The recently issued January 2014 issue of the Food and Beverage Organization’s (FBO) magazine “Motenashibito” spent the bulk of its pages talking about how to best serve international customers who have been reaching Japan’s shores in increasing numbers recently.
The establishments featured in the current issue, such as Conrad Tokyo’s “Kazahana,” receive plaudits for their bilingual menus and knowledge of international palates.
There’s also a four page infographic near the center of the issue that explains some of the key terms used in explaining nihonshu to people who don’t speak Japanese.
The January issue is a clear nod to the importance of catering to non-Japanese consumers both in Japan and abroad. This is especially the case where nihonshu is concerned.
Shochu (kōrui) is featured in the second half of the issue where it is mentioned as a key ingredient in several seasonal liqueur recipes.
F&B professionals can find more information about this publication here.