The Japanese Ministry of Agriculture, Forestry, and Fisheries has organized a business connection to further introduce the Japanese seafood selection, in which scallops are highlighted.
The “Taste of Japan in Vietnam Scallop & Japanese Seafood Expo” event took place in HCMC, promoting Japanese seafood to importers, distributors, retailers, chefs, and businesses in the food industry.
At Nikko Saigon Hotel, Chef Hoshi Phan, a famous chef with over 6.5 million followers on TikTok, demonstrated dishes using Japanese ingredients such as scallops, salmon, and red snapper.
Meanwhile, Chef Kobayashi Kojiro, the owner of the Japanese restaurant “Khang” in Hanoi, introduced the characteristics and attractiveness of Japanese scallops.
The program also introduced dishes using Wagyu beef and Japanese tuna, as well as products from the Hokuriku region, such as sake from Ishikawa Prefecture, miso, and soy sauce.
