SURIMI FORUM JAPAN
It has been postponed due to the issue related to hotel/venue (guest room and conference room). It is too late to seek a different hotel. It will be rescheduled. I feel extremely sorry for your inconvenience.
If you have any question and suggestion, feel free to contact me
Dr. Jae Park
Jan 10, 2016
Feb 24-25, 2016
“Adding Values to Kamaboko”
[after Japan celebrated the 900 years of kamaboko (1115-2015)]
with Simultaneous Translation (Japanese – English)
NISSUI, Kibun Foods, Nichimo/Bibun, American Seafoods Japan, Ajinomoto, Arctic Storm Management Group, Future Seafoods, Takasago (Listed as Confirmed)
Do you still worry about the Fukushima Nuclear Disaster (3/11/2011)? Click this web site: Radiation Dose in Major Cities. Tokyo is extremely safe to travel.
At the first Surimi Forum Japan in 2010 and the second one in 2013, we tried to connect Japan and other countries under the name of our common word “surimi”. As Japan has celebrated its 900 years long history of surimi and kamaboko (1115-2015), it is timely that we can revisit the 900 years of history and discuss a road map for the next 900 years. The role of Japan in the globalization of surimi and surimi seafood has been enormous.
The discovery of sugar as a cryoprotectant was a step stone for frozen surimi manufacture in a global scope. The US started to making surimi from Alaska pollock with joint ventures with Japanese companies like Nissui and Maruha in mid 1980s. The invention of crabstick (kanikama) became a corner stone to introduce “surimi” into various global markets. These two globalized the surimi. Today, as a leading country, Japan uses near 50% of all surimi produced in the world. At the first Surimi Forum Japan in 2010, we revisited those products and technologies, which were developed outside Japan during 35-yr after the invention of crabstick (kanikama). At the second Surimi Forum Japan in 2013, we covered “Sustainable Fisheries, Sustainable Surimi, and Sustainable Surimi Seafood” successfully.
We would also like to use this opportunity to demonstrate the world’s recognition and respect for Japan and Japanese surimi industry for their efforts in developing the wonderful products and helping the world enjoy various surimi products.
This 1 ½ day course, which is scheduled to be offered every 3 years, is designed for operators, marketing/sales, surimi technologists, and executives who wish to update a pragmatic knowledge of surimi resources, global surimi supply/demand, market trends of surimi and surimi seafood, new technologies, and current issues/hot topics in the industry. A panel, consisting of global leaders, will deliver the most updated market information on surimi and surimi seafood. Surimi technology and products will also be reviewed by Japanese and global experts. General outline and theme are renewed every 3 years based on suggestions made by the industry leaders.
Registration & Enrollment
Enrollment limits 120 attendees. Early registration is highly encouraged to secure your seat.
Registration fee (Early registration by January 20: ¥38,000 plus tax for Japanese; US$400 (tax included) for foreigners; after January 20, it will be ¥43,000 plus tax for Japanese; US$450 (tax included) for foreigners) includes three coffee breaks, two lunches, and one dinner. Program booklet is also provided. A refund for cancelation would be available by January 20, but a service fee (¥10,000 or $100) will be charged. No refund is guaranteed for cancelation after January 20.
Contact to complete your registration (February 24-25, 2016):
Japanese: Contact Ms. Yuka Maeda (Exhibition Technologies Inc) at
email@example.com or calling 03-5775-2855 with your Name, Company, E-mail, and Telephone. An invoice will be e-mailed to you.
Foreigner: Contact Dr. Jae Park at firstname.lastname@example.org or 1-503-440-5636
with your Name, Company, E-mail, and Telephone. An invoice will be e-mailed to you.
Accommodations --- The following accommodation site is not working as we finalize room reservations. It will be soon fixed in the week of Dec 21-25.
Hotel JAL City Tamachi Tokyo is a required accommodation for attendees’ registration. For foreign attendees, their room reservation must be made at Hotel JAL City Tamachi Tokyo for their convenience. For clarification, feel free to contact Dr. Park at email@example.com or
Ms. Maeda at firstname.lastname@example.org.
Hotel reservation has to be made individually. Special rates (which expire on ???) have been secured for attendees: ¥8,715 (Aug 19) and ¥10,290 (Aug 20) including breakfast. You may be allowed to reserve your room before August 20 and after Aug 20. Click “Hotel Reservation”. For your reservation password, contact Dr. Park or Ms. Maeda.
Day 1 (Wednesday, February 24, 2016)
07:30 – 09:00 Registration
09:00 – 09:20 Opening Remark
09:20 – 09:30 Welcome and Introduction
Dr. Jae Park (Professor, OSU Surimi School)
09:30 – 10:50 1- PANEL: Global market update and review for Surimi and Surimi Seafood
1a Introduction (5 min): Dr. Pascal Guenneugues (Future Seafood)
Supply (1 hr)
1b (10 min) US (Pollock and Pacific Whiting): Mr. Jostein Rortveit (American Seafoods Japan)
1c (5 min) Japan (Pollock and Atka Mackerel): Mr. Takashi Matsumoto 松本 貴志 (NISSUI, Japan)
1d (5 min) South America (Hoki and Southern Blue Whiting): Mr. Eduardo Gonzalez Lemmi (SAN ARAWA SA, Argentina)
1e (5 min) Northern Blue Whiting/ Sardine: Dr. Pascal Guenneugues (Future Seafood)
1f (5-10 min) Thailand: Mr. Anucha Technitisawad (Anadaman Surimi Industry, Thailand)
1g (5 min) Vietnam: Mr. Truong Bach The (Coimex, Vietnam)
1h (5 min) India: Mr. Shivram Warrior (Future Seafood Asia, India)
1i (5 min) China: Mr. Joe Zhou (Surimi Tech, China)
1j (5 min) Indonesia and Malaysia: Dr. Cheong-il “Charles” Ji (Lucky Union Foods, Thailand)
Market/Demands (I hr 10 min)
1k (10 min) Japan: Mr. Takashi Matsumoto 松本 貴志 (NISSUI, Japan)
1l (5 min) Korea: Mr. So Chul Hwang, Hansung Enterprise (Korea)
10:50 – 11:10 Coffee/Tea Break
11:10 – 12:30 1m (5-10 min) China: Mr. Joe Zhou (Surimi Tech, China)
1n (10 min) Thailand & SE Asia: Dr. Cheong-il “Charles” Ji (Lucky Union Foods, Thailand)
1o (10 min) West Europe: Mr. Dirk Belmans (Viciunai, Belgium)
1p (10 min) East Europe: Mr. Tomas Skierus (Viciunai, Lithuania)
1q (10 min) South America: Mr. Haruo Sakata (MGS Foods, Brazil)
1r (5 min) USA: Dr. Jae Park (OSU Surimi School)
1s Summary (10-15 min):
(10 min) Questions & Answers
12:30 – 13: 30 Lunch
13:30 – 14:00 2 Academic Views – The 900 Years of Kamaboko
Dr. Taneko Suzuki (Guest Professor, Kokusai Gakuin Saitama College, Japan)
14:00 – 14:25 3 Industrial Views – The 900 Years of Kamaboko
14:25 – 14:50 4 French Story – How have we revitalized our surimi seafood industry from a flat market?
Jean-Luc Beliveau (R&D Director, Alliance Oceane, Carenton, France)
14:50 – 15:10 Coffee Break
15:10 – 16:00 5 Clean Label Formulation
Prof. Tyre Lanier (North Caroline State University, Raleigh, NC, USA)
16:00 – 16:45 6 Sensory Application with New Development
Prof. Jean-Marc Sieffermann (AgriTech Paris, France)
16:45 – 17:30 7 Trends and Outcome from the Research Chef Conference and Culinology Expo (New Orleans, LA)
Ms. Angee Hunt (Senior Faculty Research Assistant, OSU Surimi School)
17:30 – 20:30 Network Development/Social Gathering/Reception
(18:30 – 20:30) Dinner
(17:30 – 18:30) Sponsor’s
Presentations – All about their
Technologies, Products, and Services
NISSUI (0-3 min)
Nichimo/Bibun (0-3 min)
American Seafoods Japan (0-3 min)
Ajinomoto (0-3 min)
Future Seafoods (0-3 min)
Arctic Storm (0-3 min)
Takasago (0-3 min)
Day 2 (Thursday, February 25, 2015)
09:00 – 09:45 8 Recent Surimi Research Update in Japan
Prof. Kunihiko Konno (Hokkido University, Japan)
09:45 – 10:30 9 Recent Surimi Research Update in SE Asia
Prof. Jirawat Yongsawatdigul (Suranaree University of Technology, Thailand)
10:30 – 10:50 Coffee/Tea Break
10:30 – 11:00 10 Recent Surimi Research Update in USA
Prof. Jae Park (OSU Surimi School, USA)
11:00 – 11:30 11 Maximizing the Value of Surimi
Prof. Jae Park (OSU Surimi School, USA)
11:30 – 12:00 12 Nano Fish Bone as Texture and Nutrition Enhancer
Prof. Jae Park (OSU Surimi School, USA)
12:25 – 12:55 Questions and Answers
12:55 – 13:00 Adjourn
13:00 – 14:00 Lunch