From 20 to 22 May, Aquanaria sea bass has enjoyed being under the spotlight in Japan, especially in the cities of Tokyo and Kyoto as part of the events Spain Fusion and Madrid Fusion Atelier Kyoto, respectively. The aims of these events were to strengthen ties and the projection brand Spain, with the prominent presence of the Minister of Agriculture, Fisheries and Food, Luis Planas.
Aquanaria has long been involved in the world’s most prestigious events and congresses, such as Madrid Fusion in Spain. That’s why we didn’t want to miss this opportunity to present our sea bass in Japan and were only too pleased to collaborate in the organisation of the Madrid Fusion Atelier Kyoto event. This is a conference that is also very much in line with our international expansion strategy.
JAPANESE-MEDITERRANEAN FUSION WITH AN EYE TO THE SEA
The second edition of the Spain Fusion event in Japan took place at The Tokyo Tonaromon Edition hotel. It was a meeting point between Spanish agri-food producers and national distributors and potential domestic buyers. The most original aspect of this event was the combination of a more commercial area with a programme of informative talks and guided tastings. All of this was led by leading chefs and professionals in the sector. This event was organised together with Foods&Wines from Spain, the division of ICEX España Exportación e Inversiones and Vocento gastronomy.
Madrid Fusion Atelier Kyoto, meanwhile, was held at the iconic venue of the Ritz Carlton Hotel. The main theme of this year’s edition focused on gastronomy with a special nod to the sea. Oceanographers and environmental scientists, fishers, fishmongers and craftsmen were all invited to give presentations. In the gastronomic presentations on from a Spanish perspective, chefs of the stature of Ricard Camarena (Ricard Camarena Restaurant** ), Javier Olleros (Culler de Pau**), Albert Raurich (Dos Palillos*) were present. Locally-based chefs included Yoshihiro Murata (Kikunoi**) Yoshihiro Narisawa (Narisawa*), the Italian Luca Fantin (chef at Bulgari Tokyo), and Koji Minemura (Ao Restaurant, Tokyo). The common thread throughout the presentations was the growing interest in the origin of products, the preservation of natural resources and environments, and the treatment of raw materials from origin to table.
AQUANARIA SEA BASS TRIUMPHS IN ASIA
Aquanaria sea bass was the centre of attention over the three days of the event. Attendees were able to taste numerous raw sushi dishes prepared by several collaborating sushi chefs. Japan is one of the countries that consumes the most fish and is therefore a very discerning market, so the positive feedback from the attendees about our product is very important indeed for the company.
In Kyoto, we were joined by Munehiro Shimatani, executive chef of MOM Kyoto. He was the sushiman on hand to prepare the tastings, showcasing the value of our product. Aquanaria is a partner company of MOM in Spain and a partnership in a country as far away as Japan is a great privilege.
AQUANARIA’S COMMITMENT
Participation in such events is always an interesting and enriching experience. Thanks to this partnership, we are not only able to promote our product across the world, but also able to identify trends and opportunities in the sector and establish networks of collaboration in other countries, boosting our ambitious international expansion strategy.
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