Activity Report

November 21, 2019: An article on Singapore promotion of the International Fugu Association was published in the Fisheries Economic Newspaper.
November 6, 2019: Lectured “Safety and attractiveness of Torafugu that have been eaten in Japan since ancient times” at the inbound traveler promotion event for travel agencies hosted by Japan Mariculture Association.
November 5, 2019: Monthly magazine “Aquaculture Business,” an Aquaculture Business Information Magazine, November issue featured the current situation of Fugu export to Singapore and consumption promotion activities of the International Fugu Association.
October 26, 2019: Nihon Keizai Shimbun and other industry journals published an article about the Fugu export activities by the International Fugu Association.
October 19, 2019: Chinese newspaper in Singapore "Lianhe Zaobao" featured the promotion of Japanese Fugu in Singapore.
The reporter accompanied a group of Singaporean invitees to Japan in September.
October 17, 2019: A study session on Japanese Fugu was held with the Singapore Food Agency (SFA).
Prof. Nagashima, the leading expert on Fugu poisoning in Japan, explained food poisoning systems and safety to the food import supervision department.
Mr. Furukawa then told the history of Japanese Fugu, hygiene rules, and HACCP processing. Followed him was a significant discussion.
October 16, 2019: apan Aquatic Products Export Council hosted a trade discussion on Fugu in Singapore in cooperation with the JF Zengyoren (National Association of Fisheries Cooperative Association).
Nearly 100 attendees filled a luxury Chinese restaurant on the top of the 60-story Singapore UOB Building.
The event included Fugu seminar, cooking demonstration, Fugu menu in Chinese style, Tasting of Fugu sushi prepared by the World Sushi Cup champions, and Fugu business meeting.
September 6-8, 2019: Organized by the Japan Aquatic Products Export Council, invited restaurant owners and buyers from Singapore to experience Nagasaki Fugu farm, Shimonoseki Fugu market, Fugu processing plant, Fugu restaurant, and Shimonoseki Fugu promotion event and business meeting.
Everybody was delighted to be able to touch the deep Japanese puffer food culture.
August 21, 2019: Organized an International Fugu Association Seminar held at International Seafood Show Tokyo

1. Professor Yasuyuki Miyazaki, Department of Food Science, National Fisheries Research and Education Organization
“What makes the good taste of Fugu?”

2. Mr. Takehiko Yamamoto, Representative Director, New Zealand Agricultural Products Sales Co., Ltd.
"New Zealand Fugu"

3. Mr. Yukihiro Furukawa, Representative, International Fugu Association
"Fugu promotions by organizing a buyer trade mission and Singapore in-country promotion."
July 30, 2019: The International Fugu Association joined the Japan Fisheries Association as an official member.
Japan Fisheries Association
We will disseminate Japanese Fugu cuisine culture to the world through interaction with people in the fishery industry of the world.
July 10-12, 2019: Visited Singapore for advance negotiation on IFA Fugu promotion in Singapore and a buyer trade mission to Japan.
We requested cooperation from the Japanese Embassy, JETRO, Singapore Food Agency, and the Chinese restaurant (the venue of the Fugu seminar and promotion).
July 1, 2019: The International Fugu Association joined the Japan Aquatic Products Export Council as a member organization.
Japan Aquatic Products Export Council
In the future, the Japan Aquatic Products Export Council will include “Fugu” in activities to promote Japanese fishery products and support export negotiations in overseas and Japan.
June 21-23, 2019: Participated in the third China International Modern Fishery and Fishery Science and Technology Expo held at the Hefei International Conference Exhibition Center in Hefei, Anhui Province, China.
This time, three people, including the Secretary-General from the International Fugu Association, participated.
Videos produced by the Torafugu Department of the Japan Mariculture Association was played at the IFA booth.
May 22, 2019: “The Daily NNA China Edition,” an Asian financial information magazine, published the activities of the International Fugu Association.
February 21, 201: The International Fugu Association hosted a seminar at the International Seafood Show Osaka.

Part One
"The secret of the detoxification system of the Hokuriku specialty pickled fugu ovary!?"
Niigata University of Food and Agriculture Professor Yuji Nagashima
　He explained the mechanism of safe detoxification of pickled fugu ovary logically, one of the world's mysterious food.

Part Two
"Eating spree!? Evolving trend of the inbound travelers to the Kansai fugu restaurants."
Mr. Masayuki Ikeda, Director, Business Planning Department, Sokoku Genpinfugu Co., Ltd.
He told trends and reasons for visitors to Japan who dines at the Genpinfugu restaurants.
The explanation was given using actual examples and data such as the appeal of Kansai from a foreigner's point of view and the guidance system for the restaurant visits.

Part Three
Possibilities and challenges of exporting Fugu to overseas
Mr. Yukihiro Furukawa, Representative, International Fugu Association
Introducing the latest Fugu export situation and local menu.
Of China, which has been rapidly expanding Fugu farming, he showed photos of China's Fugu farms, processing, product photos on mail order, and cooking photos.
September 14, 2018: Shimonoseki Fuku Industry Next Generation Meeting at the Shunpanro 130th Anniversary Event
We hosted a lecture on "Fugu internationalization" and "Inbound travelers to the Kanmon area."
It was an exciting event with the young managers of the Shimonoseki Fuku industry.
August 22, 2018: The 2nd Japan-China Fugu Exchange Meeting In the Seafood Show Tokyo
Invited Vice Chairman Lee of China Fisheries Association Fugu Branch and Deputy Secretary-General Zhu of the China Fisheries Distribution and Processing Association.
The program included the history of Chinese Fugu, the history of Japanese Fugu eating, and Japan-China Fugu tasting.
We had a discussion with representatives from the Fisheries Agency of Japan, Shimonoseki Karato Fish Market and Shimonoseki Karato Fish Market Intermediate Wholesale Association.
June 22 to August 8, 2018: an industry newspaper published an article about the Japan-China Fugu Exchange Meeting.
June 22, 2018: Promotion of the first Japanese fugu in China
The 2nd China International Modern Fisheries and Fisheries Science and Technology Expo held in Hefei, Anhui Province, China, hosted the Japan-China Fugu Exchange Meeting.
June 16, 2018: A lecture at the 28th Western Japan Fugu Study Group.
In the Shimonoseki market, we talked about "HACCP and Fugu export" at a study group where people interested in Fugu, including fishermen, distributors, restaurants, researchers, government, enthusiasts, and general citizens.
March 2, 2018: Evoked complete removal of Puffer brain.
February 27, 2018: Participated in initiation event of Shimonoseki Fugu Next Generation Meeting.
February 22, 2018: The 4th International Fugu Association Seminar (Seafood Show Osaka)

Ms. Kaori Ito, Inspection and Guidance Chief, Food Safety Group, Food Safety Promotion Division, Health and Medical Department, Osaka Prefectural Government
"About Change in Osaka Prefecture Puffer Fish Ordinance effective April 1. 2018"

Dr. Osamu Arakawa, Professor, Graduate School of Fisheries Science and Environmental Studies, University of Nagasaki Graduate School
"The poisoning mechanism of puffer and the role of puffer venom"
January 3, 2018: Fugu seafood gaining popularity centered in Asia.
December 24, 2017: Participated in conference hosted by the license standardization study group for fugu processors.
January - September, 2017: Death casualty in Malaysia caused by fugu harvested by local fisherman.

In cooperation with the Fishery Agency of Japan, the Japanese Embassy in Malaysia, and JETRO, we convinced the Malaysian FDA not to impose import ban of Japanese fugu.
August 2017: Hosted an International Fugu Association seminar at the Japan International Seafood and Technology Expo.

Mr. Osamu Ishikawa, Counsellor, Fisheries Policy Planning Department, The Fisheries Agency of Japan
"About seafood export promotion"

Dr. Yuji Nagashima, Professor, GRADUATE SCHOOL OF MARINE SCIENCE AND TECHNOLOGY, TOKYO UNIVERSIN OF MARINE SCIENCE AND TECHNOLOGY
"About Fugu toxins and safety of Fugu food"

Dr. Kazuo Ogawa, Meguro Parasitological Museum of Meguro
"Parasites of Fugu species"

Dr. Hajime Matsubara, Associate Professor, Department of Aqua Bioscience and Industry, Faculty of Bio-Industry, Tokyo University of Agriculture
"Can organic farming of Fugu be possible?"

Mr. Wakao Maeda, Chairman of the Tiger Fugu Culture Group, Japan Mariculture Association
"Recent status of farmed Fugu"

Mr. Yukihjiro Furukawa, President, International Fugu Assocaiton
"Activities of International Fugu Association"
August 2017: Mr. Furukawa participated in Fugu Symposium along with National Fugu Federation, All Japan Mariculture Association and Shimonoseki Fugu Federation and explained about Japan's Fugu exports.
June 2017: Participated in the standardization study meeting on the method of recognition between the Japanese Ministry of Health, Labour and Welfare and Japanese Fugu processors held in Shimonoseki.
May 2017: Mr. Furukawa participated in the negotiation between Asia's health authority and the Japanese Government regarding import liberalization of Japanese Fugu. He explained Japan's Fugu culinary culture and safe disposition of Fugu toxins.
April 2017: The Japanese Ministry of Health, Labour, and Welfare negotiated with Singapore to liberalize import of Fugu skin, milt, and fins into Singapore.
March 2017: Organized a seminar of the International Fugu Association at the Seafood Show Osaka. Former president of Karato Fish Market in Shimonoseki and The Chief Director of Kitakyushu JETRO delivered keynote speech.
March 2017: INFOFISH, an international fishery magazine based in Malaysia, featured Japanese Fugu meals in its March issue.
February 2017: Hosted a reception at a restaurant in Tokyo and invited senior officers from the economic department of Asia representative offices.
December 2016: A Journalist from a German daily newspaper based in Switzerland interviewed the Association about Japan's Fugu culinary culture, and published the report. It was also published in an Australian magazine.
November 2016: Hosted Fugu seminars for two days at the Taiwan International Fisheries & Seafood Show. Presented video on Fugu production, processing and preparation. Interviewed by local media.
August 2016: Organized the International Fugu Association booth and conducted panel discussion at the Japan International Seafood and Technology Expo on internationalization of Fugu.
August 2016: Launching the International Fugu Association.
Minato Shinbun – Build educational program to export Fugu. Aiming at International license system in the future.