DE­BRIEF

Wine & Dine - - CONTENTS - WORDS CHEONG SHU JUAN

Food Ja­pan

From 26 to 28 Oc­to­ber, the sixth in­stal­ment of the an­nual

Food Ja­pan fair—pre­vi­ously called

Oishii Ja­pan—takes place at Sun­tec Sin­ga­pore Con­ven­tion and Ex­hi­bi­tion Cen­tre Halls 401 to 402.

It will see over 200 ex­hibitors fea­tur­ing more than 3,000 items.

This year’s Food Ja­pan is di­vided into three main seg­ments. See func­tional foods, or for­ti­fied healthy foods, like ma­menoka paste, a health­ier sub­sti­tute for but­ter and mar­garine, and per­illa oil, a source of es­sen­tial fatty acids. Another is el­der care food, which looks and tastes great but are not chok­ing haz­ards. Ex­pect in­no­va­tive items like brown rice gra­nola and amazake, a non-al­co­holic fer­mented rice drink. The third seg­ment show­cases pro­duce from To­hoku, a re­gion known for its seafood and rice.

Food Ja­pan 2017 will also present a se­ries of eight mas­ter­classes show­cas­ing Ja­panese in­gre­di­ents. Get front row seats as renowned Sin­ga­pore Chefs’ As­so­ci­a­tion chefs like Ed­mund Toh and Yew Eng Tong demon­strate how to make Ja­panese-in­spired dishes. oishii-world.com/en

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.