Fukushima’s food culture takes the stage at Emperor’s Birthday Reception in Washington D.C.

The Reconstruction Agency promoted Fukushima products at the Emperor’s Birthday Reception held in Washington D.C., United States. The promotion highlighted the qualities of Fukushima’s fermentation culture and culinary delights, offering a unique experience to approximately 720 attendees, including government officials and people from the business sector.

Unlocking culinary possibilities with Fukushima’s fermented food

The theme of fermented foods from Fukushima was explored through samples of amazake (sweet Japanese sake) and miso, supplied by Masayuki Yaginuma from Horaiya, a local Fukushima producer of fermented foods.

By offering tastings, the booth invited attendees to experience Fukushima’s fermentation culture firsthand.

Many of the attendees made new discoveries at the amazake tasting: “I was amazed to find that it was even smoother than I expected.” “Even though it’s not made with sugar, it’s sweet! I enjoyed the mild taste.” The booth also offered miso jam—a combination of miso and marmalade—served on crackers. The attendees said: “I had no idea miso could be a dessert.” “The mild salty-sweet taste is addictive.” The products even piqued the interest of those who rarely eat fermented food products in their daily lives, with some commenting: “I want to buy the miso and marmalade and make it at home.”

The Fukushima sake tasting proved to be a big hit

Chris Johnson, who is known as a Saké Samurai「 in the United States, hosted a booth that offered the opportunity to compare various kinds of Fukushima sake.

As soon as the booth opened, a large crowd gathered, with attendees savoring the 15 varieties of sake. Many remarked: “I had no idea there was such a difference between sweet and dry sake.” “I was surprised to learn about the large variety of Japanese sake being produced in Fukushima.” There were also newcomers to the rice wine, who shared their amazement at its depth. The attendees were enthusiastic, with some saying: “I can’t wait to pair it with a meal.”

Fukushima’s baby peaches in syrup were the talk of the event

Also among the culinary delights was a special ice cream served with Fukushima’s baby peaches in syrup.

Washington D.C. chef, Takeshi Nishikawa, provided the special ice cream served with Fukushima’s baby peaches. With its refined sweetness and refreshing acidity, the dessert was a favorite among the attendees.

Attracted by the sweet aroma, attendees arrived to taste the ice cream one after another, commenting: “The sweetness of the peaches matches the ice cream perfectly.” “This is my first time trying baby peaches—they’re juicy and delicious.” For many, the ice cream was the perfect finale to their culinary journey, offering a chance to rediscover the quality of Fukushima’s peaches.

As part of the event, leaflets highlighting the attractions of Fukushima Prefecture and cards with information on where to purchase the products were distributed, not only to introduce Fukushima's food culture but also to encourage greater consumption. Some attendees expressed interest, with comments such as: “I want to learn more about Fukushima’s food culture,” suggesting that Fukushima’s charm was successfully conveyed.

There’s still so much more to discover in Fukushima Prefecture. Click the link below to learn about everything Fukushima has to offer and the progress of its recovery. These resources are a great starting point for planning your visit and experiencing this incredible region firsthand.

Emperor’s Birthday Reception Overview