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On October 3, over 1,300 industry professionals gathered at Mutual Trading’s 21st Annual Japanese Restaurant Show. Contrary to the recession-gloom elsewhere, the show area was bustling with over 60 exhibitors outfitted with new products and ideas, surrounded by visitors searching for the edge that will help pull through the difficult times.
ULTS ULTRA LOW TEMPERATURE SEAFOOD housed the Hamachi Museum, and the ULTS 4th Annual Nigiri Sushi Contest, a heated competition of skill, ideas and experience by four seasoned Sushi chefs. SOBA, regarded as the soul food of Japan, has resurfaced with new technology enabling quick prep FRESH FROZEN SOBA with 60%+ buckwheat, tasting as good as if it was hand made just minutes ago. Hocho Master Hirano of TSUKIJI MASAMOTO lead the very popular seminar on proper Hocho care, the one tool that’s at the heart of every professional chef.
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House of Jizake showcased eleven entries for their 2nd Annual California Sake Challenge where nearly 200 tasters cast their ballots. On the academic side, “Why
Restaurants Need Increase Jizake Sales", was a popular seminar for business operators. OCTOBERFEST Japanese Ji-Beer Pavilion debuted 13 exciting artisan crafted beers from Japan. Following the popular trend in Japan, SHOCHU gathered attention as visitors to this pavilion learned ways to present new drinks to expand their businesses.
SUSHI INSTITUE OF AMERICA held a seminar on recipe ideas using Mamenorisan, beyond just wrapping sushi. Their newly trained students and graduates lent help throughout the show.
Despite the widespread economic pressures ailing the economy, Mutual Trading believes in the resilience of the Japanese food culture, and the further expansion of the Japanese foodservice industry. The growth of this show, in interest by industry professionals and by supplier participation is a strong indication of that future.
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