For Osaka Innovation Hub: Expanding startup businesses in Singapore
20 startup entrepreneurs and students from Osaka Innovation Hub visited WASABI Creation as part of their one week study tour in Singapore. Tong (Founder, CEO), together with Yuta Morita (Intern, SMU MBA student) conducted a seminar for the group on how they can expand their businesses from Japan to Singapore. They covered topics such as incorporation in Singapore, Singapore's demographic, consumer behaviour, influencer marketing, popup store marketing, etc. The participants were very interested in these topics and asked many questions such as "What are the common difficulties and errors Japanese companies have when doing business in Singapore." Tong was glad to have shared his experiences and expertise in these areas.
For foreign domestic workers & caretakers
WASABI Creation was requested by a nursing training school to conduct Japanese lessons to its students comprising of foreign domestic workers and caretakers. The students are attending the school to step up their skills in nursing care for the elderly. As Japan is seriously facing the hit of aging population, and lack of manpower in providing care to the elderly, they have opened up working opportunities in Japan to foreign caretakers.
In view of this, these foreign domestic workers are trying out learning Japanese to equip themselves with the language skill that will enable them to work in Japan in the future.
Seminar to Ryokoku University: How Singapore's policies have shaped a multiracial and international society.
2 Sep 2018
A group of 40 students from Ryokoku University, Japan visited WASABI Creation as part of their educational tour in Vietnam and Singapore. WASABI Creation founder, Tong conducted a seminar on Singapore policies that have shaped the country's multiracialism, and built an international society.
More and more Japanese companies realise the need to venture overseas market as its domestic market continue to string due to aging population and depopulation, however there is a lack of talent within Japan who has the experience, skills, and know-how to bring business across boarders. We hope the seminar will be able to share with the students some ideas and tips on how to be a global talent.
Seminars to Business Schools in Delhi, India
WASABI Creation was invited by our partner, Intraversity in Delhi, to conduct talks to students of various business and management colleges in India. Over the week, we visited and met students from Jaipuria School of Business, JK Business School, Institute of Technology And Sciences, and Accurate Institute of Management & Technology. We shared with the students about our business, market trends in Japan and Singapore, and answered the students' questions on entrepreneurship.
WASABI Creation is also in talks with the schools to work with our partner in bringing students to Singapore for educational tour and internship.
"How SMU MBA Students can prepare themselves in working with the Japanese?"
6th Jul 2018
The Founder of WASABI Creation, Tong was invited by SMU MBA Class to speak at "Japanese Business Night". Tong shared about his experiences when he was working as a fresh graduate in Japan, and talked about Japanese business culture that is unique and special to non-Japanese people.
Tong also talked about basic Japanese business etiquette, such as exchanging business cards, and seating positions for Japanese business meetings. The MBA students shown great interest with many questions.
The event ended with a party serving Sushi for everyone.
Entrepreneurship Training Camp 2nd edition
"Partnership with SAI International College Bubhneshwar, India"
WASABI Creation hosted 8 Indian students from SAI International College Bubhneshwar over 4 days for an intensive Entrepreneurship Training Camp at WASABI Creation's office. The students worked in groups of 2 on various topics such as coworking space business, India market entry, Japanese F&B market research, as well as overseas travel trends for India.
An extensive research in in these were done by the students, who also came up with creative proposals to implement new business into the fast growing market. Many presentations and discussions were held with the students to finalise the proposal.
At the end of the program, each student received a certificate of participation for their enthusiasm during the program.
"What can Japanese students do to become international professionals?"
16th Mar 2018
The Founder of WASABI Creation, Tong was contacted by a group of students from Tokyo University, who are interested to learn about doing business internationally, as they planned their self-funded trip to Malaysia and Singapore. A sharing session was conducted over web conference, where Tong answered questions from the students, shared his own experiences, and gave advises to the students what they can do to groom themselves into international professionals.
Here are the reviews and comments from the students.
WASABI Insight vol.10
Business in Japan~
"Japanese Business Culture & Manners"
1st Mar 2018
The Founder of WASABI Creation, Tong held a seminar sharing his experiences and insights on doing business in Japan, in particular on the topic of "Japanese Business Culture & Manners".
Tong shared from his own personal experience overs the years while he has been working in Japan, and doing business with Japanese companies. As he grew up and went through the education system in Singapore, knowing the language didn't seem to have prepared him enough to work in Japan as a fresh graduate. Tong talked about the episodes he had encountered all these years, and cover some of the basics about "Japanese Business Culture & Manner".
Japanese business culture 101, how are the Japanese thinking?
Exchanging business cards
Visiting & hosting a Japanese company
Useful Japanese expressions for business
More information: Business in Japan~ "Japanese Business Culture & Manners"
The Japan Council of Local Authorities for International Relations, Singapore (CLAIR, Singapore)
The Founder of WASABI Creation, Tong was invited by The Japan Council of Local Authorities for International Relations, Singapore (CLAIR, Singapore) to share about WASABI Creation's business and its expertise in helping Japanese companies go global
Tong shared about his past, present, and future projects on how WASABI Creation is bridging Japan, Singapore, and the rest of Asia in terms on Business, Culture, and Tourism. In particular, Tong talked about his observation of how many Japanese companies are facing difficulty in presenting their products to the local markets overseas, and what could be so the solutions to better communicating with local consumers and making online connections for building relationships.
About CLAIR, Singapore
Japan Travel Blog
Tokushima - Kyoto - Tokyo
21~28 June 2019
by Tong, CEO WASABI Creation
Hotel Vischio Kyoto (2): Where Business Meets Leisure
Time to get some breakfast.
Famous for their delectable breakfast menu, Hotel Vischio Kyoto’s morning menu is a fusion between western and Japanese cuisine, thanks to the Executive Chef’s culinary background in French cuisine.
Same hotel but different dishes offered daily.
Photo on the top is for first day, the other on the left is for second day.
The food is piled up unceremoniously as I was too hungry to care about how it looked.
After breakfast, I went around to explore the rest of the restaurant.
Besides the usual coffee, tea fanatics will be pleased to see the wide selection of tea bags available.
There are also lots of cold fruit juices to choose from.
As greens and salad are almost always a must for meals in Japan, fresh vegetables like broccoli, carrots and avocado lined the bar, along with their unhealthy distant relative, potato salad. There were also mini burgers and cheese, which were surprisingly delicious.
Lined side by side were Spanish egg (left) and tofu siew mai (right). Truly the epitome of fusion between east and west.
Tomato based pasta with pesto (left) and gratin (right). Not something I will necessarily choose for a morning’s meal but they do look pretty appetising! Just too heavy for my Asian palate.
Crispy bite-sized goodness: croquettes, or more commonly known as korokke in Japan. Unlike its French cousin, croquettes in Japan are made mainly with potatoes instead of meat.
Roast beef done to medium-rare perfection, just the way I like it.
Meat’s galore! A heaven for meat lovers.
Baskets and baskets of bread. I have a soft spot for croissants as it always remind me of my student exchange days in France.
Why use a ceramic bowl when you can have a multi-purpose bread bowl?
Cooking stations have always been my favourite part of buffets, especially omelette stations where you can add your preferred topping. For Hotel Vischio Kyoto, the soup station allows you to have your bowl and eat it too: these bread bowls can be filled with cream mushroom soup.
Soft serve ice cream – what’s more exciting than the ice cream itself is perhaps the fact that you get to twirl the creamy treat yourself.
A familiar brand is spotted at the soup bar, Maggi. Reminded me of my army days when we had Maggi noodles in our combat ration when I was in the army.
Here we are at the washoku station, an entire area dedicated to Japanese cuisine and more specifically, Japanese breakfast. Not surprisingly, considering that we are in Kyoto, the ancient capital and cultural hub of Japan.
The two unassuming black machine dispenses pearly white Japanese rice, a staple in a traditional Japanese breakfast. To accompany that, there are an assortment of side dishes like dried nori (seaweed), Japanese plums and more.
More dishes to go with rice like tsukemono (pickles) and nimono (stewed food), all staple food in a typical Japanese breakfast.
The place that eggs occupy in Japanese cuisine is unique, and here are just some of the many ways eggs are prepared. Tamagoyaki (left: Japanese rolled omelette) is a slightly sweetened rolled omelette that is made by rolling together thin layers of seasoned eggs in a frying pan. Ajitsuke-tamago (right: soft-boiled egg marinated in soy and mirin) is a seasoned boiled egg with a soft yellow yolk, commonly found in ramen.
Vegetable dishes are also aplenty, prepared in the Japanese style, letting the natural sweetness of the vegetable enhance by the freshness of the produce.
Yet another indispensable dish in Japanes cuisine, where fish (left) is perhaps eaten more often than meat. On the other hand, konnyaku is a rubbery, jelly-like and somewhat flavourless food found in Japanese dishes. As it is almost zero-calorie with no sugar, no fat and no protein, many regard it as a healthy food.
Chirashi sushi (left): the word “chirashi” means scattered, so it is literally a big bowl of rice topped with fish, vegetables, egg, slamon roe, edamame and more.
Mitarashi dango (right): a popular street food in Japan, it is soft grilled mochi covered in a sweet soy sauce. Sounds weird but the sweet and salty combination makes for a delicious treat.
The counter tops were adorned with these Japanese craft displays – as with Japanese sensibility and aesthetic, minimalism and simplicity conveys elegance.
Japan Travel Blog 2018: click below to see other stories
To be continued......
For collaboration please contact Tong at firstname.lastname@example.org
Tel/ Whatsapp: +65 865 67631 (Singapore)
WASABI Creation Pte. Ltd.
6 Raffles Boulevard, Marina Square, JustCo,
#03-308 Singapore 039594