2月 2014

We will be demonstrating at "Salon International de l'Agriculture 2014"(SIA), one of the largest international trade fairs in France. The demonstration is going to be for green tea and dried shiitake mushrooms in Japan Pavilion. You can also buy our products at the store section. Demonstration Schedule: February 22th-25th : 12:00~13:00, 14:00~15:00 February 27th : 15:00~16:00 February 28th : 17:00~18:00 *The Director, Kaori Nukui

フランス最大級の見本市、パリ国際農業見本市（SIA)に設置される日本パビリオンの中で、お茶と干し椎茸を活用したデモンストレーションを実施します。デモンストレーション時間２月22日〜25日：　12：00〜13：00、14：00〜15：0027日：　15：00〜16：0028日：　17：00〜18：00私が会場にいるのは前半３日程です。SIAへの出展は、2012年以来２度目。他の方のブログ（↓）を引用して恐縮ですが、ものすごい勢いと活気を感じる盛大なお祭りです。パリ『国際農業見本市(SIA) 2014』Salon International de l'Agriculture 2014＝2014年2月22日～3月2日: 09:00~19:00 2月28日は23：00まで＝会場：ポルト・ド・ヴェルサイユ見本市会場SIA公式サイトhttp://www.salon-agriculture.com

The director of Green Tea and Shiitake Nukuien, Kaori Nukui was interviewed at "NHK Radio 1", operated by the public broadcaster, NHK. The interview was about the export value of agricultural, forest and fishery products in Japan which was the highest ever recorded. It was in the evening news section and Kaori Nukui talked about the possibilities of expanding made-in-Japan products to

Nukuien and Japan Global Farmer Liaison Council(JFLC) are on the magazine "Weekly Toyo Keizai"(only in Japanese), one of the leading Japanese business magazines. The February issue's cover topic is about the future of agriculture in Japan. Check our Facebook page article here with picture. 

We started posting recipes using shiitake mushrooms grown on oak logs and green tea. You can now read it on allrecipes.com. We will share more cooking tips to taste our products. The first recipe is "Nappa Cabbage Soup with Dried Shiitake Mushrooms." This recipe uses dried shiitake mushrooms as "dashi", Japanese soup stock. Since it's winter in some countries, it is

On January 15th, we held a charity dinner at the French restaurant "TIRPSE" located in Shirokanedai, with the group "aoSORAnt" which supports the disaster-stricken areas. Using our Nukuien mushrooms, and vegetables and blue mussels brought from Tohoku region, which had a catastrophic earthquake and tsunami in 2011, the executive chef Terada served dishes which weren't just delicious, but also beautiful the

Our shiitake mushrooms are now served at "Florilège", French restaurant opened in 2009 by the Japanese Chef Hiroyasu Kawate. Starting with an amuse-bouche, you can find our fresh thick mushrooms on top of consomme soup with soft roe, black truffle, foie gras, and sour cream. You can also taste boar meats from Tamba, city in Hyogo Prefecture. Enjoy the lively and