ASMI Japan will be producing 5,000 copies of a Swap Meat booklet with culinary magazine Ryori Tsushin. The booklet includes the information of Swap Meat concepts/ideas, several Swap Meat recipes which were developed by Chef Wachi (from French bistro Mardigra) and Chef Hanamoto (from wine bar and restaurant chain Vivo Daily Stand), and the Alaska seafood industry. The booklet can be delivered to chefs, restaurant service staff and consumers, during seminars and events, and whenever they are requested.
In addition, Ryori Tsushin will release articles about Swap Meat on their website (The Cuisine Press), and ASMI Japan will support the production of these articles. The contents will include Chef Ochi’s presentation for Swap Meat recipes as well as general information on Alaska seafood. The Cuisine Press website gets approximately 250,000 page views per month.