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Report of Operations for FY2010 The United States of America (Boston)

Reception hosted by Consulate-General of in Boston

■ Outline Country (city):The United States of America (Boston) Date: Monday, November 1st, 2010 18:00 to 20:00 Event: Introductory Event held at the Boston University Culinary Arts Center Venue: Boston University Culinary Arts Center Sponsorship: Ministry of Agriculture, Forestry, and Fisheries (MAFF), the Japan Foundation, and the Consulate General of Japan in Boston Attendees: 56 guests (culinary arts center students, residents of Boston, press related personnel, etc.)

Date: Tuesday, November 2nd, 2010 12:00 to 14:00 Event: Introductory Event held at the Official Residence of the Consulate General of Japan Venue: Official residence of the Consulate General of Japan in Boston Sponsorship: Ministry of Agriculture, Forestry, and Fisheries (MAFF), the Japan Foundation, and the Consulate General of Japan in Boston Attendees: 36 guests (restaurant professionals, food exporters, dignitaries, and press related personnel

Overview: (1) Monday, November 1st: Held in association with the Boston University Culinary Arts Center: This event was held by MAFF, the Japan Foundation, and the Consulate General of Japan in Boston at one of Boston University's kitchen classrooms as part of the university's extension lecture offerings for citizens of Boston. In conjunction with the Japan Foundation's human exchange program for promoting Japanese culture, a specialist demonstrated a sushi preparation known as chirashizushi (using Yellowtail, scallops, and roasted laver), and offered a (cold) sampling followed by a QA session and presentations on Japanese food ingredients. (2) Tuesday, November 2nd: In conjunction with the Japan Foundation's human exchange program for promoting Japanese culture, a specialist gave a demonstration along with presentations on Japanese food ingredients. The resident chef gave tastings of Japanese food ingredients used in western arrangements. This included marinated Yellowtail, scallops ala mousse, grilled yams, miso-flavored roast duck, miso soup, hand-rolled chirashizushi (using scallops and roasted laver), and both hot and cold green tea. A QA session was held and a video made by the MAFF was shown. Report of Operations for FY2010 The United States of America (Boston)

Reception hosted by Consulate-General of Japan in Boston

■ Menu

Menu Foods Used Supplier Area of Production Yellowtail EIWA America, Inc. , Sanriku Chirashizushi Scallops EIWA America, Inc. (, ) Roasted Laver EIWA America, Inc. Hokkaido, Sanriku Scallops EIWA America, Inc. (Iwate Prefecture, Miyagi Hand-Rolled Chirashizushi Prefecture) Roasted Laver EIWA America, Inc. Saga Prefecture Marinated Yellowtail Yellowtail EIWA America, Inc. Ehime Prefecture Hokkaido, Sanriku Scallops Ala Mousse Scallops EIWA America, Inc. (Iwate Prefecture, Miyagi Prefecture) Grilled Yams Nagaimo yams EIWA America, Inc. Miso -Flavored Roast Duck Miso (white, red) EIWA America, Inc. Prefecture Miso Soup Miso (white, red) EIWA America, Inc. Green Tea(Hot/Cold) Japanese Green Tea EIWA America, Inc. Prefecture

■ Promotional Cards Report of Operations for FY2010 The United States of America (Boston)

Reception hosted by Consulate-General of Japan in Boston

■ Promotional Cards Report of Operations for FY2010 The United States of America (Boston)

Reception hosted by Consulate-General of Japan in Boston

■ Photos of the Event Monday, November 1st (Boston University)

Cooking demonstration Chirashizushi

Tuesday, November 2nd (Official residence of the Consulate General of Japan in Boston)

Mr. Kozuki, the Consul-General of Japan Cooking demonstration in Boston, addresses the guests

Tasting Tasting

Chatting with visitors Report of Operations for FY2010 The United States of America (Boston)

Reception hosted by Consulate-General of Japan in Boston

■ Impression of the Consul-General of Japan

(1) The introductory event held at Boston University was targeted for the culinary students and citizens, while the same event held at the official residence of the Consulate General was targeted for local dignitaries, distributors, and restaurant professionals. We believe the number of participants and their impressions (based on visitor reactions during the day, the number of surveys received, and the comments indicated therein) indicate that both events achieved their objectives. The food ingredients provided from Japan, yellowtail, scallops, yams, green tea, roasted laver, and miso all have potential on the US market. In fact, some are already quite popular. At the introductory event held at the official residence, the resident chef used these items in western style dishes to provide local restaurant professionals, particularly from French restaurants, with new applications for what are otherwise familiar items among distributors (wholesalers and retailers) and Japanese restaurant professionals in attendance. Consequently, this led to the favorable comments. (2) The four pamphlets sent from the MAFF were distributed to the guests on both days: The Food of Japan, 10 Great Tastes of Japan, Japanese Seafood Export, and Japanese Green Tea. Also, we opened the introductory event at the official residence on the 2nd by showing the video produced by the MAFF, Enjoy Japanese Food. This video received high ratings from multiple survey respondents. (3) We were interviewed by the local daily newspaper, The Boston Globe, and local Japanese magazines J Magazine and Takara Magazine. (4) A secondary effect of this event came in the form of a request to hold similar introductory events on an ongoing basis. The request came from the Boston University, co-sponsor for the event on the 1st, and Cordon Bleu, a culinary school that participated in the event at the official residence on the 2nd.