ANICAV (the Italian Association of Canned Vegetable Industries), made up of Italian companies engaged in processing and preserving tomatoes, is running the promotion “Red Gold from Europe,” which encourages preserved tomato products from Europe and Italy known for their high quality, good taste, and versatility. As part of the campaign, it held a “Deep-Red Tomato Dinner” at the Japanese kaiseki restaurant “Ryotei Kawabun” in Marunouchi, Naka Ward, Nagoya, inviting about 70 people including those from the food industry and the media, and served Japanese–Western fusion dishes using canned tomatoes from Europe and Italy.
This was carried out as part of promotional activities encouraging preserved tomato products from Europe and Italy known for their high quality, good taste, and versatility. On the day, ANICAV explained the project’s activities aimed at raising awareness of preserved tomato products, including its canned tomatoes made from 100% Europe-grown tomatoes, and attendees sampled a special menu created through a Japanese–Western collaboration using canned tomatoes.
Kahori Miyaguchi of the Red Gold Japan team cited the reasons Red Gold tomatoes are supported as the Mediterranean’s natural conditions (a natural environment ideal for tomato cultivation), taste (umami and sweetness increase through heated cooking), high nutritional value (higher lycopene content with antioxidant effects than fresh tomatoes), and convenience (time-saving cooking). She also explained the situation in which peeled whole tomatoes, cherry tomatoes, cut tomatoes, purée, and paste made using these tomatoes are sold worldwide.
As Red Gold activities in 2024–2025, she introduced items such as: the press tour “A Journey to Meet Deep-Red Tomatoes,” the press event “Deep-Red Tomato Dinner,” exhibiting at FOODEX JAPAN (international food and beverage exhibition), the Red Gold tomato in-store campaign (AEON), White Day Restaurant Week, providing cooked meals using canned tomatoes for school lunches in Suzu City, Ishikawa Prefecture, “Fukushi Tsunagari Festa,” collaborations with ingredients from across Japan, a YouTube live cooking session, an Instagram post recipe challenge, and a “norimaki art & misodama art” workshop.
Before the dinner, Shigeo Mori, Chairman of the Tokai Regional Headquarters of the All Japan Chefs Association, greeted attendees by saying, “Tomatoes are an important ingredient used in all kinds of cuisine. Tonight, I hope you enjoy it through red tomatoes, music, and enjoyable conversation,” and he led the toast.
“Kawabun” is Nagoya’s oldest ryotei, said to carry on 400 years of history and tradition. On the day, guests sampled dishes beginning with an appetizer topped with tomato sauce, followed by items such as “seared Hida beef with tomato sauce,” “tomato risotto,” and “tomato granita.” Chef Naoki Donna of “Kawabun” said about the collaboration between Japanese cuisine and tomatoes: “I had knowledge of tomato kombu dashi, so although this was my first experience, I tried using tomatoes in several menu items. With more overseas guests coming as well, I will consider using it in other menu items too.”
