INGREDIENTS
daikon, quail eggs, Wagyu fat and trimmings,
thinly sliced yellow onion, Tsuyu (soy, mirin,...
Recipe
Expo
2019 Seminar Guest Speaker: Shoko Baba
Presented by Shoko Baba, Fermentation Specialist & International Sake Sommelier, Hakkaisan Brewery
Expo
2019 Seminar Guest Speakers: Mark Tarbell & Yuko Sakurai
Panel Discussion by Mark Tarbell & Yuko Sakurai
Expo
2019 Seminar Guest Speaker: Nobuo Fukuda
Presented by Nobuo Fukuda
James Beard Award Winner, Chef & Owner, Teeter House
Expo
2019 Japanese Food & Restaurant Expo
The largest showcase of Japanese food, alcohol beverage, and restaurant supplies!
Recipe
Dashi-maki Tamago Sando
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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...