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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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2017 Seminar Guest Speaker: Jaymee Mandeville

2017 Seminar Guest Speaker: Jaymee Mandeville

Shaking It Up with Shochu: Easy-to-Make Shochu Cocktail Demonstration by Jaymee Mandeville Senior Portfolio Ambassador, Bacardi USA Seminar Stage B @ 12PM Jaymee Mandeville grew up in Orange County, California then moved to Los Angeles to attend law school. Over the years she tried her hand at a couple different industries from entertainment to PR to…
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2017 Seminar Guest Speaker: Yuki Okudaira

2017 Seminar Guest Speaker: Yuki Okudaira

5 Things to Love About ULTS Presented by Yuki Okudaira Director General, Japan Seafood Council Seminar Stage A @ 11:30AM Yuki Okudaira was born and raised near Tsukiji market in Tokyo, Japan. He has over 20 years’ experience in distribution of seafood products. Yuki currently works for Nishiuo Marketing exporting seafood products all over the world.…
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2017 Seminar Guest Speaker: Nobuo Fukuda

2017 Seminar Guest Speaker: Nobuo Fukuda

Miyazaki Beef: New Cuts to Maximize Profits Presented by Nobuo Fukuda James Beard Award Winner, Chef & Owner, Teeter House Seminar Stage A @ 10:30AM 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 his current position…
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2017 Seminar Guest Speaker: Misao Hirano

2017 Seminar Guest Speaker: Misao Hirano

Hocho Service Center Presents: Knife Sharpening Lecture & Demonstration Presented by Misao Hirano President, Tsukiji Masamoto Seminar Stage A @ 12:30PM 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…
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