In China, U.S. Red Meat Touted as Main Ingredient in Japanese Cuisine

Growing interest in Japanese cuisine within China’s bar and restaurant scene led USMEF to promote U.S. beef and pork during a recipe development seminar in Shanghai.

Funded by the Texas Beef Council, the activity focused on China’s Hotel, Restaurant and Institutional (HRI) sector by creating an opportunity for red meat importers and HRI operators to meet face- to-face and establish a supply chain for U.S. red meat.

A short video from the event can be seen

Japanese Chef Honda Junichi explains preparations for U.S. beef sushi during a seminar for Chinese HRI operators

Junichi (right) and Chinese Chef Yaojun Wu shared information about the quality and flavor of U.S. beef and pork