After a year of planning, Janice Wong and Ana Foods have opened a 800 sq ft laboratory in Tokyo. In this lab, the team will focus on the development of recipes and techniques for Japanese Prefectures. Currently in 2017/2018, Jw Lab Tokyo is engaged with promoting Ume from Wakayama, Citrus from Kochi and Chestnuts from Kumamoto. The lab will also be a working gallery where Janice will prepare for her edible art exhibitions.
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Later Event: January 20JW participates in Salon Du Chocolate Tokyo 20-28th January 2018