Mikimoto (Wilmington,DE) 11/13

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

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

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)

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

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

Great Sushi Event

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?

Tasting at Cape Cod

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...

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

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

Thanks Koji Aoto for setting everything up.

Hayakawa in Atlanta

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

Monday Feb 28th
7pm Sake Tasting

Hayakawa in Atlanta, GA

JCC Curry Rice

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

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

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

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

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.

Sincerely,
George Kao
NYMTC - Sake Educator

Shata Shuzo : Tengumai

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

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 ]

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 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!

Contact us mutual@nymtc.com

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

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.