Uzbek raisins: the best recipe will be chosen in Japan

Uzbekistan and representatives of Japanese companies have agreed to hold a competition for the best recipe using Uzbek raisins in order to increase their exports to Japan, according to the Food Safety Committee of the Republic of Uzbekistan.

Committee Chairman Azizbek Urunov met with representatives of Japanese companies operating in food trade, logistics, production technologies, and industrial solutions. The main topic of the meeting was increasing Uzbek food exports to Japan.

According to the committee, phytosanitary permits have been received to export 72 types of agricultural products to Japan. Japanese consumers are already familiar with Uzbek grapes, pomegranates, legumes, melons, and dried produce and regularly purchase them.

Representatives of Kanto Shoji and Tokura Shoji expressed interest in premium products. Specifically, the parties discussed ways to increase the export of Uzbek raisins to Japan and agreed to organize a competition for the best recipe using them. The goal of the competition is to promote raisins not only as a traditional dried fruit but also as a valuable ingredient widely used in modern gastronomy and confectionery.

As part of the competition, renowned Japanese confectioners and chefs will prepare various desserts and confections using Uzbek raisins and present them to local consumers. This initiative will help demonstrate the high quality and gastronomic potential of Uzbek raisins and increase their popularity in the Japanese market.

The meeting also discussed the preparation and supply of Uzbek products in compliance with food safety requirements. The Japanese side was briefed on the measures being implemented in Uzbekistan in this area. Specifically, the country is strengthening product control from farm to fork—from cultivation and production to delivery to the consumer—while simultaneously promoting the implementation of international standards to ensure safe, high-quality products for both domestic and foreign markets.