Tokyo – Eight Sardinian companies took part in Foodex Japan from March 10 to 13, joining the collective of Italian firms organized by the Italian Trade Agency (ICE) at the Tokyo Big Sight exhibition center, under the coordination of the Regional Department of Industry. Featured products included wine, carasau bread, tuna, bottarga, and pecorino cheese. Representing the wine sector were the Su’entu winery from Sanluri, Tenute Soletta from Codrongianos, and the Sardinia Terroirs Agricultural Network, which brings together nine producers from various parts of the island. In the bakery sector, the exhibition showcased carasau bread from the Bulloni bakery in Bitti and “parchment bread” from the Cherchi bakery in Alghero. The seafood sector was represented by Carloforte Tonnare and Blue Marlin of Mogoro, a company specializing in the production and marketing of bottarga. Sardinian pecorino was presented by Lait Latteria Ittiri, a cooperative of approximately 350 shepherd members. Among the highlights of the three-day event was a gathering involving institutions, companies, prospective buyers, and local media, during which Michelin-starred chef Yoshimi Hidaka created an exclusive menu using ingredients from Sardinian producers. Considerable interest was also generated by a cooking show held in the regional exhibition space by a local chef using Sardinian products, introduced by the director of the ICE office in Tokyo, Giampaolo Bruno. He thanked the Regional Department of Industry “for its vision and unwavering support for the promotion of this region’s excellence in the Japanese market”. Bruno emphasized that “the mission of the ICE Agency is to support Sardinian enterprises in their path toward internationalization in the Japanese market, transforming these tasting occasions into concrete opportunities for commercial collaboration and fostering strong, structured connections between Sardinian producers and Japanese operators”. (9colonne)