{"id":1460,"date":"2025-03-27T09:22:40","date_gmt":"2025-03-27T00:22:40","guid":{"rendered":"https:\/\/cjpf.jp\/?post_type=live&p=1460"},"modified":"2025-03-27T09:22:40","modified_gmt":"2025-03-27T00:22:40","slug":"cjpf-lab-2","status":"publish","type":"live","link":"https:\/\/cjpf.jp\/en\/live\/cjpf-lab-2\/","title":{"rendered":"CJPF LAB #2 \u2013 Exploring the Potential of Japanese Food Culture"},"content":{"rendered":"
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CJPF regularly hosts CJPF LAB (study sessions) as a platform for companies and experts interested in overseas expansion strategies for Cool Japan industries to share information and exchange ideas. By involving public-private partnership platform members and CJPF producers, the CJPF LAB fosters knowledge-sharing through insights from pioneers in various Cool Japan fields and successful global case studies. The goal is to support business expansion for those involved in Cool Japan and create collaboration opportunities among industry professionals. In the second session, four food specialists provided insights into the appeal of Japanese cuisine from an international perspective.<\/p>\n<\/div>\n\n

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\n Speakers & Topics<\/span> <\/h2>\n
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Mr. Hitoshi Sugiura \u2013 Social Food Gastronomy National Executive Chef
\nMr. Sugiura shared his thoughts on the potential of Japanese cuisine based on his experiences working in various countries. Since the end of 2024, he has traveled to approximately seven countries, meeting with key figures in luxury brand restaurants and other industry experts. He noted that fermentation has become a globally recognized keyword, and Japan, with its unique and unparalleled fermentation techniques, is drawing worldwide attention.
\nAdditionally, as inbound tourists increasingly seek the ultimate local ingredients when experiencing Japanese cuisine, he emphasized the importance of high-quality promotion to effectively convey information about restaurants and products to international audiences. He also explained that building strong partnerships with local companies abroad is crucial for enhancing outreach and influence.
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\nMr. Koichiro Shimura \u2013 CEO, SHIMURA Co., Ltd. \/ Owner-Chef, Tempura Ono
\nUnder the theme of \u201cThe Role of Chefs in Shaping the Future of Japanese Cuisine,\u201d Mr. Shimura discussed his experiences working with foreign visitors, including hosting cooking classes and collaborating with hotel concierges catering to high-net-worth individuals. He explained that wealthy visitors seek exclusive experiences and stories rather than just meals. They value the craftsmanship behind the cuisine, the origins of the ingredients, and the cultural significance embedded in the dining experience.
\nTo preserve and pass down Japan\u2019s rich food culture, he stressed the necessity of collaboration, including support for the primary industries. Mr. Shimura also introduced several projects he is currently considering to further these efforts. (For more details, please refer to the documents available on this page.)
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\nMs. Reina Tamura \u2013 CEO, ABC Style Co., Ltd.
\nMs. Tamura has been involved in hiring and training local staff since her tenure as an area manager for ABC Cooking Studio in China. She later became responsible for operations in various Asian countries and now serves as the CEO of ABC Style. Leveraging the company\u2019s extensive network of studios across Asia and its large base of international members, she provided insights into the strong interest in Japan among overseas students, as well as their high influence and ability to disseminate information.
\nShe also introduced ABC Style\u2019s initiatives, such as inviting influential teachers and students from abroad on FAM (familiarization) tours to promote inbound tourism by delivering targeted promotional content to international audiences. Moving forward, the company aims to further expand its business by globalizing media platforms dedicated to Japanese food culture.
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\nMr. Narihiro Suzuki \u2013 President & CEO, Nikenjayamochi Kadoyahonten \/ Ph.D.
\nAs the 21st-generation head of Nikenjayamochi Kadoyahonten, a company founded in 1575, Mr. Suzuki shared insights into the appeal and recognition of Japanese beer from an international perspective. He discussed how the company\u2019s key growth driver\u2014the beer business\u2014has helped increase annual sales from approximately 80 million yen to 1.36 billion yen over the past 30 years.
\nThe company\u2019s craft beer brand ISEKADO has received high international acclaim, winning three top prizes at The International Brewing Awards, often referred to as the \u201cOscars of the beer world.\u201d When launching the beer business, Mr. Suzuki obtained certification as an international competition judge to deepen his understanding of globally recognized beer standards. Since then, he has engaged in collaborative fermentation research with universities and corporations. Moving forward, he aims to establish a distinct Japanese beer style and further expand into overseas markets. (For more details, please refer to the documents available on this page.)<\/p>\n<\/div>\n\n\n

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