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
Hosted by Yukari Sakamoto, Food Journalist / Interpret by Sumiko Takeda
- 11:00 a.m. – 11:45 a.m.
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.
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
- 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
Organized by: Tokyo Kyodo Boeki K. K.
Produced by: New York Mutual Trading, Inc.
This event sponsored in part by the Japanese Ministry of Agriculture, Forestry and Fisheries, under their 2009 Overseas Export Advancement of Agricultural and Fisheries Products Program.
Many thanks to The Institute of Culinary Education for working with us.