The U.S. Grains Council's Japan office found success in hosting a booth at FOODEX, the largest annual food expo in Japan. The show drew more than 2,000 exhibitors from 60 countries and regions and 85,000 attendees. USGC also participated in a cooking demonstration, where U.S. barley, corn meal and white sorghum recipes were showcased.
During the demonstration, a well-known Japanese food nutritionist and recipe developer demonstrated how to cook a hamburger using U.S. pearled barley. Emphasized was the beta-glucan-rich health benefits of the U.S. barley. She also demonstrated a dessert cake made with the U.S. white sorghum flour, explaining that white sorghum can be used in both western and Japanese style dishes and is currently used as a substitute of traditional flours for individuals requiring gluten-free foods.
USGC Associate Director in Japan Hiroko Sakashita said that the president of a food creative factory said he was very interested in developing recipes utilizing U.S. barley for Japanese restaurants and food manufacturers. Another buyer, a purchasing director of a food education institute, requested samples of white sorghum flour so he could introduce it in the cooking school's curriculum.
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