Tasting Session: How to Spread Japanese Fermented Foods to the World?

Last October, American food professionals visited fermented food producers for the “Hakko Tourism in Japan” tour campaign.

I contributed a report on a tasting session where guests gave candid advice from the perspective of the American market to food product manufacturers looking to enter the United States market.

Most Japanese manufacturers used to enter the U.S. through Japanese importers and distributors, but this does not reach local people. This event gave them views on how local people perceive Japanese products in straightforward and candid terms.


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