Oishii Japan is ASEAN’s largest dedicated showcase on Japanese food and beverage, with an array of authentic Japanese ingredients and food, culinary techniques and equipment, plus demos and classes. Nearly 300 exhibitors will be presenting over 500 new products at the 4th Edition of Oishii Japan 2015 exhibition, which will take place from 22 to 24 October 2015 at the Suntec Singapore Convention & Exhibition Centre. With representation from 42 out of 47 prefectures in Japan, Oishii Japan 2015 promises to be a showcase of the finest in Japanese seasonal produce and delicacies, and the latest innovations in food technology.

Serving as a bridge for F&B businesses between Japan and ASEAN, Oishii JAPAN provides visitors with valuable opportunities to understand, explore collaborations and learn more about the versatility of classic Japanese ingredients, quality seasonal produces, unique prefecture specialities as well as innovative technology and machinery. Oishii Japan attracted over 10,000 visitors from 24 countries in 2014. This year, the organisers have set their sights on drawing 11,000 trade and public visitors from all over Southeast Asia.

Showcase Of Finest & Freshest

Visitors can look forward to sampling an even wider range of the best natural produce Japan has to offer, from the freshest vegetables and fruits to premium grade meats and seafood,

as well as a myriad of condiments, confectionaries, snacks, delicatessen foods and desserts. There is also a wide selection of Japanese wine, liqueur, sake, shochu and whiskey.

Unique items include fruits and vegetables from Aichi prefecture such as persimmons and melons that are considered to be among Japan’s finest; Sanuki Olive-fed Wagyu Beef from Kagawa; red snow crabs from the southern prefecture of Tottori, which are famous for their succulent, flavourful meat;

and Southern Bluefin Tuna Sashimi from Kagoshima.

Discover Latest Food Technologies

At ASEAN’s largest dedicated Japanese food and beverage showcase, chefs, restaurateurs, hoteliers, importers, distributors, retailers, business owners and investors will be able to network and connect with the industry. They will also be able to experience and discover close to 40 of the latest food innovations and technologies from Japan that have been ingeniously designed to increase efficiency, from food preparation to manufacturing and packaging.

Witness the world’s smallest Gyoza making machine that folds 1,500 pieces of Gyoza in an hour and the world’s smallest Nigiri Sushi machine that rolls about 1,200 pieces of sushi per hour. Other productivity boosters include noodle-making machines that can make different types of Japanese noodles such as Soba, Udon and Ramen with a simple change of blades, and the Naomoto “Si-Pronto grande” Noodle Defroster that can defrost frozen noodles twice as fast, in a mere 25 to 50 seconds, using high-quality steam.

Pay Homage To Shochu

Shochu, a popular Japanese distilled spirit, will be one of this year’s highlights, with 36 varieties of Honkaku Shochu (本格焼酎) and Awamori Shochu (泡盛) to be specially showcased at the event. Visitors will be able to learn about this versatile drink and pick up tips on the different styles of serving and enjoying shochu through workshops and tasting sessions.

“With Japanese food companies targeting countries in Southeast Asia as key export markets, Oishii Japan provides the ideal platform to bridge the F&B industries in Japan and ASEAN and create opportunities for new business connections,” said Mr Masanao Nishida, Director of Oishii Japan. “Consumers are increasingly discerning and more appreciative of quality foods. This has created a strong demand for quality Japanese ingredients. At Oishii Japan, we have carefully curated the products on show to reflect the latest food trends in Japan,” he added.

“I was surprised to learn that not many in this part of the region have tried shochu, a popular alcoholic beverage in Japan and one of its national spirits. As the largest dedicated Japanese F&B showcase in ASEAN, we want to shine the spotlight on the lesser-known yet important aspects of Japanese cuisine and culture. Hence, we have decided to introduce this national spirit at this year’s event,” Mr Nishida continued.

Japan’s Rich Food Culture

More than a marketplace, Oishii Japan 2015 has also lined up an exciting series of live demonstrations, seminars and tasting workshops for trade visitors to gain a deeper understanding of Japan’s rich food culture.

Participate in seminars and tasting workshops led by industry experts and top-notch chefs such as:

– Willin Low, Wild Rocket

– Gwen Lim, Patisserie G

– Keisuke Matsumoto, Lewin Terrace

– Shirley Wong, Little Miss Bento

– NikuNohi

– MaguroDonyaOishii

Riding on the wave of celebratory promotions for Singapore’s 50th birthday (SG50), fifty of the finest Japanese restaurants in Singapore will celebrate the authentic flavours of Japan by offering special dining promotions from 1st to 24th October 2015. To view the full list of participating restaurants, please click here.

Oishii Japan 2015

Dates:

– Trade: 22 – 23 October 2015 (10am to 5.30pm Daily)

– Public: 24 October 2015 (11am to 4.30pm)

Venue

– Halls 405-406, Suntec Singapore Convention & Exhibition CentreAdmission

Trade visitors enjoy complimentary admission when they register online by 19 October 2015. On-site registration is at S$20 per person.

Public can purchase tickets at S$4 per person. Admission is free for children 12 years and below. To purchase your tickets, please click here.