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A FOOD WONDERLAND -Explore the different regions of Japan at Foodex Japan 2016-

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FOODEX

Asia’s largest specialist food and beverage exhibitions that takes place every March at Makuhari Messe. It supports business expansion for the food industry, spreads the latest trends, and brings together buyers from around the world. This year’s Foodex Japan, the 41st, had exhibitors from 78 countries and regions, and drew 76,532 visitors. The 3,197 exhibitor companies were 1,262 domestic and 1,935 overseas companies. One of the most bustling areas was the zone where domestic regional producers gathered. Now, let’s take a look at some of those producers.





WAKAYAMA colors Japan’s dining tables

Wakayama is warm, but its deep mountains create large temperature differences. Its abundant sea blends together the benefits from the riches of Kuroshio current from the south and the Seto Inland Sea from the north. Wakayama Prefecture, which shows different expressions in each season and region, is truly a treasury of food. Long ago, when the area was isolated by mountains, each household planted persimmon trees and tea in its garden, as well as cultivating crops such as soy and rice. In mountainous areas, food culture was dominated by vegetables and wild mountain plants, while in coastal regions, an individualistic food culture centered on fresh fish grew up. These days, foods made in Wakayama are national brands. There are fruits and other high-quality produce, ayu (sweetfish) from the rivers, and a diverse range of fish, such as ribbonfish, katsuo (bonito) and maguro (tuna), are landed from the sea, all brightening Japan’s dining tables with color.

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TOKUSHIMA colors Japan’s dining tables

Situated in the east of Shikoku, Tokushima Prefecture has a population of 760,000 people. Its climate is warm, with low rainfall, and its topography ismountainous in many areas. Growing abundant vegetables, it produces and markets many attractive processed food products.

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NORTH HOKKAIDO colors Japan’s dining tables

Hokkaido has a large land area and regions of diverse climatic, geographic, and other conditions. This diversity enables each region to produce its own characteristic products. It has one quarter of Japan’s arable land, and concentrates on land-extensive farming, to produce 12.5% of the country’s agricultural produce value.

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OKAYAMA colors Japan’s dining tables

Okayama’s climate is relatively warm, with an annual average temperature (in Okayama City) of 16.2°C, 1,106mm of rainfall, and 2,301 hours of sunshine, an ideal climate for growing crops. Okayama’s number of farms is the third highest in the nation, and it has a nationwide reputation as an agricultural city.

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KOCHI colors Japan’s dining tables

Kochi has an annual average temperature of 17.7°C, and its plains are warm and mild all year round. Its mountainous areas have harsh winters, with occasional snow settling. It has developed protected horticulture (growing vegetables, fruit trees, and flowers in greenhouses), to make the most of the warm and sunny climate.

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