By Tommy Hammamoto, U.S. Grains Council Director in Japan 

Seventy food media and local restaurants attended the U.S. Grains Council’s Japan office seminar and tasting event about U.S. sorghum use in food. Half the attendees indicated this was one of their first experiences with sorghum in food. The United States accounts for about 30 percent of world sorghum exports making any new markets a valuable resource to sorghum growers.

Every participant was able to enjoy a meal where every item contained sorghum. The reporters were surprised that the taste and texture of white sorghum grain and flour can go well with various cooking methods and when paired with other ingredients could make a delicious meal.

The event publicized food sorghum to the Japanese food market which is becoming healthy diet oriented. Experts in the advantages of sorghum use in foods were able to emphasize during the seminars that when using sorghum flour it absorbs about 20 percent less oil than frying flour. This makes the food crispier and healthier than when utilizing regular frying flour.

Training the media on sorghum food uses and health benefits has the potential to increase sorghum usage in Japan. It is an important first step in developing new markets.