Mutual Trading’s shows in New York on October 3rd, and in Los Angeles on October 10th, broke records, attracting 130 Japanese food business exhibitors and 4,000+ professional industry guests. These two events, in addition to the Mutual Group Cherry Company’s in Honolulu in early summer, are dedicated to industry professionals, and are the largest and the longest running showcase of Japanese food, alcoholic beverages, restaurant supplies, and trade-related services outside of Japan.
Following several years of casual dining and happy hour trends, there’s now a new direction towards high-end dining highlighting quality, seasonal, and rare-hard-to-come-by ingredients. Suppliers have been hard at work to deliver their goods to faraway destinations through innovative technology. Mutual’s ULTS Ultra-Low-Temperature Seafood at minus 60 degrees F, is “fresher than fresh”, with added quality assurance, and a measurable inventory control benefit. The technologically advanced CAS Cell-Alive-System seafood at never seen quality levels, are now progressing to rival with fresh.
HIGH QUALITY & REGIONALLY SOURCED INGREDIENTS
Of particular note was the ULTS line (Ultra Low Temperature Seafood) featuring “just-caught” freshness and quality, sourced from remote seashores of Japan, possible only through quality-minded fishermen and use of advanced technology.
KENSAKI IKA FROM YOBUKO in SAGA PREFECTURE
Still translucent, tender and umami-sweet, and so fresh that the suction pods still stick. This nationally famous delicacy, is now available in the US through use of the CAS (Cell Alive System) processing.
REIKUN HAMACHI FILLET
Farm raised in the most favorable waters off Ehime Prefecture, and grown to carry a 33%+ fat content. With special bleeding technique, then immersed in an all natural carbon solution in lieu of CO gas treatment, and to a complete frozen state in just 3 hours rather than the industry standard of 12 hours. Features vibrant color, minimal drip, firm texture, and a “just caught” fresh taste.
Deemed THE BEST WAGYU, due to strict lineage tracing/control, and the care to raise each cows up to 32 months versus 12 months average for US cattle. The “melt in your mouth” beef fat, actually melts at 95 to 97 degrees F, a tad lower than the average human body temperature. Mutual Trading sources direct from Miyazaki growers, to assure a consistent A5 grade marbling quality.
“HOME-MADE” & ORIGINAL FLAVORS
The expo crowd pleaser! Featuring “made from scratch, house-original” flavors that culinary professionals can appreciate, and that busy kitchens can take advantage of without compromising on quality.
NAOGEN DRESSINGS: ONION, CARROT, DAIKON
Tastes home-made, full of fresh vegetables that you can see! Made in small batches using fresh vegetables grown and harvested from their own vegetable plots. Quality all-purpose seasoning, and a breakout from the norm to dress carpaccios and fried foods.
SABA MISONI & SABA MIRIN YAKI
Filleted and deboned, marinated in authentic Japanese flavors, portion packed, and frozen. Ideal for a busy foodservice operation and for Bento’s.
VALUE ADDED OFFERINGS: VEGAN, GLUTEN-FREE, NO MSG ADDED, ORGANIC
Consumers are becoming more aware of healthy choice dining. Menu highlights from vegan to gluten-free dishes can drive in added business.
VEGAN AGE TOFU
Perfectly cubed, and frozen. Ready to fry up quickly, anytime, for versatile vegan dishes.
VEGAN, NO MSG ADDED, HICHIFUKU YASAI SHIRODASHI
Clean tasting, versatile Shirodashi concentrated seasoning. From the original creator of Shirodashi sauces.
GLUTEN FREE, ORGANIC, YAMASA TAMARI SHOYU
Available in 5 gallons, ½ gallon, table-top cruet, and take out packets. Quality rich aroma and flavor, using ages-old tradition of combining rice, rice koji, yeast, salt and water.