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Akiko Tagawa

Akiko Tagawa

The Latest Trends in Food Health Regulation by Akiko Tagawa Principal, Quality F.A.C.T.S., LLC Akiko Tagawa received her B.S. in Environmental and Occupational Health from California State University, Northridge and her M.P.H from UCLA. She has been a food safety consultant for ten years. As a consultant, Akiko conducts food safety audits, provides food safety training…
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Bob Bath, Master Sommelier

Bob Bath, Master Sommelier

Selling Sake in America by Master Sommelier Bob Bath Professor of Wine & Beverage Studies, The Culinary Institute of America at Greystone A third generation Californian, Bob Bath was born and raised in Davis, a small, college town, sixty miles east of the Napa Valley. His interest in wine was sparked at the age of…
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September 2016

September 2016

[caption id="attachment_5932" align="aligncenter" width="700"] BORN NIHON NO TSUBASA | Item Number: 5930 | Package: 1983 | Origin: Fukui, Japan[/caption] Brewery: Katoukichibee Shouten Alcohol Content: 16-17% Nihonshudo: +3 [caption id="attachment_5933" align="aligncenter" width="700"] TAMAJIMAN JUNMAI DAIGINJO | Item Number: 1983 (720ml), 1977 (300ml) | Package: 6/720ml, 6/300ml | Origin: Tokyo, Japan[/caption] Brewery: Ishikawa Shuzo Alcohol Content: 14-15% Nihonshudo: +/-0…
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Jaymee Mandeville

Jaymee Mandeville

Shaking It Up With Shochu by Jaymee Mandeville Senior Portfolio Ambassador, Bacardi USA 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 fashion, while working nights in Hollywood nightclubs as a…
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Antony Moss, Master of Wine

Antony Moss, Master of Wine

Sake: Mainstreaming Consumption by Antony Moss MW Director of Strategic Planning, Wine and Spirit Education Trust (WSET) 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 planning and advising on new product development. He oversaw the development of…
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Miyazaki Gyu

Miyazaki Gyu

MIYAZAKI-GYU: TWO-TIME CHAMPION of JAPAN’S WAGYU OLYMPICS By: Naoto Yonezawa Wagyu and Kobe beef are popular items on restaurant menus these days but do consumers know where these beef actually come from? And what exactly is Wagyu? According to Japan’s Ministry of Agriculture, Forestry and Fisheries (MAFF), specific stipulations must be met before beef can earn…
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Taste of Japan: Sake & Shochu

Taste of Japan: Sake & Shochu

[caption id="attachment_5815" align="alignleft" width="691"] CIA Sommelier Summit: Wine sommeliers accelerate their understanding of other alcohol beverages, including Sake & Shochu[/caption] At a recent gathering of 150 sommeliers from around the world, Japanese Sake and Shochu were the focus at a 3-day Sommelier Summit sponsored by the world’s premier culinary college, The Culinary Institute of America…
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Proposition 65

Proposition 65

By: Alissa Umemoto Proposition 65 (formally titled "The Safe Drinking Water and Toxic Enforcement Act of 1986") is a California law passed by voters in 1986. Its goals are 1) to protect drinking water sources from toxic substances that may cause cancer and birth defects and 2) to reduce or eliminate exposures to harmful chemicals.…
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2016 Japanese Food & Restaurant Expo

2016 Japanese Food & Restaurant Expo

ONLINE REGISTRATION IS OVER! Onsite registration is available on the day of the expo. 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 2015 Expo Photo Gallery Medama Catalog What is Japanese Food & Restaurant Expo? Mutual Trading Japanese Food…
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