On April 25, the American Pistachio Growers (APG) and California Prune Board (CPB) jointly held a bakery seminar in Osaka, following two similar events held in Tokyo. Pastry Chef Robert Jörin, from the Culinary Institute of America, led the cooking demonstration, which introduced innovative applications of pistachio powders and prune paste, such as Frangipane Tarts, Ham Brioche and “Newton Bars.” Fred Morgan of APG Ingredient Marketing and CPB Executive Director Donn Zea gave market information presentations and discussed the health benefits of U.S. products. Participants also enjoyed a rare opportunity to learn first-hand about the unique usages of American bakery ingredients. The event is significant as AEON supermarkets recently decided to carry U.S. prune paste in their stores – a first! U.S. Agricultural Trade Office (ATO) Osaka assisted to coordinate the event.
U.S. Pistachios and Prunes Fascinate Bakers and Confectioners in Osaka