Check out these tantalising food from Japan! Here are six things which you must check out at Oishii Japan, ASEAN’s largest showcase of Japanese food and beverages. Taking place 22 to 24 October 2015 in Singapore.

French Burger by Hattendo Co Ltd

Bun baked on hot iron plate and filled with pure cream, a delightful french burger with chilled cream on the inside and hot bun on the outside. Available at Booth A16 of Oishii Japan.

Hokkaido Custard Cream Bun by Otaru Dining Co Ltd

Low-carb custard cream puff made with Hokkaido milk and soy flour with no sugar content. A must-try for the diet conscious ladies and gentlemen.

Frozen Sushi Bar by Shibuzushi Co Ltd

Freshly caught in the Sea of Japan, frozen on the ship with latest refrigeration technology. These sweet shrimp frozen sushi can be enjoyed immediately after thawing. Available at Booth B02 of Oishii Japan.

Jyounamagasi (Japanese Sweets) from Koshiyamashouten Co Ltd

I got to try similar sweets like these pretty little ones when I was in Tokyo. I would say these confectionery are not for the faint-hearted. Goes well with unsweetened green tea.

Kyoto Beef Miyabi Sirloin by Ginkakuji Onishi Co Ltd

For the meat lovers, you got to check out these Kyoto Beef Miyabi Sirloin. From specially selected calf brought up at the pasture in the northwest of Kyoto from 30 months onwards. With the better air and clean water in northwest of Kyoto, you get premium quality beef like these. Available at Booth F05.

Souther Bluefin Tuna “Sashimi” by Kushikino Fisheries Cooperative

The No. 1 and only supplier of pelagic southern blue-fin tuna fisheries, available at booth E25 at Oishii Japan.

Enjoy all the above and more at Oishii Japan, ASEAN’s largest dedicated Japanese food and beverage showcase. With more than 1,000 varieties of F&B to choose from, this is one exhibition Japanese food lovers shouldn’t miss.

Some of the highlight at Oishii Japan 2015 includes:

Food Technologies

From the world’s smallest NigiriSushi machine that rolls about 1,200 pieces of sushi per hour, to noodle-making machines that can make different types of Japanese noodles such as Soba, Udon and Ramen with a simple change of blades.

Shochu Tasting

One of the highlights is the introduction of one of the national spirits of Japan – Shochu. 36 varieties of Honkaku Shochu(本格焼酎) and Awamori Shochu(泡盛) products will be available for tasting. The flavours vary with the distilled techniques and ingredients used, such as barley, rice, sweet potatoes or buckwheat.

Visitors will be able to learn about this versatile drink and pick up tips on the different styles of serving and enjoying shochu through workshops and tasting sessions.

Live tuna-cutting demonstration

Watching a trained Japanese chef artfully break down a whole tuna is a rare experience outside of Japan. So don’t miss the live demonstration where the chef will deftly carve, fillet and slice a massive tuna flown in from Ehime Prefecture.

Various cooking demonstrations

From sake ice cream making to patisserie demonstrations, Japanese fusion food to wagyu ramen preparations.

Trade visitors from 22 to 23 October

More than a marketplace, Oishii Japan2015 has also lined up an exciting series of live demonstrations, seminars and tasting workshops for trade visitors to gain a deeper understanding of Japan’s rich food culture. Participate in seminars and tasting workshops led by industry experts and top-notch chefs such as, Willin Low from Wild Rocket, Gwen Lim from Patisserie G, Shirley Wong more famously known as Little Miss Bento and Keisuke Matsumoto of Lewin Terrace.

Trade visitors:
Free admission for those who pre-register online by 19 October 2015.
Onsite registration fee is SGD20.

Public Experience

Be in for a treat this month with over 500 new types of Japanese seasonal produce and prefecture specialties at Oishii Japan 2015. Public gets to visit the exhibition on 24 October from 11am to 4.30pm at Hall 405-406, Suntec Singapore Convention & Exhibition Centre.

Public visitors:
SGD4 per pax.
Free entry for children 12 years & below.

For more information, please visit