Date: Saturday, September 26th, 2009
Time: 10 a.m. – 5 p.m.
Location: Metropolitan Pavilion
125 West 18th Street, New York, NY (between 6th & 7th Avenues)

Open to retailers, restaurants, and food service professionals only.

–> Bigger Photos @ Flickr

New York Mutual Trading, Inc. has been hosting its own Japanese Food & Restaurant Show annually for the past 16 years.
Inside the show we will have approximately 30 food and 20 sake vendors. We have been planning to suggest some new items, and potentially announce discounted pricing to help businesses under these current economic times. The Japanese Culinary Center features a variety of high end knives such as Tsukiji Masamoto and Nenohi (NENOX) as well as other kitchen utensils and ceramic ware, all with special prices valid on the date of the show only.
This year we are focusing on Japanese specialty cuisines such as Ramen, Nabe, and Soba at our seminars and kitchen demonstrations. These kinds of special cuisines are just some of the unique components of the Japanese food culture. We would like to share the tips and cooking techniques of popular restaurants of each specialty cuisine in NYC.

The Time Schedule of Kitchen Demonstrations & Seminars

Kitchen Demonstrations

Hosted by Yukari Sakamoto, Food Journalist / Interpret by Sumiko Takeda

• 11:00 a.m. – 11:45 a.m.
  Topic: Ramen
  Title: The Affinity of Ramen Noodles and Soups
  Demonstrator: Sun Noodle Company (The professional producer of noodles)
• 12:15 p.m. – 1:00 p.m.
  Topic: Nabe (Japanese hot pot)
  Title: New menu “The discover of variety Japanese Hot Pot”
  Demonstrators: Executive Chef Tadashi Ono of Matsuri at the Maritime Hotel, with Japanese Cuisine Authority and Food Journalist Harris Salat
• 1:30 p.m. – 2:15 p.m.
  Topic: Restaurant Business
  Title: The story of Ippudo “How to make a restaurant a success”
  Demonstrator: Shigemi Kawahara, President of Ippudo
• 2:45 p.m. – 3:30 p.m.
  Topic: Soba
  Title: The history of Soba and “SOBAUCHI” (making of Soba from buckwheat)
  Demonstrator: Nobuyoshi Kuraoka, President of Restaurant Nippon
• 4:00 p.m. – 4:45 p.m.
  Topic: Wabocho (Japanese Knife)
  Title: Mastering the Japanese Knife – A stage show filleting Anago (conger eel)
  Demonstrator: Chef Eiji Ichimura, a former owner of Sushi Ichimura

Sake Seminars

• 12:00 p.m. – 1:00 p.m.
  Topic: Sake 101
  Title: “The fundamentals of Sake and how to pair with your menu”
  Speaker: George Kao, Sake Educator of New York Mutual Trading, Inc.
• 1:30 p.m. – 2:30 p.m.
  Topic: Professional Education Series
  Title: “Basics in making Sake profitable”
  Speaker: Yasuyuki Suzuki, Sake Sommelier
• 3:00 p.m. – 4:00 p.m.
  Topic: Japanese Trends
  Title: “Japanese domestic trends amongst specialists”
  Speaker: Kazuhiro Sakurai, Vice President and Brewer of Asahi Shuzo “DASSAI”

Japanese Culinary Center

• 11:00 a.m. – 11:45 a.m. / 2:30 p.m. – 3:00 p.m.
  Topic: How to maintain and sharpen Japanese knives
  Title: “The Japanese Knife Story”
  Demonstrator: Mitsuo Hirano, President of Tsukiji Masamoto