Dear International Fugu Association members,
Hello everyone. This is the IFA representative Furukawa.
Happy to bring you the 38th bulletin of the International Fugu Association.
This is the last newsletter for 2019.
Thank you very much for your support this year.
Looking back on this year,
In February
Hosted Sixth International Fugu Association Seminar at International Seafood Show Osaka
Professor Yuji Nagashima, Niigata University of Food and Agriculture presented “The secret of the detoxification system of pickled fugu ovary, the specialty of Hokuriku!?”
Mr. Masayuki Ikeda, Director of Business Planning Department, Soukoku Genpin Fugu Co., Ltd. “Eating spree!? Inbound travelers to the evolving Kansai Fugu Restaurant”
Yukihiro Furukawa, President, International Fugu Association, "Possibility and challenges of fugu export to overseas"
In June,
Participated in the 3rd China International Contemporary Fisheries and Fisheries Science and Technology Expo in Hefei, Anhui Province, China.
In July,
The International Fugu Association has joined as a member organization of the Japan Fisheries Association and the Aquatic Products Export Council.
In August,
Organized The 7th International Fugu Association Seminar at the International Fisheries and Technology Expo.
Professor Yasuyuki Miyazaki, National Fisheries University “What makes the good taste of Fugu?”
New Zealand Agri Marketing Co., Representative Director Takehiko Yamamoto “New Zealand Fugu”
Yukihiro Furukawa, President, International Fugu Association “Buyers mission and Singapore In-country Fugu Promotion”
In September,
We invited restaurant owners and buyers from Singapore to Japan and had them experience Fugu farms, markets, processing plants, fugu restaurants and business meetings.
This event was uploaded to the business report page of the Japan Aquatic Produces Export Council, which supports our activity.
In October,
A Japanese Fugu business meeting was held at a high-end Chinese restaurant in Singapore.
The next day, we hosted a Japanese Fugu study session with the Singapore Food Agency (SFA).
In November,
Lectured on “Safety and attractiveness of Torafugu that has been eaten in Japan since ancient times” at the inbound traveler promotion event hosted by Japan Mariculture Organization.
The homepage of the International Fugu Association has also been renewed. Please see below for details.
http://www.exhibitiontech.com/fugu/e_report.html （English）
This year, we have been actively working to expand the export market of Japanese Fugu.
There were many things that were short of our expectations, but we are making steady progress little by little.
2020 is the long-awaited Tokyo Olympic year.
There will be many visitors from overseas, so it's a great chance to have them try Fugu.
We will do our best in 2020 to open a bright future for the Fugu industry.
We look forward to your continued guidance and support.
Thanks & regards