In a celebration of Japanese craftsmanship and culinary heritage, the Japan External Trade Organization (JETRO), a Japanese government-related organisation, recently hosted an exclusive seafood and saké showcase in Johannesburg. This event, tailored for South African chefs and restaurateurs, aimed to introduce premium Japanese ingredients to inspire local culinary innovation. JETRO’s mission is to foster exports from Japan by bringing Japan’s finest products to new markets, and this showcase delivered on that promise. From sweet shrimp and salmon roe to uni (sea urchin) and scallops, alongside nine exquisite saké varieties, the event offered an exploration of Japanese gastronomy at its finest.

Mr. Shintaro Matoba, Executive Director of JETRO Johannesburg, and His Excellency Mr. Shigeru Ushio, Japanese Ambassador to South Africa, are among the notable speakers at the event. The shared sentiment is clear: Japan’s culinary heritage has much to offer, and the opportunity to bring these ingredients to South Africa is a bridge between cultures. His Excellency Lulama Smuts Ngonyama, former South African Ambassador to Japan, emphasises the importance of cross-cultural culinary exchanges, adding, “It’s not just about food – it’s about understanding and appreciating the craftsmanship and dedication behind these ingredients.” 

This appreciation extends to the location where the seafood was sourced, as this speaks to the flavours and quality. The scallops, salmon roe, and sea urchin were from Hokkaido Prefecture, an island north of Japan. The sweet shrimp journeyed from south-central Japan, Hyogo Prefecture. These authentically Japanese ingredients then found their way to our plates. 

A playful yet profound tasting menu
Chef Nick Scott from Glory restaurant in Parktown North, Johannesburg, crafted a tasting menu that married Japanese ingredients with a modern twist. Known for blending Asian pantry staples with global techniques, Nick’s creations were playful yet deeply respectful of the ingredients’ origins. 

His scallop ceviche, for example, was a vibrant celebration of citrus and sweetness. Instead of a traditional sear, he opted for a delicate ponzu-based seasoning liquid, breaking down key citrus elements such as naartjie, grapefruit, and lemon. “We wanted to present the texture and sweetness of the scallops in a way that was unexpected,” Nick explained. The interplay of citrus–peel oils and vinegars enhanced the scallops’ sweetness, while a finishing touch of house-made chilli–powder salt added an intriguing complexity. 

The uni shio ramen carbonara offered a delightful fusion of Japanese and Italian traditions, with the smokiness of Katsuobushi dashi and white miso providing an umami-packed base that echoed the creamy richness of classic carbonara. Topped with lemon-cured salmon roe, this dish provided a refreshing burst of flavour with every bite. 

Perhaps the most playful dish of the day was the salmon roe taco, where ponzu-cured roe met pickled ginger and salmon tartare in a delightful textural interplay. Chef Nick designed this dish with the intention of the roe “popping” in the mouth, creating a unique, refreshing experience. 

Even the sweet shrimp and cassava dumplings were a playful take on classic flavours. Drawing on Sicilian tomato balsamic salad and prawn fritti, Nick reimagined the dish with Japanese influences, adding fermented garlic mirin and miso-cured tomato. 

One of the standout dishes, the smoked scallop dashi featured smoked tare scallops in a miso dashi broth. The smoked flavour of the scallops added a layer of warmth and depth to the light, umami-rich broth. 

The uni butter sourdough showcased the rich umami of uni, perfectly balanced with creamy butter on toasted sourdough – simple, yet indulgent. To end on a bright note, the yuzu pastille was a sweet and tangy explosion of citrus, refreshing the palate and tying into the day’s theme of blending flavours and traditions. 

Saké: a journey through tradition and innovation
The saké selection was as much a highlight of the day as the seafood. Guests were treated to a selection of nine different varieties of saké, each offering its own unique characteristics. From the Long Term Sparkling Junmai Ginjo, with its rich acidity and natural sweetness from koji, to the Daiginjo, representing the pinnacle of hand–crafted ginjo saké, the range of offerings was impressive. 

A standout for many guests was the introduction of Bottle fermented Sparkling Saké (Junmai Ginjo). Gray Tawanda, manager at The Pot Luck Club and The Shortmarket Club in Johannesburg, said, “It was amazing to experience how this saké broke traditional boundaries. It brought a refreshing twist to the dishes, offering something completely unexpected.” 

Chef Thabo Phake, leading the kitchen at Obscura Cocktail Bar & Eatery in Johannesburg, also shared his excitement: “As someone who loves working with sauces, the saké’s lingering notes meshed beautifully with my ideas for sauces and ponzu recipes. The yuzu saké especially inspired me to rethink how I want to incorporate these flavours into my dishes.” 

Another standout was the Shochu-based Plum Liqueur, brewed with hand-picked natural plums and offering a perfect balance of flavour, sweetness, and acidity.  

Beyond the saké, guests were treated to innovative saké cocktails that complemented the tasting menu. The Kokoro Martini featured Hakutsuru saké paired with Bushcraft Cape Vulture vodka, yuzu, and green tea, while the Sakura (Cherry Blossom) cocktail balanced Nakano Umeshu Plum Saké with Bushcraft Safari gin, creating a floral, citrus-forward drink. For a bolder experience, the Shinrin-yoku (Forest Bathing) cocktail combined traditional saké with bourbon, ginger root, and matcha. Even non-drinkers were catered for, with the refreshing Kimochi (Good Feelings) mocktail, which included yuzu juice, litchi syrup, and green tea. 

A culmination of culture and creativity
JETRO’s showcase was more than just a product launch – it was an invitation to explore the culinary possibilities that arise when tradition meets innovation. Chef Tyron from The Shortmarket Club said, “It’s exciting to push boundaries with new products. Learning about the different sakés and the smoothness they offer compared to what we currently use was a highlight. Events like this help me come up with new flavour pairings and techniques that I could play around with.” Chef Nick echoed this sentiment, adding, “We didn’t set out to make fusion food, but rather to broaden our pantry.” And that’s exactly what the event did – expanding culinary horizons, one dish at a time. 

For South African chefs and restaurant owners interested in incorporating these premium ingredients into their menus, the seafood featured at the event is available through Fresh n Yummy (Kevin Chou, Managing Director; kevin@freshnyummy.co.za), and saké can be sourced through Liquidity (Emil den Dulk, Director; spirits@liq.co.za).