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Kensaki Ika (Squid) & Amabuki Sake Series

Kensaki Ika (Squid) & Amabuki Sake Series

  Yobuko, Saga prefecture is famous for its fresh and delicious Kensaki Ika squid. Traditionally, Kensaki Ika is served as sashimi first, followed by the head and tentacles served as tempura. Yobuko Kensaki Ika has beautiful translucent flesh with melt-in-your-mouth texture and delicate sweetness. CAS (Cells Alive System) is a groundbreaking instant freezing technology developed…
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2015 Expo Medama Catalog

2015 Expo Medama Catalog

KAPPA-BASHI MARKETPLACE TSUKIJI MASAMOTO CHEF’S KNIVES SPECIAL: 25% OFF EXPO-EXCLUSIVE KNIVES: ONE-DAY SHOW SPECIAL SALE! (limited quantity) JAPANESE CERAMIC-WARE:  50% OFF FACTORY-DIRECT PRICES Click here to view 2015 Medama Catalog SHOWROOM-WIDE SPECIALS: UP TO 25% OFF BUYER'S GUIDE Quantities are limited; please arrive early for best selection. Make your selection, fill out the order sheet…
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Lisa Copenhaver

Lisa Copenhaver

"Mixing Great Shochu Cocktails" by Lisa Copenhaver Beverage Director, Claremont Club "Every cocktail you experience should look and taste like the passion it took to craft it" Lisa is a Southern California native who has been in the customer service industry for 30 years. She started her bartending career 23 years ago working in a dive…
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Katsuo Carpaccio with Olive Shiro Shoyu

Katsuo Carpaccio with Olive Shiro Shoyu

Katsuo or more commonly known as bonito, has been a perennial favorite in Japan. Using Super Frozen Katsuo Tataki and few ingredients, this quick and easy dish is delicious and great as an appetizer or a salad. Katsuo Carpaccio with Olive Shiro Shoyu INGREDIENTS: Salad Greens Mini Heirloom Tomatoes, quartered Super Frozen Katsuo Tataki with…
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Katsuo (Bonito)

Katsuo (Bonito)

Katsuo or more commonly known as bonito, has been a perennial favorite in Japan. Traditionally, Katsuo is served as tataki – lightly grilled and served with ginger and fresh aromatic herbs. [caption id="attachment_3941" align="alignleft" width="270"] SUPER FROZEN KATSUO TATAKI WITH SKIN | Item Number: 74028 | Package: about 1.2lbs | Origin: Shizuoka, Japan[/caption] [caption id="attachment_3942"…
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Master Sommelier Bob Bath

Master Sommelier Bob Bath

"SAKE: Food Pairing Trends Crossing Beyond Wine” 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…
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76th LA International Wine & Spirits Competition

76th LA International Wine & Spirits Competition

In relation to the Los Angeles International Wine & Spirits Competition, master sommeliers and experts will conduct lectures and samplings at LA County Fair from September 4th to September 27th on weekend evenings. Participants can purchase tickets to sample Gold award winning wine, Sake and Shochu. [smart-grid row_height="380" style="8" lightbox="magnific-popup" title="false"] [gallery columns="1" size="medium" ids="3808,3809"]…
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Sanma (Pacific Saury)

Sanma (Pacific Saury)

Sanma or Pacific Saury is the quintessential fall fish. In season, the flesh is fatty and delicious. While Sanma can be prepared in various ways, like sashimi or sushi, one of the most popular way to prepare the fish is to simply grill it with a little bit of salt. [caption id="attachment_3688" align="alignleft" width="270"] 1.…
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George Kao

George Kao

"The Fundamentals of Ramen Noodles & Soup" by George Kao National Sales Manager, Sun Noodle California Born in Taipei, Taiwan, George Kao moved to the United States to only move back to the Far East to Japan during his childhood years. There, attending an international school right in the middle of Tokyo, Mr. Kao was…
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