Japan’s Rich Biodiversity Featured at Terra Madre Salone del Gusto

Salone del Gusto will host many different countries in the halls of Lingotto, we wanted to begin to introduce you to a few of them. To begin, meet the presence of Japan at Terra Madre Salone del Gusto, find out who will be representing the Land of the Rising Sun, and what tastes of Japan you will have the opportunity to try.

Japan will be represented at Terra Madre Salone del Gusto by 71 delegates, including 13 young
adults and 8 indigenous representatives of the Ainu population (a native population of Japan and
Russia that reached official recognition by Japan in 2008). Remi le, International Councilor for Japan and President of Slow Food Nippon will also attend. She says, “I am extremely proud to be part of the international network that is Slow Food and to represent a delegation that will take part in Terra Madre Salone del Gusto 2018. Food for change is the theme of this 12th edition and I am sure that, through exchange and dialogue with people who differ in culture, language, and customs, every one of us will return home richer and with new enthusiasm for pursuing our activities and striving for a better future for our planet.”

Slow Food Nippon is one of the most eagerly awaited international participants at the Market Pavilion, located in the Lingotto Fiere.

The International Market will also showcase products from the Ark of Taste in Japan; you are sure
to find: Shio-katsuo (Bonito preserved in salt), and the Arima Sansho. Shio-Katsuo is made by
just a handful of producers, a dried and salted fish it was a typical New Years meal, as well as a
sacred food often displayed for luck or protection at sea. Arima Sansho are spices coming from
the Sansho region, apart from a common seasoning they are used medicinally as well.

Among the Japanese communities attending the event, there will be a group of delegates from Kōbe who will share with the public typical products of their city featured on the Ark of Taste. There will also be two small-scale food producers of Kobe (Tijima) beef and matsusaka beef. They are smooth kinds of beef with excellent marbling, praised around the world and produced from different strains of the Japanese black cattle breed.
Though today praised around the world, beef was not a major commodity in Japan until around 100 years ago, in fact, it was even banned during the Edo period. The first export of Japanese beef was
sent in 2012 and even today only 10% is exported.

The Japan Fisheries Association, including some of their fishermen, will be significantly present,
representing Japan’s fishing culture and traditions. The Association is a partner of Slow Food
Nippon in developing the Slow Fish campaign in Japan.

The Slow Food Nippon stand will also demonstrate the latest partnership with Aqua Ignis, a healing
resort with a focus on the power of food and will see the participation of the largest recipe sharing
community in Japan – Cookpad.

At this year’s Terra Madre Salone del Gusto, Slow Food Nippon will present their project that extends
Slow Wine to the Japanese practice of Sake production. Slow Sake began in 2017, it applies Slow
Food values in the practice of Sake, aiming to support and assist Sake producers who respect to
tradition, the environment, and local cultures. These producers will be present at Terra Madre Salone del Gusto and will be involved in activities and events (currently being finalized) on the theme of sake.

There is also a Taste Workshop on the agenda:

Sushi: raw fish in Japan (September 21 at 5:30 p.m. – Torino Lingotto Fiere)

Through Yoshi Tezuka, fourth-generation sushi chef at Matsunozushi restaurant, a Tokyo institution founded over 100 years ago, the public will discover the art and culture of sushi, its preparation, and the authentic flavors of raw fish in a traditional dish.

as well as a Cooking School:

Japan: the art of making Shima-Tofu (September 23 at 1:00 p.m. – Torino Lingotto Fiere)

Shima tofu from the island of Okinawa is different from that in the rest of Japan because it is still made with a local soybean variety cultivated with sustainable methods, whereas the varieties widespread elsewhere are imported from the United States, where they are cultivated using conventional methods. Delegates from Aiai Farm will introduce the public to the world of authentic shima tofu.

Taste Workshops and Cooking Schools are paid events and tickets can be purchased online; the Terra Madre thematic Forums are presented by delegates of the network and are open to the public as long as seats are available. Click here for the list of available events, which is constantly updated.

 

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