Trade Tricks to Using Every Ounce of Miyazaki Beef
In recent years,...
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Boosting Shochu Enjoyment
Shochu is a type of distilled spirits, much like whisky and tequila. What’s quite unique about...
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Tips on Preparing NURU-KAN Warmed Sake
Preparing Nuru-Kan warmed Sake at the best serving temperature can be a delicate process, and doing so at a business...
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A New Wave of Japanese Beer
Are you suffering from craft beer fatigue? Skeptics threaten the craft beer bubble will burst, but everyday consumers’ wallets keep...
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2018 Top 20 Culinary Trends
The National Restaurant Association's "what's hot in 2018" predicts menu and culinary trends for the year ahead. The list is...
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NURU-KAN: Elevating Sake Drinking Enjoyment
Hakkaisan Honjozo served three ways yields three times the pleasure: cold, at room temperature, and warmed. And when paired with...
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Curry Rice: The Next Big Trend Following Ramen?
Ramen, very much the soul food of the Japanese, is taking the US by storm. The popularity of Ramen is...
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2017 Sake & Shochu Evaluation at International Liquor Competitions
Traditional Japanese vs Western Standards
Mutual Trading actively enters Sake and Shochu products at prominent wine & spirits competitions held across...
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A Closer Look At Wagyu
The Variation in Wagyu Cuts & Chuck Roll: The Lesser Known Wagyu Cut Too...