30 years in the running, Mutual Trading hosted the Annual Japanese Food and Restaurant Expo on September 22 at the Pasadena Convention Center, the largest and the longest running trade show of its kind outside of Japan. For one day, the exhibition halls were abuzz with 133 suppliers and 2,660+ trade professional attendees, most decision makers searching for business opportunities and to learn something new.
2018 EXPO MISSION:
TRANSCENDING AUTHENTIC WASHOKU: JOURNEY TO A NEW JAPANESE
As premier Japanese foodservice supplier and global trendsetter, Mutual Trading brings growers and suppliers showcasing ideas and products in direct eyes/ears/mouths of industry experts. As new technologies develop, as well as old traditions re-discovered, a wave of New Japanese cuisine is developing here in America, expanding Washoku popularity and fueling businesses.
SHOCHU
(Left to Right) Akarui Nouson, Akarui Nouson Aka, Murasaki Nouka No Yume by Kirishimacho Joryusho Co., Ltd.
AKARUI NOH-SON "Brilliant Farming Village"
Double Gold Medal Winner at 2018 San Francisco World Spirts Competition
STEAMED Koganesengan white sweet potatoes
Fragrant, smooth sweetness
AKARUI NO-SON AKA "Brilliant Farming Village RED"
STEAMED red sweet potatoes
Mild, fruity flavor
MURASAKI NOUKA NO YOME "Purple Farm-Dwelling’s Bride"
ROASTED purple sweet potatoes
Rich flavor, refreshing finish
JAPANESE WINE
Characterized with finesse and subtle elegance, Japanese wines play supporting roles to highlight foods for an elevated dining encounter. Scarce, therefore available only at the finest establishments as passage to high status and exclusivity.
CRAFT BEER
Kizakura Brewery, a sake brewery founded in 1925. Began beer brewing in 1995 soon after the legalization of micro-brewed beers in Japan. It’s the first micro-brewery in Kyoto, and seventh in Japan.
Kyoto Kuromame Ale
Tamba black beans, roasted and powdered, added before fermentation. Funky-smoky aroma, with a robust bitter flavor of coffee.
Kyoto White Yuzu Ale
Belgian White with Yuzu citrus added before fermentation. Mild wheat taste, with clean and refreshing citrus end.
Kyoto Matcha IPA
Kyoto Uji Matcha powder added before fermentation. Hoppy and bitter like an IPA, with true Matcha flavor, finish.
Kyoto Yamadanishiki Ale
Uses Yamadanishiki King of Sake Rice. A specialty beer with crisp and light, lager taste.
Kyoto Kurano Kaori Ale
Sake yeast beer using proprietary Ginjo Sake yeast. Unique Ginjo Sake aroma, and a mild & light taste.
KURA PURE MALT JAPANESE WHISKY
Helios Distillery Co., Ltd. started in 1961 making beer, Sake, and rum to supply US troops stationed in Okinawa. Whisky joined the line in 2001. Aged in American white oak, finished in rum casks for a rich-malty flavor and a supple fruited character of candied ginger.
NURU-KAN SERVICE: THE SWEET SPOT AT 40°C DEGREES
Warmed to the Nuru-Kan 104F degrees, sake opens up to release the amino acid components otherwise trapped when cooled. Lactic acid, succinic acid, and amino acid are all Umami components that when warmed, accentuates the Umami flavor even further.
BUBBLY AWA: THE NEWEST CATEGORY IN SAKE
Established barely a couple of year ago, the Japan Awasake Association with brewery membership of 13 sparkling sake breweries, aims to join champagnes and sparkling wines most often used as celebration toast drink. Aiming for the Gold, to become the official celebration toast drink of the 2020 Summer Olympics in Tokyo.
