A wide variety of freshly cooked rice was put on display at the tasting area. The participants showed great interest in this rare opportunity to be able to compare so many different types of rice at the same time.

The participants listened closely to the lecture by the “Rice Meister,” who described the various characteristics of rice, such as its sweetness and how it still tastes great even when cold.

Japanese curry is a dish loved by people of all ages, whether for everyday meals or special occasions. The lectures given by JETRO introduced the history of curry in Japan and the unique styles found in different regions. By tasting and experimenting with various curry dishes, the participants were able to deepen their understanding of the appeal and depth of curry.

At the Panasonic microwave section, there was a cooking demo and tasting of curry doria, made using a recipe from Japan Food Lovers, and the delicious aroma of cheese filled the venue.

In addition, using an industrial-use machine, sushi was prepared beautifully and uniformly in size. The consistent quality and efficiency achieved by the equipment attracted a great deal of interest.

At the rice takeaway section, participants carefully examined various brands before making their selections. By tasting and comparing the unique qualities of each type of rice, they could figure out which brands would best suit their restaurants and customers. Their enthusiasm for using this information in their purchasing and menu development was clear to see.