What did you think of International Japanese chef lament about less variety of Japanese items at the local market in out of Japan?
I could empathize. I have been a similar problem lining up an in three years in Riyadh, Saudi Arabia.
It isn't for lack of effort.
Japanese chefs in the oversea world spent their entire year looking for a potential stable supplier, but nothing bubbled up. I also did get a bunch of supplier’s lists from locals but got no offers. That's odd because there are supposed to be more Japanese cuisine restaurant outlets opening now.
While We're knocking on doors to get in, Unstable local supplier has given some of the Japanese food offer even less consistency of supplying quality.
In some cases, They often nudge us your shipment couldn’t delivery because it was refused by Saudi custom.
Mostly of expats executive chefs get fed up and walk out. Unlike me, many of them are not keen on finding a solution again.
It’s hard for me to imagine that chef as living in twenty-first-century could wait for supplier’s consciousness. Why are they turning their backs on new technologies?
Therefore I had canceled to expect the Japanese cuisine innovation growth via local food supplier’s effort.
I went to Food exhibition in Tokyo Japan in February 2019 to find the new attractive ingredients which I want to introduce to star chefs and foodies, coordinated by JETRO support.
There were some of the new generation items that fit my field of expertise to be blight the Japanese cuisine at the Middle.
I guess Riyadh restaurant industry need a food fair by new generation’s Japanese ingredients constantly.
In my case, I have planed it.
