Japan’s Ministry of Agriculture, Forestry and Fisheries will be setting up a Japan Pavilion at the upcoming International Boston Seafood Show 2013 (IBSS), North America’s largest seafood trade event, to be held from March 10-12, at the Boston Convention & Exhibition Center.
The Japan Pavilion will showcase the latest seafood products from eight different exhibitors from across Japan. The pavilion will feature a stronger focus on seafood ingredients that have been selected for their consistency with industry trends, including sustainability and healthy eating, as well as for their flavor.
Exhibited items this year include yellowtail, which has gained considerable recognition and market presence in the U.S. in recent years, as well as sliced dried bonito and dashi soup stock — essential ingredients that bring out the “umami” in Japanese cuisine and have begun to appear in the recipes of some of the world’s top chefs. Highlighting the healthiness and versatility of Japanese seafood, “hijiki” seaweed and “wakame” salad will also be on display, along with such popular items as sashimi-grade Hokkaido scallops, squid and oysters. These and other seafood items will provide visitors to the Japan Pavilion with an opportunity to taste the best that Japan has to offer.
Throughout the show, product demonstrations and tastings will be held for select products, including a simple, do-it-yourself microwave recipe for yellowtail teriyaki. Tastings will also be held for a “wakame” salad renowned for its health properties and deep-fried oysters that are generous in size and rich in flavor.