Rich in nutrients and loaded with fiber, U.S. waxy barley has made its debut in the Japanese market through focused campaigns. In April 2009, 1,100 metric tons (50.5 million bushels) of U.S. food barley was exported to Japan and was purchased by several Japanese barley processors. A popular Japanese restaurant chain, Ootoya, added to its menu of traditional Japanese-style cuisine U.S. barley, tomato and green vegetable soup. Hakubaku, the largest processor in Japan, supplied the barley to Ootoya. The soup was promoted as a seasonal recommendation in the chain's 200 restaurants nationwide. Due to the overwhelming popularity, surpassing Ootoya's expectations, the restaurant chain is planning another U.S. waxy barley promotion with a new cereal and dessert recipe. According to Michiko Wakamiya, USGC administrative manager in Japan, "Ootoya's target is women, ages 20 to 45, and the U.S. barley soup has been appealing to this consumer market." The Agricultural Trade Office in Tokyo has also joined in the promotion of U.S. barley through its Web site, www.myfood.jp, a site dedicated to the promotion of U.S. agricultural products. In an article featuring an interview with Richard Groven, board member of Council member North Dakota Barley Council, the merits of U.S. barley are highlighted. The article, titled, "Know Who Produces U.S. Barley," presents U.S. barley production practices, quality assurance measures and dietary benefits. To complement the information given about the U.S. grain, the Web site also featured the Groven family barley soup recipe. As U.S. waxy barley continues to make its way into the Japanese marketplace, the Council intends to provide necessary assistance and information to those who are sponsoring these promotions in an effort to increase the consumption of U.S. food barley globally.