Japan to Promote Food Products in New York
The Ministry of Agriculture, Forestry and Fisheries of Japan will promote Japanese food products – primarily food from Fukushima Prefecture – in New York City during February and March, taking advantage of the deactivation of Japanese food import measures by the United States in September.
A reception, supported by the Consulate-General of Japan in New York and the JETRO New York office, will showcase Japanese food and food culture to local media representatives, influencers and food industry affiliates, including restaurant personnel.
The Feb. 17 reception will be held from 3-4:15 p.m. and 6-7:15 p.m. in the Murase Room of the Japan Society art gallery, 333 E. 47th St.
The reception includes a video message by Yutaka Arai, vice-minister for International Affairs, Ministry of Agriculture, Forestry and Fisheries of Japan, and Masao Uchibori, governor of Fukushima Prefecture.
Food that will be promoted includes nigiri sushi from the Fukushima Prefecture, sukiyaki using wagyu beef from Fukushima Prefecture. The Japanese Cuisine Goodwill Ambassador will demonstrate soba-uchi.
The Consulate-General of Japan and JETRO New York office will launch a promotion to raise awareness for Japanese rice, onigiri (rice ball snacks) and its characteristics that make it popular with younger generations and corporate and school personnel.
From Feb. 17-26, onigiri bentos will be distributed to companies and schools in the New York area. From Feb. 18-25, onigiri bentos with rice from Fukushima Prefecture will be distributed and sold.
On Feb. 25 and March 5, a general consumer event to experience onigiri making will be held in the Japan Village food complex and Mt. Fuji Restaurant in New Jersey.
In addition, JETRO New York office will host a small online business conference to match local food wholesalers and importers who are interested in Japanese food products with companies in Japan looking to export to the United States.
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Smaller Companies Take Spotlight at Winter Fancy Food 2022
By A.J. Flick, Senior Editor
The Specialty Food Association‘s Winter Fancy Food 2022 show ended with a big focus on smaller and newer companies, many of which launched during the pandemic.
At a fraction of the previous exhibitors and hours shorted to six hours for the first two days and four hours for the last day, even with COVID precautions, many of the larger exhibitors chose to sit the winter show out.
That left a lot of room for smaller companies and first-time exhibitors to catch some attention at Winter Fancy Food 2022.
Lisa Scali, principal and head of sales and marketing with Maine’s Ocean’s Balance, said she came to the show with no expectations and was “pleasantly surprised” with the traffic her booth received. Ocean’s Balance makes award-winning sauces and spices made with regenerative farmed seaweed.
Runar Omarsson brought his innovative Nordical Fish & Chips from Iceland to Las Vegas and while dried fish on a potato chip might not be something Americans would gravitate to, found a lot of interest in his high protein, keto-friendly bags (and the product is delicious).
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You might not think of tamales when you think of tamales, much less the idea of a tamal made with turkey meat, but there was Tony’s Tamales in the Mississippi section and these babies are good!
Chef Dan “Fish” Fisher brought his elegantly bottled It Sauce, a variety of flavors all made with criolla peppers (no calories, sugars or preservatives). Delicious.
Of course, there were many familiar names on the concourse with new products. Our friends at Crave Brothers brought the new and highly addictive marinated mozzarella balls and melt-in-your mouth chocolate mascarpone.
Dates for the Summer Fancy Food Show were announced right before the winter show. Many exhibitors were unsure whether they’d be at the New York show.
For more on the Winter Fancy Food Show, check out April’s Gourmet News. Subscribe now so you don’t miss it!
BuzzBallz Markets Single-Serve Cocktails to Taiwanese Women
As Taiwan celebrates its Lunar New Year, a holiday celebrated with alcoholic drinks, BuzzBallz, a woman-owned, Texas-based, ready-to-drink single-serve cocktails company, is reaching out to that nation’s teetotaling majority: women.
BuzzBallz partnered with Uni-President Corporation, a 7-Eleven franchise with a large footprint across Taiwan, Thailand, Vietnam and the Philippines, to get BuzzBallz’s single-serve cocktails on shelves.
According to The Drink Business, Taiwanese women make up most of the country’s teetotalers due to an aversion to the heavy flavor and bite of spirits and beer, the most commonly consumed alcoholic beverages to this day.
However, a 2018 study from the Taiwan Public Opinion Foundation showed that more than half of the female drinkers polled prefer wine, a much smoother alcoholic beverage.
Keeping with his intuition and growing trends in alcohol consumption in Taiwan, Rodolphe Guillonneau, manager of Uni-President Corporation’s Global Procurement Office for Lifestyle Brands, felt it was time to market BuzzBallz Cocktails, a smooth, flavor-forward cocktail, to older Gen Z and millennial women.
As Guillonneau finalizes plans for marketing the small, brightly colored cocktails, he’s chosen to make the innovation, woman-owned status, fun branding and convenience the focus as he seeks out influencer content.
All of the following flavors were stocked in stores by December: Strawberry ‘Rita, Lotta Colada, Tequila ‘Rita and Choc Tease.
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“We’ve been working on this initiative since spring,” said Derek Dodge, vice president of international affairs. “We signed the contract in early September. Our first shipment was in October and the product [arrived] in Taiwan in December. So, all in all, it [took] eight months for the entire program to come together.”
It was important to BuzzBallz to get its single-serve cocktails on shelves before Feb. 1, the Lunar New Year.
“[Lunar] New Year in Taiwan is about family gatherings with different dinners planned during the week,” Guillonneau said. “Drinking is, of course, a huge part of the [festivities], as the dinners are followed with lots of talking, playing cards, mah jongg and more.”
Guillonneau said convenience for entertaining wasn’t the only reason for Uni-President being interested in the cocktails. He predicted that the colorful packaging would be appealing, particularly prior to Lunar New Year celebrations as many people enjoy incorporating the color red or the colors associated with their zodiac sign in their daily lives during these celebrations.
Though Lunar New Year celebrations are steeped in tradition, Uni-President has seen a shift in drinking culture within the country over the years as more women are increasingly becoming alcohol consumers.
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