News Overflow: Japan-based freelance writer clogs the news drain

I live in Osaka, Japan and write about food and agriculture, stocks, travel and whatever strikes my fickle fancy. This is a grab-bag of on-site photos and observations, along with my very expert opinion. Frankly, this is where I put what my editors don't use. When I clog the news drain, this is where the mess lands.

Monday, March 16, 2009

The back and forth of a job

Usually, I can't show my customers' jobs on the web, because they are all covered by confidentiality agreements. But recently, I asked one of the translators I work with to do a translation job for me and I proofread it myself. So, I will post the progression of this job here.

This is the Japanese news release about a "Seafood Corner" in the FOODEX trade show.

プレスリリースVol.5
2 0 0 9 年2 月1 7 日
報道関係者各位
【水産物・水産加工食材コーナー】を新設、魚の魅力、信用性を提案
~つなげよう、港から食卓まで~水産物でより豊かな食生活!
社団法人日本能率協会(会長:富坂良雄)は、関連5団体の共催で食品・飲料専門展示会「FOODEX
JAPAN2009/ 第34回国際・飲料展」を、2009年3月3日(火)~6日(金)の4日間、千葉県・
幕張メッセにおいて開催する。アジア最大の食品・飲料専門展示会には、世界60カ国・約2,300社が出
展する“食”業界必見のイベント。
本展では、日本の食文化に欠かせない「水産物・水産加工商材」にスポットをあてた特設コーナー
【『水産物・水産加工食材コーナー』】を開設する。
漁獲量の減少下、いままでフォーカスされていなかった魚の利用、発掘・新加工食の開発が急がれている中、
展示コンセプトを「~つなげよう、港から食卓まで~水産物でより豊かな食生活!」に設定。より豊かな食生
活のための先進的かつ埋もれた水産商材の発掘、流通や経路の改善・拡大に寄与することを目的に展示・情報
発信を行う。
本コーナー内の注目展示企画が「FOODEX FISH MARKET」。
水産物は、飲食業や小売業にとって他社との差異化をはかる重要な商材・コンテンツである。本企画を通じ
て日本の食文化を古くから支えてきた魚食の魅力を再認識する機会となることを狙いとする。
《新魚や新調理法で差異化。各地域の仲買人と連動した地域らしい魚や地域ならではの食べ方の喚起》
全国組織の「鮮魚の達人協会」の協力のもと各種水産商材を扱う企業が選りすぐりの鮮魚を中心とした一押
し商材を一堂に展示。まだ知られていない魚種や新しい食べ方の紹介を通じ、来場する飲食業・小売業バイヤ
ーに対して具体的に他社との差異化を図る実践的な提案を行う。各地の地域独自の魚、地域ならでは食べ方を
提案。具体的な食べ方提案として、土佐清水や沼津の比較的深い海で揚がる未利用魚。名前の知られていない
安価な魚を、煮付け、刺身に落とし込む料理を即興で見せる。今まで水揚地域でしか流通せず、ビールのつま
み程度でしかなかったシラスに混じった小さいスルメイカを、イタリアンのぺペロンチーノに応用。ごく一部
の地域でしか食されなかったサメを、和食の煮付け、焼き物用の商材として紹介。加工品では、徳島ではコン
ビニにも置かれる小魚をミンチにして揚げたカレー味の「フィッシュカツ」などを紹介。さらに、『産地市場』
を中心とした自地域内での流通だけでなく、有機的に各地域の仲買人が連動することで、それぞれの地域で食
べる魚の種類を増やし、流通構造の改善、消費拡大させる具体的構図を紹介。
1/2
《日本の台所「築地」情報》
消費市場の代表格「築地」。加工食の観点から築地ならではの品揃えを生かした提案を行う。世界で一番多
く魚介類の素材を扱う築地市場。日々変化する消費動向と産地情報の接点を活かし「価値ある加工食品」のヒ
ントが生まれ、多くの商品提案が行われている。築地内で加工食部門の商材を扱うセリ人が一番多い卸会社・
千代田水産と目利きのプロである仲買人が一緒になっての本邦初の「変化を先取りする価値ある加工食品の紹
介」や、「貴社のオリジナル商品開発の提案」を実施予定。
―以上―
問い合わせ先
FOODEX JAPAN 2009 事務局
社団法人日本能率協会 産業振興本部内
〒105-8522 東京都港区芝公園3-1-22 TEL:03-3434-3453 FAX:03-3434-8076
担当:箱崎



The Japanese translator produced this version.

The 34th International Food and Beverage Exhibition
FOODEX JAPAN 2009


New exhibition booth, “Sea Food and Marine Processed Food Materials” proposes the attraction of eating fish and its reliability.

“Let’s connect the fishing port and the dining table for our richer and healthier food life with sea food!”

Japan Management Association (Chairman: Mr. Yoshio Tomisaka) and its related 5 associations are jointly going to hold the 34th International Food and Beverage Exhibition, FOODEX JAPAN 2009 for 4days from March 3(Tues.) to 6(Fri.) inclusive at Makuhari Messe, Chiba Prefecture. About 2,300 exhibitors from 60 countries in the world will participate in this largest food and beverage exhibition in Asia. This is the exhibition that people in the “food” industry must visit.

This exhibition will have a special exhibition booth “Sea Food and Marine Processed Food Materials”, focusing on “Sea food and Marine processed products” that are indispensable in the Japan’s food culture.

The exhibition concept “Let’s connect the fishing port and the dining table for our richer and healthier life with sea food!” has been set in the days of reduced fish catch and of the urgent need to find and promote the new fish that have not been focused and also to develop new processed food. This exhibition will provide information in our efforts to find the new marine processed food materials for our richer and healthier food life and to contribute for the improvement and expansion of the distribution channels.

“FOODEX FISH MARKET” is the specially-designed program in this booth.
Sea food is very important merchandise by which people in the food and restaurant businesses can differentiate their business from other competitors. In this special program, we aim to offer a new opportunity to re-acknowledge the attraction of eating fish that has been in the basis of Japan’s food culture.

“Differentiation by new fish and new cooking style”
“Proposal of local fish and cooking style in cooperation with local dealers”
With the cooperation of nationally-organized “Association of Fresh Fish Experts”, exhibitors handling various marine products will exhibit the recommendable products featuring extremely-fresh fish. Through the introduction of not-yet known fish and the new cooking style, they will make practical proposals to the restaurant owners and retail buyers for the differentiation of their business from other competitors. They will show their local fish and cooking style that cannot be found elsewhere. As one of the concrete proposals to eat fish, they will show the fish that are caught in the relatively deep waters such as in Toshashimizu and Numazu. They will show on the spot how to cook the unknown and cheap fish by “Nitsuke” style (boiling with Soy sauce and sugar) or by Sashimi style. Little dried squid and little fish that had been marketed within their own port areas and served as garniture with beer can now be used for the Italian cooking “Peperoncino”. Sharks that had been eaten in a limited area only will be introduced as the food material for Japanese “Nitsuke” style and roasting. As a processed food, small fish sold at convenience stores in Tokushima prefecture will be minced and introduced as deep-fried “Fish cutlet” with curry flavor. Furthermore, concrete plans to improve the current distribution network and to expand the consumption by increasing the types of fish sold in each area by the closer cooperation of dealers in each area as well as by the distribution in each area’s market based on “Own market”.

Japan’s kitchen “Tsukiji” information
“Tsukiji” is the representative market in the Japanese consumers’ market.
From the point of processed food, there will be proposals that can be made only by Tsukiji due to its wide variety of materials. Tsukiji market handles the greatest kinds of fish and shellfish in the world. It is a point of contact for ever-changing consumers’ trends and market information. In Tsukiji, various suggestions and proposals for “Valuable processed food” are made to produce a lot of merchandise. The wholesaler, “Chiyoda Suisan” with the greatest number of auctioneers handling only the materials in the processed food section in Tsukiji, and the professional brokers will introduce “Valuable processed food ahead of market change” and propose “How to develop your own original products”

Contact for information:
FOODEX JAPAN 2009 Office
Industry Promotion Division,
Japan Marketing Association
3-1-22 Shiba-Koen, Minato-ku
Tokyo 105-8522
Tel. 03-3434-3453
Fax 03-3434-8076
Contact Person: Mr. Hakozaki

I corrected it to the following version.

The 34th International Food and Beverage Exhibition
FOODEX JAPAN 2009


A new exhibition corner, “Seafood and Processed Marine Food Ingredients” promotes attractive and safe fish.

“Direct from port to table—a healthy seafood diet!”

The Japan Management Association (Chairman: Mr. Yoshio Tomisaka) and five related associations will jointly hold the 34th International Food and Beverage Exhibition, FOODEX JAPAN 2009 for four days from March 3 (Tues.) to 6 (Fri.) inclusive at Makuhari Messe, in Chiba Prefecture. About 2,300 exhibitors from 60 countries will participate in this largest food and beverage exhibition in Asia. This is the “must-see” exhibition for people in the food industry.

This exhibition will have a special exhibition corner focusing on the “Seafood and Processed Marine Food Ingredients” that are indispensable in Japan’s food culture.

The exhibition concept “Direct from port to table—a healthy seafood diet!” has been set to reflect the reduced fish catch and the urgent need to find and promote new fish that have not been focused on, and also to develop new processed foods. This exhibition will provide information on our efforts to find new marine processed food materials for a richer and healthier diet and to contribute to improvement and expansion of distribution channels.

“FOODEX FISH MARKET” is a specially-designed program in this corner.
Seafood is very important merchandise by which people in the food and restaurant businesses can differentiate their business from competitors. In this special program, we aim to re-acknowledge the attraction of eating fish that has been the basis of Japan’s food culture.

“Differentiation by new fish and new cooking styles”
“Proposing local fish and cooking styles in cooperation with local dealers”
With the cooperation of the nationally organized Association of Fresh Fish Experts, exhibitors handling various marine products will exhibit recommended products featuring extremely fresh fish. Through the introduction of little-known fish and new cooking styles, they will make practical proposals to restaurant owners and retail buyers to differentiate their businesses from competitors. They will show local fish and cooking styles that cannot be found elsewhere. As a concrete proposal to promote fish consumption, they will show fish that are caught in relatively deep waters such as off Tosashimizu and Numazu. They will show, on the spot, how to cook unknown and cheap fish in the nitsuke style (boiling with soy sauce and sugar) or in sashimi style. Small dried squid and small fish that had been marketed only within their own port areas and served as snacks with beer can now be used for the Italian cooking style peperoncino. Sharks that had been eaten in a limited area only will be introduced as a food material for Japanese nitsuke style cooking and grilling. As a processed food, small fish sold at convenience stores in Tokushima Prefecture will be minced and introduced as deep-fried fish cutlet with curry flavor. Furthermore, concrete plans will be promoted to improve the current distribution network and to expand consumption by increasing the types of fish sold in each area through closer cooperation of dealers in each area, as well as through local distribution.

Information on “Japan’s kitchen”—Tsukiji
“Tsukiji” is Japan’s representative fish market. Regarding processed food, there are proposals that can be made only by Tsukiji, due to its wide variety of materials. The Tsukiji market handles the largest variety of fish and shellfish in the world. It is a point of contact for ever-changing consumer trends and market information. In Tsukiji, various suggestions and proposals for valuable processed food are made, to produce a huge variety of merchandise. A wholesaler, Chiyoda Suisan (with the greatest number of auctioneers handling materials in the processed food section in Tsukiji) and professional brokers will introduce valuable processed foods at the cutting edge of market trends, and teach how to develop original products.

Contact for information:
FOODEX JAPAN 2009 Office
Industry Promotion Division,
Japan Marketing Association
3-1-22 Shiba-Koen, Minato-ku
Tokyo 105-8522
Tel. 03-3434-3453
Fax 03-3434-8076
Contact Person: Mr. Hakozaki


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