Sake Cheese Pairing - part II

Many times, more often than not, chefs and food industry mavericks push for new food combos to feed the masses. I'm not saying innovation is bad, but poor imagination and execution is quite the disappointment.
On the bright side, once in a blue moon, success dawns on us and we have what we call matches made in heaven.

I, Max MacCalman, and Michael Simkin held the first seminar of this series Wednesday night.
It's been done before, but nothing to this extent.
(We) New York Mutual Trading and the Artisanal Premium Cheese Company have been working together for months to put together a curriculum, educating people on the synergies of Sake and Cheese.

Sake, unlike wines do not have tannins to interfere when pairing with cheese. Therefore, you can concentrate just on the taste and textures of both and experience great harmony.
I urge you all to try this great pairing yourselves.





Click here to sign-up for the next class on December 13th
from 6:30pm to 8:30pm
This is going to be big guys!

Sake Cheese Pairing at Artisanal

Sake and Cheese!!!
It works.

Come to Artisanal Cheese Center to experience some of the best Sake and Cheese in the world.
The Seminar will be conducted by our own Sake Expert - Michael Simkin, Artisanal Cheese's First Fromagier - Max McCalman, and New York Mutual's George Kao.

This is the first of many seminars and workshops educating not only industry professionals but also the general public as well.

Please visit the site below and call to reserve your seats.

December 13, 2007
Artisanal Cheese Center
6:30pm to 8:30pm

Japanese Food Report

Our friend Harris Salat has launched his new site dedicated to just Japanese cuisine.
Please check it out when you get a chance.

http://www.japanesefoodreport.com/

Sparrow Wines Annual Grand Tasting

Twelfth
Annual Grand Tasting

Thursday, November 15, 2007
at The Hyatt Regency Hotel
2 Exchange Place, Jersey City
6:30 pm to 10:00 pm
tax deductible donation: $65

Our 12th Year is Bigger and Better!

Our largest tasting yet in the largest location ever!
This year the event takes place in The Hudson Ballroom and will feature
over 400 wines, saké, beer and spirits from all over the world and
food provided by a dozen of the area’s finest restaurants.

Light Rail, Path, NY Waterways at the door.

Sparrow wine ambassadors floating the event to answer any questions and assist in any way we can
to make this a memorable event.

Purchase tickets at Sparrow Wine & Liquor Company
downtown: 126 Washington Street (201) 659-1500
uptown: 1224 Shipyard Lane (201) 659-1501
You may pay by cash or check made payable to Hoboken University Medical Center.

Net proceeds to benefit FAITH Services, a department of Hoboken University Medical Center that provides social support and medical services to those living with HIV/AIDS.

Sake Breweries at our Show this year

Komegashi 2 Tasting

Sake / Shochu / Vodka Tasting
October 30th, 2007 (Tuesday)
Komegashi Too in Jersey City
6:30 to 9:30
$45 per head



Komegashi Too
99 Pavonia Ave
Jersey City, NJ 07310
201-533-8888
www.komegashi.com

Oct 30th at Chanto

Join the festivities as Chanto kicks off another great event upstairs in their private dining area.

An event well worth $200 a head, this is the best dinner deal in the city by far.
$60 + Tax / Person

Tuna - Fresh Blue Fin Tuna Dinner
Sake - 6 types of Premium Sake
Jazz - Groove, Jazz & Okinawan Music


(click on the pic for more details)

Sake & Cheese

It works.
Here is a pic taken during one of our meetings with Artisanal Cheese, here in NYC.
We are looking to pair our Premium Sakes with Artisanal's Premium Aged Cheeses and create awareness in our industry of their matching.















Yes, having cheese and sake early in the morning is rough... but somebody's gotta do it.

NY Wine Experience

The NY Wine Experience is something of a spectacle in the wine world.
This event brings together over 250 wineries from all over the world and showcases them through 2 nights of celebration. Tickets are amazingly expensive and "sold out", but if you are one of the lucky people holding a pass, or have been invited as a guest, be sure to come thirsty.

(here's a pretty impressive) list of wineries participating

Chanto & Chateau Mercian

Check out Japanese Wines at Chanto Restaurant tonight.
Chateau Mercian Wines will be paired with Chanto's dynamic dishes for tonight's special dinner.

(click on jpg for a bigger view)

Congrats Bryan Emperor

Congratulations Chef Bryan for a great dinner at the James Beard House.

Bryan Emperor at the Beard House

We are proud to congratulate Chef Bryan for his upcoming debut at the James Beard House.

Wednesday, October 17, 7:00 pm Members $125, General Public $155 Bryan Emperor fell in love with Japanese culture and cuisine as an exchange student. After apprenticeships in Tokyo kitchens and a position at Nobu, Emperor became the executive chef at Ten, where he channels his passion for rare Japanese ingredients into exquisite dishes he pairs with artisanal sakes.

Hors d’Oeuvre Maguro Kushiage with Negi, Tartare, and Katsu Sauce Chicken Kushiyaki with Mikado Teriyaki Sauce and Green Onion Wagyu Harami Kushiyaki with Mitsuba and Shiso Pesto Japanese Saba Oshizushi with Pickled Ginger and Chives Funaguchi Kikusui in a Can Komachi Shuzo Nagaragawa Nagara River Sparkling Nigori Dinner Zensai > Wagyu Sashimi on Shaved Ice with Gingered Ponzu Sauce Tamanohikari Yamahai Junmai Ginjo Agemono > Ika Tempura with Kochujang–Cream Reduction and Bluefin Chu Toro Katsu with Curry and Herb Salad Sudo Honke Satonohomare Yukinomai Junmai Ginjo Kassei Nigori Muroka Nama Nama Shinjiang-Style Colorado Lamb Chops with Pickled Potato Salad Honkano-Masamune Kimoto Kikumasamune Shuzo Sushi Moriawase > Aburi-Style Tasmanian King Salmon; Zuke Maguro with Avocado and Sansho; and Ten-Style Temaki Zushi Hakkaisan Junmai Ginjo Hakkai Jozo Assorted Housemade Chocolates

some still shots from the Dinner at the James Beard House

Chanto Event

October 24th, 2007 - Wine Tasting
October 30th, 2007 - Sake Tasting




Chanto Restaurant
133 7th Avenue South
(between 10th and charles)
212.463.8686

Demo at Dean and Deluca (Soho)

We will be demo-ing our Benimosu (sweet purple potato vinegar) at Dean and Deluca Soho tomorrow [Oct. 12 Friday] between the hours of 12pm to 3pm.
{on the corner of Broadway and Prince street}

We plan to show a simple cucumber salad using the plain Benimosu.
And a yogurt dish using the Benimosu w/ Honey.

Stop on by and say HI if you are in the area.

Yoroshiku Onegaishimasu

Great Job All !!!

Bravo everyone.
The 2007 NY Mutual Trading Restaurant Show went by without a hitch!

Special Thanks go out to our :
Kitchen Stage guest chefs,
Members of the Panel Discussion,
Sake and Shochu brewerers,
Mixologist,
Knifes craftsmen,
Showroom specialists,
Food vendors,
and our terrific staff and producers.

See you at The Show !!!

Due to our Resturant Show, we are closed today (October 1st).

Hope to see you at the Metropolitan Pavilion and Altman Building.

Creative Recipe Challenge Winner!!!

Congratulations Fitz Tallon of the FCI for your winning recipe :
Smokey Squid Salad
















Please come check-out Fitz and Chef Nils demonstrate their dishes at our Restaurant Show October 1st at the Metropolitan Pavilion.

for more information, visit our website by clicking here : www.nymtc.com

Best Creative Recipe Competition

Welcome to the first ever:
FCI Students Best Creative Recipe Competition

Below are 4 Recipes submitted by the students of the French Culinary Institute.
- Above, please pick your favorite and submit your vote by clicking on the Recipe
- Click on the photos below to view full recipe.

Soy Crusted Butter Poached Scallops

Soy Salt Crusted Butter Poached Scallops with Roasted Red Pepper Coulis and Shiitake Mushrooms

2 red peppers
corn oil (optional)
1 large tomato, skinned and seeded
olive oil
salt
pepper
1/2 teaspoon hot smoked paprika
1 teaspoon finely chopped cilantro
3.5 ounce container shiitake mushrooms, stems removed, sliced 1/4"
olive oil
2 teaspoons soy sauce
1 lb dry sea scallops
2 - 3 sticks of unsalted butter
soy salt

To make red pepper coulis. Roast red peppers on the burner of a gas stove or coat with oil and place on a sheet pan and roast in a 450 degree oven until skin is charred all over. Place peppers in a bowl and cover with plastic wrap for 10 minutes. Remove the core of the tomato and place an "X" with your knife through the bottom of the tomato and place in boiling water for 30 seconds. Immediately place in ice water to cool. Remove the skin and chop tomato in quarters and squeeze out juice and seeds. Remove skin, stem and seeds of the red peppers. Roughly chop them, along with the tomato and place in a food processor. Add salt pepper and 1/2 teaspoon of paprika. Pulse food processor to mix flavors. Add olive oil slowly while motor is running until you get the desired consistency: smooth, but not too thin. Add 1 teaspoon of finely chopped cilantro at the last moment. Adjust seasoning. Set aside.

Add 1 tablespoon of olive oil to a saute pan and put on medium high heat. Add shiitakes when oil is hot and saute for 1 minute then add soy sauce. Saute together until shiitakes are soft and most of the liquid has evaporated. Set aside, keep warm.

Place 2 sticks of butter in a quart saucepan and melt. Meanwhile pull off the abductor muscle off of the scallops and dry off any moisture on them. Once butter is melted determine whether you need anoth 1/2 - 1 stick of butter to cover the scallops once they go in depending on the size of your scallops. Bring butter to no higher than a simmer (180 - 190 degrees). Poach 3 scallops at a time for 7 - 10 minutes until no longer translucent on the inside or 135 degrees. While they are cooking break up soy salt with a mortar and pestle to make a uniform consistency like table salt. When all scallops are done place them in a small gratin dish and coat the top side of the scallops with a layer of soy salt to completely cover. Broil a few inches from the element until the soy salt begins to melt. Pull them from the heat and assemble your plate. Place a large spoonful of coulis in the middle of a plate to make a circle. Place 3 - 4 scallops inside the coulis. Arrange the shiitake mushrooms like petals of a flower around the outside of the scallops. Place a cilantro leaf in the middle of the scallops and serve. 2 servings. Can be served as is as an appetizer or as a meal with rice.

Poached Shellfish with Seawater Jelly

Poached Shellfish with Seawater JellyThe Poaching liquid:

Amabito no mojio 12g
Mineral water 600ml
Gelatin sheet 12g

The Shellfish:
Fresh shrimp 1piece

Baby scallop 3 piece
Washington Oyster 2 piece
Sea Urchin 3 piece

The Gojiru jelly, Dashi flavored Soy-milk jelly:

Soymilk 100ml
Bonito flake 10g
Seaweed 2g
Mineral water 100ml
Amabito no mojio 1g
Gelatin sheet 6g

The Elder flower Vinaigrette:
Champaign Vinegar 50ml
Extra virgin olive oil 50ml
Shallots 20g
Elder flower cordial 30ml
Nasturtium flower 5g
Amabito no mojio 1g

Garnish:
Edible flowers
Lychee 3~5pieces, pitted and quatered

Procedure:
①Pour 600ml mineral water into a pot and then add 12g Amabito no mojio.

Bring to 65℃. Do not simmer.

Poach each shellfish in the salted water for 30~60 seconds. Then Shock them

in the salted water (use Amabito no mojio. Same % to total amount of water.).

Drain and keep cold.

②Bring the poaching liquid to a boil and skim well. Since the water has been boiling, the ratio of the water and salt might be changed. So add the mineral water to the poaching liquid to make up for the evaporated water.

Bloom the gelatin sheets in cold water. Then add them to the poaching liquid.

Keep the liquid in the ice bath until it gets mildly solid.

③Place the Seaweed in the pot and pour the mineral water. Heat it up to 90℃,

ｔhen　remove the seaweed and remove the pot from the heat. Add the bonito flakes to the　hot water and rest for 30second. Strain through a fine chinois. Add the gelatin to the dashi liquid. Add the Soy milk to the dashi, adjust the seasoning with the Amabito no mojio. Then pour the Gojiru to the serving bowl and then keep it in the refrigerator until set.

④Combine Champaign vinegar, Elder flower cordial, Amabito no mojio and finely chopped shallots and Nasturtium flowers. Mix well until the color of the flower infused to the vinaigrette. Then add the E.V. olive oil. Set aside.

⑤Take out the bowl from the refrigerator and place the shellfish and the lychee. Pour the Elder flower vinaigrette over the shellfish. Then cover the top with the

Sea water jelly and sprinkle the edible flowers. Serve.

Notes:The point of this dish is the character of the Amabito no mojio. This salt can

extract each ingredients flavor. That’s why the poaching liquid contains

such a nice flavor and can enhance the shellfish’s flavor. The elderflower vinaigrette gives a kick to the dish. But it has an intense flavor, so please use it with care. The image of this dish is a view of under the sea like Okinawa.

Smokey Squid Salad

Smokey Squid Salad

Squid-
1 lb. squid, cleaned, tentacles preferred

In a pot of boiling salted water quickly cook the squid. This should take no longer then a minute. As soon as they are cooked, immediately shock them. Cut the tubes into rings and coat them with enough limejuice so they do not dry out (About half of a lime).

Dressing-
½ Tablespoon thinly sliced jalapenos
2 tablespoons Sherry Vinegar
½ Tablespoon Soy Sauce (low sodium)
1 Lime
¼ Teaspoon Finely Grated Ginger
2 Tablespoons Iburi-Jio
50 ml Grape Seed Oil

Combine all of the ingredients except for the oil to allow the flavors to infuse for 30 minutes. Then slowly whisk in the oil until the dressing has obtained the desired emulsified consistency.

Salad Prep-
2 cups halved orange cherry tomatoes
2 pablano peppers, skin charred and removed, remove seeds and muscles, cut into brunoise (small dice)
¼ cup shaved fennel
Add the fennel, tomatoes, and peppers to the squid. Add enough dressing to coat and flavor the squid and vegetables, make sure not to add too much.

Sauce-
4 cups corn stock
¼ to ½ teaspoon honey (depending on sweetness desired)
¼ teaspoon Iburi-Jio

Reduce the stock to a glaze. When it is thick and tastes like roasted sweet corn, add the honey and salt. Mix well. Use sparingly to dress the finished plate circling around the squid salad.

Garnish with Shiso leaves in a fine chiffinade and a pinch of Iburi-Jio.

Strawberry Delights

Strawberry Delights

(For 4 to 6, 3 inch round delights)
Create 12 (or more) 3inch round Almond Dacquoise:

Draw 3inch circles on the underside of a piece of parchment paper. Place the paper onto a flat sheet pan. Create a medium to stiff peak French meringue by whipping 50g of egg whites with 50g of granulated sugar. Fold into the meringue 50g of almond flour. Use some meringue to hold down the corners of the parchment, and pipe the meringue just inside of the drawn circles. Bake immediately at 225ｰF (professional convention oven) until lightly browned and completely dry (this bakes for more than an hour and can be held for a few days if kept in an air tight container).

Create a Biscuit Joconde:

Mix 185g of almond flour with 85g of granulated sugar and 45g all-purpose flour. Add 5 whole eggs one at a time until light and fluffy. Create a medium to stiff peak French meringue by whipping 125g egg whites, 100 grams of granulated sugar and a pinch of salt. Fold the meringue into the first mixture and spread evenly onto a large parchment paper lined sheet pan.

Bake at 375ｰF until it is evenly browned and springs back to the touch (approximately 7 minutes). Once baked, dust with powdered sugar and remove immediately from the parchment on which it was baked. Allow to cool then cut 4, 3inch disks from the Joconde (the remainder of the Joconde can be wrapped and saved for later use).

Prepare the Strawberries:

3 medium strawberries thinly sliced

25mL (approximately) Benimosu (purple sweet potato vinegar) Place sliced strawberries into a small bowl and pour Benimosu so that the majority of the strawberries are mostly covered. Set aside to marinade.

Prepare Italian-Meringue Buttercream:

Heat 300g of granulated sugar with 150mL water in a small pot until the sugar reaches softball stage. Meanwhile start a French meringue by whisking 150g egg whites with 75g granulated sugar. Simultaneously bring the sugar to softball stage and the meringue to medium peak. Pour the sugar down the side of the bowl while the meringue is being mixed on low speed. Increase the speed to bring the meringue to body temperature then add 450g cubed (European style) butter mixing until smooth.

Prepare white chocolate ganache:

Bring 50mL of heavy cream to a boil then pour over 50g of chopped white chocolate. Allow to sit for a few minutes undisturbed so that the chocolate melts, then stir to create a homogeneous mixture.

Prepare simple syrup:

Bring 50g of granulated sugar to a boil with 50mL of water. Remove from heat. Flavor the syrup by adding 2tsp of the juice from the marinating strawberries, and mixing thoroughly Prepare white chocolate Cr鑪e d丹r:

Whip 50mL heavy cream to medium peak and fold into 50g of melted white chocolate.

Flavor 175g of Italian-Meringue Buttercream:

Add 2tbs of the juice from the marinating strawberries to 175g of buttercream and mix until homogeneous.

Assemble the Delights:

Brush the Joconde circles with the simple syrup mixture. Spread a thin layer of ganache onto the Joconde. Place a thin layer of marinated strawberries over the ganache. Place a Dacquoise circle on top of the strawberries. Cover the disk with Cr鑪e d丹r. Place a thin layer of marinated strawberries on top of the Cr鑪e d丹r. Place another Dacquoise circle on top. Crum coat the Delights with a thin layer of the flavored buttercream and chill. Once the buttercream is set frost the Delights with the flavored buttercream. Create a small boarder with sliced almonds around the bottom of the Delight. Plate with strawberries and a puree made of the left over marinated strawberries, marinade and simple syrup.

Update - Best Recipe Competition

Dear FCI Students,
Your competition will be extended till Friday, Sept 7th.
Please submit your recipe along with digital photos to me by the end of the week.

Best of luck!

George Kao

p.s. - your recipes will be uploaded Monday (9/10) morning and voting will commence immediately.

Sake Cheese Challenge

■　1:30 p.m. - 2:00 p.m. "Sake and Cheese Paring Challenge"
by Jason Miller, GM/Wine Director of Picholine and Max McCalman, Dean of Curriculum and Maître Fromager of Picholine

Can Sakes marry with Cheese?

NYMTC Food Show - Shochu Seminar

Shochu seminars at the Altman Building

by Shochu expert Yukari Pratt

■　11.50 a.m. – 12:20 p.m. "Shochu 101"

What is Shochu or how is it made? Basic information about Shochu.

■　2:20 a.m. - 2:50 p.m. "Shochu Flights"
A Taste of the Different Varieties.

■　4:00 p.m. - 4:30 p.m. "Shochu Strategies"
Many-Splendored Shochu: How to Sell It, Shake It, and Serve It in your Restaurant

NYMTC Food Show - Sake Seminar

Sake seminars at the Altman Building

by Sake expert Michal J. Simkin

■　11:00 a.m. - 11:30 a.m. "Sake 101"

Including a tasting with 6 stylistically different sakes.

■　12:40 p.m. - 11:10 a.m. "Nigori Sake"
What is Nigori and how is it made?

■　3:10 p.m. – 3:40 p.m. "Sake Tidbit"
Discussion regarding sake service, temperature, serving vessels , and more.

NYMTC Food Show - Kitchen Stage Line-up

11:00 - Chef Nils Noren of the French Culinary Institute for a Cooking Demo with FCI Student
12:00 - Sara Moulton of Gourmet Magazine for Interview and Demo with Hiroko Shimbo
1:00 - Chef Yosuke Suga of L'Atelier de Joel Robuchon NYC for a Cooking Demo

2:00 - Panel Discussion
*GM & Partner Yasuyuki Suzuki of Lan Restaurant (formerly of Megu Restaurant)
for Panel Discussion

*Japanese Cuisine Authority and James Beard Award-nominated cookbook author,
Hiroko Shimbo for Panel Discussion
*Chef Johan Svennson of Aquavit for Panel Discussion
*Author of "Sushi Economy", Sasha Issenberg (pending) for Panel Discussion

Panel Discussion Topics
1) What is Japanese Food
2) Evolution of "Japanese Food" in NYC
3) Ingredients in Global Cuisine and it's place in NYC

3:00 - Chef George Mendes formerly of Tocqueville and Wallse for a Cooking Demo
4:00 - Chef Takanori Akiyama of Lan Restaurant for a Cooking Demo

Zen Zen

Trevor Corson's "The Zen of Fish", is another book sushi lovers need to pick up.
In an industry (hospitality and food) where thousands of lousy books are published, it's refreshing to find 2 great books in recent months.

Interview with Sasha Issenberg

Devin Stewart, from the Carnegie Council recently interviewed Sasha Issenberg, author of "The Sushi Economy".

For those of you who don't know who Sasha Issenberg is;
He has written for Slate, The Washington Monthly, Inc., Philadelphia, Conde Nast Traveler and George, where he served as a contributing editor. The Sushi Economy is his first book. He lives in Philadelphia.

If you are passionate about food, or just curious about the ins and outs of the food industry, and ways of the supply chain, this is a must read.

You can read the interview by clicking here.

Picholine Restaurant

I recently had the pleasure of dining at Picholine Restaurant (located 64th between columbus and central park west) with a colleague of mine.
With Chef Craig Hopson in the kitchen, and Jason Miller in the front of the house, the dining experience was as pleasurable as any I can remember.

I am also proud to annouce New York Mutual and Picholine's Jason Miller will be conducting a workshop during the 2007 NYMTC Food and Restaurant Show on Sake and Cheese Pairings. Definitely come and check it out.
2007 NYMTC Food & Restaurant Show


Here's a list of dishes we tasted :
Amuse Bouche - Fluke Carpaccio, Morel Mousse, Cucumber Shooter, Bacalao Fritters
Sea Urchin Panna Cotta
Day Boat Scallop Carpaccio
Watermelon Feta Salad
Olive Oil Poached Halibut
Wild King Salmon "mi fume"
Squid Ink Pasta
Morel and Rabbit Risotto
Lamb Saddle
Cheese Plate
Chocolate Soup
Blueberry Crumbler
Petit Fours
Chocolate Truffles

-george

Sakagura - 43rd between 2nd & 3rd

For an interesting Japanese night out, you have to check out Sakagura.
Located 43rd street between 2nd and 3rd ave. A few stored down from AVIS rent a cars.
You need to enter an office building, walk towards the back, take the stairs down to B1, walk past some bamboo fencing and through a single door before entering into this Japanese food haven.
The food there is "homey" and not pretentious. Simple Japanese comfort food.

But what really separates this restaurant from the rest... and I do mean the "rest" is their enormous sake listing. There's over 300 sakes listed on their menu every night.
There's something there for even the pickiest Sake connoisseur.

Reservations are recommended.

Attention FCI Students

Dear FCI Students,
To all whom are taking part in the Best New Recipe Competition and Sake Cheese Challenge,
please expect to receive your samples later this week.
Also, please e-mail me your e-mail address so that I have it on file.

Thank you and Good Luck,

George Kao
george@nymtc.com

Chanto - Sake Tasting Event

Chanto Restaurant - 133 7th Ave NY, NY 10014
(7th Ave. between Charles and w10th Street)

Every month, Chanto hosts a Sake/Shochu tasting open to the public.
For around $60, you get to try a myriad of libations while you snack on their signature dishes.
Last night's event featured Sakes from Asahi Shuzo and Rihaku Shuzo.
Chef Kiyotaka Shinoki prepared a variety of hour d'oeuvres and fresh Tuna Sashimi/Sushi from Japan to go with the Sake.

Around 60 people attended last night's tasting. We hope to see you at one of these events soon.

NYMTC 29th Annual Golf Outing

We are happy to announce yet another fun and successful Golf Outing this year.
We hosted our 29th Annual Golf Tournament this past Monday (July 30th) at Rivervale Country Club.
Inviting customers from all over the East Coast to participate. This year, 81 golfers joined our Tournament out in the sun.









Many of them went home with gifts sponsored by our gracious vendors.
Coming in First Place, Mr. Kobayashi (Lan Restaurant) went home with our beautiful 1st place crystal trophy and $1,000 in prize money.

Here is a list of the Top 10 finishers for the day.
[placement determined by (in order) net score, handicap, and out-course gross score]

1. (67.4) Mr. Katsuya Kobayashi - Lan Restaurant
2. (68.2) Mr. Nobuhiro Ebata - Marimo Restaurant
3. (68.8) Mr. Nori Fujieda - Shiro of Japan
4. (69.2) Mr. Hide Yamamoto - Nagahama
5. (69.4) Mr. Masaharu Morimoto - Morimoto
6. (69.6) Mr. Kazuhiko Fujimoto - Bistro En
7. (70.0) Mr. Takanashi - Sagami
8. (70.0) Mr. Norihiko Aratake - Haru
9. (70.0) Mr. Kenichi Watanabe - Oga
10. (70.0) Mr. Moriaki Tanaka - Tatany 72

Products for The Restaurant & Food Show (October 1, 2007)

2007 Japanese Food & Restaurant Show Products Listing

1. Soybean Sheet is a thin, flexible edible paper-like sheet made from soybeans. Use Soybean Sheet as wrapper or shredded/chopped as a garnish. It can be also used in deep-fried, steamed or other cooked preparations. Soybean Sheet has 2 varieties – plain and flavored. The plain type, which has no strong flavor, is available in five colors – orange, pink, yellow, beige and green. The latter type is made with sesame seeds, tarako (cod egg), ao-nori (fresh water seaweed) and shiso (perilla). Soybean Sheet can be use to create many interesting and attractive preparations.
2. Buckwheat Noodles, Frozen, are made from 80% refined buckwheat flour and 20% wheat flour. The freshly made buckwheat noodles are flash-frozen to preserve the texture, aroma and flavor. Before cooking, noodles should be defrosted. Serve the cooked noodles in traditional cold or hot preparations, or in many other creative ways such as American noodle salad dishes.
3. Hatcho Miso Sauce is a blend of Hatcho Miso (100% soybean miso), sugar and mirin. The sauce has a pleasant, rich soybean flavor. Serve it with fried pork cutlet, grilled meat and strongly flavored grilled fish. You can add Hatcho Miso Sauce to braised dishes, curry sauce, noodle broth or other preparations where additional rich and savory flavor is required.
4. Wasabi Tobikko is crystal green (artificial colored) flying fish roe that has a hot and spicy flavor, simulating the flavor of wasabi. Wasabi Tobikko has pleasant crunchy texture. Use Wasabi Tobikko as a garnish, in salad dishes or in a completely new unique preparation.
5. Frozen Prepared Shrimp are uncooked shrimp. They are shelled, devained and stretched flat before freezing. Frozen Prepared Shrimp are easy to use and perfect for the preparation of popular shrimp tempura where uncurved fried shrimp are desired. Frozen, Prepared Shrimp are also excellent in salads, stir-fried dishes and sushi preparations.
6. Short Grain Rice is a Japanese rice variety and is sometimes known in America as sushi rice. Cooked rice accompanies nearly every meal in Japan. This Short Grain Rice comes from California and has exceptionally fragrant aroma and good flavor. Short Grain Rice develops a slight soft and sticky texture when it is cooked. Use Short Grain Rice in sushi, stir-fired rice dish, risotto, or many other preparations.
7. Chopped Wasabi is made from fresh wasabi root that are chopped and frozen. Chopped Wasabi can be added to any dishes where spiciness is required. Add to a filling for sushi rolls or to salad and rice dishes or use as a garnish for grilled meat. How about Chopped Wasabi added meat balls…?
8. Yamajirushi Yuzu Juice is a blend of high quality yuzu citrus fruit juice from the Kitagawamura region in Japan and freshly squeezed other citrus fruit juice. The exceptionally fragrant aroma and tangy, fruity flavor can be added to many preparations where refreshing citrus flavor is required. Yamajirushi Yuzu Juice is perfect for both savory and sweet preparations.
9. Ginger Dressing is a mixture of good quality vinegar, sesame oil and grated ginger. The heat and special aroma of ginger give this dressing a very special character. Use as a dressing, add to the marinade or braising pot for additional flavor.

10. Tofu Puree is made from organic, non-GM whole soybeans. After soymilk is treated with a coagulant, it is processed to produce creamy textured puree. Tofu Puree has a pleasant flavor without overly strong soybean flavor. Tofu Puree is ideal for the preparation of soymilk ice cream, tofu cheese or use Tofu Puree in dressings and sauces or other savory or sweet preparations. Fat content is 2.9%.
11. S&B Curry Powder is the most popular curry powders in Japan. The powder is a blend of more than 30 spices, including coriander, cumin, turmeric, black pepper corn, clove, all spice, and hot chile pepper. S&B Curry Powder produces the most flavorful mild (not hot) Japanese style curry. S&B Curry Powder can also be used in any preparations in which curry flavor is required.
12. Nori comes in different thicknesses and qualities. This high quality Nori comes from the pure cold waters of Ariake Bay in Japan. The slightly reddish tinged dark black-green sheet is crisp and very flavorful. It has excellent mouth feel. Use this Nori as a sushi wrapper, shredded as garnish for noodle or salad dishes, or deep-fried as nori cracker.
13. Green Tea Leaves is Sen-cha tea, the most widely consumed tea in Japan. Sen-cha tea produces an attractive light green color, a balanced astringency and bitterness with a round finish. Brewed Sen-cha tea and tea leaves are wonderful materials to use in dessert or savory preparation. The rice cooked with green tea leaves acquire pleasant color and aroma.
14. Organic Tamari Shoyu is made from the finest organic soybeans, salt and alcohol produced from organic materials. This shoyu is wheat free. Organic Tamari Shoyu has rich flavor and color, and smooth texture. Its saltiness is mellowed by amino acids that are produced during fermentation.
15. Kyozen-an Yuba is the skin that forms on gently heated soy milk. Freshly made Kyozen-an Yuba is tender and creamy and has exceptional sweet fragrance and flavor. Serve Kyozen-an Yuba as sashimi with wasabi and shoyu or use in cooked preparations. Kyozen-an Yuba can do more. Press through a fine sieve to a silky creamy dressing. Yuba also can be used in dessert preparation.
16. Rice Bran Oil is a newly developed, premium multipurpose edible oil made from the bran layers of rice. Rice Bran Oil contains beneficial antioxidant compounds naturally found in the unrefined oil. The secret of this oil is that it is slower to oxidize during frying compared to other cooking oils. Study has shown that Rice Bran Oil has dramatically longer frying life, and because of its chemical composition is much slower to begin smoking during frying. In addition to using Rice Bran Oil for deep-frying, Rice Bran Oil, which has slight nutty flavor, is well suited for use in stir-frying, dressings and all other preparations requiring excellent quality cooking oil.
17. Urashima Furikake is a condiment perfectly suited for a bowl of steaming, hot, cooked table rice. Aromatic and flavorful flakes and small granules are composed of sesame seeds, nori, bonito fish flakes, freeze-dried vegetables, egg or salmon. Serve as traditional rice condiment or add to salads, mix into sauces, dressings or marinade, or use as a garnish.
18. Iwashi no Kan’roni is a traditional preservation method in which freshly caught, high quality sardines are gutted, headed and lightly grilled before being slow-braised for almost 3 days in a liquid of sake, shoyu, mirin, sugar and rice syrup. At the end of the process the sardines are coated with a glossy, sweet syrupy sauce resembling genuine teriyaki sauce. Serve Iwashi no Kan’roni as is with hot, cooked rice or create your own dishes using this unique, very flavorful product.
19. Benimosu is a stunning strawberry-colored vinegar made from purple sweet potatoes. It comes in two styles: the regular vinegar is excellent for savory applications and the honey-sweetened vinegar is a wonderful addition to cocktail and dessert recipes.
20. Shiro Shoyu is a golden yellow colored wheat soy sauce made from 80 percent wheat and 20 percent soybeans. Distinctive mellow sweetness and hint of gamy flavor are the characteristics of this very unique soy sauce. Ideal for many preparations where complex salty flavor with umami (savory flavor) are necessary, but darker color is not welcomed.
21. Akasake Mirin rice wine has a unique sweet flavor with a slight chocolate note. Japanese chefs love it as a high quality, affordable substitute for traditional authentic mirin. It adds refined sweetness to sauces and dressings, and is especially wonderful in braised beef dishes.
22. Ma-kombu is the king of kelp because of its fragrant bouquet and its ability to produce crystal clear, mellow, sweet, rich and refined stock. Add a small piece of Ma-kombu to any preparation. Ma-kombu with its concentrated natural glutamic acid greatly enhances the flavor of all dishes. Use Ma-kombu dashi as a substitute for beef, chicken or Western fish stock for a healthy, quickly prepared, natural alternative
23. Moshio is the earliest known Japanese sea salt. It comes from a 2,500 year old tradition of infusing salt-saturated sea water with seaweed to produce mineral-rich salt with the deeply satisfying umami flavor of seaweed throughout.
24. Soy Salt is a product resulting form a merging of modern technology, human creativity and artisan-made soy sauce. Cedar vat-fermented liquid soy sauce is freeze-dried into pleasantly chunky, crisp, fragrant soy sauce flakes. A perfect condiment for sushi, sashimi, salad, beef steak, pasta, grilled vegetables and any other dishes benefiting from additional salt plus the delicious flavor of soy sauce.
25. Iburi-Jio smoked sea salt is harvested from the deep waters off the shore of Oga Peninsula and smoked over pure cherry wood.
26. Suzu Shio this Noto Peninsula sea salt is made by traditional methods using the cleanest sea water in a region that has been producing salt since the 16th century. Mineral-rich suzu shio has a superb balance of saltiness, acidity, bitterness and sweetness.
27. Kurozato is brown sugar cubes from Okinawa Island where brown sugar production began in the early 17th century. Pure sugar cane juice obtained by pressing freshly harvested cane is carefully crystallized over a wood burning fire into fine powder and then shaped into cubes. Pleasantly strong molasses fragrance and flavor with a slight hint of acidity, bitterness and saltiness. Perfect for coffee, tea, snack and dessert preparation.
28. Kishibori Shoyu (soy sauce) is a pure, wonderfully flavored, artisanal shoyu with a clear reddish brown color and a floral aroma. High quality steamed soybeans, toasted wheat, salt, and mineral water are left to ferment in 100-year-old cider barrels for a full year to develop complex flavors.
29. Kidaru Jukusei Miso is a cider barrel fermented red barley miso. It has unique barley aroma and flavor with a lingering sweet aftertaste. This product is a must-try for anyone who has known only conventional soybean and rice miso.
30. Taihaku Goma Abura is made from organic, un-toasted white sesame seeds which are cold pressed to extract the oil. The flavor and aroma of this premium sesame oil is distinctive. Faintly detectable sweet fragrance and nutty flavor can enhance any preparation. Smoke point is 349º F. Perfect for sautéing, deep-frying and dressings.
31. Hon’kuzu is ultra-refined, pure arrowroot starch. With its clear appearance, smooth texture, silky mouth-feel, and strong jellying power, it is the highest grade starch available for savory and sweet preparations. This artisanal product comes from the Morino Yoshino Kuzu Honpo Company, which has been owned by the same family since the 14th century.
32. Seikayo Matcha is a special matcha green tea powder for baking with additional chlorophyll. The powder does not clump as does ordinary matcha produced for drinking. It easily mixes with any baking ingredient, liquid or powdered (milk, flour, etc.).The baked goods not only have a delightful matcha flavor, but also a beautiful green color that remains stable even after long periods of baking.
33. Hyosho Usu Nigori “Diamond Dust” is from Aasamai Brewery, Akita prefecture. They were founded in 1917. On-site spring water and the skill and passion of experienced brewers produce this semi-filtered (nigori) sake with a very refreshing taste.
34. Echigo Tsurukame Junmai is from Uehara brewery, Niigata prefecture. They were founded in 1890 and first brewery to make Junmai type sake. Noted for its wonderful aroma and rich flavor, this sake is made with high quality Niigata rice. It pairs well with dishes of substance and richness.
35. Taisetsu Junmai Ginjo “Ice Dome” is from Takasago Brewery, Hokkaido prefecture. They were founded in 1899. Brewed with special care in the Hokkaido prefecture, this medium-dry sake has a very delicate aroma and a refreshing finish.
36. Take no Tsuyu Junmai “Bamboo Tears” is from Take no Tsuyu Brewery, Yamagata prefecture. They were founded in 1858. Produced in the northern region of Honshu, this sake combines select quality rice with pure underground spring water. The result is a fragrant, full-bodied sake.
37. Kikusui Funaguchi Nama Genshu Honjozo “Kikusui in a Can” is from Kikusui Brewery, Niigata prefecture. They were founded in 1881. Funaguchi is a genuine sake (unpasteurized). It is a rich, dense sake that is absolutely delicious. With a hint of sweetness combined with being full-bodied, this all-time favorite pairs well with numerous rich dishes, and especially well with spicy dishes.
38. Omachi Tamano Hikari Junmai Daiginjo “Brilliant Jade” is from Tamano Hikari Brewery, Kyoto prefecture. They were founded in 1673. This Daiginjo sake is made exclusively with the rare Bizen Omachi rice. The result is a well-balanced sake with a distinctive body and a satisfying taste that fades with a crisp, refreshing finish.
39. Goku Karakuchi Sumiyoshi Junmai is from Taruhei Brewery, Yamagata prefecture. They were founded in 1695. This dry sake retains the aroma imparted by a long fermentation period. This elegant and full-flavored sake is a perennial favorite.
40. Sakura Muromachi Junmai Daiginjo “Muromachi Jidai” is from Muromachi Brewery, Okayama prefecture. They were founded in 1682. Featuring a pale platinum straw color, floral hints, and a sweet melon and Asian pear aroma, this sake has a fruity, viscous and rich flavor. It received gold medals in the world famous Monde Selection.
41. Dassai 23 Junmai Daiginjo “Otter Fest” is from Asahi Brewery, Yamaguchi prefecture. They were founded in 1770. Combining the best ingredients, old-fashioned know-how, and cutting edge technology enable our brewers to produce this top-of-the-line sake. Dassai, Junmai Daiginjo features a delicate, fruity aroma and an elegant, refined flavor.
42. Yume wa Masayume “Dreams Come True” is from Katou Kichibee Shouten, Fukui prefecture. They were founded in 1860. In Japanese, “Yume wa Masayume” means “Dreams Come True!” Aged for five years at very carefully controlled temperatures, this Junmai Daiginjo has very mellow and elegant aroma and a velvety smooth flavor. This is the sake appropriate for very special occasions.
43. Nanbu Bijin Tokuebetsu Junmai “Southern Beauty” is from Nanbu Bijin, Iwate prefecture. They were founded in 1902. This sake is brewed with 100% Ginotome rice from the the Iwate prefecture. The specially devel-opened Koji-kin used in brewing impart the long-lasting, fresh flavor of Nama (fresh) sake. This sake is best enjoyed with food.
44. Shirakebugura Tokubetsu Junmai “The White Label” is from Shirakabegura, Hyogo prefecture. They were founded in 2001. Made with premium Gohyakumangoku sake rice polished down to 60% of its original size, this Tokubetsu Junmai sake is fermented slowly and carefully at low temperatures. The result is a rich and mellow sake with a great rice-based aroma.
45. Kokuto Shochu “Brown Sugar Sweetened Plum Wine” is produced from Choya Umeshu Co., Ltd., Wakayama prefecture. Brewed using 100% domestically grown Ume plums, blended with raw black sugar, black rum, and black vinegar. Full of healthy ingredients. Enjoy this deep rich, and decadent brew. Over rocks.
46. Shochu is another alcoholic beverage imported directly from Japan. The difference between Japanese saké and shochu is that Japanese saké is made with brewed alcohol, but shochu is made with distilled alcohol and is in the same category as whiskey, scotch, and vodka. Satsuma Hozan “Stsuma Sweet Potato Shochu” is from Nishi Brewery, Kagoshima prefecture. It has a smooth and rounded after taste with great flavor and aroma of sweet potato. Since its establishment, this is the shochu spread the name of Hozan all over Japan. Enjoy the good old taste of Imo (potato) shochu.
47. Tsukiji Masamoto is one of the most famous/traditional knife companies from Tsukiji, Tokyo. Wa-Bocho, or Japanese chef knives trace their origins to the days of the samurai warriors in the Feudal era. The same hand-forging methods used to make swords still continue to be used today to create one of the finest cutlery pieces in the culinary field. In traditional Japanese cuisine, special care is taken to highlight a chef’s skill by arranging foods to display his intricate Wa-Bocho handling techniques. A number of Wa-Bocho styles are used for different purposes in preparing vegetables, fish, and meat.

Komegashi Too Sake Tasting

Komegashi Too 99 Pavonia Ave Jersey City, NJ 07310
(201) 533-8888

A humble Japanese restaurant located in Jersey City, Komegashi Too caters to the locals in town. On this particular night, NY Mutual and the owners of Komegashi Too collaborated in a Sake Tasting Event.
Featuring Kikusui Shuzo, we sampled a myriad of premium sake ranging from Daiginjo to Honjozo.

Sakes Tasted :
Kikusui Junmai Daiginjo
Kikusui Junmai Ginjo
Kikusui Junmai
Kikusui Honjozo
Kikusui Funaguchi Nama Genshu

80 years, and going strong

81 to be exact. Founded in 1926 (LA Headquarters), we now service restaurants in California, Hawaii, Arizona, Massachussetts, DC, New York, New Jersey, Connecticut, Illinois, Nevada, and Florida.
















Images scanned from our official company bio/documentary booklet.

Roast Berkshire Pork

Prepared for the 2007 Fancy Food Show.
What better way to sample our artisan soy sauce, miso, and salts than to have it with a little pork?

Wagyu - The real stuff

We know Beef!
Wagyu is Japanese for "Japanese Beef".
This extremely marbled beef is highly sought after by gourmands due to it's "melt in your mouth" textures and amazing buttery flavor.
If you're interested to learn more about real wagyu beef, give us a call and/or call one of our sales reps up for more information.