New York Mutual Trading Company

Mikimoto (Wilmington,DE) 11/13

2011-11-11T07:56:00.000-05:00

If you are in the Wilmington DE area this Sunday, come sign up and
enjoy an afternoon of Sushi and Sake.
Hosted by yours truly.

-George Kao

Japan Society Japanese Craft Beer Event

2011-09-13T18:54:00.001-04:00

Japan's Beer Revolution:
The Birth, Death, and Resurrection of Japanese Craft Brewing

Wednesday, October 5, 6:30 PM

Photo by Don LaVange.

Thanks to Japanese craftsmanship, gourmet ingredients and attention to quality, craft beer in Japan has recently experienced a revolution. Bryan Baird, founder of Baird Beer of Numazu, Japan, and Steve Hindy, Co-founder and President of Brooklyn Brewery, discuss the 17-year history of craft brewing in Japan, offering critical review by a market participant of the good, bad and ugly of an industry that has struggled to find its bearings in parallel with the rest of the country.

Followed by tastings from Japanese craft breweries as well as other beers that were the result of Japanese collaborations or influences from Japan.

TICKETS
$25/$20 Corporate and Individual Members

Buy Tickets Online or call the Japan Society Box Office at (212) 715-1258, Mon. - Fri. 11 am - 6 pm, Weekends 11 am - 5 pm.

Reishu : Chilled Sake for the Hot Summer

2011-08-02T09:43:00.001-04:00

It was hard to ignore the 100+ degrees we faced in Mid-July. Most of us found ourselves blasting the air conditioner and laying lethargically on the couch at home. But I'm sure a few of you still had friends over and fired up the outside grill despite the sun's beaming rays. As they say with true entertainers, the show must go on.

I too love to entertain, and the most important thing to consider is the comfort of your guests. A good spread, libations a plenty, and a comfortable environment.

Without doubt, a chilled bottle of sake is the most elegant beverage to pour at times like this. I love a good bottle of bubbles, but it just doesn't stay very chilled towards the end of the flute. A cold brew is nice too. But if you want to do something a little unique, Sake is a guaranteed way to leave an impression.

In Japanese, "Reishu" literally means Cold Sake. This particular style of serving and enjoying very chilled Sake is one of my favorite ways to imbibe.

I normally recommend white stemware for Sake Service, but there are times where I deviate. An outdoor soiree on a hot summer afternoon is precisely one of them. I like to keep my ceramic little sake cups (called Ochoko) in the freezer and because each pour is relatively small, the constantly chilled sakes always pour chilled cup after cup. And contrary to popular belief, you don't need to serve sushi with sake. Grilled Chicken, Burgers, Lobster Salad, Clambakes all pair perfectly with sake.

This month, I'd like to turn your attention to 2 sakes I absolutely love.

Kikusui Funaguchi and Tamano Hikari Junmai Ginjo Reishu.

Kikusui in a Can (as some retailers have nicknamed it) is a big, bold, and viscous sake perfect for the outdoors.

Packed in a really cute can, this sake was the first ever Draft Sake in the market. Nama (Draft), Genshu (Cask Strength), Honjozo (Fortified), these merits make for a one of a kind sake.

Tamano Hikari Reishu is packaged in a Tetra-Pak and can also be served right out of the freezer. Depending on how cold you drop the temperature in the freezer, you can make Sake Slushies with these products. Tamano Hikari happens to be Junmai Ginjo grade. Relatively light with noticeable aromatic floral notes. The packaging gives you the freedom to carry it around without worrying about bottles or glassware breaking.

I personally like to toss these sakes in a large cooler with ice and enjoy them not only on the patio or deck at home, but also while on a boat, at a BBQ, or even a picnic at the park.

George Kao – NYMTC Sake Educator

Ramen Event (Part II)

2011-06-03T11:18:00.001-04:00

Ramen Noodle Tasting : Ins and Outs of cooking the perfect Noodle

Do you know how to judge if a noodle is Over-Cooked, Under-Cooked, etc…?

You will, after this seminar.

Added bonus : Learn how to cook and season the perfect soft boiled egg like a Ramen King.

And for the finale, we will serve up what we consider the perfect bowl of ramen.

Cooking demo plus take home some of these special "Hanjuku Eggs" for your friends and family.

***

Date: Tursday, June 9th, 2011

Time: 6:30 p.m. - 8:30 p.m.

Place: The Japanese Culinary Center

711 3rd Avenue, New York NY 10017

(on 45th Street Between 2nd and 3rd Avenues)

Price: $40.00

Seats: 20

***

09-06-2011
Tickets Available: 20 Ticket Price: 40 click here to purchase tickets

Luckyrice Grand Feast 2011

2011-05-08T14:14:00.000-04:00

Sake, Shochu, and Beer at the Luckyrice Grand Feast.
36th floor of the Mandarin Oriental Hotel.

Great Sushi Event

2011-04-22T23:37:00.001-04:00

What a great event we had last night at the JCC.
Thanks to all who participated and we are looking forward to doing another of the same event hopefully very shortly.

Who doesn't love sushi rolls right?

2011-04-22T23:35:00.000-04:00

Tasting at Cape Cod

2011-03-17T05:41:00.000-04:00

Great venue. Great Distributor. Great Turn Out.
Can't really ask for anything more.

Our booth was busy through out the 4 hour tasting. A lot of interest and new leads.

Thanks to Kikusui Brewery for accompanying me on this trip.
We had a blast!

Marvel Comics unveils...

2011-03-04T06:21:00.003-05:00

New Comic Series "5 Ronin" set to unveil at JCC March 14th.

Introducing 5 Ronin : Marvel Comics, Dassai Sake and Japanese Culinary Center, three universes meet as one.

The Japanese Culinary Center is please to present "An Exclusive Evening of Superheroes and Sake", a one of a kind event celebrating the release of Marvel Comics' newest weekly publishing event, 5 Ronin!

Please join guests from Marvel Comics, the JCC and Dassai Sake as the comic book and culinary worlds collide at the unveiling of this new mini-series, set in feudal Japan!

Marvel editor Sebastian Girner and Talent Scout C.B. Cebulski will both be on hand to discuss this ground-breaking comic colloboration, as well as talk about Marvel's long history with Japan and its culture in their comics. Artist Andy MacDonald will also be in attendance to debut a special "Illustrated Guide to Sake Production",which looks at past and present sake brewing techniques in a unique way... through comic book panels!

A tasting of Dassai Sake will be served during the event. The perfect libation bringing American and Japanese art, and passion together.

This event will be held at the Japanese Culinary Center. Established in 2009, the JCC hosts a myriad of events semi-monthly showcasing Japanese cuisine, beverages and culture.

For more info on 5 Ronin, please visit:

http://marvel.com/news/story/14778/marvels_deadliest_heroes_the_5_ronin

click here to sign up

Savannah, GA

2011-03-03T15:00:00.002-05:00

Great trade show in Savannah, GA.
Just showed sake to about 80 people yesterday.

Thanks Koji Aoto for setting everything up.

Hayakawa in Atlanta

2011-03-01T15:06:00.001-05:00

I'm down in Atlanta this week visiting with my distributor, some of the best Sushi and Japanese restaurants this city has to offer. We just wrapped up an excellent Sake Pairing event celebrating Sushi Hayakawa's 3rd anniversary.

Congrats!

Special Event at Hayakawa

2011-02-28T12:50:00.000-05:00

Monday Feb 28th
7pm Sake Tasting

Hayakawa in Atlanta, GA

JCC Curry Rice

2011-02-09T15:56:00.001-05:00

Japanese Curry Rice is rich, tasty, and oh so yummy!

Come learn how to make your own and impress your family and friends.

(click on image)

Ever have Japanese Curry? Want to know how to make this dish at home? Not sure what it is?

Let us answer all your questions Feb 24th.

As shocking as this may sound, Japanese Curry Rice is just as popular to the Japanese as Sushi is. Everybody loves a good bowl of Curry Rice.

We all have had our fair share of Indian and Thai curries. But the Japanese Curry is truly unique. It is a thick and rich mixture of root vegetables and most commonly, chicken, beef or fried pork cutlet.

Using many of the standard spices making up the curry mix, the Japanese Curry is sweeter and definitely not as hot as it's Indian or Thai cousins.

Come join us and let us show you some of the chef secrets in making a killer pot of Japanese Curry.

*We will offer a vegetarian curry as an option as well.

Date: Thursday, February 24th, 2010

Time: 6:30 p.m. – 8:30 p.m.

Place: The Japanese Culinary Center

711 3rd Avenue, New York NY 10017

(on 45th Street Between 2nd and 3rd Avenues)

Price: $30

Seats: 25

Take home gift :

S&B Jumbo Curry Packet

Matsuri Rice 4.4#

Onigiri Time

2011-01-14T16:49:00.002-05:00

Rice Balls. But not just any rice ball. “Onigiri”!

-おにぎり-

Rice Balls. But not just any rice ball. “Onigiri”!

Loved by Kids, Students, Adults and Grandparents.

If you’ve ever traveled to Japan, you would have seen these little triangular shaped rice balls sold at every convenient store, grocery and even at train stations. Not only is it a staple in every child's upbringing, it’s the quintessential on-the-go meal. What makes it so great is simply the RICE.

Japanese Short Grain rice is like no other and packs not only tremendous flavor and texture, but healthy nutrients to keep the body going all day.

We would like to showcase the beauty of Akita-Komachi Rice.

Come take part in this “Hands On” event where we will show you the ins and outs of making the perfect Onigiri. Little tricks here and there that will make this treat not only a Japanese favorite, but a NYC favorite as well.

Served with a hearty Japanese Miso Soup, it's perfect for a New York City winter's day.

Thursday, January 27th, 2011

Time : 6:30 p.m. – 8:30 p.m.

Location: Japanese Culinary Center

711 3rd Ave. New York, NY 10017

(On 45th St. Btw. 2nd & 3rd Ave.)

Charge: $25 per person ( 20 person limit per class)

Onigiri

- Shio Konbu Onigiri

- Classic Sake (Salmon) Onigiri

- New Kid's Favorite (Corn) Onigiri

Miso Soup

- Tonjiru (Classic Hearty Winter Miso Soup with Root Vegetables and Shredded Pork)

**As a parting gift, all guests will take home a bag of Premium Japanese Akita-Komachi Rice. We encourage you to make some Onigiri with family and friends.

Click here to sign up

Let us Know what you want

2011-01-11T07:34:00.001-05:00

Tell us what kind of Events you would like to see and partake at the Japanese Culinary Center.
More Cooking? Knife Skills? Sushi? Noodles? Bento? etc...
The list goes on and on.

Don't be shy and drop us a line.
We eagerly wait for your feedback.

jcc@nymtc.com

Warm regards,
George Kao
Culinary Director of the Japanese Culinary Center

***Now on Twitter and Facebook***

Now on Twitter

2011-01-10T16:01:00.001-05:00

Come join us on Twitter!
JCCNewYork
http://twitter.com/JCCNewYork

Japanese Sales Position

2010-12-07T08:54:00.001-05:00

We are looking to fill a Jr. Sales position at NY Mutual Trading. NYC Territory Sales. You will learn a great deal about Japanese Cuisine and Sake during your tenure. Please pass this along to anyone you think may be interested and have them contact me at george@nymtc.com Many thanks in advance.

Sincerely,
George Kao
NYMTC - Sake Educator

Shata Shuzo : Tengumai

2010-10-04T09:02:00.002-04:00

The Fascinating World of TENGUMAI

The best Kanzake ever.

"TENGUMAI" was born in 1823 inside the walls of Shata Brewery located in Ishikawa Prefecture. "Tengumai" literally means "Dancing Goblin". The name stems from a tale long ago, where the winds in the deep forests surrounding the "Kura" sounded like goblins howling around the property.

A style of sake, commonly referred to as "Yamahai", stems from the full name "Yama-Oroshi Hai-Shi", which means the omission of breaking down the primary mound for the "Moto". This analogy refers to the initial phase in fermentation to help the yeasts and koji react in a way to increase natural Lactic Acid counts to ideal levels.

Yamahai sakes are defined by this extended primary fermentation phase that ensures the critical Lactic Acid concentration. Modern sakes simply add Lactic Acid in the beginning of the "Moto" tank to kick start this otherwise archaic but natural process.

By adhering to this traditional way of making sake, you achieve greater depth in your sakes. Yamahai sakes tend to be very rich, big boned, rustic and gamy. This sake has a wide range of acceptable serving temperatures. But is best served "Kanzake", otherwise known as warmed sake. The richness demonstrated by the higher acidity levels lends great pairing strength to not only grilled or roasted meats, but also to a variety of semi-hard aged cheeses.

We finally would like to welcome Ishikawa Prefecture's famed brewer and owner of Shata Shuzo, Mr. Kazunari Shata to this event. In addition to representing his Brewery here in NYC, Mr. Shata will be bringing by hand, a special "Tengumai Aged Junmai Daiginjo" label designed by the famed Alexander Gelman to share with all of us.

**All guests will depart with a special "Kiki-Choko" (small sake tasting cup)

Date: Thursday, October 7th, 2010

Time: 6:30 p.m. – 8:00 p.m.

Place: The Japanese Culinary Center

711 3rd Avenue, New York NY 10017

(on 45th Street Between 2nd and 3rd Avenues)

Price: $20

Seats: 30

**

A line of Tengumai

Tengumai Yamahai Junmai

Tengumai Umagin (Ginjo)

Tengumai Umajun (Junmai)

Tengumai Aged Junmai Daiginjo labeled by Alexander Gelman

10/07/2010

Restaurant and Food Show

2010-08-25T08:00:00.001-04:00

The 17th Annual New York Mutual Trading

Japanese Food & Restaurant Show

Date:	Saturday, September 25th, 2010
Time:	10:00 AM - 5:00 PM
Location:	Metropolitan Pavilion 123 West 18th Street (Between 6th & 7th Avenues), NYC [ map ]

(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 Sake 101 Shochu - How customer can make money with shochu. Hard liquor program Beer - Focus on quality of beers.
1:30 p.m. - 2:30 p.m.	Topic: Visit Inside the Sake Brewery How it's made Ingredients: seimai rice, koubo, nuka, kasu, steamed rice, etc. Water Tasting. Hard water and Soft water comparison
3:00 p.m. - 4:00 p.m.	Topic: How to Sell and Serve Sake "Learn from a Professional" Guest: Sake Sommelier Toshiyuki Koizumi How to maintain and serve opened bottles How to profit on sake Show some menus from famous restaurants in the past that have paired sake with dishes
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!

Sponsored by Japanese Ministry of Agriculture, Forestry and Fisheries
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.

Dassai Night at JCC

2010-08-05T15:17:00.002-04:00

Thanks to all who participated in the Dassai Night this past Tuesday.
This was our most successful and immediately Sold Out event to date.

With your help and constant support, we look to even bigger and better events in the future.

Please join us on Facebook HERE.

Dumpling Success

2010-07-28T08:21:00.001-04:00

Thanks to all for a great event last night.
There was a ton of enthusiasm and we certainly at a lot.

About 20 guests came to learn from one of the original Dumpling Queens of Manhattan.
Shrimp and Spinach, Mushrooms, and Duck Ginger Dumplings to be exact.

THANK YOU ALL AGAIN!!

Next week is a special Sake event by one of the most prestigious brewery in Japan.
"Dassai"

Handmade Dumplings Paired with Japanese Craft Beers

2010-07-23T12:07:00.002-04:00

click here to sign up

Imagine drinking delicious craft beers and tasty dumplings under some sunshine... this event will be perfect for the summer!!!

Come sign up and enjoy 3 types of Dumplings with 3 types of Japanese Craft Beers (Echigo Beer from Niigata Prefecture). You will have the opportunity to cook with and learn from one of the best in the business, Marja Samsom. Ms. Samsom is the Chef/Owner of the "Kitchen Club". She will be showing us some of her famous dumplings that she has been serving for over 20 years in Manhattan. She is a true pioneer in bringing flavors from Asia into the kitchens of NYC. This is an event you do not want to miss.

Date: Tuesday July 27th, 2010

Time: 6:30 p.m. - 8:30 p.m.

Place: The Japanese Culinary Center

711 3rd Avenue, NY, NY 10017

(on 53rd Street Bet. 2nd and 3rd Avenues)

Price: $50

Seats: 25 available

Appetizers

Chicken Karaage

Shioyude Kuro-Edamame

Dumplings by Dumpling Diva Marja Samsom

Shrimp and Spinach

Mushroom (Shiitake and Champignon)

Duck and Ginger

Japanese Craft Beers

Echigo Koshihikari Beer

Echigo Red Ale Beer

Echigo Stout Beer

Marja Samsom: Arriving in New York City as a Dutch performance/artist, she found refuge in the East Village by Creating $40 'prixfixe' dinners for friends. "The Kitchen Club" was born. Diners came intrigued to taste her European-Japanese fusion cuisine. She has received reviews in the NY Times, the New Yorker, New York Magazine, and the Village Voice, just to name a few. Ms. Samsom developed cooking classes on "how to create the best dumpling ever". After celebrating her 20th anniversary the Kitchen Club closed and Ms. Samson sought after her latest conquest.

July 27th 2010
Tickets Available: 22 Ticket Price: $50

Cook Zen - Not your mom's Microwave Meals

2010-07-14T09:10:00.002-04:00

"Cook-Zen" An Innovative Pot from Japan

Cook a variety of dishes using this magical pot in the microwave!!!

The Cook-Zen microwave pot will change your life! The Cook-Zen creates healthy, delicious meals in just minutes. The Cook-Zen's patented design locks in moisture, bringing out the food's natural flavors and vibrant colors. Extremely short cooking times ensure that the nutrients in your food are better preserved. There is no need for constant stirring as the Cook-Zen heats food evenly without drying out ingredients. Whether you're cooking breakfast, lunch, or dinner, the Cook-Zen does it all.

Michiko Chiba who is the inventor of the Cook-Zen, will be coming to the JCC! She is a bestselling author and famous television personality in Japan. At this event, she will introduce five different recipes from the hundreds that she has created.

Come see and try this huge hit product (it has sold 500,000 units worldwide). We bet you will want to keep the pot in your kitchen!

July 20th Tuesday, 2010

Time 6:30 p.m. - 8:00 p.m.

Location: Japanese Culinary Center

711 3rd Ave. New York, NY 10017 (On 45th St. Btw. 2nd & 3rd Ave.)

Charge: FREE!

** Please make your seat reservations at japaneseculinarycenter.nyc@gmail.com.

Reservations are on a first come first served basis. There will be a thirty person limit. **

BIOGRAPHY: Machiko Chiba, A proponent of 'good food and good health,' Ms. Chiba is a leading business consultant for restaurants and major company cafeterias in Japan. She teaches aspiring professional chefs from all over the world, introducing them to the original microwave cooking techniques made possible by the Cook-Zen. For her invention, the Cook-Zen, Ms. Chiba received the Plastic Material Everyday Use Award 2003 and the Grand Prize at the 2003 Ministry of Economy, Trade, and Industry Awards. She is the author of over 14 cookbooks, including The Cook-Zen Cookbook (Lake Isle Press) and Japanese Dishes for Wine Lovers (Kodansha International Publications). She divides her time between Tokyo and New York City.

Echizen Kaiseki Dinner

2010-06-18T11:10:00.002-04:00

Tasting Kaiseki Cuisine with Echizen lacquer ware

越前 Echizen is the name of one of the former areas in Japan, now referred to as Fukui prefecture, is located on the northern side of Japan. Urushi (lacquer) can create beautifully elegant and glossy dishware. Echizen-Shikki (lacquer ware) is well known to be painted with the Urushi since the Kofun Era (600 A.D.) and it is simply beautiful and traditional art.

At this event we are very excited to have Chef Hirohisa Hayashi, who is the owner and chef of Hibino in Brooklyn. He is from the Fukui prefecture where Echizen-Shikki was born. He will prepare Kaiseki cuisine while displaying local Fukui dishes. He has been planning to open his new restaurant in Manhattan. At this time, he is going to focus on the products from his birthplace with everything from rice to sake. It is expected to open Spring 2011.

We would like all of you to continue to enjoy the lacquer ware (five different types including a tray), so participants will be able to take home the lacquer ware that was used to serve them.

Don't miss out on this valuable opportunity!!!

Monday, June 28th, 2010

Time: 6:30 p.m. – 8:30 p.m.

Location: Japanese Culinary Center

711 3rd Ave. New York, NY 10017 (On 45th St. Btw. 2nd & 3rd Ave.)

Charge: $120 per person

Five different types of Echizen-Shikki (lacquer ware) including a tray for participants

Seats: 20 available

Kaiseki Menu

Takiawase (Kindled vegetables) Fried eggplant、A white gourd-melon、Burdock skin, Kinome (a leaf bud)
Suimonowan (Soup bowls) Ebi Shinjo(deep-fried shrimp fritters), Junsai (a water shield), Mizutama cucumber, Grind Yuzu skin
Yakimono (Grilled fish) Guji (Japanese tilefish), Hitori yuba, Grilled Okura ohitashi (steeped in broth)
Sushi Grilled Saba Bozushi (a type of pressed sushi), Shiso leaves, Sesame seeds, Iso no Yuki Kombu, Oroshi ponzu sauce
Dessert Hibino original Tonyu (soy milk) pudding

Special Sake

Born Tokusen Junmai Daiginjo from Katou Kichibee Shouten in Fukui Prefecture

click below to sign up

Experience the Arts and Culture
of Echizen

Shochu 101

2010-06-06T20:40:00.003-04:00

The Flavor of Japanese Spirit

Shochu has outsold sake in Japan since 2003. What is shochu exactly and why is it so popular in Japan?

Shochu Advisor, Yukari Sakamoto, will demystify this Japanese spirit that is often misunderstood outside of Japan. Shochu 101 will introduce the basics of shochu and an array of six different types of shochu. There is no better way to train your palate than to "nomikuraberu" – taste the shochu right next to each other. By the end of the evening, determine if shochu is something that fits your tastes, and if you prefer your shochu on the rocks or "oyuwari" with hot water.

The shochu will be paired with popular izakaya fare including edamame, Satsumaage, and tsukemono (Japanese pickles).

Please come join us and enjoy the flavors.

Tuesday, June 15th, 2010

Time: 6:30 p.m. – 8:30 p.m.

Location: Japanese Culinary Center

711 3rd Ave. New York, NY 10017 (On 45th St. Btw. 2nd & 3rd Ave.)

Charge: $40 per person

Seats: 30 available

SHOCHU:

Hakutake Shiro Kome Shochu

Kakushigura Mugi Shochu

Jougo Kokuto Shochu

Satsuma Shiranami Imo Shochu

Towari Soba Shochu

Mizuho Awamori

SHOCHU PAIRING BENTO MENU:

Satsumaage

Pickles

Edamame

Konnyaku kinpira

Cucumber with Kinzanji miso

Rice

Register Here

**Reservations are on a first come first served basis. There will be a 30 person limit per class. **

Ramen Fest

2010-05-19T10:29:00.001-04:00

=Fascinating Local Food=

It is finally here! The Japanese Culinary Center is bringing ramen noodles to you.

Ramen is a very popular street food in Japan that you can get anywhere you go. You will find so many different types of ramen depending on where you visit. It is well known that there are approximately 200 different types of ramen all over Japan. When we talk about different types of ramen, this means different combination’s of 麺noodles, スープsoups, and 具ingredients.

In this class, we are going to introduce each characteristic of different ramen, the marriage of noodles and broth (soup), and how to make truly delicious ramen. We are going to have three stations that you will be able to enjoy a different regional ramen at each station: Hokkaido Sapporo Ramen = Miso Ramen, Tokyo Ramen = Shoyu (soy sauce) Ramen, and Fukuoka Hakata Ramen = Tonkotsu (pork broth) ramen.

Just as how it is enjoyed in Japan, we offer Tachigui (standing) style dining for this event. Come and taste local ramen!

Thursday, May 27th. 2010

Time: 6:30 p.m. – 8:30 p.m.

Location: Japanese Culinary Center

711 3rd Ave. New York, NY 10017 (On 45th St. Btw. 2nd & 3rd Ave.)

Charge: $40 per person

Seats: 30 available

Tasting Ramen Types:

Station 1 HOKKAIDO

Sapporo Ramen = Miso Ramen

Station 2 TOKYO

Tokyo Ramen = Shoyu Ramen

Station 3 FUKUOKA

Hakata Ramen = Tonkotsu Ramen

Register Here

Professional Cooking Class Vol. 4 featuring Chef Eiji Ichimura

2010-04-30T10:00:00.001-04:00

= Cooking The Whole Fish Utilizing a Variety of Methods =

真鯛 MADAI (A Red Sea Bream)

We would like to share with you a very unexpected and very interesting time that you have (more than likely) never seen! Chef Ichimura is going to show and teach us how to cook a whole MADAI (Red Sea Bream) using various cooking methods.

The OKASHIRA (head) will be cooked via Nitsuke (simmered), UROKO (scale) by Agemono (fried), SEMI (back portion) by Yubiki (slightly boiled) and Sashimi, HARAMI (beｌｌy) for Kobujime (infusing with kombu extracts) and Temari Sushi (hand sushi balls) and HONE (bone) for Ushio-jiru (soup).

Please don’t miss this immense opportunity!!!

** We will conduct 2 classes. Please sign up for either the 11a.m. class or the 2 p.m. class.**

Saturday, May 8th, 2010

First class: 11:00 a.m. – 1:00 p.m.

Second class: 2:00 p.m. – 4:00 p.m.

Location: Japanese Culinary Center

711 3rd Ave. New York, NY 10017

(On 45th St. Btw. 2nd & 3rd Ave.)

Charge: $150 per person (6 person limit per class)

To truly be involved and to get hands on experience, be sure to bring your own kitchen knife as well.

Focus:

御頭OKASHIRA (Head)

Cooking method: 煮付けNitsuke (simmered)

鱗UROKO (Scale)

Cooking method: から揚げKaraage (fried)

背身SEMI (Back)

Cooking method: 湯引きYubiki (slightly boiled) and 刺身Sashimi

腹身HARAMI (Belly)

Cooking method: 昆布締めKobujime (infused with kombu extract) and 手まり寿司Temari-sushi (hand sushi balls)

骨HONE (Bone)

Cooking method: 潮汁Ushio-jiru (soup)

First class: 11:00 a.m. – 1:00 p.m.	Second class: 2:00 p.m. – 4:00 p.m.

*Reservations are on a first come first served basis. There will be a six person limit per class.

Chef Eiji Ichimura

Chef Ichimura has lived and worked in New York City since 1981 and has been crafting his guild for over 30 years. In addition, he has served Edomae style sushi here in NYC to executives of Japanese businesses for over 15 years.

In 2002, he opened “Ichimura” in Mid-Town. Ichimura restaurant has been well reviewed by the world famous Michelin Guide, along with the New York Times, and was well visited by a myriad of celebrity patrons.

Chef Ichimura closed the doors to “Ichimura” in 2007, and has recently been working as a consultant all over the world while preparing for the next step of his culinary journey.

NYMTC & NYWCA

2010-04-25T10:32:00.001-04:00

=Blind Tasting Challenge Vol.2=

The Japanese Culinary Center would like to once again offer a basic sake class, "SAKE 101″, on Wednesday April 28th. We are going to taste 5 different types of sakes and pair them with authentic Japanese Otsumami such as Takoyaki or Isobe -age. This will be fun for you to try traditional Japanese foods that you typically do not order at Japanese Restaurants.

We would also like to do a blind tasting with the winner receiving a surprise gift! Allare welcome to this event. This Sake 101 event is unique from the first class, so for those who attended the first event please feel free to join us again for a whole new experience.

This event is collaborated with NYWCA . The food will be served by Mamie Nishide who is a member of NYWCA.

Wednesday, April 28st. 2010

Time: 6:30 p.m. – 8:30 p.m.

Location: Japanese Culinary Center

711 3rd Ave. New York, NY 10017 (On 45th St. Btw. 2nd & 3rd Ave.)

Charge: $30 per person

Seats: 15 available

TASTING TYPES

GINJO – Taisetsu Junmai Ginjo

From Hokkaido

pairing with Takowasa (octopus marinated in wasabi)

HONJOZO – Kikusui no Karakuchi

From Niigata prefecture

pairing with Yudofu (tofu in hot pot)

NIGORI – Dassai 50 Nigori Junmai Daiginjo

From Yamaguchi prefecture

pairing with Chikuwa & Cheese Isobe-age (deep-fried fish surimi flavored with green laver)

JUNMAI – Nanbu Bijin Tokubetsu Junmai

From Iwate prefecture

pairing with Takoyaki (Japanese octopus dumpling)

DESSERT SAKE – Dewatsuru Sakura Emaki (made from purple rice)

From Akita prefecture

pairing with Raspberry dark-chocolate, Peanut butter milk-chocolate, and Green tea & Pistachio white-chocolate

**Reservations are on a first come first served basis. There will be a 30 person limit per class. **

Register Here

Mami Nishide Profile:

Born and raised in Japan, Mamie came to the States to study business. After graduation from business school and a career on Wall Street, Mamie abandoned corporate life for her culinary passion. Finishing a Culinary Arts degree from the Institute of Culinary Education (Peter Kump), she then continued her training at the test kitchen for Country Living Magazine in NYC and Le Bernardin as well as top restaurants in NY. Mamie was also a sous chef at Annemarie's Dining Room (Annemarie Huste is a former private chef to Jackie Kennedy) in NYC and a catering chef to Star Boggs in Westhampton Beach.

Mamie now teaches at the Institute of Culinary Education, the Natural Gourmet Institute and Sur la Table. In addition, she runs private cooking parties, Japanese Cooking Studio, and gives at-home culinary lessons, and also caters to your special occasions. Mamie works as a free-lance food stylist and recipe developer and her work can be found in magazines, advertisements and cookbooks. Her new company, Gotta Eat Sweets makes Tuffipops/Truffibites, the sublime fusion of truffle and brownie, is talked by Ladies' Home Journal and Gluten Free Living magazine, Living Without and others. Gotta Eat Sweets's custom decoration for special events, wedding, holiday party and corporate party are picked by "6 New Products Spotted at the BizBash New York Expo". Mamie is a certified sake sommelier, approved by the Sake Service Institute (SSI) in Japan.

Miso

2010-04-20T09:08:00.001-04:00

=The power of Fermented Products=

Miso is a magical seasoning that brings every dish umami, depth of rich flavors. This umami comes from soybeans and Koji. Koji is either steamed rice, soybeans, or wheat that has had Koji-kin or Koji mold spores cultivated onto it. Depending on the type of Miso that you want to make, the type of Koji used will vary. So this Koji is the power of the fermentation process and gives the dish great flavor.

The majority of the miso market in America is comprised of Kome (rice) miso, made from a combination of soybeans and rice. The different colors of miso types are indicative of the different ratios of soybeans and rice used to make the miso and the length of the fermentation period. Miso also has a variety of types such as Hatcho miso, Saikyo miso, Moromi miso, and Mugi (barley) miso, etc.

At this class, we are going to use a variety of miso for cooking traditional Japanese dishes. We bet you will enjoy all the different tastes and flavors of miso and be surprised by the power of umami!

Wednesday, April 21st. 2010

Time: 6:30 p.m. – 8:30 p.m.

Location: Japanese Culinary Center

711 3rd Ave. New York, NY 10017 (On 45th St. Btw. 2nd & 3rd Ave.)

Charge: $40 per person

Seats: 30 available

HISHIO (Moromi) Miso – Vegetable Dip

HATCHO Miso – "Dengaku" – Daikon Radish with Dengaku Miso

SAIKYO Miso – "Gindara" – Black Cod Miso

KOJI Miso – "Ton-Toro Kakuni" – Braised Pork Jowl with Miso Glaze

AWASE Miso – "Tonjiru" – Pork Miso Stew

Register Here

**Reservations are on a first come first served basis. There will be a 30 person limit per class. **

Philadelphia Sake Festival

2010-04-08T17:09:00.002-04:00

Sake Fest 2010
Presented by Philly.com and Event Navigators

Wednesday 14 April 2010
6 to 8:30 PM
Loews Philadelphia Hotel
Millennium Ballroom - 2^nd Floor
1200 Market Street
Philadelphia, PA 19107
2010年4月14日
6時‐8時半
Admission: $59.50 online
$69.50 at the door

(Adults 21 & older only)

Get Tickets
Get Special Event Ticket tickets

The Only Event of it's Kind in the Region!

Experience dozens of Saké varieties
Taste the Finest Japanese & US brands
Witness the Versatility of Saké
Learn how to pair Saké with any food

Let's Cook with "Yamasa" Soy Sauce

2010-03-25T15:47:00.001-04:00

=Discover the Secrets=

Shoyu is now one of the world’s seasonings being used in both Western and Japanese cuisine. It has lots of Umami (the fifth taste), a great aroma, and it enhances the dishes flavors. In Japanese cuisine, shoyu is a fundamental seasoning such as mirin or cooking sake. As an example mirin is often used instead of sugar, as shoyu is often used instead of salt for cooking.

There are a variety of kinds of shoyu. For examples, たまり醤油 Tamari-Shoyu is a deeper brown, and slightly thicker than ordinary soy sauce. It also has a richer flavor compared to regular soy sauce. It is almost always produced wheat-free (made with soybeans 100%). 淡口醤油 Usukuchi-Shoyu is literally less colored soy sauce. It’s not less flavor or less salt, it’s less color and aroma. It is wonderful to preserve the original color of ingredients such as seasonal vegetables while enhancing their flavor.

In this class, we would like to introduce everyone in to a how to incorporate a variety of shoyu into different types of dishes. We also would like to teach how to tell whether a shoyu is a good shoyu. Let’s cook easy, simple, and delicious foods with shoyu!

Monday, March 29th, 2010

Time: 6:30 p.m. – 8:30 p.m.

Location: Japanese Culinary Center

711 3rd Ave. New York, NY 10017 (On 45th St. Btw. 2nd & 3rd Ave.)

Charge: $40 per person

Seats: 30 available

*Free Gift!!*

MENU

Chicken Teriyaki

Slowly Braised Pork Belly

Japanese Meatloaf

Dessert – Mochi with Nori and Soy Sauce

Register Here

**Reservations are on a first come first served basis. There will be a 30 person limit per class. **

** This event is a collaboration between JCC (www.japaneseculinarycenter.com) and YAMASA USA (www.yamasausa.com). **

Ichimura Sushi Classes : Part 3

2010-03-15T16:55:00.002-04:00

Professional Cooking Class Vol. 3 featuring Chef Eiji Ichimura

巻き MAKI – Sushi Roll

= Special Techniques in Maki =

巻きMAKI, Sushi Roll is one of the most popular Japanese foods in the market today. As you find different tastes and flavors of rolls at different places, there is a surefire way to make delicious rolls. The utilization of good quality ingredients 海苔Nori (seaweed), 具Gu(inside ingredients) and the know how when it comes to presentation and plating, 飾りKazari.

At this class, Chef Ichimura is going to be presenting about authentic rolls as well as very special rolls called 四海巻きShikai-Maki. Shikai-Maki is a kind of 太巻きFuto-Maki or thicker roll. It’s square and the lines of the four corners show four sides of the sea. It’s very technical and traditional MAKI for a sushi chef. Shikai-Maki is usually served for celebrations and special occasions.

From simple rolls to traditional rolls, sushi rolls can be enjoyed by everyone. You can take the ideas and techniques learned with you to your home or restaurant. Please come join us and experience this very special occasion.

** We will conduct 2 classes. Please sign up for either the 11a.m. class or the 2 p.m. class.**

Saturday, March 27th, 2010

First class: 11:00 a.m. – 1:00 p.m.

Second class: 2:00 p.m. – 4:00 p.m.

Location: Japanese Culinary Center

711 3rd Ave. New York, NY 10017 (On 45th St. Btw. 2nd & 3rd Ave.)

Charge: $120 per person (6 person limit per class)

*FREE GIFT*

*To truly be involved and to get hands on experience, be sure to bring your own kitchen knife as well if you have one.*

Focus:

- Make 5 different types of Sushi Rolls (from traditional to modern)

- How to tell delicious and good Nori (seaweed)

- How to make best Gu (ingredient) of spicy tuna

– Presentation/Plating

First class: 11:00 a.m. – 1:00 p.m.	Second class: 2:00 p.m. – 4:00 p.m.

*Reservations are on a first come first served basis. There will be a six person limit per class.

Chef Eiji Ichimura

Chef Ichimura has lived and worked in New York City since 1981 and has been crafting his guild for over 30 years. In addition, he has served Edomae style sushi here in NYC to executives of Japanese businesses for over 15 years.

In 2002, he opened “Ichimura” in Mid-Town. Ichimura restaurant has been well reviewed by the world famous Michelin Guide, along with the New York Times, and was well visited by a myriad of celebrity patrons.

Chef Ichimura closed the doors to “Ichimura” in 2007, and has recently been working as a consultant all over the world while preparing for the next step of his culinary journey.

Micro Brews

2010-02-22T16:41:00.001-05:00

JAPANESE

MICRO-BREWED BEER

KIRIN, SAPPORO, ASAHI... Yes, all these are Japanese beers. However, the ones you drink in the U.S. are in fact not imported from Japan. At this event, the Japanese Culinary Center would like to introduce 6 different types of Japanese micro brewed beer from two great breweries.

The first brand, "ECHIGO" is from Niigata prefecture. The other brand, "COEDO" is from Saitama prefecture, Japan. The latter was honored by the International Taste & Quality Institute earning three stars. You will be amazed at how mild Japanese beers are.

We would also like to suggest food and beer pairings utilizing beers with varying flavors. We hope that everyone will join us for this exciting experience of trying clean and crisp Japanese beers with the perfectly matched finger foods.

We are honored to have representatives of both breweries at the event so that everyone can meet them first hand. We welcome everyone from the casual beer lover that has never had imported Japanese micro brewed beers to the veteran beer aficionado.

We hope to have everyone get together and have a wonderful time!

Wednesday, March 3rd 2010

Time: 6:30 p.m. - 8:30 p.m.

Location: Japanese Culinary Center

711 3rd Ave. New York, NY 10017 (On 45th St. Btw. 2nd & 3rd Ave.)

Price: $40 per person

Seats: 30 available

Tasting Types

Koshihikari Echigo Beer (made from Koshihikari rice)
Echigo Stout

COEDO:http://www.coedobrewery.com/e/swf/index.html
Beniaka Three stars (Super Taste Award)
Kyara Two stars (Super Taste Award)
Ruri Two stars (Super Taste Award)
Shikkoku Two stars (Super Taste Award)

with perfect finger foods

Register Here

**Reservations are on a first come first served basis. There will be a 30 person limit per class. **

Mutual Trading Co., Inc. was founded in 1926. New York Mutual Trading started selling products in 1973 and now utilizes its own shipping system out of a ten thousand sq. ft warehouse to distribute more than 4,000 items direct throughout the tri-state area.

New York Mutual Trading pioneered the concept of the distributor partnering with the Japanese vendor directly to make new items (such as food and sake) available in the United States. We import and distribute more than one hundred kinds of Jizake (Japanese Premium Sake).

Every fall we have our annual restaurant show for trade businesses in New York City with vendors from the US and Japan highlighting new products and conducting seminars.

New York Mutual Trading Inc. continues to make great strides for the culinary professional with the April 2009 opening of the new Japanese Culinary Center. The Center will have among other things: imported Japanese dishware, high quality cutting tools and a large variety of restaurant supplies. There will also be a test kitchen available on the premises.

New York Mutual Trading, Inc.
25 Knickerbocker Road
Moonachie, NJ 07074
Tel. 201.933.9555
Fax. 201.933.7791
URL. www.nymtc.com

Japanese Culinary Center
711 3rd Avenue
New York, NY 10017
Tel. 212.661.3333
Fax. 212.661.3335

Playing with Sake Temperatures

2010-01-26T18:09:00.002-05:00

= How HOT is too HOT? =

Do you like Hot Sake? Maybe you do.. but knowing not to go too hot is key.

Come find out why.

The Japanese Culinary Center presents "How to pick and drink sake at it's opportune temperature". You will be amazed at how big a difference temperature plays in the taste of a good sake.

Warmed sake, known as "Kanzake", can especially help warm your body during the harsh winter season. Come join us for a night of "Kanzake" and "Tori Nabe" (Japanese Chicken Hot Pot)

We hope you all enjoy this seasonal specialty and discover your favorite sake serving temperatures.

Thursday, February 4th 2010

Time: 6:30 p.m. – 8:30 p.m.

Location: Japanese Culinary Center

711 3rd Ave. New York, NY 10017 (On 45th St. Btw. 2nd & 3rd Ave.)

Price: $40 per person

Seats: 30 available

Tasting Types

SAKE (Selection from SAKAYA TOP 10 in 2009)

"DRUNKEN WHALE" Suigei Tokubetsu Junmai from Kochi prefecture

"OTTER FEST" Dassai 50 Junmai Daiginjo

"KIKUSUI IN A CAN" Funaguchi Honjozo Nama Genshu

Food Paring

Tori Nabe (Chicken Hot Pot) and Zousui (Rice Porridge)

Register Here

**Reservations are on a first come first served basis. There will be a 30 person limit per class. **

-----------------------------------------------

*** This event is a collaboration between JCC (www.japaneseculinarycenter.com) and SAKAYA (www.sakayanyc.com). SAKAYA will offer a "Kanzake" tasting on Friday, January 29th.

In addition to our Sake Event, check out our friends at SAKAYA to enjoy some warm & tasty sakes! ***

Date: Friday, January 29th 2010

Time: 6:00 PM – 8:00 PM

Map: 9th street between 1st and 2nd Ave.

Sake: Take no Tsuyu Junmai from Yamagata prefecture & Tamano Hikari Yamahai Junmai Ginjo from Kyoto prefecture

Tasting Challenge

2010-01-14T18:19:00.001-05:00

Sake 101

=Blind Tasting Challenge=

The Japanese Culinary Center would like to offer a basic sake class, "SAKE 101", on Thursday January 21st. We are going to taste 5 different types of sakes and introduce why each type gives you different tastes and flavors.

We also have a special "NAMA" sake at the event which we just received from Japan via Air. We would like you to experience how fresh Namazake is!

In this class, we would also like to do a blind tasting with the winner receiving a surprise gift. Whether you are a sake expert or just a sake lover, we welcome you and look forward to seeing you at the event.

Thursday, January 21st. 2010

Time: 6:30 p.m. - 8:30 p.m.

Location: Japanese Culinary Center

711 3rd Ave. New York, NY 10017 (On 45th St. Btw. 2nd & 3rd Ave.)

Price: $30 per person

Seats: 30 available

Tasting Types

Hakkaisan HONJOZO

From Niigata prefecture

Kikumasamune Taru-Sake JUNMAI

From Hyogo prefecture

Dassai 50 JUNMAI DAIGINJO

From Yamaguchi prefecture

Funaguchi Honjozo NAMA GENSHU

From Niigata prefecture

Shirakabegura KIMOTO Tokubetsu Junmai

From Hyogo prefecture

Special Sake

This Season's Nanbu Bijin NAMA

Register at www.japaneseculinarycenter.com

**Reservations are on a first come first served basis. There will be a 30 person limit per class. **

Every fall we have our annual restaurant show for trade businesses in New York City with vendors from the US and Japan highlighting new products and conducting seminars.

New York Mutual Trading, Inc.
25 Knickerbocker Road
Moonachie, NJ 07074
Tel. 201.933.9555
Fax. 201.933.7791
URL. www.nymtc.com

Japanese Culinary Center
711 3rd Avenue
New York, NY 10017
Tel. 212.661.3333
Fax. 212.661.3335

Sushi Classes with Chef Ichimura

2009-12-17T11:49:00.001-05:00

Professional Cooking Class by Chef Eiji Ichimura

The Japanese Culinary Center welcomes Master Sushi Chef Chef Eiji Ichimura to conduct educational Japanese cooking classes. The cooking classes are offered to both professionals and consumers who are excited to learn about the proper ways to cook authentic Japanese food.

We hope to conduct several more classes in the future, featuring various other products with Chef Eiji Ichimura.

This first series of 2 classes (please sign up for either the 11am class or the 1:30pm class), we will be featuring “NIGIRI-ZUSHI”. Nigiri sushi (or zushi) appears very simple, but there are many intricacies to be learned and perfected, such as rice preparation, or “shari”. Along with the shari, we will pick six different ingredients (neta), all from Japan.

Please do not miss this opportunity to have a truly great and memorable experience.

Image: Courtesy of Uoriki Fresh

Saturday, December 19th, 2009

First class: 11:00 a.m. – 1:00 p.m.

Second class: 1:30 p.m. – 3:30 p.m.

Location: Japanese Culinary Center

711 3rd Ave. New York, NY 10017 (On 45th St. Btw. 2nd & 3rd Ave.)

Charge: $120 per person (6 person limit per class)

*To truly be involved and to get hands on experience, be sure to bring your own kitchen knife as well if you have one.*

Ingredients (Neta ネタ)

Toro Tuna – MAGURO 鮪

Horse Mackerel – AJI 鯵

Scallop – HOTATE 帆立

Flatfish – HIRAME 平目

Sea Urchin – UNI ウニ

Salmon Roe – IKURA イクラ

**Reservations are on a first come first served basis. There will be a six person limit per class. **

Register Now

Chef Eiji Ichimura

Chef Ichimura closed the doors to “Ichimura” in 2007, and has recently been working as a consultant all over the world, while preparing for the next step of his culinary journey.

Taste of Kikusui

2009-12-02T14:38:00.002-05:00

Taste of Kikusui

= The sake of Happiness =

"KIKUSUI Shuzo" is one of the finest breweries in Japan. They have been putting their efforts into discovering not only sensational sakes, but innovative new concepts as well. One such new concept is the development of a computer that pairs sake with its ideal food.

We are planning to bring a variety of Kikusui sakes (including the first USDA certified organic sake made in Japan) to pair with its perfectly matching food. We will be cooking with them as well.

Please join us in experiencing the bold and interesting new flavors!.

Tuesday, December 15th, 2009

Time 6:30 p.m. – 9:00 p.m.

Location: Japanese Culinary Center

711 3rd Ave. New York, NY 10017 (On 45th St. Btw. 2nd & 3rd Ave.)

Charge: $65 per person (Limited 16 seatings)

On the Menu:

-Aperitif-

Kikusui Funaguchi on the Rocks

-Appetizer-

Truffled Mousse of Foie Gras on Toast Points with Funaguchi Jelly and Pickled Onions

*Paired with Kikusui Junmai Ginjo

-Soup-

Kikusui Clam Chowder with Oysters

*Paired with Kikusui Organic Junmai Ginjo

-Main-

Koshihikari Risotto with Pork Cheeks Braised in Sake

*Paired with Kikusui Karakuchi Junmai

-Dessert-

Kikusui Funaguchi Sorbet

**Reservations are on a first come first served basis. There will be a sixteen person limit. **

Register Now

Kikusui Brewing

Kikusui Brewing firmly believes in contributing to a more affluent life through sake, by creating joy through its pursuit for better liquor.

[What is "quality Sake"?] Sincce its foundation in 1881(Meiji 14), Kikusui is continuing a theme of investigation. Raising the quality so that whenever one drinks the Sake, it's always delicious. It is an important matter that there has been no changes now nor in the past and even in the future. Various things brim over in the market today, so people can be chosen freely. High-quality products are already a common thing in these days. Buying something is a part of means. The interest of the person is poured into how they can spend enjoyable and euphoric time through the products. Of course, Sake isn't also an exception. Here, Kikusui stops and considers it once again. What is "quality sake" for the customer? What is "quality Sake " for the seller? What is "quality Sake" for society? And what is "quality Sake" for producer? We will do our best in order to brew high-quality Sake and propose enjoyable life-style with Sake, and these are the solution to four questions. To make the Sake world interestiong and offer poeple the enjoyable time with Sake, this is the misson of Kikusui. (http://www.kikusui-sake.com/)

Dassai Night

2009-11-20T08:26:00.001-05:00

Cooking with Dassai

= Luxury at Home =

It is starting to get chilly and Nabe hotpot season is coming.

Please come join us next Tuesday, November 24th at the Japanese Culinary Center.
We are featuring one of the greatest Sakes available in the market, "Dassai".

November 24th Tuesday, 2009

Time 6:30 p.m. - 8:30 p.m.

Location: Japanese Culinary Center

711 3rd Ave. New York, NY 10017 (On 45th St. Btw. 2nd & 3rd Ave.)

Charge: $50 per person (Limited 16 seatings)

On the Menu :

"Dassai 23 Cocktail"

Sake Kasu Gindara
Daiginjo Sake Kasu Marinated Black Cod

Tori no Takikomi Gohan
Daiginjo Sake Kasu Marinated Chicken Steamed Rice and Pickled Vegetables

Sake Kasu Ishikari Nabe
Hokkaido Style Salmon Miso Hot Pot

"Dassai 23 Jelly"

Register at www.japaneseculinarycenter.com

Sake in Jersey City

2009-11-19T18:14:00.001-05:00

At the Westin in Newport Jersey City. Come check it out.

Sparrow Wine Tasting - Today

2009-11-19T15:44:00.001-05:00

Come check out Sparrow Wines Tasting Event at the Jersey City (Newport) Westin Hotel.
6:30pm to 10pm

We will be pouring 9 selections of Premium Sakes tonight.

Matsuri Restuarant - Sake / Hot Pot Night

2009-11-18T10:13:00.002-05:00

Great Turnout Last Night!!!

Thanks to all who came out.

Please join us for an evening of Japanese Hot Pot and Sake Pairings!

In partnership with LUCKYRICE, Japanese Culinary Center and the best-selling cookbook, "Japanese Hot Pots" by Tadashi Ono and Harris Salat, we invite you to a Japanese foodie event that will hit your inner palate!

Tuesday, November 17th

6 - 8 pm
Tickets: $35/per person at the door

Featuring a variety of Hot Pot Dishes and an extensive portfolio of Premium Sakes including Tengumai Yamahai, Shirakabegura Tokubetsu, Dassai 50 and more. Be sure to reserve your spot before tickets sell out: info@matsurinyc.com

Simple Cooking - Saba no Shio Yaki

2009-11-16T11:51:00.002-05:00

Saba No Shio Yaki

Take Mackerel out of the package...
Dab with paper towel and place on prep tray. Drizzle some dry sake over the fillets and gently rub.
Let the sake absorb into the meat for about 5 minutes. Dab dry and sprinkle sea salt. Let rest for 20 minutes.
In the mean time, get your charcoal grill ready.
(I usually create a 4 by 10 briquette wall of charcoal down the middle of the grill. This usually gives me enough room to move stuff around and lends to great heat control)
Place fillets onto partial direct heat (skin side down) and flip after 6 minutes. Flip again after 4 minutes and get the skin nice and crispy. Remove and plate.
Garnish and serve immediately.

What can be easier... It's extremely delicious and healthy as well.

Fushimi (Staten Island)

2009-11-15T11:53:00.002-05:00

Hana Sake and Kissui Vodka Event
(Sunday 12noon to 5pm)
Fushimi Restaurant
2110 Richmond Rd.
Staten Island, NY 10306

Come check out our event.
We are kicking off some tasty libations and signature sushi rolls here at Fushimi's Annual Gala.

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Matsuri's Japanese Hot Pot + Sake Pairing Night Nov 17

2009-11-10T11:34:00.003-05:00

Tuesday, November 17th

En Brasserie

2009-09-30T17:57:00.001-04:00

Sake Event at En Brasserie
Wednesday
Sept 30, 2009
6pm to 8pm
Hudson between Leroy and Morton

Come try over sake from 15 different Breweries paired with some of En's favorite dishes.

Don't miss it!

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A.S.Goodman Holiday Expo

2009-09-22T15:23:00.001-04:00

In Hartford Conn at the Wadsworth Atheneum tasting sake all day.
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Star Chefs

2009-09-21T11:05:00.001-04:00

4^th Annual StarChefs.com International Chefs Congress

A Kitchen Without Boundaries

September 20-22, 2009

New York City

StarChefs.com announces that the 2009 International Chefs Congress (ICC) will take place between September 20th - 22nd at the Park Avenue Armory in New York City! Don't miss the most exciting professional culinary event in the US. ICC is a three-day culinary symposium where more than 60 of the world's most influential and innovative chefs, pastry chefs, mixologists, and sommeliers present the latest techniques and culinary concepts to their peers.

Attend chef demonstrations, hands-on savory, pastry and mixology workshops, wine and business seminars, career counseling sessions, and expert panels on current industry topics. Source cutting-edge culinary products and equipment from around the world at the Chef Products Fair.

link here

SCB in Seattle

2009-07-17T20:56:00.000-04:00

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Bento Night at JCC

2009-06-26T18:26:00.006-04:00

We are proud to announce Bento Night at the newly opened Japanese Culinary Center (JCC).

This coming Tuesday (June 30th), NYMTC will be hosting our very first Bento Night.
This will kick off our evening specials which we hope to continue throughout the year.

This week, we are focusing on Bento. The Japanese traditional lunch box.
Not only decorative but delicious, we hope those of you who have signed up already will enjoy.

Not to mention, we will be pairing the fun meal with some premium sake.
Yum!!!

Hiroko Shimbo at the James Beard House

2009-05-11T10:08:00.002-04:00

Modern Sushi and Sake Dégustation Mon,05.11.2009 07:00 pm

Hirame Kobujime > Raw Flounder with Kelp and Cherry Blossoms

Goma Tofu > Sesame Seed Tofu

Nanohana Ohitashi > Rapeseed Leaf Salad with Dashi–Soy Dressing

Eggplant with Cashew Butter

Baby Back Ribs with Spicy and Tart Namban Sauce

Yellowtail Tataki with Carrot–Kudzu Jelly

Assorted Sashimi > Tuna, Spanish Mackerel, Bass, Snapper, and Scallop

Miso-Braised Lamb with Spring Vegetables

Assorted Nigiri and Maki > Bluefin Tuna, Tasmanian Ocean Trout, Golden Striped Amberjack, Eel, Japanese Fluke, Scallop, and Kabocha

Black Sesame Parfait with Yuzu, Coconut, and Shiso

Acker Merrall Tasting

2009-05-02T11:06:00.004-04:00

Come on by to Acker Merrall Condit for a Sake Tasting.
We will be featuring 6 great sakes!

SATURDAY, MAY 2, 2009 2:30PM-5:30PM	FREE SAKE TASTING! THE KYODO BEVERAGE COMPANY PRESENTS!
Kikusi 'Chrysanthemum Mist' Junmai Ginjo Taisetsu 'Garden of the Divine' Junmai Ginjo Shirakabe Gura 'Kimoto' Tokubetsu Junmai Kamotsura Tokusei Gold (Daiginjo) Horaisen Wa Junmai Ginjo Kikusui Funaguehi Namagenshu

Sake Seminar (Intermediate)

2009-03-24T19:24:00.001-04:00

NYC: Sake Hana Sake Class 4

March 28, 2009
6:00 pm	to	7:30 pm

Come attend Sake Class 4
"Rice, Water, Yeast and Mold.
Undiluted Sake, Unfiltered Sake, Uncharcoaled Sake"

Date & time : March 28th, 6:00pm - 7:30pm
$65(include tax, tips)

by George Kao (Mutual Trading)

For more information or to register, please email: unihandroll@hotmail.com or stop by Sake Hana.

Sake Hana
212-327-0582
265 East 78th Street
(Between 2nd and 3rd Ave)

Chadham Wine Tasting

2009-03-19T13:33:00.001-04:00

Come taste and enjoy some premium Japanese Sakes here at Chadham (Cape Cod), Massachusetts

3pm to 8pm
Thursday March 19, 2009
Chadham Bars Inn

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MTC on National Culinary Report

2008-12-03T21:58:00.000-05:00

Sushi in VT

2008-10-31T19:16:00.000-04:00

I was up in Burlington, VT for a few days this week and I gotta say, its easier to find a Sushi joint than a French Bistro up there. Sushi is literally taking that little town by storm.
Not to mention, a huge Sake following is brewing as well.

If it weren't that darn cold in the winter, I'd recommend a road trip next month.
Clean crisp air, beautiful clear skies and the most stars you've ever seen in a night.
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Sake in America

2008-10-22T08:46:00.002-04:00

Mr. Jones

2008-10-20T12:46:00.005-04:00

NY Mutual Trading is excited for the much anticipated opening of Mr. Jones, featuring Chef Bryan Emperor.
Mr. Jones will be highlighting Yakitori, with all the fixins.

Mr. Jones
www.mrjonesnyc.com
243 E 14th St (between 2nd & 3rd)
New York, NY 10003
(212) 253-7670

Toro Lovers

2008-10-14T12:35:00.001-04:00

The wait is over. NY Mutual Trading will be handling Super Frozen Blue Fin Toro starting in November.
The toro is frozen right on the boat at -40 to -60 degrees F in order to maintain perfect cellular structure. There is no drip!
That means its fresher than if it were caught on the other side of the world and flown over to the restaurant over night.

New York Mutual Trading Restaurant Show

2008-09-04T07:16:00.003-04:00

It's that time of the year again.
NYMTC will be holding our annual Restaurant/Food Show on Sept 27th.

Location : 101 6th Ave
Time : 10am to 5pm

Click Here to Sign Up

Matsugen (Jean Georges)

2008-08-04T07:27:00.001-04:00

241 Church Street
New York, NY 10013 (at Leonard Street map)
212-925-0202

We are glad to be a part of Chef Jean Georges Matsugen.
Our staff is working very hard to assist in the procurement of foods, sakes, shochus, and beers from Japan in order to best suit the chefs at Matsugen.

Sushi Azabu (at Greenwich Grill)

2008-07-04T07:33:00.000-04:00

428 Greenwich Street
New York NY 10013 (between Vestry and Laight streets map)
212-274-0428

Sushi Azabu is manned by Chef Terado.
A young but serious chef from Japan, transplanted by the restaurant's owner.

Our Japanese team has been working feverishly to assist in the opening of the sushi restaurant and the restaurant upstairs (Greenwich Grill).

June 10th at Matsuri

2008-06-08T17:11:00.001-04:00

Dearest Friends,

Please join us for a very special Summer Sake Tasting Dinner to celebrate the arrival of summer! You'll enjoy a delicious seven course tasting menu of seasonal specialties, each dish created to compliment a different fine sake. Included in these pairings are sakes never before available in New York. We're pleased to announce two special guests who will be on hand to guide us through the tastings:
Mr. Kazuhiro Sakurai of the Asahi Shuzo sake brewery in Yamaguchi Prefecture, and Mr. Takashi Akutsu of the Takara Shuzo sake brewery in Hyogo Prefecture.
We hope you can make it!

Matsuri & Mutual Trading, Inc.
- Presents -
Summer Sake Tasting Dinner

Tuesday, June 10, 2008
Reception 7:00pm
Dinner 7:30pm 7 courses & 7 premium sakes
$ 95 ( excluding tax and gratuity )

Matsuri Restaurant
369 West 16th Street
New York, NY 10011

RSVP : 212-243-6400 Ext 1 or gina@themaritimehotel.com
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Sake Tasting at Ambassador

2008-05-11T10:06:00.003-04:00

Shirakabegura Tasting
- Tokubetsu Junmai
- Kimoto

Check out our New Display Window at Ambassador Wines
on 54th and 2nd Avenue

Tasting in Philly

2008-04-10T00:52:00.001-04:00

Subaru Cherry Blossom Festival
Sake Fest 2008

Wed April 9th 2008
Loews Philadelphia Hotel
1200 Market Street

Benefiting Japan America Society of Greater Philadelphia

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AIWF Champagne Gala 2008

2008-04-07T09:21:00.001-04:00

Ruby' Chatham Wine Tasting

2008-03-20T16:23:00.000-04:00

NYMTC tasting a variety of sake at Ruby Wine's Tasting event in Chatham, Mass
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Sake Cheese Pairing - part II

2007-12-07T09:04:00.000-05:00

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

2007-12-03T08:38:00.000-05:00

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

2007-11-28T08:34:00.000-05:00

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

2007-11-15T10:06:00.000-05:00

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

2007-11-07T15:57:00.000-05:00

Komegashi 2 Tasting

2007-10-29T10:24:00.000-04:00

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

2007-10-26T11:33:00.000-04:00

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

2007-10-26T09:44:00.000-04:00

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

2007-10-25T09:08:00.000-04:00

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

2007-10-24T08:54:00.000-04:00

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

2007-10-17T09:10:00.000-04:00

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

Bryan Emperor at the Beard House

2007-10-16T10:37:00.000-04:00

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

2007-10-16T08:47:00.000-04:00

some still shots from the Dinner at the James Beard House

Chanto Event

2007-10-14T10:42:00.000-04:00

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)

2007-10-11T09:43:00.000-04:00

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 !!!

2007-10-08T08:36:00.000-04:00

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 !!!

2007-10-01T00:55:00.000-04:00

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!!!

2007-09-24T11:26:00.000-04:00

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

2007-09-10T08:34:00.000-04:00

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

2007-09-09T08:55:00.000-04:00

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

2007-09-09T08:51:00.000-04:00

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

2007-09-09T08:49:00.000-04:00

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

2007-09-09T08:46:00.000-04:00

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

2007-09-05T09:00:00.000-04:00

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

2007-09-05T08:03:00.000-04:00

■　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

2007-09-05T07:53:00.000-04:00

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

2007-08-27T12:03:00.000-04:00

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

2007-08-24T08:53:00.000-04:00

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

2007-08-24T07:54:00.000-04:00

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

2007-08-23T23:45:00.000-04:00

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

2007-08-22T10:56:00.000-04:00

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

2007-08-17T10:33:00.000-04:00

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

2007-08-13T12:02:00.000-04:00

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

2007-08-01T08:41:00.001-04:00

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.

New York Mutual Trading Company

Mikimoto (Wilmington,DE) 11/13

Japan Society Japanese Craft Beer Event

Japan's Beer Revolution:The Birth, Death, and Resurrection of Japanese Craft Brewing

Reishu : Chilled Sake for the Hot Summer

Ramen Event (Part II)

Ramen Noodle Tasting : Ins and Outs of cooking the perfect Noodle

Do you know how to judge if a noodle is Over-Cooked, Under-Cooked, etc…?

***

Date: Tursday, June 9th, 2011

Time: 6:30 p.m. - 8:30 p.m.

Place: The Japanese Culinary Center

711 3rd Avenue, New York NY 10017

(on 45th Street Between 2nd and 3rd Avenues)

Price: $40.00

Seats: 20

Luckyrice Grand Feast 2011

Great Sushi Event

Tasting at Cape Cod

Marvel Comics unveils...

Introducing 5 Ronin : Marvel Comics, Dassai Sake and Japanese Culinary Center, three universes meet as one.

Savannah, GA

Hayakawa in Atlanta

Special Event at Hayakawa

JCC Curry Rice

Date: Thursday, February 24th, 2010

Time: 6:30 p.m. – 8:30 p.m.

Place: The Japanese Culinary Center

711 3rd Avenue, New York NY 10017

(on 45th Street Between 2nd and 3rd Avenues)

Price: $30

Seats: 25

Onigiri Time

Rice Balls. But not just any rice ball. “Onigiri”!

-おにぎり-

Thursday, January 27th, 2011

Let us Know what you want

Now on Twitter

Japanese Sales Position

We are looking to fill a Jr. Sales position at NY Mutual Trading. NYC Territory Sales. You will learn a great deal about Japanese Cuisine and Sake during your tenure. Please pass this along to anyone you think may be interested and have them contact me at george@nymtc.com Many thanks in advance.

Shata Shuzo : Tengumai

The Fascinating World of TENGUMAI

The best Kanzake ever.

Restaurant and Food Show

The 17th Annual New York Mutual Trading

Japanese Food & Restaurant Show

Vendors' List

Seminar Schedule

Dassai Night at JCC

Dumpling Success

Handmade Dumplings Paired with Japanese Craft Beers

Date: Tuesday July 27th, 2010

Time: 6:30 p.m. - 8:30 p.m.

Place: The Japanese Culinary Center

711 3rd Avenue, NY, NY 10017

(on 53rd Street Bet. 2nd and 3rd Avenues)

Price: $50

Seats: 25 available

Cook Zen - Not your mom's Microwave Meals

Echizen Kaiseki Dinner

Tasting Kaiseki Cuisine with Echizen lacquer ware

Monday, June 28th, 2010

Time: 6:30 p.m. – 8:30 p.m.

Location: Japanese Culinary Center

711 3rd Ave. New York, NY 10017 (On 45th St. Btw. 2nd & 3rd Ave.)

Charge: $120 per person

*Five different types of Echizen-Shikki (lacquer ware) including a tray for participants*

Seats: 20 available

Shochu 101

Ramen Fest

Tasting Ramen Types:

Station 1 HOKKAIDO

Sapporo Ramen = Miso Ramen

Station 2 TOKYO

Tokyo Ramen = Shoyu Ramen

Station 3 FUKUOKA

Hakata Ramen = Tonkotsu Ramen

Professional Cooking Class Vol. 4 featuring Chef Eiji Ichimura

= Cooking The Whole Fish Utilizing a Variety of Methods =

真鯛 MADAI (A Red Sea Bream)

Japan's Beer Revolution:
The Birth, Death, and Resurrection of Japanese Craft Brewing

Five different types of Echizen-Shikki (lacquer ware) including a tray for participants

This event is collaborated with NYWCA . The food will be served by Mamie Nishide who is a member of NYWCA.