02 Dec 2016 Singapore – As part of continued efforts to promote safe and healthy Japanese food for export, the Japan External Trade Organization (JETRO) will be organising a one-day showcase of Japanese ingredients at CulinaryOn Cooking Studio on Friday, 2 December 2016.
IN:FUSE will see participation by 10 Japanese food suppliers from different Japanese prefectures, who are looking to explore partnerships in Singapore. The event is so named as it will feature renowned chefs Liu Ching Hai, Executive Chef of Summer Palace and Giuseppe D’Angelo, brand chef of CulinaryOn, whipping up delectable creations that will fuse Japanese ingredients into their traditional style of cooking.
IN:FUSE is an ideal platform for buyers and visitors to explore and learn about the versatility of classic Japanese ingredients and unique prefecture specialties, as well as how these can be incorporated into different cuisines to produce creative and delicious fusion recipes. Some of the products that will be exhibited are:-
Kagoshima Wagyu beef
Fermented squid innards, spicy squid roe and seaweed products from Miyagi
Purple sweet potato powder from Kyushu
Yamanashi tomatoes grown at the base of Mount Fuji
Salmon stock and condiments from Hokkaido
Perilla seed oil rich in Omega 3
Mangetsu fresh eggs
Premium rice from Nagasa plains
Frozen and fresh scallops from Miyagi and farm-raised oysters from Sanriku
Fresh milk, cream cheese and dairy products flown in directly from Hokkaido
Please click on the URL below for more detailed information on the products. http://infuse-jetro.sg/#head5
Cooking demonstrations will be conducted by award-winning Chef Liu, a dedicated professional with over 20 years of experience in fine Chinese cuisine, who hails from Hong Kong. As Executive Chef of Summer Palace in Regent Hotel Singapore, his aim is to use the freshest ingredients of the highest grade to create authentic yet innovative dishes for his diners.
For IN:FUSE, Chef Liu has carefully selected Japanese ingredients and condiments that can be used to enhance the flavours of traditional Cantonese dishes. 3
As Brand Chef of CulinaryOn, one of the leading cooking studios in the world, Chef D’Angelo brings passion and professionalism to both his cooking and his teaching of Italian and Mediterranean cuisines. The charismatic Chef D’Angelo, who was a judge on the first-ever Master Chef Junior in Russia, is always open to exploring new concepts as he believes that learning never stops.
His creations for IN:FUSE thoughtfully pay homage to Japanese harvests of the land and sea – rice, beef and scallops – are given an innovative spin.
With the continued increase in popularity of Japanese cuisine in Singapore, strong demand for fresh produce and processed foods and condiments from Japan is expected. Moreover, the vibrant dining scene here also allows for more experimentation with cross-cultural fusion creations, thereby opening up more opportunities to import safe and premium food products from Japan.