Sake & Soul: The KURO Chronicles

FOR one night, Kuro Sydney was more than a restaurant, but a sensory celebration of the 50-year bond between Australia and Japan.

Hosted by the Ministry of Agriculture, Forestry and Fisheries, the ‘Experience Japan Food Explore’ dinner was a Masterclass of regional excellence. Producers travelled to Sydney specifically for the event.

A Landscape on a Plate Guided by celebrity guest Adam Liaw, guests were taken through several prefectures in a tutored way showcasing the best of Japanese agriculture:

The Golden Grain: Premium Akita Komachi rice and rustic Kiritanpo from Akita.
The Emerald Crown: The world’s most luxurious Shizuoka Crown Melon.
Volcanic Terroir: Rare, aromatic green teas and Hojicha from Ibaraki.

The Liquid Star The evening’s stage performer was Hakkaisan Sake Brewery. Hailing from the snow-capped peaks of Niigata, with their master brewer present in the room.

The Verdict. More than just a meal, it was a reminder that Japanese cuisine paired with Australian soul creates a "Global Passport" on a plate offering endless inspirations for Australian travelers and Executive chefs alike.

I brew **Houjicha** tea every day. It has such a delicious, nutty flavor that I prefer to enjoy straight rather than in a latte. Because it's made from roasted tea twigs, much of the caffeine is removed, making it as gentle as it is flavourful.

A Landscape on a Plate

Guests were treated to a rare assembly of Japan’s most prized regional exports:

The Golden Grain: Premium Akita Komachi rice, the soul of Akita Prefecture.
Traditional Comfort: Kiritanpo, the rustic, hand-pounded grilled rice specialty of the north.
The Emerald Crown: Shizuoka Crown Melon, the world’s most luxurious muskmelon.
The Art of Tea: Rare, aromatic green teas and Hoji-cha blends from volcanic soils of Ibaraki Prefecture.

Cold Brew Sench Jelly I Grapes I White Chocolate Semifreddo

A Super Premium Category of sake. Anything polished to **50% or less** is legally classified as **Daiginjo** it is the highest and most expensive tier of sake.

With six different sakes featured today, we should recognise that the only way to become truly knowledgeable about sake drinking is through repetition, increasing our sensitivity to the craft with every pour.

Six prefectures, six stories, and one unforgettable tasting. **Kanpai!**

The Sake Essentials: A Quick Guide

1. The Temperature Rule Not all Sake should be hot. Generally, premium Ginjo and Daiginjo are best served chilled (around 10°C) to preserve their delicate floral aromas. Save the warming for earthy Junmai or Honjozo styles.

2. The Polishing Secret Look at the label for the "Seimai Buai" percentage. This tells you how much of the rice grain was polished away. The lower the number (e.g., 50%), the more refined, clean, and "premium" the Sake will taste.

3. The Etiquette of "Oshaku" Never pour your own. In Japanese culture, pouring for others (Oshaku) is a sign of friendship and respect. When someone pours for you, hold your cup with both hands to show your appreciation.

Executive Chef of the Japanese Consulate General of Japan in Sydney, Satoshi Onishi. presiding over the head table.

Hojicha Kobujime Beef Steak, Aged tomato Consommé Sauce, Hojicha salt.

Inside the Experience: A Conversation with JETRO.

Amidst the hum of the Experience Japan dinner, we sat down with Noriko Takiyama, a leading researcher in Agriculture and Food with JETRO (Japan External Trade Organization), to discuss the bridge between Japanese tradition and the Australian palate.

The Roots of a Researcher

From the farms of Japan to the streets of Sydney. Noriko Takiyama in her element. As a lead researcher for JETRO.

Originally from Ehime on the island of Shikoku, Noriko san hails from a region increasingly beloved by Australians for the iconic Shimanami Kaido cycling route.

For those unfamiliar with the organisation, Noriko san describes JETRO as the vital link between Japanese innovation and global markets.

"JETRO is a government-related organisation dedicated to supporting Japanese companies as they expand overseas, while simultaneously promoting international investment back into Japan. We provide the information, networking, and support services necessary to help businesses flourish on a global stage."

More than just a trade organisation, the JETRO team are the cultural curators.

The most recent event at Japanese Restaurant Sydney | Kuro Bar & Dining was a brilliant continuation of this legacy. Featuring the distinct flavors of Akita, Ibaraki, and Shizuoka prefectures, the evening was anchored by the Hakkaisan Brewery Co., Ltd. | Introduction to the brewery | Niigata Sake Brewers Association and the legendary Shizuoka Crown Melon - The Luxury of One Vine, One Fruit | Taste of Japan | Japanese Cuisine Information Site producers, who travelled to Sydney to showcase their goods.

Quick Bites with Noriko Takiyama, Researcher, JETRO Sydney.

Your Japanese hometown?

I’m from Ehime on Shikoku Island. If you love travel, you’ve likely heard of our Shimanami Kaido because it has an incredible island-hopping cycle route that Australians love. The 70km bicycle route starts in Onomichi (Hiroshima Prefecture) and ends in Imabari (Ehime Prefecture).

Connecting global markets by day, relaxing with **Taro-chan** by night. For JETRO’s Noriko Takiyama, there’s no other place like home.

Best dish of the night?

The Ocean Trout Confit. The trout's rich umami was a dream with the crisp Hakkaisan Sake. Adding Aussie finger lime and fennel it gave a bright, unforgettable zing.

Oishii ne —Ocean Trout Confit , Sake Beurre Blanc, Finger Lime, Fennel.

Starter. Yabukita Sencha Oil, Salmon Roe, Eggplant (Ibaraki prefecture).

Who exactly is JETRO?

Jetro handles the government/trade side of things. Think of us as a business bridge. We help Japanese brands grow overseas and encourage global investment back into Japan by connecting the right people.

JETRO President Mr. Kenichi Ishihara experiencing the 'heart of hospitality' at Kuro Sydney.

A day in the life of **Noriko Takiyama** at **JETRO Sydney** is all about building bridges.

Bridging the gap between Japanese cattle farmers and Sydney’s culinary elite. Noriko busy? Yes. Passionate? Always.

Who is The Doq?

The Agency is founded by Kiki (Yoshinori) Sakane, specialising in "cross-cultural" marketing taking Japanese brands and making them resonate with the Australian palate and lifestyle. Doq handles the creative and media side of things.

The JETRO Connection: They often work as the agency of record for JETRO Sydney and the Japanese Ministry of Agriculture, Forestry and Fisheries (MAFF). They assist in the strategic execution of events like the "Japan Explore" dinners.

Key Campaigns: They manage a wide portfolio ranging from Japanese food and sake to tourism (JNTO) and major electronics or lifestyle brands

Special guest Adam Liaw rounded out the evening with a tutored presentation, bridging two cultures via his unique way. As we always tell our readers: there is an incredible world of product coming out of Japan, the quality is world-class, but the secret lies in the ‘find.’