[Ocean and Japan Project Public Relations Office] We held the event “Feast of the Sea? Festival 2024” to think about the future of the sea and food with the theme of “Taste the Sea” – The Current Status of “Taste the Sea”
Sea and Japan Project Public Relations Office Press release: November 12, 2024 We held the event “Sea Feast? Festival 2024” to think about the future of the sea and food with the theme of “The current state of “Taste the Sea”” The Sea and Food Culture Forum, a general incorporated association, will hold “Sea Feast? Festival 2024”, an event that connects people with the sea using “food”, on Saturday, November 9th and Sunday, November 10th, 2024, in Tokyo Midtown. (Minato-ku, Tokyo). We will reconsider “Japan’s sea food culture” from multiple angles as wisdom for adapting to changes in the marine environment that have occurred in recent years, such as rising seawater temperatures due to the effects of global warming, changes in fish species, and rock formations. We appealed to visitors to give them an opportunity to think about “the sea and food culture” from a variety of perspectives, including stage events, special exhibitions, marche sales, and food trucks. This event is part of the Nippon Foundation’s “Ocean and Japan Project,” which connects people through the ocean in order to pass on the rich and beautiful ocean to the next generation. A feast of the sea? Festival official website: https://shoku.uminohi.jp/gochiso-fes/
https://prcdn.freetls.fastly.net/release_image/77920/3067/77920-3067-a3117602a6464d1e6f4020aad77f9473-1127×750.png The “Sea Feast Festival” is the culmination of the “Sea Feast Project,” which aims to convey the stories and backgrounds of the ocean and to get more people interested in the ocean through food. It’s a big event. This year, the fourth year, the event is titled “Feast of the Sea? Festival 2024″ and will be held at Tokyo Midtown, a complex in Minato Ward, Tokyo. In this day and age, we are
reconsidering the meaning of “tasting the sea” and “receiving the blessings of the sea,” and reconsidering the “current position” of our relationship with the sea from the perspective of food. “What is currently happening to the ocean, what are we eating, and what are we not eating?We will continue to think about how we should face the “ocean and food” and continue to ask questions about ocean issues.”Event The “?” in the name reflects this idea. Model and talent Sachi Fujii will be on stage! A feast of the sea? Stage A stage event will be held to think about the future by reconsidering “sea food culture” as wisdom for responding to changes in the ocean environment.
https://prcdn.freetls.fastly.net/release_image/77920/3067/77920-3067-1099ef01759e1337e45e026910cd5a82-2177×715.png The stage performance on the first day was Interfm’s radio program “OCEAN BLINDNESS ~Do we not know the ocean? ~” was publicly recorded with the program’s MC, model and talent Sachi Fujii, and Mitsuyuki Unno of the Nippon Foundation. “Do we not know how to eat delicious fish? Kazuki Kondo, known as the “Food Evangelist,” who appeared as a guest on stage in the first half of the event, introduced
“Techniques for Taste the Sea” and taste samples related to the technique. Mr. Fujii was presented with “Shimeru” samples: “Red sea bream with kelp tightening” and “Salmon with salt tightening”. Mr. Fujii, who ate the red sea bream nigiri in one bite, said, “The kelp is amazing! It’s delicious! You don’t need soy sauce! It’s the first time I’ve eaten nigiri without soy sauce,” he said excitedly. Mr. Fujii also tried out “smoking” by comparing three types of soup stock: [bonito only], [bonito and kelp], and [bonito, kelp, and horse mackerel]. Mr. Kondo said, “The bonito alone is delicious, but the second ingredient, the bonito and the kelp, is a combination of inosinic acid and glutamic acid, and the best parts of both are mixed together and are called “Ichiban dashi.” In addition, the
miscellaneous taste of Japanese horse mackerel adds a sour taste, making it a flavor that goes well with udon and soba soups.” In response to Mr. Unno’s question, “How should sea food culture adapt to changes in lifestyle?” Mr. Kondo answered, “In our daily diet, even if we have Japanese food, Western food is It’s okay to have Chinese food, but it’s important to not let go of this sea food culture that has been cultivated over a long period of time. “I think sea food culture can be widely adopted in both nutritional and practical aspects if it is made at home, such as in lunch boxes.” Concluded.
https://prcdn.freetls.fastly.net/release_image/77920/3067/77920-3067-b4ac8266c40d7d5f983dc75e1e979bdd-2167×712.png The second half is “Is dried sardines a delicacy of the sea?” Yukako Sakai, a sustainable cuisine researcher, with the theme of “ will be on stage. Mr. Sakai, who proposes ways to eat dried foods in accordance with the current times, introduced us to the profound world of dried sardines. Mr. Fujii and Mr. Umino experienced how delicious dishes can be made by drying the dried sardines after making the dashi stock while eating the sample menu.
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https://prcdn.freetls.fastly.net/release_image/77920/3067/77920-3067-1858e7faf43b8c650fa819d944bd4f38-399×301.jpg In modern lifestyles where cost performance and time performance are important, Sakai talks about the meaning of incorporating traditional ingredients like “dried sardines” in new ways. “Niboshi is a Japanese food. It’s a traditional ingredient, but rather than just making dashi stock, you can think about how you can eat it in today’s lifestyle, and if you use various seasonings and cooking knowledge, you can use the same ingredient in completely different ways. I think it would be fun to explore new possibilities by learning from the past and thinking about new things for the future.” “Techniques to enjoy the sea” specialist passionately discusses “sea food culture” Facilitator: Kazuki Kondo [Tightening] Makoto Kojima [Drying] Seiichi Hiratsuka [Pickling] Sachiko Takagi [Smoking] Yuji Tanaka
https://prcdn.freetls.fastly.net/release_image/77920/3067/77920-3067-12da1a86fe46f84ea23f7e9f41350861-2212×725.png While unraveling the Japanese wisdom cultivated through the
“sea-tasting techniques” mastered by each specialist and the history of food culture, we look at environmental changes and modern food culture = “the current status of “sea food culture.” We also discussed how we should adapt and develop for the future. From the standpoint of each specialist, opinions were exchanged about “eating seafood” in modern lifestyles, and from the perspective of the techniques of “tightening”, “drying”, “pickling”, and
“smoking”, Japanese We looked back at the food culture of the sea. As a summary of how we can continue to inherit sea food culture and incorporate it into our daily lives, Mr. Tanaka of [Smoking] says, “I would like you to try making dashi at least once a week.This will help you become more sensitive to the taste of dashi. “This will
dramatically improve the quality of Japanese restaurants around the world,” he said to the audience. Mr. Takagi of [Pickling] says, “I feel like the seasoning part of cooking is a high hurdle, but pickling is an easy cooking method that can be done at home, and the seasoning is complete as soon as it is pickled.” It is a method that matches modern lifestyles. I told you. Mr. Hiratsuka of [Drying] says, “Nowadays, there are things like dried sardines that can be eaten as snacks, and there are also things that are coated with vegetable extracts, so I want people to have the opportunity to touch and eat fish in a variety of ways. ”, and [concluded] Mr. Kojima said, “All kinds of foods go bad from moisture.The techniques I introduced today are all techniques that remove moisture.Tightening and pickling add a positive flavor to it. I hope that more and more people will do the same,” he concluded. It’s not just about eating, there’s also a stage where you can see, hear, and feel
https://prcdn.freetls.fastly.net/release_image/77920/3067/77920-3067-a5cb0e4cbb245c4d18c2c393787332fb-2208×724.png On the second day of the event, interfm’s radio program “Lazy Sunday ~ Sea Feast Special ~” was broadcast live to the public from the venue. Daichi Tomita of the Sea and Food Culture Forum, a general incorporated association that is the organizer, touched on the purpose and purpose of this event, saying, “We usually take seafood for granted, but now we have to go to the sea where these ingredients are caught.” We are rarely conscious of what is going on.Reviewing eating seafood from a broader perspective as part of the marine food culture is a way of inheriting the knowledge and techniques that have been cultivated over the years. We will continue to connect this to the next generation,” he said.
https://prcdn.freetls.fastly.net/release_image/77920/3067/77920-3067-92eddf03b61499f6a3e0884f9c51d6a0-310×310.png Japan Salt Coordinator Association Representative Director Shiho Aoyama The charm of salt is that it is a sea crystal made from the beautiful sea! Mr. Aoyama started talking. I have 2,400 types of salt at home, and I brought 60 types to the venue this time. He immediately compared the flavors of the three types and talked about how salt brings out the power of ingredients. Furthermore, since salt is affected by changes in the ocean environment, Mr. Aoyama and the producers talked about how they are putting effort into beach cleanliness, etc., and his love for salt never stopped.
https://prcdn.freetls.fastly.net/release_image/77920/3067/77920-3067-aab9b1745201876b8580f5354408d947-310×310.png Musician Yuhi Komiyama (Hoffdiran) The current theme is “seafood curry”! Let’s make the ultimate seafood curry! has become a boom, and Mr. Komiyama says he is addicted to research into dashi soup and seafood. When talking about marine environmental issues, he explained in an easy-to-understand manner that when it rains, it flows from mountains to rivers, from rice fields to produce rice and alcohol, and from the rain to the ocean, which leads to marine products. Later, he said that this is why when it comes to ocean issues, it is not enough to just think about the ocean, but that our everyday lives are important.
https://prcdn.freetls.fastly.net/release_image/77920/3067/77920-3067-76c0ccf07c423c4030fdf015c0d67dec-310×310.png Singer-songwriter Caravan A man who suits the sea! Mr. Caravan was introduced. Since he also farms rice fields, we started talking about eating. He said that he has gradually come to like fish, and when he goes camping, he makes paella by adding plenty of seafood to the rice he made himself. Since he works near the sea, he is concerned about the problem of marine garbage and plastic waste even when he takes a walk, and since he works in rice fields, he actively participates in the Satoyama cleanup. has been done. He talked about the importance of protecting nature, saying that the mountains and the sea are connected. Other lively performances included “Rakugo of the Sea” by Sanyutei Asatachi and a “Fish Quiz Competition.”
https://prcdn.freetls.fastly.net/release_image/77920/3067/77920-3067-b6cfccf25a210362265c4f0a8fd07f55-2195×722.png A feast of the sea? Special exhibition: What does it mean to “eat the sea”? A panel exhibition was held to unravel the history of Japan’s sea food culture and think about its future.
https://prcdn.freetls.fastly.net/release_image/77920/3067/77920-3067-47143db72a617075ae5e4013a701cb52-2133×701.png ・Historical maps from ancient times are fun and informative. ・The history of the Japanese sea and food culture that is proud of the world! I felt the depth of the sea, food, and Japan by looking at it from a historical perspective. ・I felt that the current ocean issues were well summarized from various angles. I had my kids with me today, so I think we’ll be able to talk a lot even after we get home. ・There were new discoveries at each exhibit, but one of the most interesting was the idea that “rice balls” are made from the sea. A feast of the sea? Marche: Selling new products that color the future of the sea and food, born in response to ocean changes and issues We sell a total of 23 products, including processed marine products and sea-related specialty products carefully selected from all over the country. Visitors were able to convey the thoughts of many people behind new products developed to adapt to changes in the local marine
environment.
https://prcdn.freetls.fastly.net/release_image/77920/3067/77920-3067-099b4e2718ff669660305976072ea83f-2301×756.png ・There were many fish on sale that I was not familiar with, so I wonder if they are usually thrown away or missed. I thought it could be delicious depending on how it was cooked. I think it’s a good activity. ・Children who don’t normally eat fish tried a variety of fish at the Marche tasting and seemed to enjoy them. ・Using fish that would normally be thrown away to make delicious dishes is very kind to nature and good for the environment, so I hope that this type of activity will become more widespread in the future. A feast of the sea? Kitchen car: Proposing a “sea food culture” as wisdom to respond to changes in the ocean environment Due to factors such as climate change and rising seawater temperatures, problems that are directly related to our food are occurring in oceans across the country, such as changes in the types of fish that can be caught in a region and the disappearance of large areas of seaweed. Kitchen carts are offering menus that let you “taste the sea” from four regions around the country, which was born from the “Sea Feast Regional Model,” an initiative to disseminate such “ocean issues” through “food” and get as many people as possible to think about it. Sold at.
https://prcdn.freetls.fastly.net/release_image/77920/3067/77920-3067-02195bbd79a23942667a204cd6c1e5b2-2270×746.png (Food: Clockwise from top left: Fuku Nuggets, Sea Vegetable Fish Pickled Bowl, Salmon Sesame Udon, Tortori Uni Potage) ・I ate fried salmon and udon noodles, and the person at the booth told me about the background, so I was glad that I was able to not only taste them, but also learn about them. ・I wanted to try more variety of seafood, including local delicacies. ・The seaweed (nori topping) in the pickled rice bowl was innovative and delicious. A feast of the sea? Festival 2024 Customer Survey
https://prcdn.freetls.fastly.net/release_image/77920/3067/77920-3067-820c065bbf954eb16177f5e07fef1b0a-2266×742.png ・I became very interested in the techniques and the Nippon
Foundation’s activities by listening to the methods of tightening, how good it is, and the fish that go well with it while actually tasting it. By learning about it through my five senses, it left an impression on me and sparked my interest. I want to know more about how to eat fish deliciously. ・I came to the Marche looking forward to it. I spent some time looking at the stage first, but from my seat I could see the photos and illustrations of the exhibition area, which made me think it was a shame that this event was only held for two days. I’m looking forward to having a lot of fun during the weeklong event. I was grateful to be able to learn about the products sold at Marche. ・Every minute looks delicious! I’m hungry! I thought. I felt that it was an event that really appealed to all five senses. Since I live in Japan, which is surrounded by the ocean, I want to enjoy it even more. Date and time Saturday, November 9th and Sunday, November 10th, 2024 11:00-17:00 Venue Tokyo Midtown Atrium (Galleria B1)/Courtyard (Galleria B1) Content 1. Special exhibition zone 2. Stage event 3. Marche Zone 4. Kitchen car Organization name: General Incorporated Association Sea and Food Culture Forum URL: https://shoku.uminohi.jp/ Activities: With the aim of expanding the circle of action to solve ocean problems, we focus on ocean education based on food culture, learn about the relationship between the ocean and people, and learn about the benefits and future of the ocean, as well as the ocean. We will carry out various projects to deepen our understanding of the issues faced.
https://prcdn.freetls.fastly.net/release_image/77920/3067/77920-3067-1f9223dd3faf70e3bbfe4765d7e83e80-1868×535.png Nippon Foundation “Ocean and Japan Project” The sea supports Japanese people’s lives in various ways, sometimes giving them peace of mind, excitement, and inspiration. This is an all-Japan project that aims to encourage people across the country, including children, to view the ongoing environmental deterioration of the oceans as their own, and to expand the circle of action to preserve the oceans for future generations. is. https://uminohi.jp/
