Rare Artisanal Products to Discover
at the 2006 Japanese Food & Restaurant Show
New York, NY, September 12, 2006--Purple
sweet potato vinegar, cherry wood smoked sea salt,
and soy sauce fermented in 100-year-old cider
barrels. These are just a few of the premium products
to be discovered at the 2006 Japanese Food &
Restaurant Show.
The event, produced by New York Mutual Trading,
Inc., will take place October 21, 2006 from 9:00
a.m. – 5:00 p.m. at the Metropolitan Pavilion,
125 W 18th St., New York. It is open to retailers,
restauranteurs, foodservice professionals, and
members of the media. Admission is free. For more
information and to register, visit www.nymtc.com
or call 201-933-9555.
Inside the Japanese Food and Restaurant
Show
40,000 square feet of booths will feature sake
tastings, knife sharpening demonstrations and
authentic Japanese foods and ingredients, tableware
and equipment. Japanese cuisine authority and
cookbook author Hiroko Shimbo heads up the demonstration
kitchen. She will be joined by award-winning pastry
chef Bill Yosses of Paul Newman’s restaurant
The Dressing Room where they, along with more
of New York’s favorite chefs, will present
ideas for using Japanese ingredients in innovative
preparations.
Premium Products
New York Mutual Trading Co. will be introducing
its line of Premium products for 2006, available
for the first time ever in the United States.
• Iburi-Jio smoked
sea salt is harvested from the deep waters off
the shore of Oga Peninsula and smoked over pure
cherry wood.
• Benimosu is a stunning
strawberry-colored vinegar made from purple sweet
potatoes. It comes in two styles: the regular
vinegar is excellent for savory applications and
the honey-sweetened vinegar is a wonderful addition
to cocktail and dessert recipes.
• Akazake Mirin rice
wine has a unique sweet flavor with a slight chocolate
note.
Japanese chefs love it as a high quality, affordable
substitute for traditional authentic mirin. It
adds refined sweetness to sauces and dressings,
and is especially wonderful in braised beef dishes.
• Hon’kuzu is
ultra-refined, pure arrowroot starch. With its
clear appearance, smooth texture, silky mouth-feel,
and strong jellying power, it is the highest grade
starch available for savory and sweet preparations.
This artisanal product comes from the Morino Yoshino
Kuzu Honpo Company, which has been owned by the
same family since the 14th century.
• Moshio is the earliest
known Japanese sea salt. It comes from a 2,500
year old tradition of infusing salt-saturated
sea water with seaweed to produce mineral-rich
salt with the deeply satisfying umami flavor of
seaweed throughout.
• Kishibori Shoyu
(soy sauce) is a pure, wonderfully flavored, artisanal
shoyu with a clear reddish brown color and a floral
aroma. High quality steamed soybeans, toasted
wheat, salt, and mineral water are left to ferment
in 100-year-old cider barrels for a full year
to develop complex flavors.
• Wagyu is the real
Wagyu beef from Japan. The superior quality of
the meat speaks for itself through the full marbling
of snow-white fat in the muscle, bright red-orange
color, melting tender texture and taste unmatched
by any other beef in the world.
• Kidary Jukusei Miso
is a cider barrel fermented red barley miso. It
has unique barley aroma and flavor with a lingering
sweet aftertaste. This product is a must-try for
anyone who has known only conventional soybean
and rice miso.
• Mutenka Mugi Miso
No additives or preservatives are present in this
additive-free white barley miso, so it continues
to ferment and develop its aroma and flavor. This
miso is short-fermented, resulting in a light
beige color, with a mellow sweet flavor and the
chunky texture of whole barley grains.
• Kuromame Miso is
made from black soybeans and rice koji (fermentation
starter). It has a milder bean flavor reminiscent
of chickpeas. Its color is a refined, pale purple.
This is a truly remarkable miso with unique characteristics
for cooking and flavoring.
• Suzu Shio this Noto
Peninsula sea salt is made by traditional methods
using the cleanest sea water in a region that
has been producing salt since the 16th century.
Mineral-rich suzu shio has a superb balance of
saltiness, acidity, bitterness and sweetness.
• Blended teas are
a collection of creatively blended top quality
Japanese green teas and fresh herbs. Toasty Japanese
hojicha and chamomile produce the Chamomile Blend,
a soothing, satisfying brew. Refreshing peppermint
and green tea combine to make the Peppermint Blend
which is is delicious hot or cold. Popped rice
gen’maicha mixed with Jasmine tea comprise
the Jasmine Blend, a stimulating beverage with,
or following, a meal.
• Seikayo Matcha is
a special matcha green tea powder for baking with
additional chlorophyll. The powder does not clump
as does ordinary matcha produced for drinking.
It easily mixes with any baking ingredient, liquid
or powdered (milk, flour, etc.).The baked goods
not only have a delightful matcha flavor, but
also a beautiful green color that remains stable
even after long periods of baking.
About
New York Mutual Trading, Inc.
Founded in 1926, the Mutual Trading Company imports
4,000 food and beverage products, cooking utensils
and tableware items. The company supplies the
majority of Japanese restaurants in the United
States. MTC has organized 13 consecutive Japanese
Food & Restaurant Shows in New Jersey and
New York.
Teuwen
One Image
Contacts: Jennifer Anderson, Stephanie Teuwen
212-244-0622
jennifer@teuwen.com,
stephanie@teuwen.com