When Nippon landed in Singapore for three delicious days.

We celebrated three delicious days at the annual Oishii Japan, in its fourth run. This year there was close to 90 percent, or 42, representation from the country’s 47 prefectures.

Almost 300 exhibitors showcased over 500 new products including technology, many not yet available here like heirloom grains from Seichan Nouen in Gunma prefecture, and the famed sea salt from Ishigaki, Japan’s southern-most island.

IPPIN by the Curetex Group also showcased its exclusively imported products from Japanese SMEs ranging from alcohol to seasonings. Shochu was also highlighted, as its popularity in Japan is on par with sake. About 36 varieties of the distilled spirit, such as Honkaku Shochu and Awamori Shochu were introduced through tastings and workshops.

Other stage standouts included the maguro cutting demonstration by the high school Fish Girls from Ehime prefecture, Sakefan World’s daily seminars and tasting sessions, and a wagyu showcase by NikuNoHi from Eat At Seven. Chef Shuji Sawada and chef Takuya Matsumoto also engaged in a Sushi Fight! on Friday. Itadakimasu! We’re looking forward to next year’s extravaganza! www.oishii-world.com/en