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Monthly Archives: March 2016

Restaurant Trend Report: Taste of Japan

[caption id="attachment_5482" align="aligncenter" width="770"] Chef Hirotoshi Ogawa of All Japan Sushi Association in Mexico City demonstrates to 100 food professionals, emphasizing upon the importance of proper rice handling: washing, cooking, and Sushi rice prepping.[/caption] This year, Mutual Trading will celebrate 90 years of importing and distributing Japanese foods into the US. Behind the scenes of…
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2015 Top 10 Employees Most Popular Items

Mutual Trading employees reveal their top 10 favorite items for 2015. The two most note-worthy trends are the rice and quick-prep items like Kurobuta Sausage, Pork Belly Chashu, Katsuo Tataki and Saba Mirin Yaki. 1. Matsuri Rice California grown MATSURI GOLDEN KOSHIHIKARI RICE is closest to Japan’s prized Koshihikari rice harvested from the famous southern…
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Sayori (Japanese Halfbeak)

[caption id="attachment_5369" align="aligncenter" width="700"] Fresh seasonal ingredients are key for kaiseki-ryori or traditional Japanese multi-course dinner. In Japan, Sayori is associated with the arrival of spring. (Image Source)[/caption] Sayori is a sleek, silver fish also known as the Japanese halfbeak for its long and thin protruding lower jaw that extends like a needle. The enticing…
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2016 Top 20 Culinary Trends

The National Restaurant Association annually explores the top culinary trends for the coming year. Nearly 1,600 chefs were surveyed to forecast the hottest trends in foods, beverages and culinary themes. While food trends come and go, 2016's biggest culinary trends come as no big surprise. Here are the top 20 culinary trends: 1. Locally sourced meats…
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