{"id":95528,"date":"2017-01-24T05:25:11","date_gmt":"2017-01-23T20:25:11","guid":{"rendered":"https:\/\/home.iccj.or.jp\/?p=95528"},"modified":"2020-03-26T01:49:56","modified_gmt":"2020-03-25T16:49:56","slug":"flour-an-open-debate-on-benefits-and-risks","status":"publish","type":"post","link":"https:\/\/iccj.or.jp\/ja\/flour-an-open-debate-on-benefits-and-risks\/","title":{"rendered":"Flour: an open debate on benefits and risks"},"content":{"rendered":"
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Event Date:<\/div>\n
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Thu, 01\/19\/2017 –\u00a07:00pm<\/span>\u00a0to\u00a08:30pm<\/span><\/span><\/span><\/p>\n

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Venue:<\/div>\n
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Italian Chamber of Commerce in Japan<\/div>\n<\/div>\n<\/div>\n
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On Italy and Japan, \u2018gluten free\u2019 products and import\/export trends<\/strong><\/p>\n

Flour has been for many years the core of the Mediterranean cuisine, but the average consumption among the Italians is diminishing every year. Many gluten-free products entered the market fostering the debate about flour\u2019s benefits and risks, and new diets are becoming a trend. As every other ingredient, flour needs a correct processing method in order to be healthy and safe for the consumers. During the seminar, organized by the Italian Chamber of Commerce in Japan, our experts will also compare Italian flours with their Japanese counterparts, with some trade data about the two Countries. A bread and pasta-making workshop will follow, including a tasting session.<\/p>\n

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DETAILS<\/strong><\/p>\n

When:\u00a0\u00a0January 19th, 2017 (Tue)<\/strong><\/div>\n
\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a019:00 \u2013 20,30<\/strong><\/div>\n
Where:\u00a0Italian Chamber of Commerce in Japan<\/strong><\/div>\n
Address: FBR Mita Bldg. 9F,<\/div>\n
\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 4-1-27 Mita, Minato-ku, Tokyo 108-0073<\/div>\n
Cost: \u00a0 \u00a0 \u00a0ICCJ – ADI Member \/ AQI restaurant: 4000 JPY<\/div>\n
\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Non-Member: 6000 JPY<\/div>\n
*LIMITED SEATS*<\/strong><\/div>\n
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REGISTER HERE<\/a><\/h2>\n

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PROGRAM<\/strong>
\n19:00 Opening greetings<\/p>\n

19:15\u00a0Gianluca Pardini<\/strong><\/p>\n

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  • \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Italian flours<\/li>\n
  • \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Health effects and gluten free products<\/li>\n
  • \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Bread and pasta making workshop<\/li>\n<\/ul>\n

    19:30\u00a0Kenichi Kasahara<\/strong><\/p>\n

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    • \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Japanese flours<\/li>\n
    • \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Japanese consumption habits<\/li>\n<\/ul>\n

      19:45\u00a0Ishida Masayoshi<\/strong><\/p>\n

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      • \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Flour market trends<\/li>\n
      • \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Good customs<\/li>\n<\/ul>\n

        20:00\u00a0Tasting session<\/strong><\/p>\n\n\n\n
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        GIANLUCA PARDINI<\/strong><\/p>\n

        A chef from Tuscany, Gianluca Pardini has worked in Italy, France and Japan. In 1998, he opened the \u201cInternational School of Italian Cuisine\u201d in Siena, then Lucca.<\/p>\n

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        ISHIDA MASAYOSHI<\/strong><\/p>\n

        Masayoshi Ishida was born in Fukushima, Japan. Graduated in western arts he has been the vice president of Slow Food Japan<\/p>\n

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        KENICHI KASAHARA<\/strong><\/p>\n

        Born in 1958, he graduated in Engineering at Waseda University. Since 2001 he is president of Kasamatsu Co., Ltd., leading company in the distribution of flour products in Japan.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

        Event Date: Thu, 01\/19\/2017 –\u00a07:00pm\u00a0to\u00a08:30pm Ve…<\/p>\n","protected":false},"author":198,"featured_media":88719,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[235],"tags":[],"class_list":["post-95528","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-events"],"acf":[],"_links":{"self":[{"href":"https:\/\/iccj.or.jp\/ja\/wp-json\/wp\/v2\/posts\/95528","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/iccj.or.jp\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/iccj.or.jp\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/iccj.or.jp\/ja\/wp-json\/wp\/v2\/users\/198"}],"replies":[{"embeddable":true,"href":"https:\/\/iccj.or.jp\/ja\/wp-json\/wp\/v2\/comments?post=95528"}],"version-history":[{"count":0,"href":"https:\/\/iccj.or.jp\/ja\/wp-json\/wp\/v2\/posts\/95528\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/iccj.or.jp\/ja\/wp-json\/wp\/v2\/media\/88719"}],"wp:attachment":[{"href":"https:\/\/iccj.or.jp\/ja\/wp-json\/wp\/v2\/media?parent=95528"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/iccj.or.jp\/ja\/wp-json\/wp\/v2\/categories?post=95528"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/iccj.or.jp\/ja\/wp-json\/wp\/v2\/tags?post=95528"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}