SOLUTIONS & RESOURCES

2017 Seminar Guest Speaker: Toshio Ueno

Nuru-Kan Warmed Sake: Broadening the Joyful Sake Experience by Toshio Ueno Executive Instructor, Sake School of America Master Sake Sommelier, Sake Service Institute Master of Sake, Sake Service Institute 2016 Sake Samurai, Japan Sake Brewer’s Association Certified Sake Educator Level 3, Wine & Spirit Education Trust Advanced Certificate, Wine & Spirit Education Trust Sake Sommelier &…
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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 the United States. This is to educate professionals in the trade and to advocate the unique qualities of Japanese liquors, so different from Western alcohols. Earning top gold awards at these competitions opens doors…
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A Closer Look At Wagyu

The Variation in Wagyu Cuts & Chuck Roll: The Lesser Known Wagyu Cut Too Delicious To Ignore Beef cuts vary across countries and Japanese chefs trained in Japan may find it challenging to procure certain cuts of beef in the US. In the same way, American and non-Japanese chefs who are unfamiliar with Japan’s standard…
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Wabocho: For Quality & Supreme Washoku

Washoku or Japanese food is increasingly rising in high regarded around the world. It delves beyond the allure of exquisite flavor and embraces an embedded culture of heartfelt hospitality and a time-honored tribute to changing seasons. And the number one, indispensable tool for chefs to achieve high-quality Japanese cuisine is the Wabocho or Japanese knives.…
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2017 Japanese Food & Restaurant Expo

ONLINE REGISTRATION IS NOW CLOSED! Where: Pasadena Convention Center 300 E Green St., Pasadena, CA 91101 Time: 9:00 am - 4:00 pm alcohol sampling ends at 3pm Seminar Schedule 2016 Expo Photo Gallery What is Japanese Food & Restaurant Expo? Mutual Trading Japanese Food & Restaurant Expo is the largest showcase of Japanese food, alcohol beverage…
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2017 Industry Only Premium Sake Tasting

Save the date for INDUSTRY ONLY PREMIUM SAKE TASTING! Featuring 8 labels: [Left to Right] Kamotsuru Sokaku Daigijo Ryujin Junmai Daiginjo Nama Zuke Tatenokawa 18 Junmai Daiginjo Katsuyama Junmai Daiginjo "Den" Born Nihon No Tsubasa Junmai Daiginjo Musashino Junmai Daiginjo Hakkaisan Yukimuro Junmai Ginjo Nanbu Bijin Daiginjo
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NURU-KAN: Umami-Packed Drinking Enjoyment

Drinking Nuru-Kan warmed Sake during the wintertime has existed from back in the 8th century among the upper echelon of Japanese society. By the 16th century, this practice gradually spread through other communities, and Nuru-Kan, once relished exclusively during the cold seasons came to be enjoyed all year round. Following the culmination of what was…
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Tips for Selling More Shochu

What is Shochu? That is a question often asked by restaurant customers. While few associate Shochu to Korean Soju, to most, Shochu is just another Asian alcoholic beverage. However, despite the curiosity, most customers show little interest in the production process of Shochu. So how do you explain what Shochu is? And how do you…
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Savory Sweets: Mitarashi Dango 4 Ways

Mitarashi Dango is one of the many very traditional Japanese Mochi sweets skewered onto sticks in groups of 3–5 and covered with a sweet soy sauce glaze. Although it is relatively easy to make Mitarashi Dango, achieving the perfectly soft mochi texture can be tricky. Take the guesswork out and improve kitchen efficiency with Frozen…
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