The magazine of the British Chamber of Commerce in Japan
Nov / Dec 2020
Vegan and Veggie Invasion
Can Japan meet the culinary needs of inbound tourists?
UK Meat Mission
Taste for Britain
Annual expo finds flare for UK fare
Jam first, and do it dreckly!
Moooove over, Wagyu
British beef and lamb are back in Japan!
Talk of lifting Japan’s ban on British beef gives hope to UK firms
Spread the good news
Japan’s marmalade artisans could take UK market by storm
TASTE FOR QUALITY
British exhibitors at Foodex Japan see the enthusiasm for a taste of the UK.
The Role of Roast in Early Trading
Legend has it that the ruler of Hirado in 1613 immediately took to this traditional English dish.
Food for Thought
Anyone who has spent time in the UK recently will agree that huge strides have been made across the board in the quality of food being served.
Reds in Bed
Red was the colour of Kagome Co., Ltd’s booth at the Consumer Goods Forum Global Summit 2013. Red is also the colour of tomatoes—known for being not just delicious but healthy—and are what the firm is about.
Unearthing the Secrets of Wasabi
In a tranquil valley in Dorset, south-west England—the exact location is a closely guarded secret—a uniquely Japanese crop is taking hold in beds fed by an artesian spring alongside the River Frome.
The recent trade mission to Japan to promote Scottish food and drink paid an immediate dividend after The Scottish Deli announced that its next order from Japan had tripled in size, thereby adding five top-end fish and shellfish products to its range of exports.
Marmite and Natto
When Kimiko Osada first arrived in Britain in 1972, Japanese food was not only unobtainable, it was almost completely unknown. In the intervening four decades, she has become Kimiko Barber, published six books on Japanese cuisine and made it her mission to encourage Britons to cook Japanese food at home. She firmly believes that good, healthy eating starts at home.
Creating Classic Cuisine
In the 11 years since chef Ian Tozer opened Roti, a US-style grill and rotisserie, he has noticed big differences in the way in which a substantial portion of the restaurant’s clientele likes to eat.
Had Enough Vindaloo?
Marcus Wareing is on a campaign to convince diners that British cuisine can be world-class and consists of more than roast beef and fish and chips, but he was also deeply impressed by the dishes that are being served by some of Japan’s top restaurants.