To expand business cooperation opportunities between Vietnamese and Japanese enterprises in the food industry and to bring Japanese cuisine closer to Vietnamese consumers, the Japan External Trade Organization (JETRO) Hanoi recently collaborated with Lotus Group JSC to organize a Japanese food promotion program in Hanoi.
The event garnered significant attention with the participation of Japanese Chef Ariga. With over 30 years of experience, Chef Ariga is renowned for laying the foundation for and continuously elevating the quality of Japanese cuisine in Vietnam over the years.
During the event, Chef Ariga personally prepared and introduced six dishes using traditional ingredients imported from Japan. These included Hokkaido cheese, Ise lobster, sudachi Buri (yellowtail) from Tokushima Prefecture, Awaodori chicken, somen noodles, matcha, and a dessert featuring Japanese chestnuts.
Notably, Chef Ariga also introduced state-of-the-art technologies, such as advanced seafood freezing processes. These innovations ensure that products transported from Japan reach Vietnamese consumers while maintaining their peak freshness and quality.
Through each dish, diners experienced more than just flavor; they felt the Japanese culinary philosophy, which emphasizes sophistication, balance, and a profound respect for the natural quality of ingredients.
Mr. Haruhiko OZASA, chief representative of JETRO Hanoi, noted that as Vietnam's economy develops, Japanese food products are becoming increasingly popular in the Vietnamese market. According to him, while "Wagyu" and "Matcha" are particularly famous, Japanese cuisine is far more diverse than just these well-known items.
Although specific future plans have not yet been finalized, Mr. OZASA affirmed that JETRO will continue its efforts to expand and maintain similar promotional activities in Vietnam to further strengthen the presence of Japanese food in the market.
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