
Japanese Food & Restaurant Virtual Expo 2021
September 13-17, 2021
September 13, 2021
10am - 7pm EST
September 14, 2021
1pm - 9pm PST
September 15, 2021
9am - 6pm HST
Each year Mutual Trading Group hosts the Japanese Food & Restaurant Expo to showcase Japanese food, alcoholic beverages, and restaurant supplies. For the health and safety of our loyal customers, vendors and staff, this year we have decided to take our trade show into the virtual space. Just like our in-person JFRE, attendees will be able to speak directly with representatives at each vendor booth to discover new product, gather information and even place orders.
Forging Ahead: Once heavily male-dominated industries are slowly changing and women are beginning to join the top ranks. We will welcome special guest Michiko Kubota from famed knife maker Sakai Takayuki who will connect with us LIVE from Japan to demonstrate the art of meikiri (name engraving) as well knife handle installation. We’ll also sit down for a chat about the knife-making industry, how she found success, and some of the challenges she had to overcome on her journey. One lucky attendee will win a custom engraved Sakai Takayuki knife! Michiko Kubota The word “fusion” often evokes negative reactions, but when done right, the mixing of different culture’s cuisines can lead to some of the most innovative and delicious dishes. We’ll talk with Christine Lau, executive chef of Kimika restaurant in Nolita, on how she honors the authenticity of Italian and Japanese ingredients and techniques as well as drawing inspiration from her personal experiences to come up with her creative menus. Christine Lau Shochu 101 Hosted by Sake School of America’s Rachel Fiekowsky What’s the difference between soju and shochu? How can I incorporate shochu into my cocktail menu? How do I introduce shochu to my customers? We’ll answer these questions and more in this introduction to shochu! Rachel Fiekowsky Join us for a special live episode of the acclaimed Sake Revolution Podcast with hosts Timothy Sullivan and John Puma. They’ll chat everything sake and have an in-depth conversation with Brand Ambassador Gordon Heady and legendary Toji, Naohiko Noguchi, from the Noguchi Naohiko Sake Institute. Attendees will have a rare opportunity to ask the hosts and guests any burning sake questions. Timothy Sullivan John Puma SAKE / SHOCHU / JI-BEER / WINE / SPIRTS RIGHT NOW is the most imperative time for restaurants to get back on the right track towards business recovery, and here to support on that quest is a guide to optimize your core liquor programs. Mutual Trading, in close partnership with affiliated breweries, has long built a wealth of expertise to spearheaded the Japanese liquor category and to better empower clients through quality products, information, skills, and inspiration. You’ll hear of our acclaimed liquor programs which continue to evolve to stay at the forefront of the industry. See the breadth of the program showcasing key liquor brands as well as other exciting products that complement the diverse liquor portfolio. Featuring the Sake School of America and other educational services, you will meet the team of Certified Sake and Shochu Advisers, and the members of our esteemed Sake Specialist team. Toshi Kayama John Bixler Zoë Woodard Eda Vuong Atsuko Glick Yuko Zhu 세계적인 코로나 19 팬더믹 상황이 장기화하고 있는 가운데 가까운 시일 내 개선된 조짐이 보이지 않고 있습니다. Mutual Trading은 매년 Pasadena에서 개최하던 Japanese Food & Restaurant Expo를 모든 참가자분들의 건강과 안전을 위해 Online에서 2021 Virtual Expo로 개최합니다. 여러 행사 중 하나로, 9월 12일 2시 30분부터 20분간 진행하는 Webinar는 한국 고객에게 감사를 전하자 한국어로 진행되며, Glenn Lee Sijung Kim Como preparar Dashi tradicionalmente, preparación, como utilizarlo correctamente y usos. Yasuo Ishii Primer Seminario Virtual en español para profesionales de la comida japonesa. Introducción a los productos y servicios de Mutual Trading, incluyendo la presentación de nuevos productos orientados a satisfacer las nuevas tendencias del Mercado. Yasuo Ishii Enrique Yamashiro Presented by: Inter-State Dept. Do you have a business out of state or planning to open one? And don’t miss out on the sake that will flip the sake world. LIVE Q&A after the video! Inter-State Dept. 海の黒ダイヤと呼ばれる「黒潮本鮪」。その特徴や魅力、栄養価、美味しい食べ方をセミナーでご紹介します。 冷凍マグロは解凍が命。旨味をキープ出来る最善の解凍方法を日本食に精通した営業スタッフが実践でお見せ致します。 Tetsuji Tahara Hiroki Kishi No. 1 Wagyu in Japan offered by Miyachiku Coop that won three consecutive Championship at the Japan Wagyu Olympics. Wesley Sakamoto & Garrett Low Sharing the vision for providing earth friendly products by replacing plastic and foam products Wesley Sakamoto & Garrett Low Whether you're thinking about adding sake to your menu, but not sure about how to serve and sell sake, or you already have sake on your menu and looking for ideas to enhance the program, this webinar will show you how to create and maintain a profitable sake program for your restaurant or bar. We will touch on the topics of pricing, serving size and glassware, hot and cold sake, and point of sale service. Keith Nakaganeku - Certified sake sommelier Meat substitutes have been around for decades now with constant improvement from the first salty cardboard offerings, but they have always been just shy cousins of their meaty relatives. Until now. Omni Pork has created a soy, coconut and wheat-based luncheon meat that isn't just reminiscent of a Hawaiian staple for musubis, they exceeded all expectations and made it versatile and flavorful enough to stand on its own. They also have a ground plant-based "meat" that simply yet texturally can easily replace ground pork in almost any dish. But we're not going to show you just any dishes, 4 student chefs from Kapiolani Community College's Culinary Academy have pulled out all the creative stops and designed 4 amazing dishes any restaurant would be happy to serve. Join us to explore these new products and hear about the difficulties and joys the chefs faced in working with the OmniPork Luncheon and Ground. Scott Ritchie & Carl UyeharaAgenda
New York - Monday, September 13th
2021-09-13 10:30:00
Forging Ahead
Sakai Takayuki - Aoki Hamono2021-09-13 13:00:00
Cross Cultural Cuisine
Kimika NYC2021-09-13 15:00:00
Shochu 101
2021-09-13 18:00:00
Sake Revolution Podcast LIVE with Special guests from the Noguchi Naohiko Sake Institute
Los Angeles - Tuesday, September 14th
2021-09-14 16:30:00
Towards Business Recovery: Optimizing the Core Liquor Program
LIVE Streaming: 1:30 PM (PDT)
Mutual Trading Co., Inc.
Mutual Trading Co., Inc.
Mutual Trading Co., Inc.
Sake School of America / Mutual Trading Co., Inc.
Sake School of America / Mutual Trading Co., Inc.2021-09-14 17:00:00
中文直播的《日本酒》说明会
LIVE Streaming: 2:00 PM (PDT)
Mutual Trading Co., Inc.2021-09-14 17:30:00
성공적인 비즈니스를 위한 파트너 뮤추얼 트레이딩, 그곳이 궁금하다
LIVE Streaming: 2:30 PM (PDT)
그러나 우리는 성공적인 비즈니스를 위한 열정은 잠시도 멈출 수 없습니다.
최근 이전한 Mutual Trading의 새 본사를 같이 둘러보고 일식 비즈니스의 최신 경향에 관해 이야기하는 특별한 시간을 준비했습니다.
Mutual Trading Co., Inc.
Mutual Trading Co., Inc.2021-09-14 18:00:00
Los Secretos de Dashi
LIVE Streaming: 3:00 PM (PDT)
Mutual Trading Co., Inc.2021-09-14 19:00:00
Mostrando las nuevas tendencias en los productos de Mutual Trading
LIVE Streaming: 4:00 PM (PDT)
Mutual Trading Co., Inc.
Mutual Trading Co., Inc.2021-09-14 19:30:00
Sneak Preview: Introducing a New Sake That’s Got a Touch of Rock
LIVE Streaming: 4:30 PM (PDT)
We’ll be your guide!
Mutual Trading Co., Inc.2021-09-14 20:00:00
黒潮本鮪の魅力と解凍方法/Mutual Trading 会社紹介
LIVE Streaming: 5:00 PM (PDT)
早速目からウロコの裏技を取り入れて、美味しい本マグロをお客様にご提供下さい!
Mutual Trading Co., Inc.
Mutual Trading Co., Inc.
Hawaii - Wednesday, September 15th
2021-09-15 16:00:00
Why Miyachiku-Wagyu, superior brand?
LIVE Streaming: 10:00 AM (HST)
The Cherry Co., Ltd.2021-09-15 17:00:00
Affordable Eco Friendly containers
LIVE Streaming: 11:00 AM (HST)
The Cherry Co., Ltd.2021-09-15 20:00:00
How to create a profitable sake program
LIVE Streaming: 2:00 PM (HST)
The Cherry Co., Ltd.2021-09-15 21:30:00
Plant-based "meats" not just for vegans anymore
LIVE Streaming: 3:30 PM (HST)
The Cherry Co., Ltd.