May 18, 2018
Prime Minister attending a commemorative photograph session Photo: Cabinet Public Relations Office
Prime Minister delivering an address at the banquet Photo: Cabinet Public Relations Office
Prime Minister viewing the kimono show Photo: Cabinet Public Relations Office
  1. On May 18, commencing at 7:23 p.m. until 8:48 p.m., Mr. Shinzo Abe, Prime Minister of Japan, and Mrs. Abe held a banquet for the representatives of countries and regions taking part in the Eighth Pacific Islands Leaders Meeting (PALM8) (17 leaders and Cabinet ministers from participating countries and regions) and the representatives of related organizations.
  2. Those attending the banquet were offered Japanese cuisine that incorporated ingredients in season produced in Fukushima Prefecture as well as Japanese wines and sake produced in the prefecture.
  3. At the beginning, Prime Minister Abe made a toast and welcomed the countries' leaders, including the leaders of New Caledonia and French Polynesia, which participated in the PALM for the first time this year, to Iwaki City, and explained that the recovery in Fukushima is making a steady progress. In response, H.E. Mr. Tuilaepa Fatialofa Lupesoliai Sailele Malielegaoi, Prime Minister of the Independent State of Samoa, who served as co-chair, gave a return greeting.
  4. In addition, at the end of the banquet the guests enjoyed watching kimono that Kimono Project had created while drawing inspiration from the culture, history and nature of the Pacific island countries and regions.   
  5. After the banquet, Prime Minister Abe, Mrs. Abe and the banquet guests enjoyed special performances by Samoan high-school students visiting Japan and "Hula Girl," the PR Goodwill Ambassador for PALM8, in a friendly atmosphere.
(Reference 1) Japanese wines and sake offered at the banquet

Nippon no Awa Niitsuru Chardonnay (produced in Fukushima Prefecture)
Matabei Daiginjo (produced in Iwaki City, Fukushima Prefecture)
Chateau Mercian Niitsuru Chardonnay 2016 (produced in Fukushima Prefecture), awarded a Bronze Medal in the 15th Japan Wine Competition (2017) 
Solaris Shinshu Merlot 2015, awarded a Gold Medal in the 15th Japan Wine Competition (2017)  
(Reference 2) Banquet menu

Seasonal side dishes: Tofu of Iwaki City soy milk skin, raw sea urchin, wasabi, chervil
Fukushima fresh summer salad with cheese dressing, green beans, broccoli, snow peas, asparagus, fried burdock root
Cubed Hayama Kogen Pork produced in Fukushima   
Young sweetfish and water pepper, baked and coated with miso 
Castella egg cakes and broad beans simmered in honey  
Cream cheese, avocado and tofu stack  
Simmered vegetables mixed with tofu and wrapped with Broadbanded thornyhead

Steamed dishes: Steamed soup of Aizu Jidori eggs, candy-coated Snow crab, winter melon, Japanese chervil, yuzu needles
Sashimi dishes: Thinly-sliced medium fatty Bluefin tuna and striped jack with salad Mixed julienned vegetables (Japanese radishes, carrots, cucumbers, watermelon radishes), microleaves, dill, sprouts, salt, black pepper, lemon lime, onion dressing, wari soy sauce, wasabi
Simmered dishes: Chilled soup with fried tofu and vegetables, wine-simmered Aizu Jidori, Yoshino-simmered scallops, round eggplants, small-squared pumpkins, hexagonal potatoes, king oyster mushrooms, double-ringed carrots, mini okra, leaf buds
Grilled dishes: Japanese-style Fukushima-Gyu steak (Japanese radish base, thinly-notched green onion, watercress, Pommery)
Ezo-Awabi (abalone), grilled sesame coquille (green asparagus, hen-of-the-woods mushrooms, new potatoes, red and yellow paprika)
Nigiri Sushi: Medium Fatty Bluefin tuna, sea bream, marbled salmon and wrapped ginger
Tome-wan/Finale of cuisine: Hijiri-flavored miso soup (Miharu triangular deep fried tofu, nameko mushrooms, spring onions)
Dessert:  Seasonal fruits with jelly
(Reference 3) Kimono Project

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