Japan | USMEF Cooks Up Lunch Box Menus With U.S. Pork | As part of a continu...
Japan
USMEF Cooks Up Lunch Box Menus With U.S. Pork
As part of a continued effort of making U.S. pork a daily meal item in Japan, USMEF held a cooking class last week in Tokyo to introduce U.S. pork recipes for obento. Obento are box lunches popular for children to take to school or adults to take to work.
Masae Furutani, a well-known cooking instructor who has published several popular books about lunch box cooking, showed approximately 35 consumers how to prepare several dishes that included U.S. pork. These included U.S. pork with steamed carrots and yogurt salad, U.S. pork and potato roll, U.S. pork fillet and egg roll and Inari sushi pork rice. Furutani explained that U.S. pork is lower in calories and fat content compared to domestic pork.
Participants joined the instructor in preparing the meals. Afterward, a USMEF questionnaire about the event showed 90 percent of the participants thought the cooking class was very helpful in learning about U.S. pork. More than 50 percent of the participants had not purchased or tasted U.S. pork before the class, but all said they would purchase because of the class experience. Many commented that U.S. pork is juicy and tasty.
The event was covered by TV Kanagawa, reaching approximately 14 million viewers, and the magazine Chikusan Nippo.
Also at the event were U.S. feedgrain and red meat representatives traveling with the USMEF Market Expo, a week-long tour to explore U.S. red meat opportunities in Japan and Taiwan. They cooked and tried Inari sushi pork rice.
Japan
USMEF Cooks Up Lunch Box Menus With U.S. Pork
As part of a continued effort of making U.S. pork a daily meal item in Japan, USMEF held a cooking class last week in Tokyo to introduce U.S. pork recipes for obento. Obento are box lunches popular for children to take to school or adults to take to work.
Masae Furutani, a well-known cooking instructor who has published several popular books about lunch box cooking, showed approximately 35 consumers how to prepare several dishes that included U.S. pork. These included U.S. pork with steamed carrots and yogurt salad, U.S. pork and potato roll, U.S. pork fillet and egg roll and Inari sushi pork rice. Furutani explained that U.S. pork is lower in calories and fat content compared to domestic pork.
Participants joined the instructor in preparing the meals. Afterward, a USMEF questionnaire about the event showed 90 percent of the participants thought the cooking class was very helpful in learning about U.S. pork. More than 50 percent of the participants had not purchased or tasted U.S. pork before the class, but all said they would purchase because of the class experience. Many commented that U.S. pork is juicy and tasty.
The event was covered by TV Kanagawa, reaching approximately 14 million viewers, and the magazine Chikusan Nippo.
Also at the event were U.S. feedgrain and red meat representatives traveling with the USMEF Market Expo, a week-long tour to explore U.S. red meat opportunities in Japan and Taiwan. They cooked and tried Inari sushi pork rice.