Seminar Recap: Exporting Wagashi to France

     The seminar opened with a presentation on the growing interest in Japanese culture among French audiences. Highlighting nearly 170 years of diplomatic relations between France and Japan, our master of ceremonies, Ms. MIZUTA Haruka, reflected on several milestones that have strengthened ties between the two countries, including  Japonismes 2018, French President Macron's visit to Japan last April, and the recent sumo tournament held in Paris.

Ms. MIZUTA also noted the steady increase in the number of French visitors traveling to Japan each year, as well as the growing presence of Japanese grocery stores and specialty wagashi shops across France. She then introduced the seminar's speakers, who shared their expertise and experiences with the audience.

Two wagashi artisans share their experience

We were honored to welcome Mr. OKAMOTO Nobuharu, owner of the Kotoyo wagashi shop in Yokkaichi. We were also delighted to welcome Mr. MURATA Takanori, a Nagoya-born wagashi artisan now based in Paris, who joined the seminar online.

Drawing on their respective experiences, both speakers shared valuable insights into their craftsmanship and the challenges and opportunities of expanding their businesses internationally. Their firsthand perspectives provided participants with practical advice and inspiration for bringing traditional Japanese confectionery to overseas markets.

Kanten: A promising ingredient for the European market

Expanding into international markets presents both opportunities and challenges. With this in mind, we were honored to welcome Ina Food Industry Co., Ltd., a leading manufacturer of plant-based gelling agents derived from seaweed, better known as kanten.

Rich in dietary fiber, vegan, and naturally gluten-free, kanten offers an attractive alternative to animal-based gelatin for a growing number of health-conscious consumers across Europe. Throughout the seminar, Mr. IKEZAKI Norio, Sales Director, shared his expertise and extensive experience in international markets, providing participants with valuable insights into the opportunities for promoting kanten and Japanese food products overseas.

A friendly networking moment around wagashi

The networking session continued in a warm and convivial atmosphere with a tasting experience pairing wagashi and wine. Mr. OKAMOTO generously offered participants dorayaki filled with chestnut cream, accompanied by an Oloroso-style Spanish wine selected by Ms. HOSOKAWA Seika, a Nagoya-born sommelier now based in Paris. The wine’s subtle nutty notes complemented the delicate flavors of the dorayaki beautifully.

A candidate for the title of Meilleur Ouvrier de France (MOF), Ms. HOSOKAWA was introduced to us by the Nagoya Museum of Meilleurs Ouvriers de France, which also kindly supported the distribution of beverages during the event. We would also like to extend our sincere thanks to Nichifutsu Bōeki, a long-established importer of French food products in Japan, for generously providing Perrier beverages for the participants.

Finally, Mr. OKAMOTO presented several of his original creations inspired by famous Japanese animation characters, as well as his remarkable trompe-l'œil confectionery pieces, which captivated and impressed the audience.

     The CCIFJ Chūbu Regional Office would like to express its sincere gratitude to all participants and speakers for their presence, enthusiasm, and valuable contributions. We were honored to welcome representatives from the cities of Nagoya, Yokkaichi, Nishio, Ōgaki, and Tsu, as well as the Director of the Tokyo Pastry School, the Head of Content Programming at NHK, representatives from Imuraya, renowned for its azuki bean ice cream, several wagashi artisans, and many professionals eager to better understand the challenges and opportunities involved in exporting Japanese products to France.

     On the occasion of this event, Ms. MARTINS Yumiko and her intern SCHOTT Hélène, who will conclude their assignments on July 31st 2026, would also like to express their heartfelt appreciation to everyone they have had the pleasure of meeting and supporting over the past several months.