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2011 TOKYO
Outline of the Expo |
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 Name |
The 13th Japan International Seafood & Technology Expo |
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| Endorser |
Japan Fisheries Association |
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| Date |
July 27 (Wed) ~ 29 (Fri), 2011 |
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| Schedule |
| Moving in: | July 25 (Mon) | 12:00~17:00 |
| July 26 (Tue) | 9:00~17:00 |
| Event dates: | July 27 (Wed) | 10:00~17:00 |
| July 28 (Thu) | 10:00~17:00 |
| July 29 (Fri) | 10:00~16:00 |
| Moving out: | July 29 (Fri) | 16:00~20:00 |
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| Venue |
Tokyo International Exhibition Center "Tokyo Big Sight" East 5,6 Hall |
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| Number of booths |
550 booths |
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Projected number
of guests |
35,000 |
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| Admission |
Registration will be done at the venue
*Visitor are asked to fill out a questionnaire at reception, which is exchanged for an ID badge.
*Admission for guests without invitation ticket; ¥2,000
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Products and technologies on display
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- Fresh seafood
- Processed seafood
- Seasonings and food additives
- Seafood processing machinery and related equipment
- Packaging, distribution equipment and service
- Kitchenware and cooking appliances
- Sushi business
- HACCP-supporting machinery, services and food sanitation management machinery, related equipment and technology
- Biomass technology for fishery / Recycling technology
- Fishery industry, Fishery market modernizing technology
- Fishery Bio technology
- Technology for abstracting medical elements from seafood, technology for commercializing these elements, technology for computerizing these elements, functional products related to seafood
- Fish farm technologies
- Fishery, nursery and aquaculture technologies
- Environment-friendly and conservation technologies
- Cooking book and recipe book
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Expected visitor groups
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- Seafood buyers
- Large & small supermarkets, chain stores, department stores, fish dealers and other retailers, mail-order businesses, TV shopping and internet business
- Seafood users
- Hotels & restaurants, sushi restaurants, seafood restaurants and other food-service businesses, fishery product processing businesses, meal service businesses, delicatessens and other take-home meal businesses
- Those in the domestic Fishing business
- Municipal governments, fishing cooperative association fishermen, fish farming businesses, fish processor, those in the fishing business, fisheries experimental stations
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Products on display
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- Sushi toppings
- Sushi rice
- Seaweed
- Pickled ginger
- Frozen sushi
- Live fish tank
- Sushi seasoning (Vinegar, Salt)
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- Japanese green tea and beverage for sushi restaurant
- Sushi making technology and machinery
- Omusubi rice ball forming machine
- Sushi-go-round conveyer
- Sushi-go-round technology and machinery
- Decorative plate for Sushi-go-round
- Home delivery system and equipment
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Sushi Proficiency Certificate
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Japan`s foremost sushi union, the All Japan Sushi Association is launching the qualification system, called Sushi Proficiency Certificate. It is aimed to enhance the knowledge and develop the skills of Sushi chefs. This course will be held within Seafood Expo.
It is a good opportunity to expand your knowledge and technical skills in order to enlighten the sushi lovers not only in Japan but also overseas. Also this qualification is helpful for your career.
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Safe, Tasty, Beautiful and Traditional Japan Sushi Competition
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All Japan Sushi Association will hold gSafe, Tasty, Beautiful and Traditional Japan Sushi Competitionh. It is aimed to demonstrate the safety of fish in Japan via Japanese fish meal culture to domestic and international seafood buyers.
Using seafood items from these exhibitors and making sushi, sushi chef will be competing each other. Cheering up the seafood industry in Japan and send the Japanese energy to the world.
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