I attended Salone del Gusto 2014 which is the biggest food festival in the world.
Tachibana Hompo, which sends me miso from Nigata, Japan to where ever I am in the world, invited me to join on the last day of this event. I enjoyed it so much!
What attracts so much people to this event is its concept, “Slow Food”. According to the Slow Food’ website,
their approach is based on a concept of food that is defined by three interconnected principles: good, clean and fair.
• GOOD: quality, flavorsome and healthy food
• CLEAN: production that does not harm the environment
• FAIR: accessible prices for consumers and fair conditions and pay for producers
These are the Japanese crew! Sake producer, Ninki Shuzo from Nihonmatsu, Fukushima on the very left side. Mr. Carlo Petrini, the founder of the international slow food movement, and Tachibana Hompo CEO from Nagaoka, Nigaka, Slow Food Japan’s vice president, Mr. Ishida, and finally Katsuo-bushi producer Kanesa Katsuobushi Shoten from Nishi Izu, Shizuoka, on the very right side.
Here is Ms. Saito from Genuine Education Network. Her mission is to spread Japanese food to the world as a part of revival movement of post 2011 Tōhoku earthquake and tsunami. I attended one of her events to introduce “onigiri”, rice ball to the Italian children on the last day of Salone del Gusto.
Other than that, I was mainly at the stand of miso and katsuo-bushi for tasting and explaining. Oh I loved my job because it was a real pleasure. I took snapshots of people who tasted miso and smelled katsuo-bushi. So here you go!
The stuffing for onigiri was katsuo-bushi seasoned with soy sauce, and vegetables pickled in miso. This girl on the right was surprised to taste it and commented that the rice, which was Japonica rice, is so good too.
I hope you enjoyed it and wish for those real Japanese food to be more recognizable in the world!