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Monthly Archives: August 2015

Master Sommelier Bob Bath

"SAKE: Food Pairing Trends Crossing Beyond Wine” by Master Sommelier Bob Bath Professor of Wine & Beverage Studies, The Culinary Institute of America at Greystone A third generation Californian, Bob Bath was born and raised in Davis, a small, college town, sixty miles east of the Napa Valley. His interest in wine was sparked at…
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76th LA International Wine & Spirits Competition

In relation to the Los Angeles International Wine & Spirits Competition, master sommeliers and experts will conduct lectures and samplings at LA County Fair from September 4th to September 27th on weekend evenings. Participants can purchase tickets to sample Gold award winning wine, Sake and Shochu. [smart-grid row_height="380" style="8" lightbox="magnific-popup" title="false"] [gallery columns="1" size="medium" ids="3808,3809"]…
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Sanma (Pacific Saury)

Sanma or Pacific Saury is the quintessential fall fish. In season, the flesh is fatty and delicious. While Sanma can be prepared in various ways, like sashimi or sushi, one of the most popular way to prepare the fish is to simply grill it with a little bit of salt. [caption id="attachment_3688" align="alignleft" width="270"] 1.…
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George Kao

"The Fundamentals of Ramen Noodles & Soup" by George Kao National Sales Manager, Sun Noodle California Born in Taipei, Taiwan, George Kao moved to the United States to only move back to the Far East to Japan during his childhood years. There, attending an international school right in the middle of Tokyo, Mr. Kao was…
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New Style SAKE: Flavored Nigori & Sparkling Sake

The line-up of Sake at most Japanese restaurants in the US is improving, complete in covering a variety of prefectural regions and grades. And servers are increasingly becoming knowledgeable on flavor profile descriptions and food pairings. And while most guests may prefer traditional types of Sake, there is a growing population of those who have…
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