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While global trade faces uncertain times, the focus was all about reinforcing long-term trusted trading partnerships at the Australian Food and Wine Collaboration Group’s market access programs in Japan this month.

Seafood Industry Australia joined forces with Meat & Livestock Australia, Dairy Australia, Hort Innovation and Wine Australia in a series of market and trade events in Tokyo on April 9 to strengthen the partnership with one of Australia’s oldest and most trusted trading partners.

Japan is Australia’s third biggest trading partner for Australian agriculture products, and for seafood producers, Japan has played a critical role in shaping the success of Australia’s seafood sector, with its discerning consumers appreciating the quality, sustainability and provenance of Australia’s premium products.

Seafood Industry Australia Chair Catherine Sayer was in Tokyo for the Australian Food and Wine Collaboration Group’s market activation and said each event throughout the day provided the chance to uncover new opportunities for producers of premium Australian seafood.

“We had really productive discussion with the Australian Ambassador to Japan and the embassy officials on our long-term relationship with Japan and how now, more than eve,r is a great time to solidify those relationships,” Ms Sayer said.  

“There was real interest from the local media at a press conference about the seafood products we were talking about – particularly Southern Bluefin Tuna and abalone.

“It was great to about able to talk about how fantastic Australian seafood is, and answer questions about sustainability, food safety and food security, which are all key issues in the Japanese market.”

Japan is the sixth high-value export market targeted by the Australian Food and Wine Collaboration Group, which has developed a series of in-market activities to build trade contacts, deepen bilateral trade relationships and increase opportunities for Australian producers.

 After the meeting at the embassy, workshops showcased the quality of Australian produce to Japanese customers were held. Seafood Industry Australia’s workshop highlighted the versatility of Australian seafood to importers, food service representatives, retailers, wholesalers and restaurateurs.

“The workshop allowed us to serve Australian seafood in a style that suits Japanese cuisine,” Ms Sayer said.

Chef Osamu Norisue used innovative preparation techniques, serving Southern Bluefin Tuna sashimi style, seared and paired with traditional Japanese ingredients.

“We also had the opportunity to highlight abalone and prawns,” Ms Sayer said. “Again there were lots of questions about sustainability, and the regulatory piece around Australian fisheries, which we are confident we can answer.”

The day culminated in a networking event and the Taste the Wonders of Australia Gala Dinner. More than 120 food and trade industry representatives including CEOs of major retailers and wholesalers, importers, restaurants and food services attended the networking event, including Australia’s Ambassador to Japan, Justin Hayhurst, Agriculture Counsellor James Strachan, and Austrade’s North East Asia General Manager, Elizabeth Cox.

The guests enjoyed a night of Australia’s premium food and wine, with dishes including seared Australian Southern Bluefin Tuna, Australian prawns with avocado and cream cheese, and the feature of the night, abalone carpaccio and rock lobster, served with marinated bamboo shoots and fresh seaweed dressing.

“There was a real wow fact to the Gala Dinner,” Ms Sayer said. “This was a truly VIP event, and it had the feeling that it was a real privilege to be invited to this event.

“There was something magical in knowing that the abalone, for example, was harvested from the pristine waters of Australia.

“It’s in this setting that we were able to talk about Japan and Australia as long-standing, reliable partners and that we can ride the wave of economic changes together.”

The Australia Food and Wine Collaboration Group’s market activities in Japan follow similar export and trade development activities in Thailand, Vietnam, South Korea, Indonesia and Taiwan over the past three years, in what has become an important relationship and brand-building exercise for Team Australia.

The investment by the Australian Food and Wine Collaboration Group is supported by an Agriculture Trade and Market Access Cooperation (ATMAC) grant. The Collaboration Group’s next market focus is Malaysia later this year.

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