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EXPO

2018 Seminar Guest Speaker: Misao Hirano

2018 Seminar Guest Speaker: Misao Hirano

Hocho Service Center Presents: Knife Sharpening Lecture & Demonstration Presented by Misao Hirano President, Tsukiji Masamoto Seminar Stage @ 13:00PM Tsukiji Masamoto is one of Japan’s premier knife makers. Founded in 1845, the company began producing cutlery in workshops located outside Tokyo. Today, the 7th-generation owner, Misao Hirano, runs his venerable business from within the city’s…
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2018 Seminar Guest Speaker: Antony Moss MW

2018 Seminar Guest Speaker: Antony Moss MW

Jizake and Food Pairing with Miyazaki Beef and Bluefin Tuna by Antony Moss MW Director of Strategic Planning, Wine and Spirit Education Trust (WSET) Seminar Stage @ 12:00 PM Antony is the Director of Strategic Planning for the Wine and Spirit Education Trust (WSET), where he has worked since 2004. His current role covers long-term business…
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2018 Seminar Guest Speaker: Katsuya Uechi

2018 Seminar Guest Speaker: Katsuya Uechi

Whole Bluefin Tuna Carving Demonstration Presented by Katsuya Uechi CEO/Owner,  Katsu-ya Group Inc. Seminar Stage @ 11:00 AM As one of only a small select group of Master sushi chefs in Los Angeles, Chef Katsuya Uechi brings culinary artistry and restaurant operations to the world. Katsuya Uechi was born and raised in Okinawa, Japan. He is…
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2018 Seminar Guest Speaker: Nobuo Fukuda

2018 Seminar Guest Speaker: Nobuo Fukuda

Introducing the Most Underrated Wagyu Cuts and Its Best Usage Presented by Nobuo Fukuda James Beard Award Winner, Chef & Owner, Teeter House Seminar Stage @ 11:00 AM Nobuo has lived and worked in Phoenix as a chef for 30 years. He has gone from working the teppanyaki tables at Benihana in the early 80’s to…
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2017 Expo Report: New Products & New Trends

2017 Expo Report: New Products & New Trends

The 2017 Mutual Trading Japanese Food & Restaurant Expo in New York and in Los Angeles, brought together 126 record-breaking number of suppliers, as business owners, buyers, and chefs gathered with heightened anticipation in search for new products and new trends. On center stage were many demonstrations and seminars prepared by experts in their respective…
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2017 Expo Report: Alcoholic Beverage

2017 Expo Report: Alcoholic Beverage

Every year, the Liquor Pavilion at Mutual Trading’s Japanese Food & Restaurant EXPO attracts a growing number of guests. And this year was no exception, with more brewery participants exhibiting new products, which in turn, drove in restaurant owners, sommeliers, chefs, and trade professionals. And here, as with every year, the overwhelming buzz heard across…
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2017 Expo Report: ULTS

2017 Expo Report: ULTS

Fourteen years ago, Mutual Trading aimed to elevate the quality and widen the availability of fresh seafood using a newly developing technology, super freezing. By quickly freezing just-caught seafood to deep-frigid temperatures of minus 60 degrees Fahrenheit, individual cells can withstand harm as compared to conventional freezing/defrosting methods where cell walls would burst, releasing flavor…
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2017 Seminar Guest Speaker: Lorie Kim

2017 Seminar Guest Speaker: Lorie Kim

Curry: The Best Under-The-Radar Japanese Comfort Food by Lorie Kim Curry Ambassador, S&B Seminar Stage B @ 11AM Lorie Kim has been with S&B for over four years where she oversees Korean owned grocery chains and restaurants. In charge of southern California and Colorado, she works with restaurant owners and chefs by constantly innovating new and…
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2017 Seminar Guest Speaker: Naoya Shimizu

2017 Seminar Guest Speaker: Naoya Shimizu

Japanese Green Tea: Hidden Stories Revealed by Naoya Shimizu Nihoncha Instructor, JA Shizuoka Seminar Stage A @ 1:30PM Naoya was born in 1971 to a family of tea growers in Shizuoka prefecture, the largest tea production district in Japan. He spent his childhood years on a farm, where he followed his parents around and helped them…
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