ASMI Japan will be collaborating with influential culinary trends magazine Ryori Tsushin to conduct a Japanese version of the “Swap Meat Project”. Online promotions that include social media will be conducted through the Ryori Tsushin magazine website and the Ryori Tsushin Facebook and Twitter platforms to create a buzz about the “Swap Meat” project.
Ryori Tsushin and ASMI Japan will work with professional chefs who specialize in seafood and create their own innovative styles of cuisine to make original recipes using Alaska seafood. The chefs will be free to choose whichever species of Alaska seafood they wish to use, and ASMI Japan will encourage them to use a variety of species. The appointed chefs are yet to be confirmed. In addition to the chefs’ original recipes, an introduction to Alaska seafood will be featured on the Ryori Tsushin website and social media platforms. In the fall time, the appointed chefs will conduct Alaska Seafood Fairs at their own restaurants. In September, the editorial staff of Ryori Tsushin and the chef who developed the most distinctive recipe will be taken to visit Alaska and Seattle to explore the real seafood industry, retail and hotel/restaurant scene, if their schedules permit. Content about the trip will be subsequently featured on the Ryori Tsushin website and/or magazine.