fishery and food products export promotion groups and other related organizations collaborated to carry out an all-Japan promotion of Japanese food and food culture, Japan-produced ingredients and Japanese tourism. Around 150 people attended including food-related operators, important people in politics and business, and media influencers.
In his greeting to propose a toast, Prime Minister Mr. Kishida introduced products such as melons that from last year it has been possible to ship to the U.S., honkaku Shochu (authentic shochu) that can now be served more easily at restaurants, etc. due to revisions to the New York State Laws, as well as Japanese sake (seasoned old sake) with higher rarity value. He also advocated the profound appeal of Japanese food toward even further dissemination of Japanese food.
Left: Prime Minister Mr. Kishida giving a speech; right: Prime Minister Mr. Kishida promoting Japanese sake
Prime Minister Mr. Kishidain conversation
All aspects of the dishes served were overseen by Goodwill Ambassador for Japanese Cuisine, Mr. Yoshihiro Murata of Kikunoi. Traditional Japanese cuisine such as Wagyu beef and Yellowtail was served by top chefs to the attendees together with Japanese sake and honkaku Shochu (authentic shochu), and was enjoyed to the full.
Left: Scallops marinated in koji (malted rice); Right: Wagyu beef miso sukiyaki, Kyoto style
Assorted sushi
At the reception, the venue bustled with events such as a demonstration of Nigiri-zushi (hand-shaped sushi) by Goodwill Ambassador for Japanese Cuisine, Mr. Hirotoshi Ogawa, and promotions for Japanese sake and Japanese tourism by specialists.
Demonstration of Nigiri-zushi (hand-shaped sushi) by Mr. Hirotoshi Ogawa
Left: Promotion of Japanese sake by Mr. Timothy Sullivan
Right: Promotion of Japanese tourism by Mr. Arnie Weissmann