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  Fy 2004
   - Seminar in Shiogama
   - Shokuiku Seminar
   - Recipe Contest
   - Coop Miyagi Seminar
   - Japan Seafood Show

   - Prince Hotel Fair
   - In-store promotion
   Fy 2003
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The 2004 Fall Alaska Seafood Rendezvous in Shiogama
On October 30th through 31st ASMI sponsored the 3rd Alaska Seafood Rendezvous in Shiogama.
Opening Ceremony Presentation by ASMI
Opening Ceremony Presentation by ASMI
ASMI organized an “Alaska Seafood Ground Fish Workshop” for ground fish trade in Shiogama and an “Alaska Seafood Marketing Seminar & Reception” on the 30th.

At the workshop, Mr. KC Dochtermann, international marketing director from ASMI, delivered a presentation on the topic: “Updates on Alaska ground fish fishery, international supply & situation.” Mr. Tomohiro Asakawa, fishery trade specialist from the U.S. Embassy in Japan, spoke on the topic: “Updates on US seafood exports to Japan & potential for new markets and new species.”

At the marketing seminar, a special guest Mr. Masayuki Kuzuoka, general manager of ‘sozai’ deli food department of Co-op Miyagi, spoke about “The advantages of Alaska as product origin and the differentiation points in the distribution channels.”

Samples of ‘Shiogama soup’ and Oden (Japanese Hot pot), an Alaska seafood display, sales of Kamaboko products and Alaska glacier water generated consumers interest at the Alaska consumer fair on 31st.
 

Dochtermann's power point presentation :

  Updates on Alaska ground fish fishery, international supply &
    situation (3.16MB)
   Alaska Seafood rendezvous in Shiogama(1.81MB)

* To see the results of questionnaire on the marketing seminar, click here

 ▲Presentation by Mr. Kuzuoka
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Alaska Seafood Food Educational Seminar & Cooking Demo

ASMI sponsored the ‘Alaska Seafood Food Education Seminar & Cooking Demo’ with Dr. Yukio Hattori at Hattori Dietitian College on October 28th, 2004.
   Ms. Lee (ASMI Japan office)    Dr. Yukio Harrori    Chef Sasaoka


150 sophomores attended the seminar to learn more about Alaska seafood and the importance of the food education concept. ASMI also conveyed the fact that Alaska works to ensure sustainable wild seafood resources and a clean and pure environment.

Guest Chef Sasaoka from ‘Tengenji Sasaoka’ demonstrated 7 original recipes using Alaska king and sockeye salmon to show the product taste and diversity, and that Alaska salmon can be used for a variety of preparation styles including broiling, steaming and deep-frying etc.

  *To view the questionnaire results, click here

        Audience         Menu Tasting
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The 13th Dancyu Consumer Original Recipe Contest: Preliminary Round

The ‘13th Dancyu Consumer Original Recipe Contest’ took place on January 30th, 2005. ASMI has sponsored the event for five consecutive years. ASMI collected 239 unique and creative recipes featuring sockeye salmon, Ikura, black cod and pacific cod.
The preliminary contest was held in October 18th and two finalists were selected for the grand-prize contest next January 2005.
Grand Prize: Deep-fried jaozi with sockeye salmon
Mr. Kazuyuki Iida
Grand Prize: Steamed sockeye salmon with zunda Ms. Chiyo Kato
Second Prize: Sticky rice with sockeye salmon and radish Ms. Miyuki Matsuo
Second Prize: P-cod croquette Mr. Kazutaka Kawakami
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ASMI co-sponsored the 5th annual consumer seminar and Alaska seafood lunch party with Co-op Miyagi in Sendai on January 21st, 2004

This time ASMI invited Dr. Yukio Hattori as a special guest speaker on ‘Shokuiku (=food education for children).’ Dr. Hattori is a chairman of Hattori Dietitian College, and is one of the nation’s most renowned food experts. He is well known as a chief judge of ‘Iron Chef’ a very popular TV program once being aired in Japan and now on re-run in the United States.
About 150 were invited to the event in Sendai among the ordinary consumers who shop at Co-op Miyagi every day, and also part-time workers at seafood section of Co-op Miyagi retail outlets.
 
Dr. Hattori Mr. Mark Dries
Dr. Yukio Hattori Mr. Mark Dries
(Director of U.S. Agricultural Trade Office)
 
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ASMI participated in 6th Japan International Seafood Show.
ASMI booth

This time the U.S. seafood pavilion included the California Salmon Council, New Jersey-based Lund’s Fisheries and U.S. Embassy’s Commercial Department.
ASMI’s 6 booth spaces featured various kinds of new MD and POP materials. The lounge offered internet services where the visitors could access the new ASMI website and related links.
At the sampling counter, the attendees enjoyed Alaska seasoned ikura and ‘kanikama (imitation crab meat made from 100% Alaska Pollock surimi).’ Mr. KC Dochtermann, international marketing director and Miss Autumn Curry, marketing specialist came from the ASMI home office. ASMI hosted a seafood trade reception on the evening of July 22nd, 2004, at Royal Park Shiodome Tower in Shinbashi, Minato-ku, Tokyo. More than 23,000 seafood trade visitors came to this 3-day show.
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ASMI co-sponsored the ‘Alaska Menu Fair
 at Prince Hotel chains nationwide from June 1st through 30th
Prince Hotels, Japan’s largest hotel and restaurant chain, conducted a
one-month long Alaska Menu Fair nationwide starting June 1st, 2004. 35,000 Japanese enjoyed Alaska seafood during the promotion which featured Alaska wild king salmon, sockeye salmon, black cod, ikura and snow crab.
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Other Promotions
Aeon Fair Yuni Fair Comody Iida Fair
Saeki Fair Uoriki Fair
Inter Food Osaka For NRE BuyerShowcase Kyokuichi Trade Show
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