Japan | USMEF Launches U.S. Pork Cookbook With A Media Event | USMEF held an...

Japan

USMEF Launches U.S. Pork Cookbook With A Media Event

USMEF held an event Monday (Feb. 26) for 40 reporters from the general media, magazines and local TV stations to celebrate the launch of the Mainichi Oishi (Everyday Delicious) American Pork recipe cookbook.

Recipes were created by Makiko Fujino, a popular cooking instructor and national politician in Japan. The cookbook is part of the USMEF objective to make U.S. pork a daily item for Japanese consumers. And so, the cookbook has 30 recipes, one for each day of a typical month.

Fujino attended Monday’s event and explained why she enjoys cooking with and eating U.S. pork. She stressed that although U.S. pork is low in fat and calories, it is very tender and juicy. The recipes she developed also demonstrate the versatility of U.S. pork by using various cuts and many cooking styles and ethnic flavors.

One of her cooking assistants, who is from the Kagoshima region, which is well-known for kurobuta pork, said after eating U.S. pork she likes it better than kurobuta.

Media were able to try different dishes and had favorable comments about the recipes and U.S. pork. This provides firsthand experience with U.S. pork, and that favorable impression will be incorporated into their articles and reports.

These recipes will also be used in other USMEF activities throughout the year.

Japan

USMEF Launches U.S. Pork Cookbook With A Media Event

USMEF held an event Monday (Feb. 26) for 40 reporters from the general media, magazines and local TV stations to celebrate the launch of the Mainichi Oishi (Everyday Delicious) American Pork recipe cookbook.

Recipes were created by Makiko Fujino, a popular cooking instructor and national politician in Japan. The cookbook is part of the USMEF objective to make U.S. pork a daily item for Japanese consumers. And so, the cookbook has 30 recipes, one for each day of a typical month.

Fujino attended Monday’s event and explained why she enjoys cooking with and eating U.S. pork. She stressed that although U.S. pork is low in fat and calories, it is very tender and juicy. The recipes she developed also demonstrate the versatility of U.S. pork by using various cuts and many cooking styles and ethnic flavors.

One of her cooking assistants, who is from the Kagoshima region, which is well-known for kurobuta pork, said after eating U.S. pork she likes it better than kurobuta.

Media were able to try different dishes and had favorable comments about the recipes and U.S. pork. This provides firsthand experience with U.S. pork, and that favorable impression will be incorporated into their articles and reports.

These recipes will also be used in other USMEF activities throughout the year.