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Home > News & Event > From Cannes to the world - the charm of Japanese cuisines is delivered! Report on mipcom, the world’s biggest international entertainment contents market

2016.11.14 | Report

From Cannes to the world - the charm of Japanese cuisines is delivered! Report on mipcom, the world’s biggest international entertainment contents market

Over the four days between October 17 (Mon) – 20 (Thu), 2016, the Ministry of Agriculture, Forestry and Fisheries (MAFF) introduced the special edition of an animation titled “Sushi & Beyond: What the Japanese Know About Cooking”, which was produced for a promotional purpose for Japanese cuisines and its culture, at the International Entertainment Contents Market held in Cannes, France. This contents market is the world’s largest that attracts a total of 14,000 journalists from 108 countries. The main venue shown in the above image is called “Palais des Festivals et des Congrès of Cannes”, the same venue as the Cannes Film Festival! For the first time in the 39-year history, Japan was selected as the Country of Honor, which leads the whole event. The market saw different events including conferences that introduce the contents of Japan.

”Sushi & Beyond: What the Japanese Know About Cooking”
https://youtu.be/bXUGlubCI9U?list=UUDrlZ0fFFrVkhaV4rFKba9w
”The Quality of Chefs' Craftsmanship”
https://youtu.be/bgK_JaBmQsk?list=UUDrlZ0fFFrVkhaV4rFKba9w

MV

On the night of October 17 (Mon), approx. 3000 journalists from all over the world gathered at the opening reception held at Grand Hyatt Cannes Hôtel Martinez.
The MAFF introduced their animation work to audiences. Mr. Michael Booth, a food journalist and an author of the animation, also joined to deliver the attractiveness of Japanese cuisines and its food culture.



Not to mention, the event provided visitors with Japanese meals cooked with ingredients produced in Japan including rice, yellowtail, scallops, wagyu beef, etc.

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The Japanese meals served at the venue were prepared by the best team possible, which consists of Japanese cuisine chef Takuya NEZASA (left), the Deputy Executive Chef at Grand Hyatt Tokyo, and Mr. Hirotoshi OGAWA (center), a director of All Japan Sushi Association Sushi Skills Institute. Also chefs at the venue skillfully cooked their local dishes using food ingredients.



It was very popular even in the VIP room as VIPs waited in a queue for meals…

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Moreover, in the main room where Japanese artists and DJ were lifting the atmosphere of the room…

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People were trying to reach out to the food from everywhere!!

As soon as it was served, the meals were gone!

 

All the meals were relished and finished by the visitors immediately after being served.
The event has just proved the solid popularity of Japanese cuisines in overseas.

Bon Appétit!