Japan Stand

 

@Terra Madre

Salone del Gusto 2018

Japan Team is coming to Terra Madre

Salone del Gusto this year too!

A delegation of over 100 people, including 13 youth, 8 indigenous

representatives of the Ainu indigenous population and 7 exhibitors will represent Japan's rich food biodiversity.

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OVERVIEW

 

Japan Team is coming to Terra Madre Salone del Gusto this year too!

A delegation of over 100 people, including 13 youth, 8 indigenous representatives of the Ainu indigenous population and 7 exhibitors will represent Japan's rich food biodiversity.

 

EXHIBITORS

Japan will have a big stand in Oval, Lingotto.

Exhibitors except for Cookpad will have booths in the Japan stand.

*Cookpad will have its own exhibition space in a different area of Oval.

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Slow Food Nippon will be bringing Japanese Ark of Taste to Italy!

You will be able to taste the delicacies safeguarded by local producers in Japan. Also, the newly-launched Slow Sake project will be introduced!

Slow Food Nippon

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Japan Fisheries Association is going to promote "Marine Eco Label "certification system, which has been approved for 2020 Olympics. Shijimi mussel fishermen will join them for workshops, too.

Japan Fisheries

Association

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Ainu is Japan's indigenous peoples in Hokkaido area. A group of Ainu women will come all the way to Italy to introduce their proud and unique food culture!

Ainu Women's Council - Menoko Mosmos

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Cookpad is the largest recipe platform in Japan. At their exhibition space you can find "Recipes for Change" and get a gift by joining interactive exhibition!

Cookpad

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Aqua Ignis is presenting their future plan for a new resort and entertainment facility with Slow Food concept in Mie Prefecture. The delegation from the prefecture will represent the wagyu culture and tea culture as well.

Aqua Ignis

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The city of Kobe will be introducing their ongoing project, "Gastropolis Kobe 2020" which they aim to become a big food destination to visit. 

City of Kobe

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Tsumina means "foraged leaves" in Japanese. This group's literal translation is "A group telling stories about foraging." They are going to introduce Japanese rich foraging and wild herb culture with various workshops and exhibitions.

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Tsutaeru Kai

WORKSHOPS

 

At the communal area in Japan Stand, the exhibitors will take turns and host various workshops and presentations.

Please come join us!

*NOTE: Some workshops require pre-booking. You can reserve your spot via the application form in each event details.

 

Premium Matsusaka Beef Tasting Workshop

Thursday, Sep 20

11:45  a.m. ~ 1:15 p.m.

Fee: 5 Euro
Capacity: 30 
Language: English

Learn and taste "Matsusaka beef", which is one of the traditional beef from Mie prefecture. 

The way they take care of the cows is based on what our ancestors did in the past days. Using the nature and the knowledge from the old days, they grow up cows with their own feed, which creates a real taste of beef. They also try to hand down the knowledge which has been developed so far for the coming generation.

In this workshop, You will be able to taste Matsusaka beef and rice after you learn about their sustainable productions. 

Food Culture of Ainu

Thursday, Sep 20

2:00 p.m. ~ 3:00 p.m.

Fee: Free
Capacity: 30

Language: English

Have you ever heard of "Ainu"?


Ainu is indigenous peoples living in Hokkaido, the northern part of Japan. They had been living peacefully for many years respecting nature. But after Meiji period, they were put under the pressure of the Japanese government. Ainu became the minority, losing their traditional way of living or work as a producer, which brought poverty. They have suffered from the discrimination or the social and cultural pressure. Therefore, almost no one can manage to continue the traditional lifestyle in the modern society.
 

So, we would like to share about history, culture or custom of Ainu through the workshop!
"Menoko Mosmos", a group of Ainu women, was founded last year. They are taking an initiative to spread our traditional cultures and wisdom being handed down by our ancestors.


In the workshop, we will introduce "humans, language, clothes, food, place, pray, history" of Ainu.

An Essential Component of Japanese Cuisine - Dashi

Thursday, Sep 20

4:00 p.m. ~ 5:30 p.m.

Fee: 5 Euro
Capacity: 30 
Language: English

It is no exaggeration to say that you cannot cook Japanese cuisine without knowing how to get dashi; Japanese broth.

 

An introduction to the world of Dashi by Takako Tamaya, a "Dashi Sommelier"; an expert of Dashi. Then, a producer Yasuhisa Serizawa will talk about the culture of Katsuobushi - smoked, dried, and moldy bonito fish fillet - which is one of the main ingredients for Dashi.

 

After you've learned about this deep and historical culture, you will be able to taste the Dashi soup with special noodles from Yamagata.

Sustainable Use of Shijimi in Aomori (Lake Jusan)

Friday, Sep 21

11:45 a.m. ~ 1:15 p.m.

Fee: Free
Capacity: 30

Language: English

Aomori prefecture, a northern part of Japan has been developing sustainable projects regarding the use of shijimi mussel. 

 

Japan Fisheries Association with Fisheries Cooperative of Lake Jusan will introduce the projects and activities of their sustainable development, with the explanation about certification system called Marine Eco Label - Japan.

 

In this workshop, you will be able to taste the shijimi mussels as well.

Art with Wild Herb "Tsuyukusa" (Commelina communis)

Friday, Sep 21

2:00 p.m. ~ 3:00 p.m.

Fee: 20 Euro

Capacity: 20/time

Language: English

You can design by yourself with wild plant dying and make a souvenir of Terra Madre 2018! 

This workshop is divided into 3 times. 
1) 14:00~   Sign up here
2) 14:20~   Sign up here
3) 14:40~    Sign up here

*Each workshop is 20 minutes. 
*Please choose one of the timetables when you pre-signup.

*Notice that your clothes can be dyed during the workshop, so we recommend you bring alternative clothes or something to protect your clothes.

Food Culture of Ainu

Friday, Sep 21

4:00 p.m. ~ 5:30 p.m.

 

Fee: Free
Capacity: 30

Language: English

Have you ever heard of "Ainu"?


Ainu is indigenous peoples living in Hokkaido, the northern part of Japan. They had been living peacefully for many years respecting nature. But after Meiji period, they were put under the pressure of the Japanese government. Ainu became the minority, losing their traditional way of living or work as a producer, which brought poverty. They have suffered from the discrimination or the social and cultural pressure. Therefore, almost no one can manage to continue the traditional lifestyle in the modern society.
 

So, we would like to share about history, culture or custom of Ainu through the workshop!
"Menoko Mosmos", a group of Ainu women, was founded last year. They are taking an initiative to spread our traditional cultures and wisdom being handed down by our ancestors.


In the workshop, we will introduce "humans, language, clothes, food, place, pray, history" of Ainu.

Japanese Sweets Workshop with Wild Herbs

Saturday, Sep 22

11:45 a.m. ~ 1:15 p.m.

 

 

Fee: 10 Euro

(incl. Tomato mochi, wild herb tea) 

Capacity: 20/time

Language: English

Come and see a traditional Japanese sweets performance by Mr. Akama, a professional Japanese cuisine chef and a master chef at Wakayama Hiina no Yu. You will be able to experience making "Tomato mochi", using Yomogi in a dough and white bean paste with tomato flavor inside.
You can also take the sweets after the workshop. 

This workshop is divided into 4 times. 
1) 11:45~  Sign up here       2) 12:10~ Sign up here
3) 12:35~  Sign up here        4) 13:00~ Sign up here


*Each workshop is 20 minutes. 
*Please choose one of the timetables when you pre-signup. 

Introduction to Gastropolis Kobe and Food

Saturday, Sep 22

2:00 p.m. ~3:00 p.m.

Fee: Free
Capacity: 20

Language: English

Kobe, a city located in the central part of Japan, has a unique and diverse food culture, boasting rich agriculture in the countryside and fisheries in the Seto Inland Sea.

It also has one of the oldest and biggest ports in Japan, where cultures and people come together.

In 2015, taking advantage of the city's potential, the City of Kobe started the GASTROPOLIS KOBE 2020 project, aiming to make Kobe the launch pad of a fresh and vivid food movement around the world. The goal is for Kobe to be renowned as a "city of food" by 2020.

In the workshop, there will be a presentation about what Kobe city is doing to develop their city as "Gastropolis "and also there will be sake tasting of Sake from Kobe during the workshop.

Sansho Pepper, Its Use and History

Saturday, Sep 22

4:00 p.m. ~ 5:30 p.m.

 

Fee: 10 Euro

(incl. tastings of various Sansho items)

Capacity: 20

Language: English

Come and taste Ark of Taste, "Arima Sansho" from Kobe!

Sansho (山椒), is a Japanese pepper that has been common in a traditional Japanese cooking. The sensation that this pepper gives you is different from what you know of from the regular pepper. It's tangy, numb-y, and citrus-y.

 

Arima area, a part of the City of Kobe is famous for its hot spring, but also the variety of use of Sansho pepper in their food. They have recently re-discovered the local native variety of Sansho pepper called "Arima Sansho", which is now on board of the Ark of Taste.
 

You will be able to learn the various use of Sansho pepper and experience new "spicy" food that can be found only in Japan. 

What is Slow Sake?

Sunday, Sep 23

11:45 a.m. ~ 1:15 p.m.

Fee: 10 Euro

(incl. tasting of 2 types of sake)

Capacity: 30/time

Language: English

How much do you know about the Japanese rice wine, "sake"?

 

We will guide you through how it is made, the terroir around the production, and its deep-rooted history in Japan. The newly launched project, Slow Sake, inspired by Slow Wine will also be introduced.

 

With the representing bottles from Terada Honke, you will learn how to taste through small tastings.

 

This workshop is divided into 2 times. 

1) 11:45~12:15  Sign up here
2) 12:45~13:15  Sign up here

Future Plan of Aqua Ignis

Sunday, Sep 23

2:00 p.m. ~ 3:00 p.m.

Fee: Free

Language: English

No sign-up required

Aqua Ignis will introduce their brand new accommodation facility, focusing on "relaxation" and "food". 

They provide visitors with experiences of spending time in nature, tasting authentic food by gastronomic chefs and learning handcraft by creative and diverse creators. 

Making such a place, they are aiming to welcome more visitors to Mie prefecture. 

Sustainable Use of Shijimi in Aomori (Lake Jusan)

Sunday, Sep 23

4:00 p.m. ~ 5:30 p.m.

Fee: Free
Capacity: 30

Language: English

Aomori prefecture, a northern part of Japan has been developing sustainable projects regarding the use of shijimi mussel. 

 

Japan Fisheries Association with Fisheries Cooperative of Lake Jusan will introduce the projects and activities of their sustainable development, with the explanation about certification system called Marine Eco Label - Japan.

 

In this workshop, you will be able to taste the shijimi mussels as well.

Japanese Sweets Workshop​ - The Taste of Ise Tea and Culture - 

Monday, Sep 24

11:45 a.m. ~ 1:15 p.m.

Fee: 5 Euro

Capacity: 30

Language: English

Sign up from here:

Tea, is one of the most common things in the world, and tea has a lot in common with Japanese history, culture or even in our custom.

We will tell the history of Japanese tea and share the passion for Japanese tea from a tea professional. 

There will be a food pairing so you will be able to taste both Japanese tea and traditional Japanese sweets made with tea!

Future Plan of Aqua Ignis

Monday, Sep 24

2:00 p.m.

~ 3:00 p.m.

Fee: Free

Language: English

Aqua Ignis will introduce their brand new accommodation facility, focusing on "relaxation" and "food". 

 

They provide visitors with experiences of spending time in nature, tasting authentic food by gastronomic chefs and learning handcraft by creative and diverse creators. 

 

Making such a place, they are aiming to welcome more visitors to Mie prefecture. 

 
 
 
 
 
 
 
 
 
 
 
 
 
 

INQUIRY

 

For any inquiries, please write @ y.nagakawa@slowfood.it