On September 25th, food enthusiasts in Los Angeles had the opportunity to indulge in a variety of traditional Japanese flavors at a Japanese food showcase held in Hollywood. Attendees sampled a range of preserved foods, seafood soy sauce, yogurt, sushi bento boxes, apple wine, fish soup ramen, and more.
In the exhibition hall of Japan House, dozens of guests gathered around tables as each Japanese delicacy was introduced by the host, with staff members serving the corresponding products for tasting. Guests savored the dishes while listening to food experts discuss the production environments and unique features of each item.
Kenko Sone, the Consul General of Japan in Los Angeles, participated in the showcase and highlighted the popularity of Japanese ingredients and food products not only in the U.S. but also worldwide. He mentioned that Japan’s agricultural and seafood exports reached $1.4 billion last year, making Japan the third-largest source of such products imported by the United States. The increasing global demand for healthy foods and the growing interest in Japanese pop culture like anime have driven the significant growth of Japanese food exports.
Consul General Sone expressed gratitude to the efforts of the food industry and Japanese Americans for making Japanese cuisine popular in Los Angeles. With approximately 92,000 Japanese Americans in the U.S., Los Angeles stands out as one of the most concentrated areas of the Japanese community and boasts a dense collection of Japanese restaurants. Sone believes there is still ample room for expanding the market for Japanese food in the U.S., including in Los Angeles.
Yuko Kaifu, the President of Japan House, emphasized the long history and current popularity of Japanese cuisine, attributing its appeal to people’s increasing focus on flavors and healthy eating. She noted that more individuals are seeking healthy and nutritious food options, foreseeing significant success for Japanese cuisine and aiming to foster long-lasting business partnerships for Japanese companies.
One of the featured products introduced at the exhibition was “Smoked Seafood,” originating from the scenic and seafood-rich Sanriku Coast in Japan. This dish is made with tender and flavorful mackerel and salmon marinated with natural sea salt from Iwate Prefecture, offering a truly unique taste. With special machines used to meticulously clean the ingredients and eliminate bacteria, this dish exemplifies Japan’s high standards for fine and healthy food production.
For over a century, purchasing an “Ekiben” or railway bento box at train stations has been a customary practice in Japan. The showcased sushi bento box, which weighed approximately 300 grams, was from Shizuoka Prefecture, home to Mount Fuji, designed for single-serve enjoyment.
Hidehiko Uno, the President of Tkamachiya Co., with a history of over 130 years, presented a video showcasing the production environment of bento boxes and the latest freezing techniques employed to preserve flavors. Uno expressed his desire to bring the beloved railway bento boxes, a staple among the Japanese populace, to the U.S.
The culinary recommendations from this showcase are targeted at supermarkets, restaurants, and hotels in Los Angeles. The promotion of Japanese food in the U.S. also receives full support from Jetro LA, Japan’s external trade organization.