JCC E-Magazine December 2023

Panel discussion.

Sushi made with imported Japanese seafood .

Jointly organised by JCC (Japan Creative Centre), Embassy of Japan in Singapore, Ministry of Agriculture, Forestry and Fisheries of JAPAN (MAFF), JETRO - Collaborate & Invest Japan (Japan External Trade Organization and JFOODO, "Delighting the Tastebuds: Consistency in Japanese Culinary" was held at JCC on 9 November 2023.

The event was a promotion of the taste and quality of Japanese culinary and expanded upon exports of Japanese seafood and other food products to Singapore. H.E Ambassador Hiroshi Ishikawa gave an opening speech, which was followed by a panel discussion with Mr. Leong Sheen Jet, co-founder of The Proper Concepts Collective, and Mr. Masaki Watanabe, Managing Director of Megumi F&S Singapore Pte Ltd. The panellists explained recent trends of Japanese seafood in Singapore and their strategy to adapt to it for further promotion as well as how they maintain safety and quality of Japanese seafood.

After the panel discussion, the managing director of JETRO, Mr. Yoichi Kimura, led the toast ― which signalled the beginning of the reception and networking session among guests.

H.E Ambassador Ishikawa Hiroshi addressing the audience.		A variety of Japanese produce grown in Cameron Highlands, Malaysia.
Sake on display.		Japanese whiskey and beer on display.

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