APRIL 2011
USSEC Promotes Soyfood Consumption in Japan With Tofu Beauty Cooking Seminar
USSEC’s Japan office organized a Soyfood seminar titled “Tofu Beauty Cooking Seminar” using National Soyfoods Month in the U. S. as a media focal point to educate and energize interest in the expanded utilization and consumption of tofu, particularly among young Japanese female consumers. This year’s seminar was held in partnership with the ABC Cooking Studios in Tokyo, Tofu Project Japan, Shikoku Kakoki and Otsuka Pharmaceutical. ABC Cooking Studios has more than 240,000 members Japan-wide and operates 114 studios throughout Japan, as well as in other countries Asia, including Korea and China. Jim Echle, USSEC’s Country Representative in Japan, gave opening remarks at the seminar, followed by a presentation by USSEC’s Masako Masi Tateishi on the latest tofu trends in the U.S. Tateishi focused on innovative, healthy and creative utilization. After the presentations, an ABC Cooking Studio instructor demonstrated on the use of tofu in daily life and healthy and fun meal planning in new way appropriate to the modern lifestyle in Japan. About 100 participants, including members of the Japanese food media, learned about U.S. soybeans as a reliable and sustainable source for Japanese Soyfoods and USSEC marketing efforts to increase high value soy utilization in a creative way.
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