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 Canadian beef social media promotion Canada Beef International Institute (CBII) Japan engaged well-known cooking expert Mako to develop and post a Canadian beef recipe monthly on her popular social media accounts. The goal is to educate her followers about the Canadian Beef Advantage and raise awareness of Canadian beef with interested consumers and end-user customers across Japan. Mako is a recipe developer, food stylist and mother. In 2005, she won the recipe competition grand prize hosted by NHK (Japan's national public broadcaster). She opened a cooking school called Creative Kitchen and has been a presenter on NHK's TV program Today's Cooking. Her easy recipes provide new ideas for busy working mothers, delivered through a popular Instagram account. This promotion is designed to increase engagement on CBII Japan’s social media accounts. The goal is to achieve 2,000 followers on the CBII Japan Instagram page by March 31, 2025, an additional 900 followers from the current number. Canada Day celebration event in Korea CBII Korea supported the Embassy of Canada and the Canadian Chamber of Commerce in Korea in hosting a Canada Day celebration at the Four Seasons Hotel on June 27. The event welcomed over 80 Canadian and Korean attendees. CBII Korea provided three cuts of Canadian beef including, oyster blade, chuck flap tail, and hanging tender. The chefs at the Four Seasons Hotel prepared unique and delicious dishes featuring these cuts. Guest reactions to the beef dishes were overwhelmingly positive. The chefs, who were cooking with Canadian beef for the first time, also praised its excellent quality. Back to main page Japan and South Korea Team YG Shin, Takako Toyama, Yuko Onizawa, Ichiro Kiyotomi

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