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 Canadian beef seminar at Japan Expo 2025 The Canada Beef International Institute (CBII) Japan held a Canadian beef demand-building seminar and networking reception at the Canadian Pavilion at Expo 2025 Osaka on June 10. Visitors had the chance to discover and experience Canada’s innovation, diversity and creativity, as well as its commitment to sustainability. Canada Beef is recognized as a global leader in beef sustainability. A wide range of presenters spoke at the sessions, including Dennis Laycraft, executive vice president of the Canadian Cattle Association, Albert Eringfeld, vice president, Export Market Development, Canada Beef, and Ichiro Kiyotomi, senior director, CBII Japan. After Kiyotomi's opening remarks, Laycraft and Eringfeld provided presentations on the current state of the Canadian beef industry, highlighting the marketing programs and services available to partners. Presentations were also delivered by representatives from Cargill Japan, JBS Japan, Ontario Corn Fed Beef, and the Government of Alberta.   Consul General of Canada David Perdue, and Commissioner General of Canada at Expo 2025 Osaka, Laurie Peters, welcomed guests to a networking reception and Canadian beef tasting session. The event was well-attended, with approximately 80 industry representatives present, and several important business opportunities were identified.  Canadian beef recipe development Korean-style CBII Korea recently collaborated with Nanwoo Lee, the owner and cooking instructor of the well-known 'Now Cooking Studio' in Seoul, to develop additional Korean-style Canadian beef recipes. These recipes will be featured on the Canada Beef Korean-language website, as well as on Instagram and Facebook pages. Since November 2023, Lee has developed a total of 80 Korean-style recipes, focusing on beef cuts that are particularly popular among Korean consumers. The response from Instagram followers has been very positive. In this latest collaboration, she developed 20 easy and approachable recipes tailored for everyday Korean households. The recipes include a variety of dishes such as soups, hot pots, stews, stir-fries, steaks, and side dishes, using four Canadian beef cuts: rib finger, chuck flap tail, short plate, and hanging tender. She also shared eight useful cooking tips to help home cooks achieve the best results. CBII Korea plans to collaborate with Lee again in October to develop more Korean-style recipes utilizing additional Canadian beef cuts.   Back to main page  Ichiro Kiyotomi, Japan S/ Korea Senior Director, Market Development  Takako Toyama Japan, Senior Manager, Operations  YG Shin, South Korea, Marketing Coordinator |
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