The 2017 Mutual Trading Japanese Food & Restaurant Expo in New York and in Los Angeles, brought together 126 record-breaking number of suppliers, as business owners, buyers, and chefs gathered with heightened anticipation in search for new products and new trends. On center stage were many demonstrations and seminars prepared by experts in their respective fields.
To test out the market, suppliers showcased exciting new products, never seen in the US. Let’s take a look at some of them.
RICE – THE TOP BRANDS FROM JAPAN & THE USA
In the race for the best Rice in Japan, two outstanding products debuted and drew curious audiences. Famed Japanese chefs regularly use these for Sushi, commenting that the excellent quality synergistically uplifts the premium seafood they’re accompanied with.
EXCITING FROZEN DESSERTS
Excepting fresh-cut fruits at the end of a meal, desserts were not much of a menu item until recently. Then came Mochi Ice-Cream, and now, there are a variety of gorgeous, quick-and-easy-serve desserts, made in Japan. Is a good source of added revenue.
FRESH WASABI FLOWN IN FROM JAPAN!
Kinjirushi, the #1 maker of premium foodservice Wasabi powder in Japan now introduces fresh Wasabi, about 100 grams a piece. Unlike the shockingly spicy powered Wasabi, this Wasabi has a garden-fresh, just-picked aroma and a trace of gentle sweetness to cleanse the palate. Grown in the Izu region of Shizuoka, and air shipped every week.
MIYAZAKI WAGYU BEEF
The Three-Time, Wagyu Olympic Champion. Expensive, however, by studying the entire beef, there are cuts which are more affordable. Incorporating small portions onto a special menu or an Omakase course is an easy way to trial-feature this special item.
CRYSTALIZED SOY SAUCE SPRINKLES
Naogen of Ishikawa Prefecture has an almost two centuries old history in brewing quality soy sauce using whole, NON-GMO, Japan-grown soybeans. Their new invention is a crystallized form of soy sauce, full of dense, natural flavor that can be used to accent foods without the liquid drip. Through a proprietary method, 75 grams of liquid soy sauce is reduced to 20 dry grams. When added to moist foods, the crystals endure a long while without “melting away”, this is perfect to accentuate foods prepared ahead of time.
Curry rice is one of the most favorite dishes among Japanese of all ages. According to one Japanese survey, Curry Rice is the fourth most popular dish behind Sushi, Yakiniku, and Ramen. Curry, being a health beneficial food with natural spices offering relief from a number of ailments, makes the Japanese version of the Indian original, an attractive menu item. On the heels of Ramen popularity, Curry Rice is gaining ground as another well-positioned casual dining menu item
SPICY RAMEN ACCOMPANIMENT FROM SOMI
Somi Shokuhin, the #1 Ramen soup base company that provides an array of wonderful products rolls out yet another hit item. SOMI SPICY GARLIC SAUCE is uniquely delicious, with its nicely balanced, spicy and Umami accent. Contains no vinegary-sour flavor that may alter the overall taste profile of the dish. Versatile!
TSUKIJI MASAMOTO HOCHO, PERSONALIZED ETCHING
For the 29th consecutive year, Hocho Master Hirano traveled to America to offer tune-ups to his Tsukiji Masamoto Hocho’s he’s sold in the past, to lead a demonstration on the best Hocho care, and to etch personalized names onto the metal blades for those purchasing his knives at the expo. Fans of Tsukiji Masamoto and fans of Mr. Hirano look forward to his visit every year.
MUTUAL TRADING SHOWROOM SALE
In addition to thousands of food items, Mutual Trading carries a comprehensive array of specialty kitchen supplies and serving ware, displayed at the seven corporate showrooms year round. That showroom was transplanted to the expo floor where guests shopped for items at deeply discounted prices. From ULTS Super freezers, Yakitori grills, uniforms, to knives, guests had the opportunity to see, touch, and purchase the thousands of items available through Mutual Trading.