The 17th Annual New York Mutual Trading
Japanese Food & Restaurant Show
 |
|
REGISTER NOW!
(Registration is FREE. Industry-only.) Bus Service from the Washington D.C./Virginia/Maryland area to MANHATTAN.
We are offering bus service from the DC/VA/MD area to
NY Mutual's Japanese Food and Restaurant Show, gratis to those who wish to attend.
If you are interested, please contact Shono (shono@nymtc.com)
for more information by September 10th.
Vendors' List
| COMPANY NAME | MAIN PRODUCTS |
| FOOD | |
| AUSAB | Abalone |
| AZUMA FOODS INTERNATIONAL, INC.U.S.A. | Processed Seafood Products |
| DNI GROUP, LLC | Dumplings, Shrimps |
| J-OIL MILLS INC. | Soy Bean Sheets |
| KANOYA CO., LTD. | Udon/Soba Noodles |
| KINJIRUSHI SALES CO., LTD. | Wasabi |
| KYOKUYO | Frozened Sushi Rolls |
| KYOZENAN | Tofu, Yuba, Tonyu |
| MARUKAN VINEGAR U.S.A INC. | Vinegar |
| MARUYA HATCHO MISO COMPANY | Hatcho Miso, Miso Sauce |
| MATSUMAEYA | Kombu for broth, Seasoned Kombu, Kombu Water |
| MIZKAN AMERICAS, INC. | Vinegar, Dressing |
| MORINAGA NUTRITIONAL FOODS INC. | Tofu ,Tofu Puree |
| NIPPON SHOKKEN U.S.A INC. | Eel Sauce, Dressing |
| ORITAEN | Fine Japanese Teas |
| OSAKA KEZURI KATSUO CO., LTD. | Bonito Flakes for broth, Natural Bonito Powder |
| S & B INTERNATIONAL CORPORATION | Japanese Curry |
| SHINMEI | Akita Komachi (Japanese Premium Rice) |
| SUN NOODLE | Specialy of Ramen Noodles |
| SUSTAINABLE SOURCING, LLC | Himalayan Salt |
| TAKAOKAYA U.S.A, INC. | Nori, Green Tea |
| UCC UESHIMA COFFEE | Japanese Coffee, Siphon Coffee Machine |
| UORIKI-FRESH INC. | Super Frozened Fish |
| YAMAJIRUSHI MISO | Miso, Yuzu Juice, Spicy Yuzu Pepper Sauce |
| YAMAMOTOYAMA OF AMERICA | Nori, Teas |
| YAMASA CORPORATION U.S.A. | Soy Sauce, Teriyaki Sauce |
| YUZUYA HONTEN | Fine Yuzu Juice |
| BEVERAGES | |
| SAKE | |
| BORN | Fine Sake from Fukui Prefecture |
| DASSAI | Fine Sake from Yamaguchi Prefecture |
| HAKKAISAN | Fine Sake from Niigata Prefecture |
| KAMOTSURU | Fine Sake from Hiroshima Prefecture |
| KIKUSUI | Fine Sake from Niigata Prefecture |
| KIRIN | Fine Sake from Niigata Prefecture |
| KUBOTA | Fine Sake from Niiigata Prefecture |
| MUROMACHI | Fine Sake from Okayama Prefecture |
| NANBU BIJIN | Fine Sake from Iwate Prefecture |
| NIHON-SAKARI | Fine Sake from Hyogo Prefecture |
| OZE NO YUKIDOKE | Fine Sake from Gunma Prefecture |
| SHOCHIKUBAI | Fine Sake from Hyogo Prefecture |
| SUMIYOSHI | Fine Sake from Yamagata Prefecture |
| TAISETSU | Fine Sake from Hokkaido |
| TAKENOTSUYU | Fine Sake from Yamagata Prefecture |
| TAMANO HIKARI | Fine Sake from Kyoto Prefecture |
| TENGUMAI | Fine Sake from Ishikawa Prefecture |
| SHOCHU | |
| HAKUTAKE SHIRO | Fine Sake from Kumamoto Prefecture |
| SATSUMA SHIRANAMI | Fine Sake from Kagoshima Prefecture |
| BEER | |
| COEDO BEER | Craft Beer from Saitama Prefecture |
| ECHIGO BEER | Craft Beer from Niigata Prefecture |
| ORION BEER | From Okinawa Prefecture |
| WINE | |
| CHOYA | Plum Wine, Plum Sake |
| NON-FOOD | |
| J.C. UNI-TEC, INC. | Vegetable Slicers, Sushi Case |
| MANYO CO., LTD. | Bamboo Products |
| ROASTER-TECH | Grillers |
| SHINNYO TOKI | Shigaraki-Yaki (pottery) |
| SKATER, INC. | Cook-Zen |
| TSUKIJI MASAMOTO CO., LTD. | Professional Japanese Knife |
| ZOJIRUSHI AMERICA CORPORATION | Rice Cookers |
Seminar Schedule
| A. Kitchen Demonstrations | |
| Hosted by Harris Salat Food Journalist | |
| 11:00 a.m. - 11:45 a.m. | Seminar by Chef Eiji Ichimura of Professional Cooking Classes at Japanese Culinary Center Topic: How to properly firm up the flesh of the fish. Learn the technique! Taste the difference! |
| 12:15 p.m. - 1:00 p.m. | Cooking Demonstration by Executive Chef Sam Gelman of Ma Peche Topic: Innovative Cuisine |
| 1:30 p.m. - 2:15 p.m. | Cooking Demonstration by Owner/Chef Yukari Nonaga of Nihonbashi Yukari, Japan's IRON CHEF Winner Chef in Japan Topic: The theory of cuisine in Japanese cooking. "Using the five senses." |
| 2:45 p.m. - 3:30 p.m. | Panel Discussion Topic: "The Future of Japanese Cuisine" |
| 4:00 p.m. - 4:45 p.m. | Cooking Demonstration by Executive Chef Tomo Kobayashi of Toku in Long Island Topic: Creative Sauces (three types) to be used with both Japanese and Western Cuisine! |
| B. Sake Seminars | |
| 12:00 p.m. - 1:00 p.m. | Topic: Intro to Japanese Beverages
|
| 1:30 p.m. - 2:30 p.m. | Topic: Visit Inside the Sake Brewery
|
| 3:00 p.m. - 4:00 p.m. | Topic: How to Sell and Serve Sake "Learn from a Professional" Guest: Sake Sommelier Toshiyuki Koizumi
|
| C. Japanese Culinary Center Seminars | |
| 12:00 p.m. - 1:00 p.m. | Topic: Why Tsukiji Masamoto? |
| 1:30 p.m. - 2:30 p.m. | Topic: Fundamental knowledge of Japanese fine knife |
We are very pleased to announce that once again it is time for our annual Restaurant Show!
This year's slogan is "Innovative Japanese Cuisine: Delicious Cuisine with a Healthy Impact" and we will be presenting many new products, recipes, and menus that restaurateur can take them with you and use them right away at your restaurant.
We have plans to have a knife etching and conditioning service by Tsukiji Masamoto who is widely considered the most popular knife master in Japan. We also have several other exciting plans including a Japanese Premium Sake tasting serving sakes from breweries from all over Japan. There will also be a dish ware and special kitchen equipment showcase. We will be offering great deals as a show day special.
We also will be welcoming top chefs to conduct cooking demonstrations, sake seminars, knife seminars, and have discussions about the future of the Japanese Restaurant industry in the U.S.
We are looking forward to seeing you at this year's Restaurant Show!
Contact us mutual@nymtc.com
Organized by Tokyo Kyodo Boeki Co. Ltd.
Produced by New York Mutual Trading, Inc.
This event sponsored in part by the Japanese Ministry of Agriculture, Forestry and Fisheries,
under their 2010 Overseas Export Advancement of Agricultural and Fisheries Products Program.
