The celebration highlighted a wide range of traditional drinks and seafood, including sake, plum wine, awamori, and premium Japanese whisky, alongside fresh seafood delicacies. The event aimed to deepen cultural ties between Japan and Laos through the universal language of cuisine.

Speaking at the event, Mr. Koga Toshimichi, Counsellor of the Embassy of Japan to Laos, described Japan as a country surrounded by the sea and blessed with abundant nature that changes beautifully with the seasons. He emphasized that Japanese food culture has been shaped by its geography and environment, guided by a philosophy that values preserving the natural flavors of ingredients and celebrating the uniqueness of each region.

A special focus of the evening was traditional sake brewing, a craft passed down through generations. In 2024, Japan’s traditional sake brewing was officially recognized by UNESCO as an Intangible Cultural Heritage. This recognition honors not only the refined brewing techniques but also the cultural traditions closely tied to rural community life. Mr. Koga expressed hope that the event would foster a deeper understanding of Japanese cuisine and further strengthen future cooperation between the two nations.

Company representatives from Japan and Laos presented their histories, production processes, and key ingredients used in sake, plum wine, awamori, and Japanese whisky production. Imported seafood products such as salmon roe, yellowtail, scallops, and mackerel were also introduced. The Japan External Trade Organization Vientiane (JETRO) also introduced an application called JapanStreet.

A highlight of the event was a presentation by Hakutsuru Shuzo, founded in 1743 in Kobe’s famous Nada Gogo region. The brewery benefits from high-quality Miyamizu water, premium Yamadanishiki rice, and the traditional skills of Tamba Toji master brewers. With 356 staff members and exports to 50 countries worldwide, the company continues to blend centuries-old craftsmanship with global ambition.

KPL