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[Participants Wanted] "Process Value Group: Japan's 'Extra Effort' in Ingredients is Global Art! ~90 Minutes to Fully Discuss the Secrets of Japanese Ingredients' Deliciousness!~"
Dentsu Inc.'s creative think tank, DENTSU SOKEN INC. Team B, will co-host a talk session with business magazine Forbes Japan and Academy Hills Library on March 28. The event, titled "Process Value Group: Japan's 'Extra Effort' in Food is Global Art! ~90 Minutes to Discuss the Secrets of Japanese Ingredients' Deliciousness~," will be held at the Academy Hills Roppongi Library in Tokyo.
The venue is the Academy Hills Roppongi Library in Tokyo. This time, 70 non-members will be invited on a first-come, first-served basis (registration closes once capacity is reached). Applications are accepted via the Academy Hills website.
This talk session is the fourth installment of a special edition of the popular Forbes Japan series "DENTSU SOKEN INC. B Team's NEW CONCEPT Gathering." The guest speaker is Professor Katsuhiko Ueda (known as Uekatsu-san), a visiting professor at Tokyo University of Marine Science and Technology. As a fish evangelist, he travels across Japan to reconnect the increasingly distant relationship between fish and the Japanese people.
First, Hiroko Kunoh, Specially Appointed Researcher in charge of agriculture for DENTSU SOKEN INC. B Team, will introduce the "extra effort" put into Japanese ingredients – which can be considered a form of global art – and the secrets behind their deliciousness.
Uekatsu-san will discuss the appeal of Japanese fish as ingredients and the "extra effort" from the sea that brings out the deliciousness of Japanese fish.
Following this, Mr. Hidetoshi Kurashige, Creative Director of DENTSU SOKEN INC. Team B, will moderate a talk session featuring Mr. Masaharu Fujiyoshi, Deputy Editor-in-Chief of Forbes JAPAN, guest Mr. Uekatsu, and Ms. Kunoh. The session promises to be both insightful and fascinating as they explore the future of Japan's agriculture, forestry, and fisheries industries, and consider branding Japanese ingredients with an eye toward overseas markets.
Overview:
【Date & Time】Tuesday, March 28, 7:15 PM - 8:45 PM (Doors open: 6:45 PM)
Venue: Auditorium, 49th Floor, Roppongi Academy Hills
Roppongi Hills Mori Tower, 6-10-1 Roppongi, Minato-ku, Tokyo 106-6615
[Registration] First 70 applicants invited. Apply via the Academy Hills application form.
(Registration closes once capacity is reached. Library members and Forbes Japan readers may also attend.)
【Speakers】
Katsuhiko Ueda / President, Uekatsu Fisheries. Visiting Professor, Tokyo University of Marine Science and Technology (Guest)
Born in Izumo City, Shimane Prefecture, 1964. While studying at Nagasaki University's Faculty of Fisheries, he spent eight years traveling Japan's fishing villages, working on fishing boats and starting with bonito fishing in Nomozaki Town. Joined the Fisheries Agency in 1991. Engaged in mediating fisheries disputes in the Seto Inland Sea, research whaling in the Southern Ocean, Pacific tuna fishery development, and Japan's marine resource recovery projects. Made promoting fish consumption his life's work while still employed. Major publications include "Uekatsu's Eye-Opening Fish Recipes" (Tokyo Shoseki), "Fish Season Calendar" (Takarajimasha), and "Fish Textbook" (Takarajima Mook).
As a fish evangelist, he uses media appearances on programs like "Asa Ichi!" (NHK), "Umai!" (NHK), "Solomon Style" (TV Tokyo), "Crossroad" (TV Tokyo), and "Hayashi Osamu's 'Now's the Time' Lecture" (TV Asahi) to convey the appeal of fish through talk and cooking, working to reconnect the increasingly distant relationship between "fish and the Japanese people."
After retiring from the Fisheries Agency in 2015, he became independent and assumed the role of representative for "Uekatsu Suisan," a nationwide consultation office for fisheries and fish consumption.
He concurrently serves as a visiting professor at Tokyo University of Marine Science and Technology, a lecturer for the Japan Association of Cooking Instructors' Food Education Guidance Program, a planning committee member for the National Federation of Fisheries Cooperatives' Pride Fish initiative, and a Fisheries Agency-certified Fish Storyteller.
Hiroko Kuno / Business Creation Center, Legacy Project Design Office.
Currently practicing a "life with farming" by enjoying farm work at weekend experience farms near Tokyo.
While responsible for "Agriculture" in DENTSU SOKEN INC. Research Institute's B Team, her research scope encompasses the broad field of "Food," including forestry, fisheries, the food industry, and food culture. Attorney licensed in New York State, USA.
Masaharu Fujiyoshi / Deputy Editor-in-Chief and Senior Writer, Forbes Japan
Born in Saga Prefecture in 1968. Deputy Editor-in-Chief and Senior Writer at Forbes JAPAN, launched in 2014. His book "The Fukui Model: The Future Begins in the Regions" (Bungeishunju) was a finalist for the 2015 Shincho Documentary Award. Its Korean edition was released in 2016 and ranked #1 in OhmyNews Korea's "Book of the Year 2016" selected by its book review committee. In 2017, it was selected as one of 20 books recommended for university students by the Korea Publishing Culture Promotion Agency.
Hidetoshi Kuranari / DENTSU SOKEN INC. Creative Director
After joining Dentsu Inc. in 2000, he worked in the Creative Bureau and is currently Creative Director at DENTSU SOKEN INC. He applies and expands his advertising creative skills to produce projects across various genres. His work includes overall production for Japan APEC 2010, the Tokyo Motor Show 2011, and the IMF/World Bank Annual Meetings 2012 in Japan, as well as serving as an advisor for the 400th anniversary project of Arita ware in Saga Prefecture. He was certified as the first Japanese ex-designer by product designer Martí Guixet of Barcelona, Spain.
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