Friday, August 31, 2007
New York Mutual Trading has organized 14 consecutive Japanese Food & Restaurant Shows in New Jersey and New York.
In 2007, the show will be held on Monday, October 1st at Metropolitan Pavilion and The Altman Building located on 18th Street between 6th & 7th Avenues, NYC.
It is open to retailers, restaurateurs, foodservice professionals, and members of the media. Admission is free.
Some of the world's finest artisan-made ingredients made their U.S. debut last year at the Japanese Food & Restaurant Show in New York. Real Wagyu beef, sea salt smoked over cherry wood fires, live miso, and soy sauce aged in 100 year old cider barrels were just a few of the items that became an instant sensation among the nation's culinary cognoscenti. This year's show promises to be the most exciting one yet, with more artisanal ingredients, and more workshops, demonstrations and tastings than ever before.
Learn and Taste with the Experts
Japanese cuisine authority and James Beard Award-nominated cookbook author Hiroko Shimbo heads up the demonstration kitchen. She will be joined by Sara Moulton - Executive Chef of Gourmet magazine and star of Sara's Secrets on the Food Network--and Chef Yosuke Suga of L'Atelier de Joël Robuchon. They, along with more of New York's favorite chefs, will present ideas for using Japanese ingredients in innovative preparations.
Saké & Shochu Education
Throughout the day, saké expert Michael Simkin and shochu expert Yukari Pratt will lead workshops, guided tastings, and food pairing seminars, and mixologists will shake up creative cocktails behind the shochu bar. Saké is to Japan as wine is to France, and saké production in Japan dates back to 300 B.C. Today, ancient tradition has met modern technique to craft some of the finest sakés ever. Though shochu was traditionally known as an unrefined "poor man's drink," it has been enjoying a revolution in Japan. Not confined to just one base ingredient, shochu is made out of everything from sweet potatoes, rice, barley, black sugar, or even buckwheat. This wide range of ingredients creates richly varied flavor profiles, making every bottle of shochu distinct.
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