国際ふぐ協会

News Letter

September 29, 2021

International Fugu Association Newsletter Vol. 59

Dear International Fugu Association members,
Hello everyone, this is the IFA representative Furukawa.

Is it because more than 50% of the population in Japan is vaccinated?
Is it the result of rapid refraining from outgoing behavior due to the Olympic games?
As of September 27, the number of new coronavirus patients has decreased rapidly to 1147 a day.
The Japanese government will probably lift The state of emergency at the end of this month, but it will still take some time to get back to normal life.
We hope that the Japanese economy will recover by quickly creating a system such as a vaccine passport, taking overseas as an example. Still, it is likely to be postponed because there are also prime minister elections and lower house elections.

The seasons change, so saury, matsutake mushrooms, sweet potatoes, among others, are appearing more in mass retailers.
In the morning and evening, we feel the signs of autumn more strongly.

It has long been said that Fugu is in season from the equinoctial week in autumn to the equinoctial week in spring, so we want to expect the opening of a full-scale Fugu eating season.
However, due to the influence of a Fugu disease that was prevalent last year, the quantity of Fugu held in the pond is small, and the market started at a high price for the first time in a long time, so we hear many voices of anxiety from people in the industry.
I pray for a good market.


<Singapore>

Trends in Singapore and Malaysia, where we are planning to promote:
First of all, the Singaporean government announced on September 24 that it will take measures such as banning the gathering of three or more people in principle and promoting working from home due to the rapid spread of the new coronavirus infection and tighten the out-going restrictions again until October 24.
The number of the second vaccination has exceeded 80% of the population. However, the number of new cases per day increased to about 1,949 (equivalent to 42,000 based on the Japanese population) as of September 25.
Up to now, eating out was allowed for up to 5 people, but it is limited to 2 people.
Singapore, which has the highest vaccination rate in Asia, is drawing attention for future measures.


<Malaysia>

Malaysia has taken steps to relax restrictions ahead of Japan. However, the number of cases has peaked out at present, but it is still high at about 8,300 people/day (equivalent to 31,000 people based on the Japanese population).
From September 10, the Malaysian government lifted the lockdown in the metropolitan area, and economic activity is recovering gradually. Many people are seemingly going out from home.
It seems that restaurants are now open, and serving alcoholic drinks is allowed, but it is limited to vaccinated people. The number of seats is limited to 50% of the regular seatings.
If you don't have a vaccine passport, you can't go anywhere, so I hear that you have to get a vaccine for your freedom.
Local journalists say that the Malaysian government decided to restart the economy amid the spread of the infection was the economic downturn caused by the lockdown.
However, the former prime minister, who aimed to balance the economy and infection control, resigned just a year and a few months after he took office, saying it caused the worst spread of infection in history.
Every country seems to be struggling with economic resumption and fighting against the pandemic.
At this month's meeting of the International Fugu Association, the aim of promotion activities in both countries for the fiscal year is as follows.
Well, can we do it as we want?
We are closely watching the status of coronavirus infection, including in our own country.


<Introduction of Fugu dealers' activities in Japan>

Malaysia is Islamic culture.
There are many mosques (chapels) in Kuala Lumpur.
Previously, I stopped by a cute pink mosque when I had a trade negotiation with the director of the Malaysian Government's Food Safety Bureau for Japanese Fugu.
Alcohol drinks and pork are not allowed.
It is necessary to cook and process foods following the halal rule, which refers to items permitted by Islamic law.

I saw an article that a Japanese Fugu restaurant acquired the halal certification for the first time.
I'm sure it will become popular once the inbound tourists are back.
The restaurant's name is Uoshou.
Fugu cuisine, Japanese cuisine
Fugu restaurant was founded 112 years ago.
Address: 5-10-2 Asakusa, Taito-ku, Tokyo
Phone number: 050-5788-6220
Closed: Every Monday
Business hours: 12:00 noon to 14:00 for lunch, and dinner from 17:00 to 24:00.
WEB: http://uoshou.net/
facebook page: https://www.facebook.com/ASAKUSA.UOSHOU/

Also, I saw an article about a Fugu vending machine on NEWS the other day.
It sells Fugu sashimi, Fugu hotpot ingredients, and deep-fried Fugu.
It is a genuinely unique and timely sales initiative amid the COVID.

For inquiries, please get in touch with Yoshida Suisan.


<Activity>

There are two overseas promotions undertaken by the International Fugu Association in 2021.

1. The 23rd Edition of Japan International Seafood Show
Event name: 23rd "Japan International Seafood Show"
Event Dates: November 8th (Monday) to 10th (Wednesday), 2021
Venue: Tokyo Big Sight South Exhibition Building
Exhibit scale: 550 booths
Exhibition fee: 1 booth (2.0m x 2.0m) 110,000 yen excluding tax
Request for materials: https://www.seafood-show.com/japan/contact/
Exhibition application: https://www.seafood-show.com/japan/apply_exhbit/

The 23rd "Japan International Seafood Show" will be held for three days from November 8 (Monday) to 10 (Wednesday).
Although it is just before the busy season in the blowfish industry, we would like to organize the same blowfish pavilion as last year.

The 23rd "Japan International Seafood Show" will be held for three days from November 8th (Monday) to 10th (Wednesday).
The seafood show was postponed to November due to the conflict with the Olympic Games.
Although it is just before the busy season in the Fugu industry, we would like to organize the same Fugu pavilion as last year.
We can also handle remote exhibitions and consignment sales for those who want to participate but have no booth attendees.
By the time of the event, the first vaccination rate is expected to exceed 80%, and the second vaccination rate exceeds 70%.
From this figure, many exhibitors, visitors, and stakeholders will have been vaccinated. And on top of that, wearing masks, the use of alcohol disinfection, the body temperature check, and active ventilation, we believe that it will be possible to hold the event more safely than usual by ventilating so that you can feel the pleasant sea breeze in November.
Let's participate together as an opportunity for sales promotion in post-COVID-19. We are looking forward to hearing from you.


2. Foreign Fugu dishes
This time, it is British "Fish & Chips."

Recipe:
≪Ingredients≫
Process Fugu and cut out fillets.
If it is large, cut it in half.
About three potatoes
A little salt and pepper
An appropriate amount of cake flour
1.5 cm deep of oil in a frying pan
≪Batter≫
Cake flour 30g
Potato starch 30g
1/4 teaspoon baking soda
One egg
30 g of water (2 tbsp)
One teaspoon vinegar
Fry at 180 ° C oil until both sides are golden brown.
Mayonnaise with grain mustard, and ketchup

You can feel the texture of blowfish is firm.
This dish is popular among young people.
Excellent compatibility with British dark beer!

Let's do our best to overcome the coronavirus!
We look forward to your continued guidance and encouragement.


International Fugu Association
President Yukihiro Furukawa

August 31, 2021

International Fugu Association Newsletter Vol. 58

Dear International Fugu Association members,

Hello everyone, this is the IFA representative Furukawa.

The Paralympics started as scheduled,
It seems that the coronaviruses situation in various places is changing amid the flood of sports information.
I hope that the Japanese government will lift the state of emergency by 9/12. I am anxious about when the economic recovery of the foodservice industry and the tourism industry will come.
Even if you look at the trend in Europe and the United States where vaccination is advancing, as shown below, you must be cautious because you still see many people infected and facing restrictions such as wearing masks and prohibiting going out again.


<Activity>
1. There are two overseas promotions undertaken by the International Fugu Association in 2021.


An average of 92 new cases is reported daily in Singapore.
70% of the total population has received the new coronavirus vaccination. As it enhances safety, from August 20, Singapore relaxed traveler restrictions for visitors, who completed two vaccinations and passed after two weeks, from eight countries with a relatively low risk of infection (not including Japan), such as Australia.
Local regulation is Phase 2.
People vaccinated are allowed in a group of up to five to a restaurant. And a group tour is permitted with no more than 50 people.
From September 18, the immigration restrictions between Japan and Singapore will be relaxed. Still, after returning to Japan, there will be a 1-2 day quarantine for the designated hotel and a 2-week public transport restriction.
Therefore, if the situation in Japan improved, the immigration restrictions would be eased, and the possibility of business travel increased.
This year, I would like to persist to promotion by traveling to the site.

<Malaysia>
The number of infected people in Malaysia is rising, with an average of 21,412 new cases reported daily.
Therefore, overseas travelers other than family members are prohibited from entering the country in principle.
According to local information, the lockdown has continued for a long time, but it has not improved the situation.
Meanwhile, from August 20, people vaccinated twice and passed 14 days were allowed to use the restaurant and other facilities. Still, due to the obligation of employees to vaccinate, lively business is yet to be seen.
While the prospects for travel are uncertain, both Malaysia and Japan are in poor condition, so we must consider promotions like what we did last year.


2. Introduction of Tom Asakawa's books

Mr. Tomohiro Asakawa, also known as Tom Asakawa, was a fishery trade officer in the Commercial Section of the US Embassy in Japan for many years. Since the association's establishment, he has been an advisor, participating in negotiations with various ministries and agencies and promoting and translating to overseas media.
After retiring from the US Embassy, he used his extensive experience in fisheries trade from an international perspective. He contributed the column "World Fisheries Circumstances" in a fishery industry newspaper for five years.
This time, his columns will be published in a commemorative publication as "Tom Asakawa's World's Fishery Circumstances" (Paperback version, 180 pages, 1200 copies).
His books cover valuable information for understanding the world's fishery trade, including Japan and the United States, and give you an idea of the world's fisheries situation.
This time, the book will be on sale for ¥ 5,000 (including tax and domestic shipping), and up to a limited number of 15 books will be on sale.
Scheduled to be shipped around December.
If you want the book, please reply by 9/30.


3. The 23rd Edition of Japan International Seafood Show

Event name: 23rd "Japan International Seafood Show"
Event Dates: November 8th (Monday) to 10th (Wednesday), 2021
Venue: Tokyo Big Sight South Exhibition Building
Exhibit scale: 550 booths
Exhibition fee: 1 booth (2.0m x 2.0m) 110,000 yen excluding tax
Request for materials: https://www.seafood-show.com/japan/contact/
Exhibition application: https://www.seafood-show.com/japan/apply_exhbit/

The 23rd "Japan International Seafood Show" will be held for three days from November 8th (Monday) to 10th (Wednesday).
The seafood show was postponed to November due to the conflict with the Olympic Games.
Although it is just before the busy season in the Fugu industry, we would like to organize the same Fugu pavilion as last year.
We can also handle remote exhibitions and consignment sales for those who want to participate but have no booth attendees.
By the time of the event, the first vaccination rate is expected to exceed 80%, and the second vaccination rate exceeds 70%.
From this figure, many exhibitors, visitors, and stakeholders will have been vaccinated. And on top of that, wearing masks, the use of alcohol disinfection, the body temperature check, and active ventilation, we believe that it will be possible to hold the event more safely than usual by ventilating so that you can feel the pleasant sea breeze in November.
Let's participate together as an opportunity for sales promotion in post-COVID-19. We are looking forward to hearing from you.


4. Foreign Fugu dishes

Pufferfish in Foreign Cuisine.
This foreign-style Fugu dish is Singapore's "Fish Head Curry."

Recipe:
Separate the head from cleaned Fugu. Remove the brain (non-edible part) from the head.
Prepare larger head as possible.
The soup stock is said to come out well when simmered with the fish head.
Fugu's backbone makes richer broth, so I put it together with the head.
Singaporeans don't like the smell of fish, so add a lot of ginger and garlic.
The rest is onions.
Ideally, the curry sauce should contain a lot of spices.
For example, cumin, turmeric, coriander, cinnamon, cayenne, coconut milk (use a lot), oyster sauce, nam pla, salt, canned tomatoes and potatoes.

Of course, long-grain rice is the best.
The local fish head curry looks like this

Best match with Tiger Beer. ❤
I want to eat it soon in Singapore!

Let's do our best to overcome the coronavirus!
We look forward to your continued guidance and encouragement.

June 29, 2021

International Fugu Association Newsletter Vol. 56

Dear International Fugu Association members,

Hello everyone, this is the IFA representative Furukawa.

In Japan, it has been less than 30 days before the Olympic Games.
I hope that it will be performed safely and finish in a good atmosphere.
On the other hand, domestic vaccination is accelerating at a rapid pace of 1 million people/day.


1. I received a love letter from the Singaporean government that I announced two times before.
It is under a bilateral negotiation, and the Japanese government requested not to disclose. So, I'm sorry that I can't introduce it now. Still, it is a positive sign.
The reason is that SFA's lifting of the import ban may create a conflict of interests among the domestic industry and the proposed rules differ from the views of the Japanese government.
In any case, SFA is in the final stages of lifting the ban on Japanese Fugu fins, skins, and milts, and we are pleased to announce that we have entered into details with the Japanese government.

The International Fugu Association believes that once SFA lifts the ban, it shall promptly carry out local promotions and create a Japanese blowfish boom in Singapore.
In addition, with that trend, we will start approaching other countries such as India, Taiwan, Vietnam, Indonesia, and Thailand in neighboring countries.
I'm looking forward to doing so.
We look forward to your support and cooperation.


2. At the annual conference of the Japan Aquatic Products Export Council
I attended the Japan Fisheries Association's Aquatic Products Export Council annual conference, of which the International Fugu Association is a member.
Last year, while we could hardly do any activities, we promoted Japanese Fugu in Singapore and Malaysia, and we explained the background, contents, and results of the events.
We have also submitted a promotion activity plan for this fiscal year and are awaiting good news.
Under the current circumstances, the Japanese government has set an export target of 5 trillion yen by 2030, of which a massive target of 1.2 trillion yen is for the seafood sector.

In the agriculture, forestry, and fisheries products and the food export expansion strategy, the Japanese government selected 27 items as priority export items and set export targets for each country.
Of these, there are four marine products: yellowtail, sea bream, scallops, and pearls.

Unfortunately, Fugu was not selected. (* _ *;

The government plan is to create an organization for each item and will provide export support to them. But it is challenging for stakeholders in production, processing, and distribution to come together.

Since marine products have been exported individually by business entities for a long time, stakeholders will not commit easily to join a proposed organization.

For example, when it comes to yellowtail, fry is almost 100% wild capture, and it is impossible to harvest a sufficient number of fry for a 240,000-ton final production.

Even if such quantity is possible to produce, there is a concern that the domestic market would collapse and farmers go bankrupt unless they find an overseas market. The export council members directed comments on contradictions on the scheme and preparedness to the government officials.

Since Fugu is out of scope, it seemed that I did not belong to the discussion, but I am looking for a room to enter somewhere.


3. Unification of Japanese Fugu license
I contributed an opinion on the unification of Fugu licenses to the "Monthly Fisheries Association" magazine of the Japan Fisheries Association.
It will appear in the August issue.
In the first place, SFA officials pointed out during the Fugu trade negotiations that, strangely, Japan's puffer fish license system is inconsistent. Since the Ministry of Health, Labor, and Welfare revised it in 2019, we have been paying close attention since then.
Starting from May 27th, the Food Safety Council's study group revising the Fugu preparation license started in Tokyo. Other prefectural governments will follow suit in the revisions and establish regulations consistent with the Japanese government's directions.
You can check the details of the study in Tokyo here. (In Japanese only)
https://www.fukushihoken.metro.tokyo.lg.jp/shokuhin/jourei/2021/shingikai_210527.html
1st Food Safety Council Subcommittee Meeting of 2021 | Tokyo Metropolitan Social Welfare and Health Bureau (tokyo.lg.jp)


4. Foreign Fugu dishes
Fugu in Foreign Cuisine
I want to introduce the foreign Fugu dishes that I cooked using Fugu in the newsletter.
I want to post it on the WEB page, so I would appreciate it if you could send your Fugu dishes prepared in non-Japanese style by e-mail.
Thank you very much.

The first is this Korean Fugu dish.
Bokguk

The species is a striped puffer. Bokguk is characterized by cooking with Japanese parsley, which is said to have a detoxifying effect.
Although it has umami, it is a light soup dish, so many people eat it for breakfast, and said to be effective for hangovers.
It's interesting even though it's a neighboring country.
I am looking forward to the day when I can travel.

Let's do our best to overcome the coronavirus!
We look forward to your continued guidance and encouragement.

May 28, 2021

International Fugu Association Newsletter Vol. 55

Dear International Fugu Association members,

Hello everyone, this is the IFA representative Furukawa.

In Japan, the Japanese government is extending the state of emergency, which seems to be the final, with the Olympic Games in mind.

Not sure whether it can be held or not, but the atmosphere is likely to open the games even with no spectators.

Vaccination is progressing at a rapid pace to reach up to 1 million people/day.

I am paying close attention to whether we can overcome the coronavirus with the power of the vaccination.


1. I haven't received the letter from the Singaporean government that I announced last month. ('; ω; `)

However, due to the Fukushima nuclear power plant issue, Prime Minister Suga had a telephone conversation with Singapore's Prime Minister Lee Hsien Loong on May 25. PM Lee indicated that Singapore has decided to abolish the import restrictions on Japanese food products imposed ten years after the Great East Japan Earthquake.
I am confident that it will be good news for Japanese Fugu as well.

2. We have appointed Professor Yuji Nagashima of Niigata Agro-Food University as a technical advisor of our association. Professor Nagashima lectured enthusiastically at the Japanese Fugu study session for Singapore SFA.
Having Professor Nagashima on our team is very encouraging. His scientific expertise gives us a decisive advantage as we negotiate the safety of Fugu overseas.
We hope that this will have a positive effect on our future negotiations with health authorities in other countries.

His name is posted on our home page.
https://www.seafood-show.com/fugu/incorporation/

3. The Fuji TV news office interviewed me regarding the national unification of Fugu license and the export of Fugu.
It took more than 30 minutes, but it aired only a short time.
The Ministry of Health, Labor and Welfare (MHLW) will revise Japan's Fugu license in 2019 for the first time in about 40 years, unifying the testing system that has been different in each region.
After a grace period, it will be reviewed nationwide within this fiscal year.

Translated with http://www.deepl.com/Translator (free version)
But the interview was exciting, and the story was well organized.

You can see the whole story from here.
https://youtu.be/jGVXCv00_GY

As the audience has received this TV broadcast well, we are preparing to submit a written opinion on the unification of Fugu licenses to the Japan Fisheries Association.

Let's do our best to overcome the coronavirus!
We look forward to your continued guidance and encouragement.

April 30, 2021

International Fugu Association Newsletter Vol. 54

Dear International Fugu Association members,

Hello everyone, this is the IFA representative Furukawa.

The fourth wave of coronavirus has arrived in Japan.
It's been another year, but very difficult to put it under control.
The restaurant industry and retailers are disgusted with it.
Vaccination has begun, so I hope that the pandemic will end soon.

Under such circumstances, there are happy news and unfortunate news this time.

First of all, I received the following happy message from the Singapore Food Agency (SFA).

"It is imminent to send a formal response, including our proposal, to the Government of Japan regarding the import of Japanese Fugu milt, skin, and fins.
We will also inform the response to the International Fugu Association and ask for your comments.
I think it will happen by either the end of April or next month."

I will omit the details, but I have been in constant contact with SFA for more than five years, but it seems that we will reach another step forward.

We immediately discussed sharing this information with the Ministry of Agriculture, Forestry and Fisheries, the Fisheries Agency, and the Ministry of Health, Labor, and Welfare.
If we receive information from SFA, we will respond promptly.
Suppose SFA lifts the ban with farmed Fugu. In that case, we will respond on behalf of the industry based on the questionnaire conducted by the association last year.
There is a concern for a condition to perform Fugu toxicity inspection on the TTX residue at the time of shipment. If SFA requests it, we will renegotiate with SFA as it matters cost and inspection hours.
Since this is our long-cherished demand for the Japanese Fugu industry, we will build a system that gives utmost safety consideration. One company will not monopolize it, and we will not let the Fugu food poisoning accident occur again in Singapore.

At the IFA office, we received an interview from the Fuji TV news office about the unification of Fugu preparation licenses and export of Fugu.

For lifting the Fugu import ban in Singapore, questions included about the Fugu license unifying, the industry-academia-government collaboration, and how overseas people see Japanese eating Fugu?
I talked a lot, but they will be edited considerably. (^^;
I'm looking forward to the broadcast.

Unfortunately, the news is

The Hong Kong Food Safety Center (CFS) has considered importing Japanese Fugu, but they informed me that they cannot lift the ban yet.
A few years ago, the Fisheries Agency invited the Hong Kong Economic and Trade Office officers to the Tokyo Fugu Restaurant. The following year I also attended a Fugu import talk with the CFS and the Japanese Fisheries Agency. Still, I am sorry that I was unable to meet your expectation.
The situation will remain the status quo, but I think we need a different approach, such as holding a Fugu study session similar to what we did in Singapore.

Also, since this is the new fiscal year, I would like to introduce one more country, Taiwan.

Taiwan also prohibits the import and distribution of Fugu by law.
As you all know, it is one of the countries that minimizes the influence of coronavirus.
Even now, there are only a few cases every day. It is enviable.
The 2021 Taipei International Food Trade Fair will be held on June 23-26.

However, the visa exemption measures for Taiwan are currently temporarily suspended, so a visa for business, etc., excluding tourism, is required.
It takes 7-10 days to apply for a visa.
Also, an English certificate certifying that the new coronavirus PCR is negative within three days of boarding the flight is required. After arrival, you must have a 14-day mandatory quarantine and a 7-day voluntary quarantine. You are then allowed to move freely 22 days after arrival.
Of course, a certificate of PCR negative before boarding is a requirement again before returning to Japan, and self-quarantine for 14 days after entering Japan.
Under these conditions, it isn't easy to participate in the Taipei Trade Fair from overseas.

Therefore, we will work with the Japan-Taiwan Exchange Association to start approaching the Food and Drug Administration (TFDA) of the Ministry of Health and Welfare of Taiwan again when it is a little more relaxed,
The TFDA food group leader I met then at the hotel of Mr. Liao, our representative of Taiwan, stepped out of the position. So I would like to visit Taiwan again when the travel restriction is eased and make a process chart for lifting the ban on Fugu from Japan.

That's all for today.

Let's do our best to overcome the coronavirus!
We look forward to your continued guidance and encouragement.



March 29, 2021

International Fugu Association Newsletter Vol. 53

Dear International Fugu Association members,

Hello everyone, this is the IFA representative Furukawa.

Finally, the Japanese government lifted the state of emergency in Tokyo.
Professional baseball games started, and we have returned to ordinary daily life a little. Still, the number of COVID patients is likely to increase little by little.
In the end, we rely on vaccination, but there are a lot of challenges.
Since the Olympic torch relay has started, I hope that the event will be held safely in July.



1) Japanese Fugu promotion in Malaysia. Please see the file in the link below.
https://www.seafood-show.com/fugu/malaysia2021/

After all, the Malaysian government extended the Movement Control Order (MCO) until the end of March and continued to restrict food services to serve in-store.
Under these circumstances, in cooperation with a local supplier, we held the campaign in February.
We sent Fugu to participating chefs and requested to return photos of their creative Fugu dishes.

With the full cooperation of the Malay Asian Cuisine, a famous Malaysian restaurant in Japan, we have developed Japanese Fugu dishes that match the local taste.
Malay Asian Cuisine (2-9-9 Shibuya, Shibuya-ku, Tokyo)
Owner & Chef: Mr. Char

* For cooking "Fugu," Malay Asian Cuisine received the "Fugu handling certificate" from Shibuya Ward Health Center in Tokyo.
* 5 types of dishes

We received 60 applications from restaurants in Malaysia for Fugu samples.
・ All applicants know Fugu,
・ Half of the applicants thought that it was no different from other fish,
・ Half of the applicants are interested in handling Fugu.
Along with the questionnaire result, such as above, the Fugu recipes arrived.
We can only introduce some of them, but many local dishes looked very delicious.
Traveling to Malaysia from Japan is difficult due to the pandemic.
We are very grateful for the local supplier's cooperation and hard work in a vast nation with many large cities such as Kuala Lumpur, Johor Bahru, and Penang.

As a result, it was our first and successful promotion of Japanese Fugu for Malaysia.
I want to travel to Malaysia next time and do another promotion again.
My appreciation to everyone involved.

3) Named our Malaysia representative

Currently, the International Fugu Association has regional representatives in Taiwan, Hong Kong, Macau, Singapore, and New Zealand.
We are happy to announce that Mr. ANDY TAN is now our representative of Malaysia.

We want to focus on expanding the Japanese Fugu market in Malaysia further.

4) Seafood Show Osaka 2021 held

The Japan Fisheries Association hosted the Seafood Show Osaka successfully from March 17th to 18th.
Following last summer, we organized the Fugu pavilion again.
Yoshida Suisan Co., Ltd. exhibited Fugu and Blackthroat seaperch sushi.
Shoryu Co., Ltd. provided Torafugu milt, and Fu Co., Ltd. a plain grilled eel for tasting.
The entire seafood show attracted about 5,400 buyers in two days,
Reflecting on the coronavirus pandemic, mail-order officials were noticeable.

5) The Science of Fugu Consumption (author: the former president of National Fisheries University Prof. Harumi Sakai) has been completed.

Many scientists and biologists have introduced Fugu's biological interest, the characteristics of resources, and the secrets of its deliciousness.
They have written 12 chapters on the distribution of Fugu and future issues as a food culture.
I contributed a column about Fugu HACCP.

Thanks to Dr. Sakai's kindness, we received a few extra copies.
If you wish a copy, please contact the secretariat.
We will send it to you at payment upon delivery.

Let's do our best to overcome the coronavirus!
We look forward to your continued guidance and encouragement.

March 01, 2021

International Fugu Association Newsletter Vol. 52

Hello everyone, this is the IFA representative Furukawa.

The third wave of the new coronavirus is coming to an end, and emergency declarations have begun to end in various places.
I hope that vaccinations for medical personnel will begin and that it will reach the end of coronavirus.

1) Promotion of Japanese Fugu and Japanese fish in Singapore.
From 1/25 to 2/7, 104 local buyers visited the Chinese restaurant to sample the Fugu menu.

We had a lot of coverage in the local media.
The questionnaire response clearly showed that many buyers who do not import ingredients from Japan are interested in Japanese Fugu and can potentially use it.
I realized again that we need to continue promoting Fugu to Singapore.
Soon, we will post the details of the questionnaire response on the Japan Aquatic Products Export Expansion Council website.
https://japan-aquatic-products-export-council.jp/

2) Following Singapore is a Japanese Fugu promotion in Malaysia.
https://www.seafood-show.com/fugu/malaysia2021/

Currently, the number of people infected with coronavirus is widespread in Malaysia. The Malaysian Government has issued Movement Control Order (MCO). Restaurants are in a tough situation where they are prohibited from serving food in-store.
Under such circumstances, in cooperation with local suppliers, we held a campaign to send Fugu up to 100 buyers who are requested to provide us with photos of creative Fugu menus in return.

We are currently counting the response so that we will report the details next time.

3) The Seafood Show Osaka 2021 on March 17-18.
It will be held at Osaka ATC Hall.

we will organize a Fugu pavilion this time as well.
We will support you closely, so please join us.

However, since the state of emergency has just been lifted in Osaka, this is good news for those giving up if they do not have time to prepare.
We also discussed with the Shimonoseki Next Generation Meeting so that the member companies can exhibit their products for a fee of 30,000 yen per product.

We will take care of nameplates, sample products, company information, and leaflets and display them on their behalf.
Suppose you receive a business card from the buyer; we will inform you of the contact information. So if you are interested in this program, please contact me by Friday, March 5th.

Let's do our best to overcome the coronavirus!
We look forward to your continued guidance and encouragement.

January, 2021

International Fugu Association Newsletter Vol. 51

Dear International Fugu Association members,

Hello everyone, this is IFA President Furukawa.
We are happy to send the first newsletter of the International Fugu Association in 2021.

We are still at the mercy of the new coronavirus every day, but I hear many voices, which say, "Let's hold on and survive!"
We will do our best to provide a bright topic as much as possible.

1) The first topic is the promotion of Japanese Fugu and in Singapore.
I couldn't travel to Singapore, but we successfully launched it on January 25 with various people's cooperation.
I am incredibly grateful to Ms. Linda Loke, the representative of our association in Singapore. It wouldn't have been possible to hold the event without her and her staff.
See also the video
https://www.seafood-show.com/fugu/singapore2021/

Nearly no infected people in Singapore, but many restrictions remain, such as no more than eight people per group to enter the restaurant.
We still accept reservations for about 200 buyers and general consumers under such circumstances. We offer seven kinds of Fugu recipes prepared in Chinese style, plus yellowtail and tuna per guest.
(Ingredients provided by Michinaka Co., Ltd., Yoshida Suisan Co., Ltd., Kai Co., Ltd., Nagano Shoten Co., Ltd., Yamaga Co., Ltd., and JF Zenyoren)
The event is held for 14 days from January 25 to February 7 in compliance with the social distance requirement.
After sitting down at an assigned table, the buyer who made the reservation will hand over eight Fugu companies' pamphlets after watching my greetings and the on-demand video of Fugu kindly provided by the Japan Mariculture Association and the Shimonoseki Next Generation Meeting.
Following it is tasting one item at a time and fill out the questionnaire.
At the end of the event, the two suppliers will hand out business visitors a product quotation.
The promotion is proceeding smoothly, and the participated buyers have given a high evaluation.
We will keep close contact between Japan and Singapore so that no hindrance for the rest of the period.
I think we can report the detailed results next month.

2) When exporting Fugu muscle parts to Singapore, the processing plant must submit a Puffer fish hygiene certificate to the health center.
This time, we were not required to have the seal on the certificate application.
We want to thank the Ministry of Health, Labor, and Welfare for lifting the requirement.
It's a small thing, but excellent to have easing regulations and to improve efficiency.
All of the people who responded to the Fugu export questionnaire conducted last year favored exporting, so I think we need to make the export documentation process more straightforward.

3) Promotion of Japanese Fugu in Malaysia.
The promotion material has been shot at a Malaysian restaurant in Shibuya, Tokyo, and is currently editing.
In addition to the homepage information, because "I wanted to ask local restaurant chefs to cook Japanese Fugu and hear their opinions!", we are preparing to deliver the dressed fish to about 100 restaurants in kind cooperation with a local supplier.
We are looking forward to the Fugu menu in variety with full of impressions and opinions.
We hope to report the results next month together with that of Singapore.

4) In December, we have cooperated with the shooting of the Kanmon Fugu video by Star Flyer, an airline headquartered in Kitakyushu.
The airline is distributing it to app members.

5) Information on the 18th "Seafood Show Osaka."
Last year, we made the first Fugu pavilion at the Tokyo Seafood Show.
Let's advertise in Osaka, which is a big consumer of blowfish! We look forward to your participation.
Show period: March 17 (Wednesday) to 18 (Thursday), 2021
Venue: ATC Hall
Exhibit scale: 450 booths
Application deadline: February 26, 2021 (Friday)
Exhibition fee: 1 booth (length 2.0m x width 2.0m) 90,000 yen excluding tax * Package included

Let's do our best to overcome the coronavirus!
We look forward to your continued guidance and encouragement.

December 25, 2020

International Fugu Association Newsletter Vol. 50

Dear International Fugu Association members,

Hello everyone, this is the IFA representative Furukawa.
This newsletter is the 50th special edition of the International Fugu Association.
It is already the last newsletter in 2020.
Thank you very much for your support for one year.

This year was a terrible year due to the coronavirus pandemic. Still, next year I am enthusiastic about our activities that will make Japanese Fugu loved by people worldwide.


Early in the new year, IFA will carry out two promotions approved and commissioned by the Ministry of Agriculture, Forestry, and Fisheries from January to February 2021.

1,Promotion for Singapore

・ We will connect Japan and restaurants in Singapore online, invite local buyers and chefs to the restaurant venue. We will host a seminar to deliver Fugu explanations, offer tastings, and receive participants' impressions on Japanese Fugu.
・There will be two venues in Singapore, a Chinese restaurant and a Japanese restaurant.
・Local buyers and chefs select the venue and register on the WEB.
・ A supplier will be present at the venue, and buyers and chefs who come to the restaurant will sample each product cooked in Japanese and Chinese styles while looking at the product catalog with a quote, and have them decide their purchasing decision.
・We want to hold it in a business meeting style to receive orders from the suppliers later.
・We are thinking about five tasting samples.
・ The schedule will be held only for one day from 1/25 to 2/5.
・ Please join us if you are a member of the International Fugu Association.
・First of all, please reply to this email by 17:00 on Friday, January 8.
・After that, please propose one or two items with product data or leaflet brochures.
・You can prepare it in Japanese. We will translate it into English.
・The only muscle part of Fugu can be imported into Singapore.
・Also, the additive stevia is not acceptable, so please contact us if you have questions.
・We will inform you about the details later, but please prepare the company information, one product brochure, product label, and quotation as soon as possible. (Valid period is until the end of April 2021, product name, product lot, and price delivered to Tokyo or Fukuoka)
・We will deliver them to the local suppliers.
・Even if you are worried that you have never exported Fugu to Singapore, we will firmly support you accomodating payment in Japan.
・Please note that we may not accommodate all the IFA members' participation due to lack of time this time.

2,Promotion for Malaysia
・ For Malaysia, we will create a promotional VTR for Japanese Fugu in Malay and other languages to appeal to local buyers and chefs.
・ Also, we will have a famous Malaysian restaurant in Japan to cook Malay-style creative Fugu dishes, shoot videos of cooking scenery, presentation, tasting, etc. and distribute the WEB video.
・We are considering excerpting products from Singapore promotion for the information on each processed Fugu products.
・ We are proceeding so that we can upload it from February 1.

* Since there is not enough time to produce both promotions, cooperation from each organization and company is indispensable.
We want to prepare for a good promotion, and we appreciate your cooperation.

Looking back on the activities of the International Fugu Association in 2020,
In January, the International Fugu Association implemented a regional representative system to facilitate overseas promotion and government negotiations.
・Ms.Linda Loke in Singapore,
・Mr.Philip Liaw in Taiwan,
・Mr.Toshio Himuro in Hong Kong and Macau, and
・Mr.Takehiko Yamamoto in New Zealand.

In February, we held an International Fugu Association Seminar at the Seafood Show Osaka.
"Live !! Fugu study session with Singapore Food Agency (SFA)"
Professor Yuji Nagashima, Niigata Food and Agriculture University
"National unification of Fugu processing certification standards of the Ministry of Health, Labor and Welfare and future"
President Kazuhiro Kamei, National Fugu Federation
"Fugu promotion to Singapore"
Yukihiro Furukawa, President of International Fugu Association

I received a request from Reuters of England to cover Japanese Fugu.

Information dissemination started on SNS in May.
・Twitter:https://twitter.com/ifa_fugu
・Instagram:https://www.instagram.com/ifa.fugu/
・Facebook:https://www.facebook.com/国際ふぐ協会-108534487527134/

In September, seven domestic Fugu vendors and organizations gathered to create the first "Fugu Pavilion" at the Seafood Show Tokyo.
At the online meeting, we introduced each booth to overseas buyers. When each exhibitor cooperated at the booth, there was a lot of excitement, such as Fugu dressing and sashimi preparation demonstration, grilled Fugu cooking demonstration, and Fugu soup stock tasting.

https://www.seafood-show.com/fugu/report/pdf/report_11605586523.pdf

From August to October, we conducted a Fugu export questionnaire to Japanese Fugu dealers nationwide and announced the results in November.
https://www.seafood-show.com/fugu/report/pdf/report_11605586523.pdf

Please check the website of the association for details of each activity.
http://www.exhibitiontech.com/fugu/report.html

Thanks to all of you, I was able to do my best amid the coronavirus pandemic this year.
Little by little every year, but we are making steady progress.
We want to continue working actively in 2021 with hope, and we appreciate your continued guidance and encouragement.

November, 2020

International Fugu Association Newsletter Vol. 49

Dear International Fugu Association members,

In Japan, the Japanese government began reviewing the GoTo campaign due to the increase in coronavirus infections.
Dark clouds are looming over the foodservice industry for the year-end party season starting in December.
It seems that the government is considering subsidies for purchasing Fugu to the foodservice industry.
I hope that the government will take action as soon as possible.



1.Results of a questionnaire to expand exports of Fugu from Japan
The contents are announced below, including the responses received after the deadline at the end of October.

For more information
https://www.seafood-show.com/fugu/report/pdf/report_11605586523.pdf

I felt that the opinions from 119 vendors and organizations were very hot.
We received responses from each industry evenly.
I am delighted that there was no opposition for the Singaporean government to lifting the export ban on farmed Fugu's milt, skins, and fins.

We immediately discussed with the Government of Japan on November 10 about the future response with Singapore's Government.
We look forward to furthering progress in negotiations with the Singapore Food Agency SFA, which progresses little by little.
We will go to the SFA when we visit Singapore.

2.November 29th is the day of Fugu
It was the day when the Japan Mariculture Association registered with the Japan Anniversary Association.
Our member's long-established factory in Shimonoseki provided Fugu sashimi, and this year also produced excellent posters and videos.

The Mariculture Association kindly provides the video for our members, and we want a wide range of companies that handle farmed Torafugu to take advantage of this offer. If you wish to use the service, please let us know the company name and the planned URL link.
We will forward the information to the Mariculture Association.
The Association seems to have a banner that is also available to you, so please contact us if you wish.

So from November 29th, I sincerely hope that Japanese Fugu's business conditions will become more active in all scenes such as restaurants, mass retailers, and mail-order sales.

3.Singapore / Malaysia Promotion
We planned to promote export expansion in Singapore and Malaysia this year. However, we are currently in discussions with the Japan Aquatic Products Export Council as overseas travel is restricted due to the coronavirus pandemic.
Regarding Singapore, the Singapore government eased business traffic restrictions. Still, since it will seriously hinder business operations, such as the suspension of public transportation use in Singapore and 14-day quarantine after returning to Japan, we are waiting for some relief.
In addition, the increase in corona cases in Japan caused the Singapore government to tighten post-arrival restrictions on November 22.
If there is no change, we will do it in another way, including online promotion.

Since it is difficult to travel to Malaysia, we will give up the local business meeting and switch to Japanese Fugu promotion activities for the Malaysian market.
Specifically, we plan to produce promotion videos with advice from our Malay staff and local trading companies in Malaysia.

4.Introduction of media publication and cooperation
Fisheries industry newspapers also posted about the Fugu export questionnaire.

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