Deep Dives
11 June – Savoury Selections: EU Ham, Sausages & Herbs
Take a closer look at the depth of flavour found in Europe’s savoury products - from cured meats to signature seasonings. Learn how products like Picnic Cooked Pork Shoulder (Denmark) and Pancetta (Slovenia) are produced, and explore how distinctive seasonings from Austria, France, and Malta, and Czechia add depth to Europe’s rich culinary heritage, — all while sipping a soothing cup of organic tea from Czechia
12 June – Olive Oils of Europe
Explore Europe’s olive-growing regions - from the sun-drenched olive groves of Cyprus to Portugal, Slovenia and Croatia. Taste the subtle differences in origin, aroma and body - from robust to delicate, herbal to fruity. The selection showcases a variety of exquisite olive oils, from robust and organic Croatian oils to smooth and aromatic blends from Portugal and Italy, citrus-infused varieties from Slovenia, delicately crafted oils from Cyprus.
Product Tastings
All day long, the EU Food Festival on Wheels offers fresh samples combining European products with Japanese flair. Stop by to experience the variety and quality of EU food and drink.
Meet Tane-Chan!
Tane-Chan will continue to greet guests and host an interactive EU food quiz during the sessions. Take part in the fun and test your agri-food knowledge!
Detailed programme
Activities and Programme:
June 11
- 11:30–11:50 – Savoury delights: Discover the varieties of EU ham and sausage
- 13:00–13:20 – Spice Masterclass: Top tips from an expert on how to get the best from spices and herbs.
- 14:00 – 14:20 – First Tane Chan quiz.
- 15:00–15:20 – Subtle seasoning; an introduction to seed oil, salt and other EU seasonings.
- 16:00 – 16:20 - Second Tane Chan quiz.
- 16:00 – 16:20 – Third Tane Chan quiz.
Perfect Match tastings: 50-minute sessions beginning at 09:30, 10:30, 11:30, 12:30, 13:30, 14:30, 15:30, 16:30, 17:30, 18:30, with a final simple tasting at 19:30.
*Please note that quantities are limited, and tastings will conclude once the allotted servings for each session have been distributed.
June 12
- 10:00–10:20 - Let’s travel in the EU with EU olive oils: Learn about different olive oil varieties and origins.
- 13:00–13:20 - A little more olive oil: Creative ways to enhance Japanese dishes like tofu and miso soup.
- 14:00 – 14:20 – First Tane Chan quiz.
- 15:00–15:20 - Discover the depth of EU ingredients. A Fun and Insightful Seminar on EU Ingredients with an Expert
- 16:00 – 16:20 - Second Tane Chan quiz.
- 17:00 – 17:20 – Third Tane Chan quiz.
- Perfect Match tastings: 50-minute sessions beginning at 09:30, 10:30, 11:30, 12:30, 13:30, 14:30, 15:30, 16:30, 17:30, 18:30, with a final simple tasting at 19:30.
*Please note that quantities are limited, and tastings will conclude once the allotted servings for each session have been distributed.
Meet our experts!
Japanese Sommelier Association (JSA)
Founded in 1969, the JSA is a major professional organisation in the Japanese wine industry. With the growing popularity of wine in the archipelago, it has established itself as the leading authority in training its professionals. All certified Japanese sommeliers must pass its sommelier exam. It has a network of approximately 15,000 certified members (sommeliers, wine experts/advisors, and members*). And in a country where all business relies on networking, its influence lends significant weight to its decisions and statements.
Cheese Professional Association (CPA)
Founded in 2000, the Cheese Professional Association is a leading Japanese trade organisation dedicated to promoting cheese culture throughout Japan. It brings together experts, distributors, restaurateurs, and cheese enthusiasts with the aim of raising awareness and appreciation for cheese. The CPA organises events, competitions, and professional training — most notably the prestigious Cheese Professional certification exam — helping to elevate standards of knowledge and expertise among both professionals and the general public .
Japanese Olive Oil Taster’s Association (JOOTA)
JOOTA is the Japan Olive Oil Taster Association, a professional organisation in Japan that promotes olive oil quality and culture. They also host the JOOTA Awards, a Tokyo International Extra Virgin Olive Oil Competition. The awards recognise excellence in extra virgin olive oils from around the world, with judging by professional tasters according to international standards.
A number of recognised experts in categories such as confectionery and meat will be on hand to share their insights. They will delve into the unique qualities of European ingredients and explore how these can be incorporated into the everyday practice of Japanese cuisine. Through their guidance, participants will gain a deeper understanding of flavour profiles, culinary applications, and the added value these ingredients bring to home cooking.
Check out our recipes!
Beer flavored edamame (Czechia).
Cooked Rice with Luncheon Meat and Hijiki Seaweed (Denmark).
Deep-Fried Hanpen Sandwich with Halloumi PDO Cheese (Cyprus).
Fresh fish carpaccio (Slovenia).
Grilled Eggplant with Comté PDO Cheese (France).
Houjicha scones with organic fig jam (Croatia).
Somen noodles with Tomato mentsuyu (noodle soup base) (Malta).
Soy milk no-bake cheese cake (Austria).
Port wine jelly (Portugal).
Practical information
EU Pavilion, Saving Live Zone, World Expo Site
