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Morimoto Opens New Momosan Bar Serving Sake, Shochu, and Japanese Whisky


Chef Morimoto recently celebrated his birthday at the brand-new bar inside Morimoto Napa

What better way to celebrate an Iron Chef’s birthday than with copious amounts of sake?

Japanese liquor comes to the valley! Napa Valley is getting yet another Morimoto establishment. Iron Chef Masaharu Morimoto just celebrated his 60th birthday with the opening of the new Momosan Bar inside Morimoto Napa. The bar will focus on Japanese liquors (of course), and will primarily serve sake, shochu (distilled Japanese liquor made from barley, sweet potatoes, or buckwheat), and Japanese whisky.

Since this is Morimoto we’re talking about, the Japanese liquors won’t just be served in a normal, boring glass: Morimoto wrote in his blog that at Momosan, the sake will be poured in a glass and displayed in a Masu box (a square wooden box that dates back to Japanese feudal society) and the whisky will be served with large, hand-carved spheres of ice. Morimoto partied at his new bar with a cake shaped like a red Japanese chef’s coat and a ridiculously large bottle of Pol Roger champagne.

Morimoto Napa is located on Main Street in Napa, California.


Japanese cuisine

Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese: washoku) is based on rice with miso soup and other dishes there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, a staple includes noodles, such as soba and udon. Japan also has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga.

Historically influenced by Chinese cuisine, Japanese cuisine has also opened up to influence from Western cuisines in the modern era. Dishes inspired by foreign food—in particular Chinese food—like ramen and gyōza, as well as foods like spaghetti, curry, and hamburgers, have been adapted to Japanese tastes and ingredients. Traditionally, the Japanese shunned meat because of Buddhism, but with the modernization of Japan in the 1880s, meat-based dishes such as tonkatsu and yakiniku have become common. Japanese cuisine, particularly sushi and ramen, has become popular throughout the world.

In 2011, Japan overtook France to become the country with the most 3-starred Michelin restaurants as of 2018, the capital Tokyo has maintained the title of the city with the most 3-starred restaurants in the world. [1]


SOTTO TERRA: PR dinner that MADE NO SENSE

So a couple weeks ago, I get the invite above. I’ve seen George Duran on the Food Network and was excited to see what new foodie project they had in mind. The words “intimate Italian restaurant”, “delicious four course meal” and “sangria” tickled my appetite. I accepted immediately. To hype it even more, I was told that this “exclusive” underground restaurant was only open for 5 days. Not only was I allowed to bring a guest, but they offered my readers a dinner for two though a giveaway.

We arrived at this beautiful brownstone, eager and hungry. Excited and happy to bring my friend J along for what I promised to be an awesome night of great food and new friends. But instead of an “exclusive dinner”, we were unknowingly part of a “focus group dinner”.


Here’s how it all went down…

As we entered the warm living room, we were greeted by George’s special sangria, watermelon and cucumber gazpacho shots and bites of endives with goat cheese, orange, walnuts and balsamic reduction (which I didn’t care for since I don’t like goat cheese).

The hosts were eager to chat with every guest and made sure we were taken care of drink wise. At this point I’m still not quite sure the purpose of it all. So I asked George if this was something that would lead to his “underground supper club” or a buzz for a “future restaurant opening”? He vaguely answered maybe and no, smiled and quickly changed the topic. He was very welcoming and friendly, making me believe this was his home. I requested a sneak peak of “his” kitchen and our fancy dinner, but that was nicely rejected. Same thing with Phil Lempert, who was obviously knowledgeable about food in general, but never specific about why we were gathered here.

As we were escorted downstairs to the main dining room, the setting once again reminded me of supper clubs I’ve attended. Since this was only here for 5 days, I felt honored to be “chosen”, but puzzled by the invite and how I would be of any help in all this (I mean after all, there’s no free meal). I kept asking my friend J, I wonder what this is all about…

The hosts sat on both ends and conversation was guided mostly by Phil. The topic revolved around food obviously, our preferences, childhood favorites, food memories. Then the focus shifted to healthy eating, fresh and local, seasonal, reading our labels, so on and so forth. Sort of like a Food Inc. panel if you will. I pointed out that the reason I ate organic, fresh and good food was because my calories are very precious to me, so I want to use them wisely. George would bring up, his time spent in France as a chef, his recipes, food and family. At this point, I’m thinking, maybe the two of them are into some Food Revolution movement like Jamie Oliver. Trying to change the way America is eating and thinking about food, which made sense to have bloggers there to contribute and spread the word.

Our dinner started with a Strawberry Arugula Salad, balsamic vinaigrette, goat cheese and hints of mint. I kindly pushed the goat cheese to the side and ate the rest. Simple and fresh. Easy to put together and very healthy.

For our main course, we were served Double Stacked “traditional” Italian Lasagna, with pepperoni, seasoned beef, sausage and four cheeses. George talked about how easy it was to make lasagna in big batches and share or have it as leftover. Plus his twist of adding pepperoni, the way he likes it most, bla bla bla… I was excited, but a couple bites later, I began to doubt George’s recipe and his ability as a chef. The pasta was soft and there was little meat and cheese. It wasn’t very flavorful, and I’ve definitely had better. It wasn’t gross nor inedible by any means, but nothing to be inviting bloggers to blog about either. There was a lot of questions revolving what we thought of it and my friend J felt obligated, out of respect for the “chef present” to finish it all. I left it about 1/2 of it, but since all conversation was guided, I didn’t have a chance to tell J it was ok not to clean her plate.

The Herb Cheesy Garlic Bread used a nutty whole wheat bread, George emphasized on eating whole grain and using fresh herbs. The bread was nice and chewy loaded with salty cheese and extra garlic. I had 2 pieces, since I liked it better than the lasagna.

The palate cleanser was a much welcomed Mojito Granita Shot. Very refreshing.

The Razzleberry Pie a la mode looked great. But aside from the ice cream, the berry filling and crunch were super sweet. I left most of it behind. I noticed Phil didn’t have any at all. Which was odd, but I’m still naive and oblivious to the situation.

The night ended with a giveaway of George’s cookbook, which I was wondering how good it was based on our meal so far. Then came the final surprise and reveal…


THE CATCH FOR ALL THIS!?
Well apparently, our main course and dessert, the lasagna and pie came from “Marie Callender’s” FROZEN BOXED MEALS. All George did was a la Semi-homemade style of stacking the lasagna and sprinkling fresh herb, then putting the pie in individual cups and topping it with vanilla ice cream. At least that explains why it wasn’t the amazing dinner I was expecting. I had a good laugh about it. Took a while to sink in, the whole night seemed like such a long and elaborate set up. I was a bit annoyed and truly disappointed/shocked, that George would be part of this at all. Specially the misleading way he talked about “his” favorite way to make lasagna, the ingredients, sharing with family and friends bla bla bla. Oh, and were were all being filmed! (J and I walked out without signing any waver. So I better not see us in any promo video). George said goodbye to us and hoped we weren’t “upset” about this whole thing.


IRONIC
Our “guided” conversation was ALL based of eating better, feeding our kids, the concern of childhood obesity, farmers, eating fresh and local, seasonal ingredients, CSA… and the list goes on. Yet they were serving us a frozen meal, loaded with sodium. We brought up reading labels while we shop and being aware of what we eat, Phil and George agreed, yet this FROZEN MEAL/DESSERT had exactly what we were afraid of, ingredients I can’t pronounce nor understand. This made no sense to me whatsoever. Maybe they thought that psychologically, if we are thinking/talking about good food, happy food memories, our tastebuds would be distracted? LOL so silly


FINAL THOUGHT
As bloggers we get invited to a lot of press/PR events/dinners and what not. Some turn out great, others like this one, not so much. I guess what I don’t understand is who’s genius idea was to bring in bloggers into this. Obviously we love food, we spend all our time, effort and money finding what’s above average. We don’t eat to live, we live to eat. Feeding me free food doesn’t automatically equate to great review. I’ll always keep it honest for myself and my readers, otherwise there’s no point to all this. I do advertising by day, thank you very much, at night, blogging is a passion and hobby. I won’t promote products I won’t eat myself. Either, they were too confident about their products or just didn’t believe in our palates and tastebuds. To make it even worse, a “giveway” that sounded like lavish dinner for my readers wasn’t a classy move either. If I accept an invite and it turns out bad, that’s fine, it was mine time, I can live with that. But having me promote it and then give my readers/winners frozen food isn’t called for.


Overall (some dishes aside), it was an alright evening. Good service, friendly hosts and guests, plenty of wine and sangria. Nothing tasted absolutely horrible, nor amazing. I wasn’t mad per se, but didn’t leave a happy camper either. This was a bit distasteful (pun intended!).


I’m NOT their target consumer and they were totally off by thinking I would buy or promote their highly processed frozen foods after tricking me to taste it. I’m not saying I ONLY eat/write about healthy and organic foods, but what unhealthy stuff I choose to eat/write, at least I was aware of it and it was my decision to do so.


LESSON LEARNED: when the invite sounds too good to be true, ALWAYS ask questions and double check!

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28 responses to &ldquoSOTTO TERRA: PR dinner that MADE NO SENSE&rdquo

I was at this meal too, Phil Lempert and George Duran are pieces of sell out garbage! How can they get away with this? Appreciate your honest opinion of what went down. Plan to avoid Lempert, Duran, and anything Marie Callenders!

Hey There! It was nice meeting you at Sotto Terra even though as you said- it was a PR dinner that made no sense. I've been trying to decided whether to write about it or not but it almost doesn't seem worth the effort. However I completly agree with your sentiments. I'm not mad but feel sorry most of all for my giveway winners. In the future I will be much more cautious as well…and I will not be buying any frozen dinners anytime soon:)

Sean, you comment was under the wrong post so I copied it over…

Sean said…
This is my honest opinion about the Sotto Terra food experience. To begin, this bizarre and slightly unethical experiment was in no way a pleasant evening of shared dialogue regarding contrasting opinions of food. It was however an opportunity for ConAgra Foods and its subsidiary Marie Callenders to manipulate reactions and conversation all while diners were unknowingly video taped. The staged event was such that no well-mannered person would be able to be totally frank about the meal. Otherwise, both my guests and myself would have shared our honest opinion of your high sodium overcooked lasagna. Nevertheless, the experiment was not totally in vain, I now realize just how pathetic George Duran and Phil Lempert are. These two men redefine the meaning of a “sell out,” and any small amount of respect I ever had for them is totally lost. George was arrogant, awkward and frankly rude. From his opening point during our cocktail hour about how a waiter can get back at you by spitting in your food, to his pathetic “fishing” for compliments about a meal he did not even make. Phil Lempert was not much better he manipulated all points of dialogue, never once allowing honest opinions of food to be shared. Instead he cut people off to make sure all remarks were not too taboo against our future frozen entree. Shame on these two gentlemen and CoAgra Food Corp. for allowing their potential customers to be manipulated in such a manner. Needless to say, Phil, George and any Con Agra foods are something I will encourage others to avoid.

Hi Tasty Trekker!
it was nice meeting u too… I've been debating about writing too… since i did a giveaway, and promoted it all over twitter and facebook, i felt like i had to show what it truly was!


Tequila Herradura Unveils Fifth Limited-Edition Colección de la Casa, Reserva 2016 – Port Cask Finished Reposado

Re-Release of Original and Critically-Acclaimed Tequila Herradura Small-Batch Experience Is the Ultimate Holiday Gift for Tequila Aficionados

Tequila Herradura , crafted by the last true tequila-producing hacienda on the planet, announces the release of the fifth Colección de la Casa, Reserva 2016 – Port Cask Finished Reposado , a reintroduction of the critically-acclaimed Colección de la Casa, Reserva 2012 . The ultimate holiday gift for tequila aficionados, Tequila Herradura Colección de la Casa, Reserva 2016 – Port Cask Finished Reposado is made from 100% blue agave, aged for 11 months in medium-char American oak casks, and then aged for an additional two months in hand-selected vintage port casks from the renowned Duoro Valley in Portugal. This process provides a complex body and extraordinarily smooth taste. Paying homage to the first of its series of small-batch tequila experiences, Tequila Herradura maintains its commitment to discerning spirits drinkers who appreciate hand-harvested artisanal tequila with the re-release of this limited edition expression.

Tequila Herradura Coleccion De La Casa Reserva 2016 – Port Cask Finished Reposado (PRNewsFoto/Tequila Herradura)

We are delighted to re-introduce Colección de la Casa, Reserva 2016 – Port Cask Finished Reposado to our loyal fans and Tequila enthusiasts in the United States just in time for the holidays ,” said Jennifer Simmonds, Brand Manager for Tequila Herradura . “ The fifth edition in Tequila Herradura ‘s small-batch tequila series is a reminder of one of the brand’s most successful innovations, the first Colección de la Casa, Reserva 2012 – Port Cask Finished Reposado . This is a true exemplification of the brand’s pioneering and experimenting with small-batch concepts that complement our traditional production methods credited for crafting the finest tequilas and surpassing industry standards with barrel aged expressions. ” Continue reading &rarr

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3rd Generation Sake Bar in DTLA

This Westsider loves any excuse to go to DTLA. I love the buildings, the hustle and that irrationally accomplished feeling I get when I find street parking. So when I heard our buddy @dtla_everyday was hosting a lunch at 3rd Generation Sake Bar, I RSVP-ed ASAP.

3rd Generation Sake Bar
808 W. 7th St., Los Angeles, CA 90017
http://3rdgenerationusa.com

3rd Generation Sake Bar has been open over a year now and has gotten the Financial District locals sippin’ on sake and slurpin’ their fantastic noodles. The atmosphere here is casual and calming, hip but not pretentious. This lunch crowd was made up of some of the top Instagrammers in LA, whether they focus on Los Angeles itself, photography or, (of course) food. I had the pleasure of finally meeting @misoo_hungry, who’s as adorable in person as she is in her selfies.

I started with a Lychee Shochu Martini. I can never resist a cocktail with Lychee. It brings me right back to my childhood. The Lychee, not the cocktail. They didn’t skip on the serving of this martini, which is always a plus in my book. For those of you who don’t know shochu, it’s similar to sake, but it’s distilled instead of brewed, so it’s kind of like the vodka of Japan. The Shochu used was one of those “so smooth, you can’t taste it” types.

Then I got the Salmon Avocado Hand Roll & Baked Crab Hand Rolls they were both so fresh and so yummy. I was excited to see a roll with soy wrapping (the white one) since it’s not very common.

Normally the Spicy Tuna Burger is only available on their happy hour menu, but we lucked out and got to try it today. The bun is actually crispy fried rice that holds the ample portion of spicy tuna and avocado together. Don’t let that picture fool you, it was a burger cut in half, so my image is only half the portion. It’s a surprisingly big for a happy hour treat, so I know where I’m going the next time it’s 5 o’clock.

My main entree was the Spicy Miso Tonkosu Ramen. I’m very thankful the chili paste is put on the side so you can adjust how much heat you take. I’m kind of a wuss, so I opted for a smidgen. Although the tonkotsu, soft-boiled egg, and veggies were on point, I felt like the real star of the dish were the noodles. They were the yellow curly kinds, opposed to the straight white noodles commonly found in LA ramen houses. So if you want to expand upon your everyday ramen house, you should start here.

I loved the Black Sesame Ice Cream I had for dessert. 2 scoops of creamy, dreamy, nuttiness. The perfect way to end lunch.

Special thanks to Robby of @dtla_everyday for inviting me to lunch and be sure to follow them on IG!


Jasmine Asia Market

Tucked into a corner of a bustling shopping centre is this quaint supermarket dedicated to all things Asian. The Japanese lines are particularly good, with unusual soft drinks and crazy sweets, plus a great selection of miso paste, nori paper, sushi rice, mirin and dashi bases. You can also source products from China, Korea, India, Indonesia, Thailand and Taiwan – noodles, teas, meal bases and sauces in particular – and there's a good choice of Asian spices, preserved mushrooms and dried fish.

Other shops at : Shop 14 Dee Why Grand, 15-19 Pacific Parade, Dee Why Shop 19, Pacific Square Shopping Centre, 737 Anzac Parade, Maroubra.


JAPANESE FOOD TRADE DIRECTORY

3 JAPANESE FOOD TRADE DIRECTORY Japanese Food Trade Directory Published by Cross Media Ltd. First Floor, 5-7 Folgate Street, London E1 6BX U.K. Tel +44 (0) Fax +44 (0) Web Copyright Cross Media Ltd CONTENTS New Japanese Trade Opportunities for HYPER JAPAN London Sushi Skills Institute 8 Japanese Food Trade Around the World 10 Japanese Food Glossary 16 Rice & Rice Products 16 Alcoholic Drinks 16 Teas & Soft Drinks 16 Condiments, Seasonings & Sauces 17 Soy & Other Bean Products 18 Sea Vegetables 19 Seafood Products 19 Fruit & Vegetables 19 Vegetable Products 20 Preserved Foods 20 Noodles 20 Instant Foods & Frozen Foods 21 Flour & Starch 21 Snacks & Confectionery 21 Japanese Food Selection 23 Rice & Rice-related Products 25 Alcoholic Drinks 27 Teas & Soft Drinks 34 Soy Products 36 Condiments 43 Publisher Kazuhiro Marumo General Manager Yukiko Takahashi PR & Marketing Yuko Sasaki, Mary Moreton, Kohei Ohno, Akihiro Suzuki, Yuko 'Ali' Harris, Akiko Kato, Nami Kusumoto, Masato Seki Photography Hidemi Kidokoro Satoshi Fukuda Cover: Photography Junkichi Tatsuki Cuisine Kanehiro Takase and Masaki Anayama (Matsuri St. James s) Processed & Snack Products 46 Food-related Products 51 Japanese Food at Source 55 World Food Trade Fairs 63 trade.

4 HYPER JAPAN London 2010 HYPER JAPAN LONDON 2010 THE FUTURE IS HYPER: A NEW EVENT FOR A NEW GENERATION Japanese cuisine might be a world favourite, but that s no excuse for the industry to rest on its laurels. Getting the next generation interested is the next step. Eat-Japan presents HYPER JAPAN London 2010 London, U.K. 1-3 October 2010 Sushi goes pop at Eat-Japan s latest on-trend event, bringing Japanese food to untapped consumer segments. Building on ten years of industry success For the past ten years, Eat-Japan has been pioneering Japanese food in the U.K., working with producers, buyers, chefs and government bodies to improve awareness of the rich culinary culture of Japan. And what a decade Japan is now a global culinary powerhouse, and Japanese restaurants are opening up all over, but to keep them full the Japanese food and restaurant industry must look to the next generation. Japanese food also has a reputation, sometimes deserved but certainly not always, for being both expensive and unusual one for the true foodies. But there is another side to Japanese food too, more casual, less expensive, and definitely appealing to a younger audience. Showcasing this is exactly what HYPER JAPAN, the first event of its kind internationally, has been designed to achieve. Contemporary platform for young consumers Taking Japan s vibrant pop culture as its inspiration, the event will draw in teenagers, young adults, young professionals and families by showcasing today s Japan. Presenting food alongside other hyper content, including anime, manga, cosplay, films, technology, street fashion and gadgets, it will draw in dedicated fans of such content, thus introducing entirely new but already receptive audiences to Japanese food and drink. The event will also be strongly interactive, reflecting the expectations of a younger audience the aim is to create a multisensory experience which exposes the visitor to new products, services, ideas and aspirations. For exhibitors, the event will represent an unprecedented opportunity to directly interact with untapped consumer groups, immediately gauge reactions to products, packaging and marketing approach, and, of course, make sales. Holding the event in London, a globally trend-setting city, ensures maximum access and exposure. The event is supported by both the Embassy of Japan in the UK and the Japan External Trade Organization the latter is a government agency dedicated to supporting small and medium sized businesses, particularly those looking to launch activities overseas. JETRO will be present to bring together buyers and suppliers in the dedicated business zone. In the future, the event will look to feature an interactive version of the Eat-Japan Trade Directory, showcasing the very best of Japanese products currently available on the international market. Exhibitors and buyers will benefit from the event s structured B2C2B format, which makes both business networking and B2C interface possible under a single iconic roof in London s Old Truman Brewery. New, novel, now: the very latest in Japanese food for a trend-conscious generation Identifying and defining trends is the key to success in almost any industry, and is particularly relevant to food and drink businesses. Eat- Japan has been working to ensure that HYPER JAPAN s event content captures the imagination of visitors by comprehensively researching consumer interests, trends, and fads. A recent online survey revealed some unexpected results about the kind of food that consumers are making at home, and what they want to make more of. Our regular focus groups also allow direct insight into the minds of target consumer groups exhibitors will be able to make use of this information, particularly crucial to small and medium businesses, and tailor stall content accordingly. The dizzyingly fast pace of trends is directly connected to the way people, particularly the younger generation, communicate today: actively, interactively, and internationally. Companies and events need to adapt to this new age of borderless, timeless communication, and our dedicated event website and blog will be a platform through which exhibitors can reach out to online communities and new consumers, through viral marketing and multimedia content. Exhibitors will be encouraged to target new consumers through as many different HYPER JAPAN London 2010 media as possible HYPER JAPAN is a springboard for a more direct style of consumer-business communication. Culture, cooking, comics: all under one roof The current exhibitor lineup includes Japanese restaurants, beer and sake companies, Japanese food stores, Japanese food manufacturers and Japanese kitchen and tableware manufacturers. This is in addition to the diverse cultural elements, which will generate a tributarial inflow of new consumers to food and drink content. Participation in HYPER JAPAN London 2010 is both an acknowledgment of the vital importance of creating new, dedicated fans of Japanese food and drink, prepared to pay good prices Date: 1-3 October 2010 Location: London, U.K. Venue: The Old Truman Brewery Contact: HYPER JAPAN c/o Cross Media Ltd. Web: Enquiry for Exhibitors: Photo: JP-Books for good products, and a bold step forward in engaging with consumers in the kind of interactive and multimedia environment that the younger generation today expects. The event will also present multiple opportunities for exhibitors to associate their products and services with other cultural content, to re- or co-brand according to the driving trends amongst target consumers. It can only be useful to know the contexts in which the younger generation have found out about Japanese food what food is in which manga? Which snacks do they know about and why? What s the biggest buzz online? Discovering the answer to these questions will help shape marketing strategies geared towards younger or hipper consumers. The dynamic format of HYPER JAPAN, incorporating stage shows, dance, music, competitions and workshops as well as more standard features, means that exhibitors have much more than the usual choice about how to connect with visitors, and can develop unique and innovative approaches to gain invaluable direct consumer contact this interactivity is key to the HYPER JAPAN concept. *Photographs for illustrative purposes only. HYPER JAPAN LONDON

5 SUSHI SKILLS INSTITUTE MASTERING PROFESSIONAL SUSHI SKILLS WITH THE WORLD S BEST A new qualification from Japan s leading professional sushi body, designed to promote international excellence in sushi knowledge, hygiene and skills to rest on its laurels. Getting the next generation interested is the next step. All Japan Sushi Association (AJSA) Sushi Skills Institute London, U.K. Launching February 2011 Veteran chefs from Japan s central professional sushi body take charge to ensure that everyone in the world can enjoy safe and delicious sushi. A unique qualification presented by a world authority The safe preparation of raw fish, potentially one of the most dangerous foods that we consume, is prerequisite for delicious sushi. This requires faultless technique and hygiene awareness. Tadashi Yamagata is unequivocal in his response when asked what he considers to be the principal aim of the All Japan Sushi Association (AJSA), Japan s leading body for sushi professionals and the organisation led by him as President. The impor tance of knowledge, hygiene and standards is what we want to communicate, he continues, highlighting an area of sushi often forgotten in the artistry and showmanship of the cuisine. And communicate is exactly what the All Japan Sushi Association intends to do, with the launch of a brand new qualifi cation, in multiple stages, designed to ensure that sushi chefs overseas can benefi t from the hundreds of years of collective knowledge, history and tradition that inform sushi chefs in Japan. Executive Director of the Association Masayoshi Kazato is another veteran ambassador of sushi who has travelled the world giving seminars and demonstrations, and his contact with thousands of chefs and enthusiasts overseas has left him in no doubt that this kind of qualifi cation will answer the needs and demands of the burgeoning international sushi industry. No other organisation is as well positioned as the All Japan Sushi Association to create and oversee this kind of qualifi cation. With more than 10,000 members in Japan, it is uniquely recognised by Japan s Ministry of Health, Labour and Welfare as a vital professional body. The organisation holds regular regional competitions, designed to encourage sushi chefs to polish their technical skills, as well as celebrate the great dexterity that a sushi chef requires to be outstanding in his fi eld. The winners are then invited to take part in the national fi nals, the All Japan Technical Skills Sushi Competition, held once every four years. The organisation has an active International Division, dispatching chefs around the world to assist and assess sushi chefs overseas the Eat-Japan Sushi Awards has benefi ted from the expertise of veteran sushi chefs, the Sushi Masters, ever since the inaugural event. This international expertise makes the Association uniquely placed to understand and adapt to the needs of an international professional audience. The Association s diverse activities promoting hygiene and technical standards in sushi make it the subject widespread media attention. A taste of traditional Japanese sushi chef training In Japan, sushi chefs may spend up to three years working in a sushi restaurant without so much as touching the rice there is a wealth of tradition and ritual in becoming a sushi chef in Japan, based on hundreds of years of practice. The All Japan Sushi Association s new qualifi cation will distil this authentic heritage into a structured, graded course that instructs the students on everything from the correct way to prepare rice which is the true heart of sushi to the various ways to prepare fi sh for sushi, comprehensive training in the diverse and all-too-real hygiene risks that present themselves when preparing raw fi sh, plating, knife skills, and the management and customer service that defi nes the sushi experience in Japan. The aims of the course are clear making accessible the vast body of knowledge on sushi that has, for far too long, been diffi cult to obtain outside Japan. Improving technical skill and professional capacity internationally can only be a positive for the sushi industry. Higher standards, better preparation, more attractive and diverse dishes are plus points that will boost individual businesses this leads to overall growth. With the support of peerless veterans, sushi chefs will grow in skill and in confi dence, leading to greater achievement in the kitchen, too. The AJSA will be launching a dedicated website later this year, where potential students can get immediate and detailed access to course content and requirements. Interested parties can also get in touch with the AJSA via Eat- Japan and register to be the fi rst to receive detailed information. Would-be participants are also encouraged to use this opportunity to be proactive in letting the AJSA know what they feel should be included in course content send an to outlining interest, demands and concerns. Course Outline (Provisional) Sushi Profi ciency Certifi cate (seminar, written exam) Launching February 2011: For professional chefs, food professionals, sushi fans, amateur cooks. One-day seminar, written exam, certifi cate issued (subject to passing exam). Seminar content: historical overview, types of sushi, basic techniques, knowledge of fi sh, ingredients and condiments, hygiene, customer service. All Japan Sushi Association (AJSA) Sushi Skills Institute To register your interest and be the fi rst to receive up-to-date information about the course contact the All Japan Sushi Association (AJSA) Sushi Skills Institute. You can also keep up to date with details via Contact: All Japan Sushi Association (AJSA) Sushi Skills Institute The course will cover the numerous techniques there are to prepare and serve fish which enhance taste as well as minimizing hygiene risks. Certifi cate remains valid for 3 years. Exam held once a year. Unsuccessful candidates can resit the exam the following year. Higher certifi cates and professional title Candidates who have successfully completed the Sushi Profi ciency Certifi cate will be eligible to enrol in the higher level courses currently under development. The tentatively named Professional Sushi Skills Certifi cate will be a professional qualifi cation for career chefs, split into multiple levels, each leading the learner onto a higher degree of technical diffi culty and theoretical expertise than the last. This will be followed by the Grand Master of Sushi qualifi cation, an unprecedented mark of professional excellence in sushi as certifi ed by Japan s highest professional body. This highest level of professional certifi cation is currently in the planning stage. Sushi Skills Institute SUSHI SKILLS INSTITUTE 8 9

6 JAPANESE FOOD TRADE JAPANESE FOOD TRADE AROUND THE WORLD We select some of those trade fairs taking place worldwide from September 2010 to August 2011 which look certain to attract Japanese food buyers. FOODEX JAPAN 2011 Makuhari, Japan 1-4 March 2011 An unmissable event for anyone serious about the Japanese and Asian markets direct access to industry trend-setters and top power players. A peerless trade platform in the heart of Japan FOODEX JAPAN is a peerless platform for exhibitors and buyers looking to tap into the Japanese, Asian and global markets. The 2010 fair recorded 73,566 trade-only visitors over four days, who were free to browse, network with and buy from the 2,510 exhibitors from 64 countries and regions present. Nearly 3,500 booths, showcasing both the latest trend-focused products and good old favourites, were spread over almost 30,000 square meters of exhibit space in Japan s sprawling Makuhari Messe. Visitors are well-balanced across the various food industry sectors, including distribution and wholesale (25%), food service (24%), and manufacturing (23%). 48% of visitors are at senior or executive management level, meaning that it really is an unmissable opportunity to communicate directly with the people at the top. Communication tools for effective business FOODEX JAPAN is the principal trade fair for Japanese and Asian businesses, and is organised with a view to maximising networking opportunities for exhibitors and visitors alike. Great emphasis is placed on securing quality as well as volume in terms of buyers, refining visitor selection to target professionals at the forefront of food and drink purchasing also saw the upgrade of the online communication tool, FOODEX NAVI, where exhibitors could present detailed descriptions of up to three key items the database was made available on the official FOODEX JAPAN site. Designed in response to buyer demand, the database functions as a key information source in the decision-making process, and was accessible before, during and after the event. A team of Business Conduct Supporters, members of intermediary distribution, were also stationed onsite to mediate business between exhibitors and buyers, offering informed advice and practical solutions to issues arising from discussion. A busy import-export gateway The fair also offers multiple business matching functions. These include the coordination of business meetings with overseas buyers, including prominent businesses from the emerging Chinese market. The JETRO FOODEX Award, organised by the Japan External Trade Organization (JETRO), is an internationally focused award where Japanese products are evaluated by a panel of American judges. Comments from the judges on innovation, taste and quality are an important source of direct feedback to Japanese producers, whilst media participation from world famous titles such as the New York Times ensures strong exposure to consumers in the U.S.A. Other import-export support functions include the presence of specialist advisors able to give onthe-spot and tailored advice on issues relating to customs, quarantine, and other legislative issues. A burgeoning food import market Whilst many markets remain affected by global economic downturn, Japan s food import market has shown resilience, growing from a total value of 51.5billion USD in 2007 to 61.8billion USD in 2008, an impressive 20% increase (source: JETRO). Japan is the world s largest net importer of food products, relying on imports for 59% of its food supply (source: MAFF). Demographic changes in Japanese society continue to have a strong bearing on the food industry. Demand for home-meal replacements and prepared foods is up, for example, as a result of an increasing number of oneperson households, compounded by an increase in the average age of marriage and a general shift towards a 24-hour lifestyle. Consumer awareness of value for money is also creating demand for new products. On the other hand, a new market of baby boomer retirees, many with substantial disposable income represents strong opportunities for FOODEX JAPAN 2011 high-end and gourmet foods. Safety and responsibility in food production Of particular importance to Japanese consumers over the past few years has been the assurance that food products are produced with appropriate health and safety controls in place. FOODEX JAPAN is the ideal opportunity for exhibitors to promote such measures. Strong media presence also means the possibility of much wider exposure for products showing particular innovation in this area. Related to this is the organic, sustainable and wellness-oriented food and drink market, which continues to make its presence felt. Date: 1-4 March 2011 Location: Makuhari, Japan Venue: Makuhari Messe Contact: FOODEX JAPAN Secretariat c/o Japan Management Association (JMA) Web: Japanese Food Trade Strategic pan-asian cooperation opportunities FOODEX JAPAN 2011, the 36th exhibition, will be held concurrently with the 4th International Conference for Food Industry (ICFI), which takes the theme Co-creation and Cooperation in Asia. The conference will focus on the opportunities available when East Asia is viewed as a single homogenous market, and why this approach is key to achieving success in the food and drink business in the region. The conference will comprise dynamic sessions and panel discussions on issues such as effective distribution strategies in the key Chinese market, and maximising business potential through structured market cooperation. It represents an ideal networking opportunity for executives, managers and directors in the food industries, where market insight gained at FOODEX JAPAN can be immediately applied to strategic discussion. Japan is a crucial market, consuming ever-increasing amounts of imported food whilst enjoying the export opportunities that the growing popularity of Japanese food and drink creates. FOODEX JAPAN 2011 will be four days of integrated and intense showcasing, marketing and networking there is no better place to identify, anticipate and create trends. JAPANESE FOOD TRADE 10 11

7 Japanese Food Trade Japanese Food Trade Wine & Gourmet Japan 2011 Tokyo, Japan 6-8 April 2011 SIAL The Global Food Marketplace Paris, France October 2010 JAPANESE FOOD TRADE Gourmet and premium market continues to expand creating exciting business opportunities for high-end and artisan producers. Japanese demand growing for fine food and drink The second annual Wine & Gourmet Japan trade fair was held in April 2010 to great success. Run as one of four co-located food and beverage trade fairs, visitor numbers were up 10% from the inaugural 2009 event, to 63,478 over 3 days, a considerable success considering how glum some market sectors have continued to be. 69 exhibitors an increase of 23% from 2009 were present at Wine & Gourmet Japan, from 14 countries and regions, showcasing products ranging from gourmet chocolate to artisan cheese. Wine & Gourmet Japan was held simultaneously with FABEX, the Dessert, Sweet & Drink Festival and the Japan Meat Industry Fair. Strong yen makes Japan an attractive market As the Euro continues to struggle, the comparative strength of the yen makes Japan an attractive market to be involved in. Japan s population is also aging rapidly although this will be problematic in the long-term for the national welfare system, it also means an ever-increasing pool of older people with the more refined tastes and greater disposable income that retirement can often entail. Japan s capital can also boast the highest concentration of Michelin-starred restaurants anywhere in the world, of which at least a third serve non- Japanese cuisine interest in sampling the best of the what the rest of the world has to offer has never been greater. Wine & Gourmet Japan is organised by Koelnmesse, a leading organiser of international trade fairs, in strategic partnership with Japan Food Journal, to exploit these strong gourmet markets. Koelnmesse began targeting emerging Asian markets in 2002, and holds a number of speciality and fine food trade events in China and post-bric nations. In Japan, it works with the Japan Food Journal, a company with 65 years of unrivalled experience in food and beveragerelated publishing and marketing, to ensure that Wine & Gourmet Japan is as relevant as possible. Features and highlights in 2011 The 2011 Wine & Gourmet Japan, scheduled for 6-8 April 2011, will build on the format that s made it so successful so far: a diverse exhibitor profile, representing the very finest and on-trend products and services currently available in the market, and a series of educational seminars, specially designed to share industry knowledge and create valuable networking opportunities visitor survey results showed that almost everyone was intending to return the following year, meaning that the 2011 fair is likely to swell in visitor and exhibitor numbers and therefore industry significance for another consecutive year. A single showcase for the global food marketplace SIAL The Global Food Marketplace Date: October 2010 Location: Paris, France Venue: Parc des Expositions de Paris Nord Villepinte Contact: Sopexa UK - Emmanuelle Galdin Tel: +44-(0) Web: Sirha 2011 Lyon, France January 2011 Showcasing industry innovation Held once every two years, Sirha attracts leading personnel from all sectors of the hotel and catering trade, 60% of whom are decision-makers. It is a hub of innovation, too in 2009, there were 1,200 demonstrations every day, including 600 presentations of industry innovations, of which 150 were world premieres. Sirha is an unrivalled centre of culinary and catering trends in 2009, more than 10,000 chefs from 136 countries gathered to take part in the interactive atmosphere, networking, SIAL is a one-stop show for the entire international food market and a powerful reference for purchasers seeking French and international suppliers and partners. The 2010 show will run for five days in October 2010 at the Parc des Expositions Paris Nord Villepinte. This trade fair is one of the world s largest meeting places for the food profession and brings together all industry stakeholders, from manufacturing, mass retail, catering and food service to importexport. In 2008, SIAL attracted 5,500 exhibitors and some 148,000 visitors. Japan was the 18th most represented country in 2008 with visitors coming from retail (63%), catering/foodservice (3%) and 23% from the food industry. In total, 8% of exhibitors came from Asia in The last two fairs have shown an increase in Japanese professional interest with a 61% increase in exhibitors in 2008 from This year, SIAL will host a Japan Pavilion, run by Japan s Ministry of Agriculture, Forestry and Fisheries. Elsewhere, the fair will focus on innovation, with sharing ideas and discovering new product innovations. It is an unparalleled opportunity for manufacturers and distributors to showcase their product directly to the people whose support is vital to widespread industry success. Unsurprisingly, for a fair that concentrates on introducing chefs to high quality and versatile ingredients, there is always a strong Japanese presence. Previous events have hosted a Japan Pavilion, showcasing the healthy and natural options that Japan s cuisine has to offer, as well as the Pan-European Découverte du Sushi Competition, designed to heighten interest and special features including The Trends & Innovations Observatory, an exhibition of trends and products, Food Design, a trend forecasting and design concept project, and The Wine Innovation Forum, where major brands will talk about marketing innovation in wine. skills among young European chefs. Japanese producers and equipment manufacturers will also be present in significant numbers in 2011 it is the perfect platform for targeted promotion and networking with the crème of Europe s catering industry. JAPANESE FOOD TRADE Wine & Gourmet Japan 2011 Sirha 2011 Date: 6-8 April 2011 Location: Tokyo, Japan Venue: Tokyo Big Sight - Tokyo International Exhibition Center Contact: Koelnmesse Pte Ltd. Tel: +65-(0) Web: Date: January 2011 Location: Lyon, France Venue: Eurexpo Contact: GL Events Tel: +33-(0) Web:

8 Japanese Food Trade Japanese Food Trade European Seafood Exposition 2011 Brussels, Belgium 3-5 May 2011 IFE11 London, U.K. March 2011 Europe s largest seafood trade fair Seafood and its role in our diets has been the subject of significant global interest in recent years, for such issues as dwindling ocean stocks, the structure of the seafood industry, and the potential risk to diet and health that a supply crisis would create. The European Seafood Exposition is the world s largest dedicated seafood trade fair, and is the ideal platform for the industry to gather together and showcase, collaborate and network to ensure a sustainable and profitable future for seafood businesses. Seafood is of particular importance to the Japanese diet, of course, with the average Japanese citizen consuming around 70kg* of seafood a year (*source: Food and Agriculture Organization of the United Nations). With 81% of visitors to the event having purchasing authority, and 85% reporting that they identified new products at the 2010 show, there s no better place to make direct contact with buyers with true market influence. The annual Seafood Prix d Elite celebrates the best new retail and food service products, and has awards for health, nutrition, packaging and innovation. Japan was well represented at the 2010 event, which is run in parallel with the Asia Seafood Exposition, where Japan s Ministry of Agriculture, Forestry and Fisheries ran a Japan Pavilion in The U.K. s largest dedicated food and drink trade event The U.K. is a leading market in Europe for Japanese food, so making a presence at IFE a must for exhibitors looking to expand into the U.K. In 2009, the IFE welcomed 1,200 exhibitors from 51 countries, with more than 22,000 visitors from 83 countries in attendance. A very strong, on-trend web marketing strategy also saw exhibitors exposed to nearly 200,000 unique web users. In 2009, the IFE hosted a Japan Pavilion, run by JETRO London, featuring talks from leading Japanese chefs and experts on Japanese cuisine, including practical sushi workshops and seminars on umami in cuisine a very hot topic right now. Similarly, JETRO London will be in attendance in 2011, working to showcase the diversity and relevance of Japanese ingredients, as well as give some practical ideas about how to boost diet and wellbeing with traditional Japanese culinary wisdom. It s an ideal place to gain such exposure: visitors to IFE are split across the various industry sectors, with foodservice at 30%, wholesalers and distributors at 28% the 17% retail visitors include all major and premium businesses. IFE 2011 will be a great way to experience what the burgeoning market has to offer, sample new products, grasp emerging trends and network with industry professionals. JAPANESE FOOD TRADE European Seafood Exposition 2011 Date: 3-5 May 2011 Location: Brussels, Belgium Venue: Brussels Exhibition Centre Contact: Diversfield Business Communications Tel: Web: The Restaurant Show 2010 London, U.K. October 2010 IFE11 Date: March 2011 Location: London, U.K. Venue: ExCeL Contact: Fresh RM Ltd. Tel: +44-(0) Web: London International Wine Fair 2011 London, U.K. May 2011 JAPANESE FOOD TRADE Feast your eyes on the U.K. s biggest restaurant fair The Restaurant Show is the only trade show aimed exclusively at the U.K. s restaurant industry, covering everything from food, drink and equipment to interiors and business services. Attended by key decision makers from branded and independent restaurants, and buyers from hotels, gastro pubs and bars, it is an important networking platform and industry showcase. The restaurant industry is undoubtedly facing challenging times as the struggling economy means less disposable income and fewer nights out that s why positive solutions and innovation are so vital at this time, and why inspiration can be key to business survival. The show has plenty to offer in this area: demonstrations from leading chefs, an on-site restaurant serving dishes from renowned chefs, and a central food and drink market with 100+ companies showcasing new products and launches. The schedule includes events carefully tailored to professional needs, such as Business Briefing interactive seminars, panel debates on topical industry issues, and The Drinks Quarter, a series of tutored tastings designed to help shape innovative drinks menus. After 22 years, the Restaurant Show 2010 will be placed to provide positive support to today s restaurants. Top tips on top tipples at Britain s biggest wine fair The London International Wine Fair is the largest dedicated wine trade fair in the U.K. In 2010 it welcomed nearly 14,000 professional buyers from around the world, representing supermarkets, restaurants and independent wine merchants 70% had buying authority was the thirtieth anniversary year of the event, and celebration was due in more ways than one with the wine trade showing a marked improvement on slumped sales caused by global recession. Indeed, there was a stronger international presence than ever at the 2010 show, including both buyers and exhibitors from non-traditional winemaking/drinking countries, indicating that the wine market is evolving and new players are continuing to emerge. In 2011, the LIWF will again be held in conjunction with Distil, a trade platform for the spirits industry. It also features an International Wine Competition booth, where visitors are able to sample entries including sake. Presence at the LIWF is essential for anyone serious about networking or creating trends in the wine industry this is where the market gets together to showcase, sample and scout for product innovation and outstanding service. In recent years, it has concentrated on strengthening its online presence, with marketing strategies that strongly benefit exhibitors. The Restaurant Show 2010 Date: October 2010 Location: London, U.K. Venue: Earls Court 2 Contact: William Reed Hospitality Ltd. Tel: +44-(0) Web: London International Wine Fair 2011 Date: May 2011 Location: London, U.K. Venue: ExCeL Contact: Brintex Tel: +44-(0) Web:

9 Japanese Food Glossary JAPANESE FOOD GLOSSARY This section details a wide range of essential Japanese ingredients, each complete with page reference for a list of recommended manufacturers and suppliers. Alcoholic Drinks 白米 Hakumai 酒 Sake See p25 Japan s most celebrated alcoholic drink, sake, is brewed from fermented rice. Brown rice is polished to remove its husk, producing the smaller white rice grains used to make sake. Sake is categorized according to the degree to which the rice is polished and alcohol content: junmaishu (pure rice sake), honjozo (sake with added brewer s alcohol), ginjoshu (the highest grade of sake) and futsushu (common grades of sake). Sake is clear with a slightly sweet taste and an alcohol content of 14 to 16%. It can be served hot or chilled. Japonica White Rice Rice Wine Hakumai (white rice) generally refers to polished short-grain Japonica rice and has been a staple of the Japanese diet since ancient times. Forming part of the traditional Japanese meal combination along with miso soup and tsukemono, hakumai is a highly nutritious source of protein, fibre, vitamin B, calcium and iron. As well as being easier to digest than genmai, hakumai s glutinous texture means that it is easy to pick up with chopsticks and its mild taste makes it a perfect accompaniment to almost any food. See pp27-29 See p31 Beer was first test-brewed in Japan in 1853, following a Dutch recipe. The country s first brewery was established in the 1870s and beer, especially lager, has since become very popular as an accompaniment to Japanese food. Japanese beer drinkers consider a beer s kire (literally cutting ), or ability to cleanse the palate, as being particularly important and major Japanese beers are brewed for a sharp, clean finish. Since 1994, it has become easier for smaller breweries to gain brewing licences and the variety of original, regional beers has greatly increased. ウィスキー Whisky See p25 Genmai is unpolished brown rice with the husks removed but the bran and germ intact. Slightly nutty tasting and more chewy than hakumai, genmai is both delicious and extremely nutritious, containing four times the vitamin B1 and E, three times the fibre and twice the vitamin B2 and iron of hakumai. Going well with almost any ingredient, genmai can be used as a substitute for hakumai. Hatsuga genmai, or germinated genmai, has recently become popular, as germination increases nutrient levels and makes the rice more palatable. 餅 Mochi Rice Cake Mochi is a sweet rice cake made by pounding glutinous mochigome rice. It is traditionally grilled and wrapped in nori, or cooked in soup. One such soup is zoni (mochi and vegetables), which is eaten to celebrate New Year. The stickiness of the mochi represents sticking to your principles, making it a good omen for the coming year. It is also used in many wagashi (Japanese sweets). ぬか Nuka Rice Bran Nuka is formed during the process of polishing genmai, and is most commonly used to make tsukemono. It contains protein, fibre, calcium, phosphorous, iron and vitamins A, B1 and B2. Its alkaline quality is effective in the regeneration of skin, making it an excellent beauty product. The fibre content can help remove cancer-causing elements by discharging toxins from the body. It is beneficial in treating diabetes, reducing blood cholesterol rates and preventing sclerosis of the arteries. 焼酎 Shochu Japanese Clear Spirit See pp30-31 Fashionable in Japan in recent years and gaining popularity worldwide, shochu can be made from ingredients such as rice, buckwheat, wheat, sweet potato and corn. As in the making of sake, soy sauce, and miso, during initial fermentation a starter called koji is used. The single distillation method used to make traditional shochu keeps more of the flavour of its ingredients while the multiple distillation method is suited to making cocktails and fruit liquor. Shochu contains no fat or sugar and is good drunk mixed in cocktails or on its own. ワイン Wine Japanese Wine 泡盛 Awamori Okinawan Rice Spirit Awamori is an alcoholic beverage produced in the southern islands of Okinawa. Although made from rice, it differs from sake in that it is distilled not brewed, and uses Thai Indica rice rather than short-grained Japonica rice. The method for distilling awamori was first introduced to Okinawa from Thailand in the 15th century, and was refined using a unique white koji mould indigenous to Okinawa. Awamori is an extremely robust drink, and can be 60% proof, with its alcohol content rising further as it ages. See p33 Wine production only really began in Japan after the Meiji Restoration of 1868 made Japan more open to Western ideas, and the first commercial winery was established in At first sight, the high humidity and rainfall of Japan s climate and its acidic soil do not make it ideal for viticulture. However, in spite of this vineyards have flourished in areas where conditions have been suitable, such as Yamanashi prefecture. The northern island of Hokkaido has also gained a good reputation for its wines. See p33 Umeshu, with its subtle sweet flavour, has been consumed for over a millennium in Japan. This liqueur is made from ume, an apricot-like fruit with a high concentration of citric acid. Ume are mixed with shochu and sugar and left to mature for between three months to one year. Ume s healthy properties make umeshu popular not only as a delicious drink, but also as a medicine. Ume are rich in potassium, calcium and fruit acids, which aid digestion, break down lactic acid and are said to increase the body s metabolic rate and reduce tiredness. Many other popular varieties of Japanese tea exist. Genmaicha (green tea mixed with roasted brown rice) is mild with a distinctive popcorn flavour. The most widely-drunk sencha is made from the coarser tea leaves harvested late in the season and is known as bancha. It is sweet and smooth to drink. Hojicha, made by roasting bancha leaves over charcoal, is low in caffeine and tannins, while matcha, the bright green powdered tea used in the tea ceremony, is made from a special variety of tea called tencha. 甘酒 Amazake Sweet Rice Drink See p35 Although amazake translates literally into English as sweet sake, it is in fact an alcohol free product, made from cooked rice and koji. The koji converts the rice into simple natural sugars, giving amazake its naturally sweet taste. In Japan, thick, creamy amazake is usually enjoyed combined with equal parts of water and gently heated, often served topped with ginger. In the West, it has been become popular as a dairy substitute in baking and puddings, and can also be used straight from the jar as a topping for nuts, fruit or yoghurt. Condiments, Seasonings & Sauces 醤油 Shoyu だし Dashi Fermented Soy Bean Paste Japanese Soup Stock See p39 & p41 Many Japanese swear by the old saying that, a bowl of miso soup a day keeps the doctor away. Miso is made from soy beans and usually rice or barley, which are steamed, mixed with koji (a fermentation starter) and left to ferment for six months to five years. The longer the fermentation, the darker and richer the miso. Modern analysis shows that miso is an extremely nourishing and wellbalanced food containing protein, vitamins and essential amino acids. Most famously used in soups, it can add flavour to many dishes. 酢 / すし酢 Su / Sushizu Rice Vinegar / Sushi Vinegar See p43 Made from rice, this light and mild tasting vinegar is an essential ingredient in sushi rice and sunomono (vinegared salads). With lower acidity than Western vinegars, it has long been associated with youthfullooking skin and longevity. Vinegar increases the potency of vitamin C, which improves complexion, and in the past su was used in cosmetics in Japan. Vinegar is also known for its anti-bacterial properties and this is one reason why su is often used in Japanese dishes that include raw fish, seafood and meat. Dashi is one of the stocks which form the basis of almost all Japanese cooking. Dashi is commonly made by heating katsuobushi (dried bonito flakes), kombu (kelp), shiitake mushroom or iriko (sardine) and draining off the resultant broth. It is used for flavouring dishes such as soups, nabe (hot pots), sauces and rice dishes. Dashi in easy-to-mix powdered form is very popular as it can be used to produce authentic-tasting Japanese cuisine without the effort that making stock from scratch entails. ソース Sauce Japanese Sauces See p45 The Japanese use a variety of savoury sauces to pep up their food. Several are inspired by Worcester sauce, which was brought to Japan and adapted. As well as the thin, spicy Worcester sauce, there is a thicker, milder and sweeter tonkatsu sauce, often used with the deep fried pork cutlet dish of the same name. In addition, there is a sauce formulated specifically for serving with o-konomiyaki (savoury pancakes), and a chuno sauce that blends both mild and spicy flavours. 味醂 Mirin Soy Sauce Sweet Cooking Alcohol See pp36-37 A sweet, syrupy liquid, mirin is one of Japan s principal condiments. It has an alcohol content of about 13-14%, which is often burnt off during cooking. Mirin has a subtle natural sweetness, and its balanced flavour make it a very versatile condiment. Mirin is used for dishes such as nimono (simmered dishes), for marinating and glazing, and in teriyaki sauce. As well as hon mirin or real mirin, cheaper mirin style condiments with salt or other ingredients added, and generally less alcohol, are also available. A staple of Oriental cuisine, soy sauce adds flavour to many dishes, both in cooking and at the table. Made from soy beans, wheat and salt, and fermented for several months, Japanese soy sauce has a rich aroma and a salty, subtle and complex flavour. Koikuchi shoyu, developed in the east of Japan, is dark coloured with a slightly fruity flavour that reduces fishy and meaty smells in cooking. Usukuchi shoyu, originally favoured in the west of Japan, has a lighter colour and saltier taste than koikuchi. Wheat-free Soy Sauce See pp36-37 Tamari refers to the protein-rich 緑茶 Ryokucha Green Tea 味噌 Miso See pp34-35 See p43 たれ Tare Dipping / Marinade Sauces There are many dipping sauces used in Japanese dishes. Yakiniku no tare (barbecue sauce) is made from soy sauce, fruits, vegetables, sesame oil, herbs and spices. It can be used both for dipping and marinating. Sukiyaki no tare, a mildly sweet sauce, is made from soy sauce, mirin, sugar and dashi, and used to stew sukiyaki ingredients. Shabu shabu no tare, a dipping sauce used for lightly cooked and thinly sliced meats, comes in several varieties. Teriyaki marinade, featuring mirin, soy sauce and dashi, is also popular. たまり Tamari Teas & Soft Drinks 梅酒 Umeshu Japanese Apricot Liqueur While using fundamentally the same ingredients and methods as in the West, Japanese whisky is made to accompany Japanese-style meals. While Scotch whisky, with its smoky flavour and strong peat taste, is better savoured on its own, Japanese whisky goes well with food. Particular importance is attached to the harmonised balance of the basic flavour, which is not diminished when diluted, and a subtlety of taste suited to the Japanese palate that does not mask the delicate flavours of Japanese food. Other Japanese Teas J JAAPPAANNEESSEE F O O D G GLLO OSSSSAARRYY JAPANESE FOOD GLOSSARY Japonica Brown Rice Japanese Beer Japanese Whisky 玄米 Genmai 16 ビール Beer Rice & Rice Products その他のお茶 O-cha See pp34-35 Ryokucha is produced from green tea leaves that are steamed and dried but not fermented. The quality of ryokucha varies according to which part of the plant is picked, with the highest quality ryokucha known as gyokuro and medium-quality ryokucha called sencha. The leaves produce a greenish-yellow tea with a slightly bitter flavour. The tannin in ryokucha serves to fight tooth decay. Ryokucha also contains caffeine and vitamin C and is said to be effective against diabetes, high blood pressure and in reducing cholesterol levels. liquid which comes from fermenting soy beans. Tamari is thicker, richer and darker than soy sauce and is produced mainly in the central Chubu region of Japan. Little or no wheat is used in the production of tamari, which is actually closer to the original recipe for soy sauce, when it was introduced to Japan from China. An ideal, umami-rich accompaniment to sushi and sashimi, tamari has a mellow flavour and is used mainly for dipping, seasoning and for marinades. 料理酒 Ryorishu Cooking Sake Ryorishu is a type of sake (rice wine) made especially for cooking. It is often used in marinades for meat and fish to make them more tender, as well as to mask their smell. In cooking, it is often used to add body and flavour to tsuyu (soup stock) and sauces, or to make nimono (simmered dishes) and yakimono (grilled dishes). To enable shops not licensed to sell alcohol to stock it, manufacturers are required by law to add salt (2-3%) to ryorishu to make it unfit for drinking. ポン酢 Ponzu Citrus Vinegar See p43 Ponzu is derived from the Dutch word pons, which means citrus juice. Ponzu is the juice of fruit such as lemon, sudachi, yuzu and kabosu, sometimes mixed with su (vinegar). It has a refreshing taste and is also a good stimulant, since the acid found in ponzu breaks down fat and lactic acids, which cause fatigue. Ponzu is most commonly used as ponzu shoyu, a mix of ponzu, soy sauce, sugar or mirin and dashi. This can be used as a dipping sauce for nabe (hot pots). 17

10 Japanese Food Glossary ドレッシング Dressing Japanese Salad Dressings See p45 Japanese cuisine is full of examples of new greattasting foods that have been invented by adapting the food of other nations. Japanese salad dressings are particularly good examples of this. Made from ingredients such as soy sauce, sesame oil and seeds, shiso, umeboshi, yuzu, and dashi, these dressings perfectly complement salads containing Japanese ingredients such as tofu, seaweed, konnyaku, daikon radish and sashimi. わさび Wasabi Japanese Horseradish Soy & Other Bean Products See p46 Wasabi is a root plant with a pleasant aroma and a sharp, fiery flavour. In early 17th century Japan, it became a popular accompaniment to sushi, promoting the spread of its cultivation. Wasabi is available fresh, and can be grated like horseradish, as a paste or in powder form. It is also mixed with soy sauce and used as a condiment with sashimi and sushi. When used for seasoning, wasabi stimulates the appetite and is also known to prevent food poisoning. ごま油 / 天ぷら油 Goma-abura / Tempura-abura Sesame Oil / Tempura Oil See p45 JA J AP PAANNEESSEE FFO OO OD D G L O SSSSAARRYY 魚醤 Gyosho Fish Sauce See p37 Gyosho is a condiment rich in glutamic acid and other nutrients extracted from fish and seafood. The use of animal protein as flavour enhancers can be traced back to ancient China and glutamic acid is the basis of umami found in foods such as kombu (kelp). Traditionally used in cooking, gyosho is increasingly found in processed foods such as sauces and dips and manufacturers are expanding in line with its worldwide popularity. 麺つゆ / 天つゆ Mentsuyu / Tentsuyu Soup for Noodles / Tempura Mentsuyu, the strong, salty soup stock used in soba and udon noodle dishes, and tentsuyu, the dipping sauce for tempura, are made from dashi, katsuobushi, soy sauce, mirin and sugar. There are two basic types of mentsuyu: kaketsuyu, which is poured hot over boiled noodles to make noodle soup, and tsuketsuyu, which literally means dipping soup and is used as a dip for chilled noodles. Tentsuyu is left to cool before being served, accompanied by grated daikon radish, with freshly fried tempura. 18 Japanese Mustard Made from the seeds of the karashina plant, karashi was used in ancient times as a medicine as well as a food. Bright yellow in colour, karashi is available in both paste and powder forms, and is used to add spiciness and flavour to natto, shumai (Chinese dumplings), o-den (a kind of Japanese hot pot) and salad dressings. Karashi is similar in nature to wasabi, meaning the intensity of its flavour is greater than that of Western mustard, and it is therefore used in very small quantities. 七味 / 一味唐辛子 Shichimi / Ichimi Togarashi Fermented Soy Beans Natto is made from fermented soy beans and has a sticky consistency and a strong characteristic fermented smell. An excellent source of protein, vitamin B2, iron and fibre, natto is often mixed with soy sauce and other ingredients and eaten with boiled rice as a traditional and nutritious breakfast food. Natto comes in whole-bean, small-bean and chopped-bean varieties, and contains an amino acid not found in other foods that helps prevent blood clots, which can cause strokes and coronaries. 豆腐 Tofu Soy Bean Curd See p41 Tofu is made from ground soy beans, which are heated, filtered and hardened into evenly-sized squares, with the addition of a gelling agent, nigari. Tofu comes in three basic types: kinugoshidofu (silk strained tofu), the original Japanese tofu, fine textured and eaten raw momendofu (cotton strained tofu), which is rougher in texture and yosedofu (crumbled tofu), which is not formed into blocks but is mashed in appearance. An extremely nutritious food containing vegetable protein, calcium, iron and vitamin E, tofu is delicious in miso soup, hot pots and stir-fries. Japanese Pepper Unique to Japan and China, sansho is unrelated to black pepper or chilli pepper. It has a strong aroma, subtle lemony overtones and creates a pleasant tingling sensation in the mouth. Sansho is widely used to add a mild spiciness and rich fragrance to noodle dishes and grilled eel. The buds, flowers and seeds of sansho are all used to flavour cooking. The leaves of the sansho plant, known as kinome, are used in spring to add flavour to bamboo shoots and soups. Dried Seafood Soy Milk See p35 Hijiki is a porous, black seaweed with a surface that is less viscous but has more texture than other seaweeds. It is normally sold dried and should be reconstituted with water before use. Hijiki contains a lot of calcium and fibre. It also contains a high level of iron. Hijiki is normally simmered with chopped vegetables such as carrots, fried tofu and beans, and seasoned with soy sauce and mirin, and served as a tasty side dish. Himono literally means dried things, but it Soy milk is the liquid obtained by grinding soy beans before they harden into tofu. Soy milk has always existed as a by-product of tofu but its processing has since been greatly improved and specialist manufacturers are now producing delicious soy milk without its disagreeable smell. Soy milk products contain soy bean solids and therefore protein. Soy milk products refer to the variety of flavoured soy milk drinks, as well as plain and processed soy milk. 湯葉 Yuba 昆布 Kombu Soy Milk Skin Common in both China and Japan, yuba is made using the protein-rich skin which forms when soy milk is boiled. This skin is cooled and is then either eaten fresh, or dried. The texture of yuba means that when layers of it are put together, it makes an ideal meat substitute in vegetarian cooking. Yuba is a mainstay of Zen Buddhist shojin ryori (traditional meat-free cuisine) and has had a reputation for centuries for being an extremely healthy and nutritious food. Bittern Nigari is the coagulant or curdling agent used to make tofu. Nigari originally refers to bittern or the residue, mostly magnesium chloride, of traditionally processed sea salt which was used in tofu-making. As bittern becomes less readily available, it can be replaced by chemical coagulants however, recently there has been a renewed interest in natural bittern and many manufacturers will not use chemical alternatives in their products. 豆腐製品 Tofu Products Tofu Products Tofu s mild taste makes it very versatile. Abura-age is thinly sliced tofu fried in oil twice to keep the tofu s original texture on the inside while the outer skin becomes crisp. It is used to make inarizushi (sweetened and cooked abura-age filled with sushi rice). Atsuage are strips of tofu deep-fried just once while ganmodoki is a fried tofu dumpling made with vegetables and sesame seeds. Koyadofu is freeze-dried tofu which, once rehydrated, has a coarse, meaty texture and a richer taste than standard tofu. Kelp See p47 Kombu is one of the main basic dashi ingredients. To make good stock, simply soak kombu in water, or heat gently in water and remove just before boiling. To make dashi, kombu is washed with seawater and dried in the sun for one to two days. Kombu is rich in vitamins and minerals such as iodine. Kombu is also used in a variety of dishes such as nabe (hot pot), kobumaki (rolled kombu) and tsukudani (salted and sweetened preserved foods). commonly refers to dried seafood, which generally contains more calcium, phosphorous, iron and potassium than raw seafood. Popular himono includes sardine, horse mackerel and especially squid, which is known as surume. There are numerous ways to make himono : maruboshi refers to fish that are dried after being soaked in salt water. Mirinboshi refers to seafood that is dried after being soaked in mirin. Himono is served as a popular traditional breakfast. 野菜 Yasai Japanese Vegetables Many varieties of Japanese green vegetables are cultivated in winter and spring as they are vulnerable to the intense heat of summer. These include the carotene and vitamin C rich hakusai (Chinese cabbage) and komatsuna (mustard spinach). Japanese root vegetables are rich in vitamins and fibre, and include daikon radish and renkon (lotus root). Other popular vegetables include kabocha (pumpkin), yamaimo (yam) and negi (Welsh onion). These vegetables are used in a huge range of Japanese cuisine, from tempura to nabe (hot pots), and are also often enjoyed pickled. 香草 Koso Sea Vegetables Japanese Herbs Seafood Products See p47 Nori, a dried seaweed resembling sheets of black 苦汁 Nigari 干物 Himono Fruit & Vegetables Dried Seaweed Sheets Shichimi togarashi, which 山椒 Sansho Hijiki Seaweed 海苔 Nori Seven Spice Pepper / Chilli Pepper means seven-taste chilli pepper, is a dried mixture of red chilli flakes, sansho, goma, nori, shiso, dried mandarin or orange peel, hemp and poppy seeds. Popular throughout Japan, the ingredients and balance of the mix varies regionally. It is usually sprinkled on hot udon noodle soup and many other dishes to add flavour, spiciness and aroma. Shichimi togarashi is known to be a remedy for colds and flu, and is also good for the stomach. Ichimi means one taste, and ichimi togarashi consists of just chilli pepper. ひじき Hijiki paper, is a very popular ingredient in Japan, particularly for the wrapping of steamed rice to make makizushi (rolled sushi) and o-nigiri (rice balls). Nori is also a very important traditional breakfast food, eaten with rice. Seasoned nori is also popular, and nori and seasoned nori are available in individually wrapped, bite-sized sheets and served at breakfast in the home or at traditional Japanese inns and hotels. It is rich in vitamin B1, which helps combat mental fatigue, and calcium. To make katsuobushi, bonito fish fillets are salted and left to ferment and dry for four to six months before being shaved into fine flakes. Katsuobushi is often used to make dashi. Kombu is heated in water on a medium heat then removed just before boiling. Katsuobushi is then added to the stock, which is brought to the boil and strained. Katsuobushi is also used as a topping for salads, tofu and cooked vegetables. There are varieties of finely sliced katsuobushi made especially to be used as garnishes. 煮干し Niboshi わかめ Wakame Wakame Seaweed 鰹節 Katsuobushi Dried Bonito Flakes Small Dried Fish See p47 This dark green seaweed, with its mild ocean flavour, is one of the most popular seaweeds in Japan. Available in both dry and fresh forms, it is most commonly used in soups and salads. The dried product greatly expands when it s reconstituted either by soaking in water for a few minutes or adding directly to a soup. Since wakame has no calories, it is ideal for those who are watching their weight and is believed to help prevent hair loss. Niboshi, sometimes known as iriko, are small fish such as anchovy and sardine that have been boiled and dried. They are used as a dashi ingredient for miso soup and stewed dishes. To make niboshi dashi, first the heads and internal organs of the niboshi are removed to avoid bitter and fishysmelling stock. Then, to bring out their taste, the niboshi are split lengthwise, before being soaked in water. The pre-soaked niboshi can then be put into water, boiled for two to three minutes before straining. It is also eaten as a healthy snack. Japanese herbs such as shiso are used to add an aromatic finish to various dishes, and tend to be used more sparingly than in Western cuisine. Asatsuki (Japanese chives) and nira (Chinese chives) are used to reduce the odour of raw meat and fish, and also have high nutritional value. Edible wild plants like fuki and udo and, in particular, takenoko (bamboo sprouts) are widely loved in Japan as they mark the advent of spring and are used in a large number of seasonal dishes and delicacies. 椎茸 / 干し椎茸 Shiitake / Hoshi Shiitake Shiitake / Dried Shiitake Mushroom Japan s most well-known mushroom is the delicious shiitake. This flavoursome, slightly chewy mushroom is believed to have many properties beneficial to the health and contains significant quantities of vitamins B and D. Shiitake is popular fresh and in its dried form, known in Japanese as hoshi shiitake, which must be rehydrated before eating. Some consider this to be richer in flavour than fresh shiitake. The mushroom can be used in clear soup and nimono (simmered dishes), and dried shiitake is used as a base for making vegetarian dashi. J JAAPPAANNEESSEE F O O D G GLLO OSSSSAARRYY Sesame oil is used in stir-fries and fried dishes as well as for seasoning. It has a delicious aroma and a rich, nutty flavour, and compared to other oils is extremely stable and long-lasting. Oil pressed from toasted seeds is dark brown in colour with a distinctive, intense aroma, whilst oil pressed from using untoasted seeds will be lighter. Blending toasted and toasted oils, or untoasted oil with other refined vegetable oils creates tempura oil, an aromatic blend used for the lightlybattered fish and vegetable dish so popular in Japan. からし Karashi 納豆 Natto 豆乳 Tonyu

11 Japanese Food Glossary Japanese Food Glossary 果物 Kudamono Japanese Fruit Although the mikan (satsuma) was introduced to the West via Japan, many of the most commonly enjoyed fruits in Japan are relatively unknown outside Asia. The zest and juice of the citrus fruits yuzu and sudachi are indispensable in adding a sharp, tangy flavour to Japanese cuisine. With their applelike, crisp flesh, nashi pears are quite distinct from Western pears. Kaki (persimmon) and biwa (loquat) are both healthy and delicious while kuri (chestnuts) and ginnan (gingko nuts) are used in many dishes and snacks. ガリ Gari Pickled Ginger See p46 Gari is prepared by taking thin slivers of ginger root and then pickling them in plum vinegar, giving it a slightly sweet taste, striking pink colour and a pungent aroma. It is most commonly eaten with sushi, for which it is an essential accompaniment. This is not only because of its antibacterial qualities, which make it ideal for eating with raw fish, but also for its effectiveness in cleansing and refreshing the palate between dishes, allowing the taste of the fish to be fully appreciated. Vegetable Products かんぴょう Kanpyo Gourd Shavings gourds which have been shaved into ribbons then dried. With large amounts of iron, phosphorous and calcium, kanpyo is a nutritionally well-balanced food. In order to prepare it, kanpyo should be washed, rubbed and softened with a spoonful of salt, then soaked in fresh water for a few minutes. It should then be boiled for several minutes or simmered in stock to add flavour. It is used in many dishes including makizushi (rolled sushi). こんにゃく /しらたき Konnyaku / Shirataki Devil s Tongue Jelly / Konnyaku Noodles Konnyaku is a hard jelly made from the starch of the root of the bulb of the devil s tongue plant. Shirataki noodles are made from shredded konnyaku. Konnyaku is 97% water, rich in minerals such as potassium and calcium and an excellent source of dietary fibre. With no distinctive taste, konnyaku and shirataki absorb the flavour and taste of the other ingredients they are cooked with. As they have next to no calories, they make ideal foods for those who are watching their weight. Preserved Foods 梅干し Umeboshi Pickled Japanese Apricot Sun-dried, salted, then pickled with shiso (red perilla leaves), umeboshi is a common everyday breakfast pickle in Japan, eaten with rice and miso soup. Loved in Japan both for its piquant taste and its medicinal properties, umeboshi is said to be extremely beneficial to the digestive system. Delicious rice balls can be made by enclosing umeboshi in rice and wrapping it in nori seaweed. Umeboshi can also be used in a range of other dishes, in alcoholic drinks, and also as a wonderful palate-cleanser. うどん Udon 即席袋麺 / カップ麺 Sokuseki Fukuromen / Kappumen Wheat Noodles Thick and chewy, udon noodles are made from wheat flour kneaded with salt and water. Their texture can be adapted according to taste by varying the cooking time, and they are usually served in a hot broth, together with ingredients like prawn tempura, abura-age, raw egg or vegetables. They can also be served cold with a dipping sauce. There is also a flattened variety of udon called kishimen from the Nagoya region. Udon is available in dried, fresh or pre-boiled form. See p46 Buckwheat Noodles Takuan is made by pickling daikon, the large white Japanese radish, in rice bran. Usually served in small slices, takuan has a satisfyingly crunchy texture and sharp, tangy flavour, and accompanies many Japanese foods, often as one of a number of small dishes along with miso soup and rice. Beneficial to health, takuan is very rich in vitamin B. It is one of the most traditional of Japanese pickles and is named after the Buddhist priest who is said to have introduced the food. その他の漬け物 Tsukemono Other Japanese Pickles Tsukemono are a cornerstone of the Japanese diet, and common vegetables used include cucumbers and Chinese cabbage. Salt used in the pickling process helps the water in the vegetables to seep out, creating the characteristic texture of tsukemono. One of the most popular ways to enjoy tsukemono is as a garnish served with Japanese curry, in particular pickled rakkyo (scallions), which have a crisp texture, and fukujinzuke, a mix of various pickled and finely-chopped vegetables such as radish, aubergine, cucumber and lotus root mixed with soy sauce and spices. 佃煮 Tsukudani Preserved Seafood Soba noodles are made from buckwheat flour. As buckwheat contains no gluten, wheat flour is usually added to prevent the noodles from falling apart, although 100% buckwheat varieties are available. Soba comes in fresh and dried form, and can be eaten either hot in soup or chilled and served on a bamboo tray called a zaru, with a dipping sauce called mentsuyu. Chilled soba are often garnished with nori seaweed and eaten with wasabi horseradish to add a sharp, pungent flavour. そうめん / 冷や麦 Somen / Hiyamugi Instant Noodles / Cup Noodles Instant noodles are available in single-portion bags (sokuseki fukuromen), packaged with sachets of soup powder and condiments, or in cups or cartons (sokuseki kappumen). The most popular variety of instant noodle is ramen, coming in flavours including miso, pork, and seafood. Cup noodles are also available containing soba and udon noodles. Instant and cup noodles are particularly popular as a light and easy lunch for busy people, and can even make a satisfying main meal when combined with other ingredients. 即席みそ汁 / 吸物 Sokuseki Misoshiru / Suimono Instant Miso Soup / Broth See p41 Instant misoshiru (miso soup), prepared by adding boiling water, is a convenient way of enjoying this nutritious soy bean paste. A pack of instant miso soup usually contains miso paste or powder and separate dried ingredients such as tofu, abura-age, wakame and vegetables. Suimono is a delicate transparent Japanese soup based on dashi its mild flavour allows the taste and aroma of the ingredients to be appreciated. Popular ingredients include matsutake mushroom, sea bream and egg. Difficult to make from scratch, instant suimono is a popular option. Thin Wheat Noodles Made from wheat flour kneaded with salt and water, somen noodles are the thinnest Japanese noodle just under 1.3 millimeters thick when uncooked. When they are thicker than this, they are known as hiyamugi. It is thought that somen acquire a better texture when dried and allowed to mature for up to three years. Somen and hiyamugi are commonly eaten cold, especially in summer, together with a dipping sauce and garnishes such as grated ginger and spring onion. They are also eaten hot in broth (nyumen). Chukamen Tsukudani is traditionally made from seaweed and Chinese Noodles possesses a potent flavour. It is usually eaten in small quantities with a bowl of boiled rice. It originates from Tsukudajima Island, Tokyo, where it was first made in the Edo era but is now eaten across Japan. The seaweed is cooked, with soy sauce used in the process along with mirin and dashi which help preserve the ingredients naturally for 2 to 3 months. Nowadays, there are many variations, which are made from small fish and shellfish. Chukamen noodles are normally made from wheat flour kneaded together with egg, salt and a special kind of carbonated water. The noodles come in different styles, the most common being long and cylindrical, but there are also curled and flattened varieties. Chukamen are most commonly served in soup in the hugely popular dish ramen, which has three basic flavours: soy sauce, salt and miso. Ingredients such as pork, fried vegetables and seaweed are often added. Chinese noodles are also served cold in summer in a dish called hiyashi chuka. See p49 即席ご飯 / お粥 Sokuseki Gohan / O-kayu Instant Cooked Rice / Rice Porridge See p25 Gohan (rice) is at the heart of Japanese life and freshly-cooked white rice is the most comforting of foods. But even so, ready-to-eat rice has become quite popular, especially among young people. The most popular form of ready-cooked rice can be stored at room temperature, and is pre-cooked and pre-packaged for microwave heating. Simple o-kayu rice porridge and the risotto-like zosui are available in sachet form, ready to eat after being boiled in the bag for a few minutes. 炊込みご飯の素 Takikomi Gohan no Moto 寿司飯の素 Sushimeshi no Moto 片栗粉 Katakuriko Dogtooth Violet Starch Sushi Rice Premix Premixed sushi rice products are a very convenient and useful way to prepare just the right kind of rice for those who want to make sushi at home. To make authentic sushi rice, all the ingredients added have to be in just the right proportions, so using a pre-prepared mix is a far easier option. It is available in powdered form or as a vacuum-packed liquid. Premixes of gomoku chirashi-zushi (sushi rice mixed with various vegetables) are also available. カレールー / シチュールー Taken from the dogtooth violet plant, katakuriko is a white powder without any taste or smell, used to thicken soups and sauces. Another way of utilising katakuriko is to mix it with spices and lightly sprinkle it over pieces of chicken or other ingredients before frying them. A very versatile foodstuff, katakuriko helps keep the nutrients and the taste of the ingredients in the food. Nowadays, potato starch or cornstarch are often used as a substitute for katakuriko, since natural dogtooth violet starch has become very expensive. Curry / Stew Roux Japanese Curry / Stew Roux Introduced to the country by British traders in the 19th century, curry and rice has become a firm favourite in Japan. It is usually made by frying and boiling the meat and vegetables then adding a premixed curry roux. There are many varieties of roux, ranging from mild to very spicy. Two kinds of roux can be mixed in order to get the desired flavour. Pre-cooked vacuum-packed curries with meat and vegetables are an even easier option. Similarly, there are roux for stews, as well as convenient precooked packet forms. パン粉 Panko Breadcrumbs See p47 Japanese breadcrumbs, known as panko, are popular throughout Asia, and thought to be lighter and fluffier than European breadcrumbs likely because bread crusts are not used to make panko giving finished dishes a distinctive, airy crunch, thanks to the fact that panko does not absorb as much oil as ordinary breadcrumbs. Panko is a crucial ingredient for the popular tonkatsu (breaded pork cutlet), and can be used to coat chicken, fish and vegetables before frying. Panko is also a great binding agent for fishcakes. J JAAPPAANNEESSEE F O O D G GLLO OSSSSAARRYY JA J AP PAANNEESSEE FFO OO OD D G L O SSSSAARRYY Kanpyo is a unique traditional food made from Instant Foods & Frozen Foods そば Soba たくあん Takuan Pickled Radish Noodles 冷凍惣菜 Reito Sozai Frozen Ready Meals / Ingredients See p49 Sozai is a term for Japanese everyday side dishes. Often put in bento lunchboxes, typical sozai include tempura, croquettes, meat cutlets, omelettes, spring rolls, fried fish and gyoza and shumai dumplings. Frozen sozai that can be cooked in the microwave or oven are a popular and convenient option for busy working parents who need to prepare lunchboxes for their children. Fried foods such as croquettes, spring rolls and tempura are particularly appreciated as it takes a lot of time and effort to cook them from scratch. Flour & Starch Snacks & Confectionery せんべい / あられ Senbei / Arare Rice Crackers Senbei and arare are traditional snacks consumed in Japan for over 1,200 years. Senbei are crispy crackers made from Japonica rice. They are usually flat in shape, and are fried or traditionally baked over charcoal, giving them their distinctive aroma. Senbei can be salted, flavoured with soy sauce or shrimp, sesame-coated, baked with soy beans or nuts inside, sugarpuffed or wrapped in seaweed (norimaki ). Arare are smaller bite-sized versions of senbei, made from glutinous rice. They too come in a variety of flavours and colours. 和菓子 Wagashi Traditional Japanese Sweets See p49 天ぷら粉 Tempurako Seasoned Rice Premix Tempura Flour One of the most popular ways to enjoy rice is to make takikomi gohan (literally boiled with rice ), where the rice is cooked along with assorted vegetables and sometimes meat or seafood. Popular ingredients include takenoko (bamboo shoots), kuri chestnuts and matsutake mushrooms. A convenient way of enjoying the dish is to use one of the large variety of premixed takikomi gohan, which are available in dried or vacuum-packed form along with many kinds of added ingredients. Made from wheat flour, baking powder, powdered egg and other ingredients, tempura flour is made into a batter to produce the wonderfully crispy Japanese fritters known as tempura. Since it is difficult to make perfect tempura, it is easier to use a premix. Tempurako gives tempura its unique crispy texture and retains the flavour of the ingredients it coats such as prawns, aubergine and shiitake mushrooms. Although tempurako is made for tempura, it can also be used for o-konomiyaki (savoury pancakes) to add a lighter texture. See p47 Wagashi are traditional confectionery, considered delicacies in Japan. The making of wagashi is a fine art, as their shape and design are as important as their taste. An integral part of the traditional Japanese tea ceremony, each wagashi often represents one of the seasons or a locality. They contain local and seasonal ingredients such as fruit and vegetables. Wagashi can be steamed, baked or made from jelly there are also half-dried and dried varieties, which keep for longer. Using natural ingredients, wagashi are said to be healthier than the average sweet. 21

12 Japanese Food Selection Sourcing top quality, authentic Japanese food is made simple with this comprehensive directory of ingredients, ready-made products, soft & alcoholic beverages, food-related machinery and other products. Conveniently arranged by category with companies listed in alphabetical order, each section introduces products from one or more manufacturers or distributors, each carefully selected on their reputation for authenticity and quality. Each entry includes details of who to contact for further information and there are references to our Japanese Food Glossary, packed with essential information on many items. The numbers by the box are linked to the numbers in the Japanese Food at Source section on the following pages. Rice & Rice-related Products 25 Alcoholic Drinks 27 Teas & Soy Drinks 34 Soy Products 36 Condiments 43 Processed & Snack Products 46 Food-related Products 51

13 Japonica White Rice / Rice Enhancer Hakumai (Japonica White Rice) Hakumai (Japonica White Rice) S HI ND NISHIKI RICE AMERICAN RICE The perfect partners Nishiki, the signature rice brand of JFC International Inc, is a premium medium grain rice grown in the rich soil and crystal clear water of California. Nishiki is one of the most popular rice brands today. Ideal when quality, flavour and texture is crucial. Sushi experts agree that Nishiki is their number one choice. TAMANISHIKI RICE Tamanishiki is a super premium short grain rice from California. It was developed in partnership between JFC and a rice crop specialist. Tamanishiki rice is a combination of Koshihikari rice and Yumegokochi rice, with rich flavour and excellent texture. It is no wonder that Tamanishiki rice is widely used at prestigious Japanese restaurants throughout the USA, in Europe, Australia and Asia. INTERNATIONAL (EUROPE) GROUP Quality Mechandise & Good Service Qualität & Service garantiert Qualité de merchandise & service garantis CHOOSE THE HIGHEST QUALITY INGREDIENTS, MAKE SURE YOU USE CALIFORNIA SUSHI RICE. PERFECT FOR YOU AND YOUR CUSTOMERS. Okomesan Today many kinds of rice are used in Italy, but until the 1950s short grain rice was the main variety grown. In 1980, Morimoto began researching why this rice differed from that grown in Japan. In 2002, a variety of rice perfectly suited to Japanese cuisine was identified and trademarked as Okomesan. Japanese rice-polishing machines give Okomesan a delicious, just-polished flavour. Brown rice (Kogane) and mochigome rice (Mochicco) varieties are also available, and can be exported to all parts of Europe. ITALPO ENTERPRISE. S.r.l. Address: Via Negrone Manara, 29 Albonese Italy Tel: Fax: Web: Hakumai (Japonica White Rice) Japanese Short Grain Rice &p21 New Asia Trading has been specialising in the trade and export of premium quality food products for more than 50 years. Its wide range of products includes an outstanding Japonica rice line-up. Rice, both polished and unpolished, is available in sizes from 1kg to 1000kg, at very attractive prices. The range includes award-winning varieties as chosen by qualified rice sommeliers at the annual International Contest on Rice Taste Evaluation. New Asia Trading also caters for a variety of consumer needs, from microwaveable packets (200g) of rice prepared with the finest spring water to home sushi sets. JFC Premium Rice, Nishiki & Yume-Nishiki JFC International (Europe) Group offers a range of premium grade rice. Nishiki rice is a top quality, California medium-grain rice that well surpasses, in aroma, flavour and texture, any other rice in its class. Yume-Nishiki, a super premium type of koshihikari rice, is carefully produced in Italy under the watchful eye of expert Japanese growers. Cultivated using traditional methods, this short-grain variety has large, plump grains that are full of flavour. JFC International (Europe) Group JFC Deutschland GmbH Tel: +49-(0) JFC (UK) Ltd. Tel: +44-(0) JFC France S.A.R.L. Tel: +33-(0) JFC Austria GmbH Tel: +43-(0) Web: Contact Europe: 炊飯用酵素材 Suihanyo Kosozai (Rice Enhancer) Miola Miola, made with naturally-occurring enzymes amylase and protease, has been developed to guarantee perfectly soft, fluffy rice every time. Miola ensures consistently delicious rice by boosting water absorption and quickening the transformation of rigid beta-starch to soft alpha-starch it can also prevent undercooking. Rice cooked with Miola also keeps fresher for longer. Miola is available in two types: Rice Miola for white rice and Rice Miola Gold for sushi rice. Ideally, sushi rice should be light and full of air, and Rice Miola Gold is widely used by professional sushi chefs in Japan to achieve this. RICE & RICE-RELATED PRODUCTS JFC Deutschland GmbH Tel: +49 (211) JFC (UK) Ltd. Tel: +44 (20) JFC France S.A.R.L Tel: +33 (0) JFC International (Europe) GmbH Tel: +49 (211) New Asia Trading Co., Ltd. Address: 301, Senba Chuo, Chuo-ku, Osaka Japan Tel: +81-(0) Fax: +81-(0) Ohtsuka Chemical Industrial Co., Ltd. Address: 168 Shimoosaka, Kawagoe-shi, Saitaima Japan Tel: +81-(0) Fax: +81-(0) Web: Europe:

14 Rice Wine Sake (Rice Wine) Sake (Rice Wine) Akashi-Tai Genmai Aged Sake Akashi-Tai offers a range of award-winning products. Its Akashi- Tai Genmai (brown rice) Aged Sake is a new and unique sake produced from the finest Yamada Nishiki brown rice and aged since It is best enjoyed at room temperature. Its nose of lime, juniper and bitter cocoa and the delicate hints of caramel, lime and cocoa on the palate suit a wide range of dishes such as prawn tempura, roast lamb, curry, and desserts such as chocolate soufflé. Akashi Sake Brewery Co., Ltd. Address: 1-3 Okura Hachiman-cho, Akashi-shi, Hyogo Japan Tel: +81-(0) Fax: +81-(0) Web: Europe: Asia: Others: 232 Sake (Rice Wine) Clearspring Tamaki Sake Tamaki Sake is an exquisitely full-bodied yet mellow tasting blend made by the Akita Seishu brewery, a 140 year old family owned company from Akita in the north of Japan. Tamaki Sake is junmai, meaning that it is pure rice sake with no sugar or alcohol added. Its only ingredients are naturally grown, chemical-free rice and the soft snow melt water from the nearby spring. Akita s pure mountain air and cold winters create an ideal environment for the traditional slow method of sake brewing. Tamaki is made using the time-consuming yamahai method, which results in a more rounded and distinctive flavour. Clearspring Ltd. Address: Unit 19A, Acton Park Estate, London W3 7QE U.K. Tel: +44-(0) Fax: +44-(0) Web: Europe: 132 Sake (Rice Wine) ALCOHOLIC DRINKS Daishichi Minowamon The Daishichi Sake Brewery Co., Ltd. was established in 1752 in Nihonmatsu (Fukushima Prefecture), north-eastern Japan. Daishichi makes rich, mellow sake whose outstanding reputation comes from an insistence on a strictly traditional brewing tradition: the Kimoto method. All Daishichi products are superb examples of Kimoto sake and have won high praise worldwide. They are used at important international events such as the G8 (Japan, 2008). Kimoto sake possesses a wealth of savoury flavour constituents and therefore excellent food pairings can be made with dishes from around the world. Daishichi Sake Brewery Co., Ltd. Address: 1-66 Takeda, Nihonmatsu-shi, Fukushima Japan Tel: +81-(0) Fax: +81-(0) Web: Europe: Asia: 199 Others: Hakutsuru Junmai Excellent This is Hakutsuru s signature sake, brewed using traditional techniques developed and refined over the last 260 years. Junmai Excellent is characterised by its well-matured, full-bodied taste and mellow tones. Its levels of dryness and sweetness vary depending on serving temperature, so it is suitable for accompanying a range of cuisine. If served hot, it suits salty or rich dishes, such as tempura, sukiyaki, tofu dishes or nabe hot pots, whereas cold it is ideal with sushi, sashimi and other fresh dishes. Hakutsuru Sake Brewing Co., Ltd. Address: Sumiyoshiminami-machi, Higashinada-ku, Kobe-shi, Hyogo Japan Tel: +81-(0) Fax: +81-(0) Web: Europe: 161 Asia: Others:

15 Rice Wine Rice Wine Sake (Rice Wine) Sake (Rice Wine) Sake (Rice Wine) Sake (Rice Wine) Ginrei Gassan Sake Gekkeikan Traditional Sake Chikurin Urakasumi Sake ALCOHOLIC DRINKS The secret to the wonderfully soft, smooth sake produced by the Gassan Brewery is the purity of the local water that bubbles up at the Mt. Gassan foothills. This spring has been deemed one of Japan s best water sources, and contains optimal levels of carbon dioxide, oxygen and minerals for outstanding sake. Surrounded by beech forest, the brewery made its first products over 300 years ago, and is a much-loved local brewery to this day. Elegant and well-rounded on the palate, this sake is a real find a truly historic local drink that distils the grandeur of the surrounding nature into every delicious drop. Gassan Sake Brewery Co., Ltd. (Yamagata Pref.) Address: Oaza Yasawa, Sagae-shi, Yamagata Japan Tel: +81-(0) Fax: +81-(0) Web: (under renewal) Sake (Rice Wine) Founded in 1637, Gekkeikan brews premium sake in the ancient capital of Kyoto with a spirit of both tradition and innovation. As one of Japan s top sake brewers, Gekkeikan has long been a favourite in Japanese households and is now finding favour with consumers in international markets. Brewed in Kyoto and California, Gekkeikan Traditional Sake is naturally brewed with quality japonica rice and contains no added sulfites. This sake can be served at roomed temperature, chilled or over ice. If warmed, it may be best heated to C ( F) but should never be served as a hot beverage like tea. Gekkeikan Sake Co., Ltd. Address: 247 Minamihama-cho, Fushimi-ku, Kyoto Japan Tel: +81-(0) Fax: +81-(0) Web: Sake (Rice Wine) Chikurin sake is made from rice that has gone through a unique process called san o: the rice is left to wither 3 times before harvesting, producing first-class sake rice. The brewery is located within an officially designated sake rice-growing region, and was the first to be fully organic in its production. There are four blends, the most recent of which is Organic Chikurin Karoyaka. This sake, which has a lovely soft finish on the palate, was the first blend developed after the brewery achieved full organic accreditation in 2007, and in 2009 achieved USDA NOP accreditation. Marumoto Sake Brewery Co., Ltd. Address: 2485 Honjo Kamogata-machi, Asakuchi-shi, Okayama Japan Tel: +81-(0) Fax: +81-(0) Web: Europe: 169 Sake (Rice Wine) Both soft, refreshing Junmai Urakasumi and the light, crisp Junmai Ginjo Urakasumi Zen (premium sake where the rice has been highly polished) are brewed slowly at low temperatures, using Saura s unique yeast. This careful process allows the sake to develop the elegant fragrance and soft taste that characterises the brand. Both are excellent accompaniments to fish and other dishes, their subtle, balanced flavour enhancing any meal. The Junmai Ginjo box and label are decorated with zenga, ink paintings inspired by zen philosophy. Both sake can be enjoyed either chilled, at room temperature, or slightly warmed. Saura Co., Ltd. Address: 2-19 Motomachi, Shiogama-shi, Miyagi Japan Tel: +81-(0) Fax: +81-(0) Web: Europe: Asia: Others: 220 Sake (Rice Wine) ALCOHOLIC DRINKS Hakkaisan Sake Founded in 1922, Hakkaisan is situated at the foot of Mount Hakkai in Niigata and uses spring water that flows from the mountain to produce its sake. The guiding principles of the brewery are to produce the finest light sake of which people will never tire, and to apply the highest standards of daiginjo production to all its sake. In order to achieve the smooth and wonderfully pure and mellow flavours of Hakkaisan's sake, the brewery insists on producing in small batches, using hand-made koji mould and slow fermentation at low temperatures. Hakkaisan Brewery Co., Ltd. Address: 1051 Nagamori, Minamiuonuma-shi, Niigata Japan Tel: +81-(0) Fax: +81-(0) Web: Europe: Asia: Others: Jalux Sake from Okayama Pref. Okayama Prefecture, blessed with a favourable climate and fresh water, is one of Japan s foremost areas for rice production. High quality regional rice brands include Omachimai, Asahimai, Akebonomai and Kibi no Hana. This premium rice is the secret behind Okayama s rich variety of delicious, complex and locallybrewed sake. Jalux Europe presents a carefully selected range of superlative blends from Okayama Prefecture s best breweries: MIYASHITA SAKE BREWERY, MUROMACHI SHUZO CO., LTD., and YOIKIGEN SAKE CO., LTD. Jalux Europe Ltd. Address: Mimosa House, 12 Princes St. London W1B 2LL U.K. Tel: +44-(0) Fax: +44-(0) Web: Europe: 149 Hideyoshi Sake The soft water and cold winters of Akita Prefecture, home of the Hideyoshi Brewery, are ideal for sake brewing. The resulting sake are deliciously soft, smooth and round on the palate. There is the light, fresh and creamy Namacho, the extraordinary Amakarapin with an initial melon sweetness transforming into rich coffee and the elegant Akinota with an aromatic herbal nose and juniper berries and grapefruit on the palate. Suzuki Shuzouten Co., Ltd. Address: 9 Futsuka-machi, Nagano, Daisen-shi, Akita Japan Tel: +81-(0) Fax: +81-(0) Web: Contact [U.K.] Sam Sake [China] Beijing Zhongqiu [U.S.A.] Winebow, Inc Europe: 164 Asia: 186 Others: 230 Sho Chiku Bai Shirakabe-gura Kimoto Junmai Sho Chiku Bai Shirakabe-gura Kimoto Junmai is brewed using the Kimoto method, a traditional process that creates complexity in aroma and taste. It is made with pure, natural water from Kobe s Nada district and 100% Gohyakumangoku rice. Fragrant and estery on the nose, with hints of melon, it is soft and cerealy on the palate. Medium-bodied with well-balanced acidity serve chilled or at room temperature. This sake can be paired widely, including lightly seasoned starters and richer main courses. Takara Shuzo Co., Ltd. Address: Shijo-Karasuma Higashiiru, Shimogyo-ku, Kyoto Japan Tel: +81-(0) Fax: +81-(0) Web:

16 Japanese Clear Spirit Japanese Clear Spirit / Japanese Beer / Japanese Artisan Beer Shochu (Japanese Clear Spirit) Shochu (Japanese Clear Spirit) Shochu (Japanese Clear Spirit) Beer (Japanese Beer) Akashi-Tai Tokiwa Rice Shochu Fujii-shuzo Shochu Range Tanabata Asahi Super Dry & Asahi Black ALCOHOLIC DRINKS Carefully distilled according to traditional methods using only authentic Japanese ingredients, Tokiwa is a premium rice shochu. With 25% abv it tastes clean and dry to the palate with subtle hints of lime, peach and lychee. Tokiwa can be enjoyed over ice, with a meal or as a digestif, but also makes a perfect cocktail ingredient. To make chuhai pour 50ml Akashi-Tai Tokiwa in a glass with ice and top up with grapefruit juice or green tea. Akashi Sake Brewery Co., Ltd. Address: 1-3 Okura Hachiman-cho, Akashi-shi, Hyogo Japan Tel: +81-(0) Fax: +81-(0) (for info and recipes) Web: Europe: Asia: Others: 232 Shochu (Japanese Clear Spirit) The Fujii-shuzo has a stunning range of character-full shochu to suit any taste. Fushigiya barley shochu is an award-winning blend, robust with a distinct aroma. Bungo no Sato is the brewery s premium blend, an organic barley shochu, mellow and complex a cellar-aged version is available in a striking ceramic bottle. The same finest quality water and koji are used in potato shochu, such as the outstanding Nomichore, bottled in both glass and ceramic. Careful cellar-aging makes this gently sweet, mellow shochu an eminently drinkable and versatile choice. Fujii-shuzo Corporation Co., Ltd. Address: Notsuichi, Oaza, Notsu-machi, Usuki-shi, Oita Japan Tel: +81-(0) Fax: +81-(0) Web: Shochu (Japanese Clear Spirit) The Tasaki Distillery, established in 1888, is located in an area famed for the purity of its water. Since then it has built up a reputation for making outstanding shochu from this natural water and locally grown sweet potatoes of the highest quality. The distillery excels at maturing shochu, resulting in a rich aroma and complex flavour, using traditional methods passed down faithfully through the ages. Tanabata is a particularly special shochu, rich with the natural sweetness of the potatoes, smooth on the palate, with an elegant and rounded finish. Tasaki Distillery Address: 696 Ozato Ichikikushikino-shi, Kagoshima Japan Tel: +81-(0) Web: www5.ocn.ne.jp/

tasaki Europe: 166 Beer (Japanese Beer) Asahi has been brewing beer in Japan since 1889 and is renowned for its pursuit of excellence and pioneering spirit. Asahi means rising sun in Japanese and Asahi Super Dry is the best selling beer brand in Japan. Asahi Super Dry is brewed to an authentic Japanese recipe using only the finest natural ingredients. This clean, crisp and refreshing taste is absolutely perfect with Japanese foods. Asahi Breweries, Ltd. Europe Branch Address: 17 Connaught Pl. London W2 2EL U.K. Tel: +44-(0) Fax: +44-(0) Web: クラフトビール Craft Beer (Japanese Artisan Beer) ALCOHOLIC DRINKS Gekkeikan Bizan Hakutake Shiro Rice Shochu Kirin Ichiban Hitachino Nest Beer Shochu is a traditional Japanese distilled beverage which has steadily grown in popularity since the 1990s. Gekkeikan specialises in rice-based shochu and has developed a production method based on low temperature fermentation, distillation and aging, resulting in a soft and fruity character. Gekkeikan's finest shochu includes the rich Bizan Gold, which blends oak barrelaged shochu with fresh shochu. Bizan Super has a complex, refreshing flavour, with sake lees from ginjo sake added during the fermentation process. Sake lees are also added to Bizan Clear, which is light and easy to drink. Gekkeikan Sake Co., Ltd. Address: 247 Minamihama-cho, Fushimi-ku, Kyoto Japan Tel: +81-(0) Fax: +81-(0) Web: Hakutake Shiro is a premium rice shochu produced in southern Japan. It takes as its main ingredient the mineral-rich subsoil water that flows into the River Kuma from the region's mountains. Shochu made here is known as Kuma Shochu, and has a 500 year history. Tradition, timehonoured techniques, and nature s bounty are combined into this rich, mellow shochu, which is crisp and fresh on the palate. The fruity, elegant rice-based notes and easy-drinking style make it ideal with almost any dish. It is also excellent enjoyed on the rocks. Takahashi Shuzoh Co., Ltd. Address: 498 Gonoharu-machi, Hitoyoshi-shi, Kumamoto Japan Tel: +81-(0) Fax: +81-(0) Web: Kirin beer was first brewed in 1888 and derives its name from the kirin, a mythical creature said to be part deer, part dragon and hailed as a harbinger of good fortune. Ichiban refers to the unique Ichiban Shibori (first pressed) brewing method which uses only the sweet, flavoursome liquid from a single, first pressing of the finest ingredients. This method gives Kirin Ichiban its crispness, purity and smoothness. Kirin Europe GmbH Address: Louise-Dumont-Str. 31 Düsseldorf Germany Tel: +49-(0) Fax: +49-(0) Web: Founded in 1823, the Kiuchi Brewery s Nest Beer range is a clear expression of its long tradition and superlative techniques. The range features a White Ale, a slightly cloudy beer with notes of coriander and orange. Its Weizen Beer is a refreshing brew with a delicate banana-like fragrance. Its Amber Ale is a take on an English classic, blending velvety malt with the bitterness of hops, creating a well-balanced, classic beer. Nest Beer has won numerous international awards, including Champion Beer at the Brewing Industry International Awards and two gold medals at the World Beer Cup. Kiuchi Brewery Address: 1257 Konosu, Naka-shi, Ibaraki Japan Tel: +81-(0) Fax: +81-(0) Web: Others:

17 Japanese Apricot Liqueur / Plum Liqueur / Japanese Wine Umeshu (Japanese Apricot Liqueur) Umeshu Akashi-Tai Shiraume Umeshu Umeshu is usually made by marinating plums in plain white alcohol, but Shiraume Umeshu uses a premium ginjo-type sake instead to slowly extract the fruit essences. Once the marinade is complete the plums are removed and then the umeshu is left to mature for 2 years for extra smoothness and richness. It is best enjoyed with ice or mixed with soda. Selected as one of Decanter magazine s top 10 Christmas drinks in 2009, Shiraume Umeshu has a nose of dried fruit, date, plum and apricot and is sweet and rich to the palate with a velvety, dry finish. Akashi Sake Brewery Co., Ltd. Address: 1-3 Okura Hachiman-cho, Akashi-shi, Hyogo Japan Tel: +81-(0) Fax: +81-(0) Web: Europe: Asia: Others: 232 プラムリキュール Plum Liqueur (Plum Liqueur) CHOYA Founded in 1914 as a winery, CHOYA began producing umeshu using only natural ingredients in 1959 and is today the world s leading umeshu producer. Scientific research has shown that ume (a Japanese apricot-like fruit) contains unique relaxing properties and many health benefits. CHOYA Umeshu is smooth and refreshing. It can be served as an aperitif or dessert liqueur on its own or in cocktails. CHOYA UMESHU CO., LTD. Address: Komagatani, Habikino-shi, Osaka Japan Tel: +81-(0) Fax: +81-(0) Web: Contact CHOYA UMESHU (DEUTSCHLAND) GmbH Tel: +49-(0) CHOYA UMESHU (SHANGHAI) CO., LTD. Tel: +86-(0) Europe: 172 Asia: 204 Wine (Japanese Wine) ALCOHOLIC DRINKS PRUCIA Plum Liqueur De France PRUCIA is a premium plum liqueur from France a fusion of Japanese and French culture. French-grown Golden Japan plums are carefully handpicked and placed them into the best quality grape spirits. Aged in brandy casks and matured to perfection, this unique nectar is a harmonious blend, extremely smooth, fresh and delicate. Enjoy PRUCIA Plum Liqueur De France chilled with ice or as the ultimate Kir Royal. ISAKE is a leading company for premium Japanese sake as well as PRUCIA, presenting a collection of sake traditionally produced in Japan. PRUCIA Plum Liqueur De France is available in a stylish 700ml bottle. ISAKE UK Ltd. Address: Safestore, Ingate Pl. Battersea, London SW8 3NS U.K. Tel: +44-(0) Web: Europe: 148 Grace Koshu Kayagatake Koshu is a Vitis Vinifera variety, similar to Sauvignon Blanc, from the Kayagatake grape-growing district. Grace Koshu Kayagatake has a sharply citrus and minerally nose combined with a smoky aroma that comes from the sur lies ageing process. The gentle flavour is well-balanced while maintaining body, with a long finish of citrus fruits. Regarded as one of the best Koshu wines for its elegance and vitality, it was part of the 2010 Koshu of Japan tasting in London, where it was extremely well received. This wine has been authorised for import by the European Union. Chuo Budoshu Co., Ltd. Address: 173 Todoroki, Katsunuma-cho, Koshu-shi, Yamanashi Japan Tel: +81-(0) Fax: +81-(0) Web: 33

18 Japanese Tea Japanese Tea / Mineral Water / Soy Milk / Sweet Rice Drink O-cha (Japanese Tea) See pp16-17 O-cha (Japanese Tea) See pp16-17 O-cha (Japanese Tea) See pp16-17 ミネラルウォーター Mineral Water (Mineral Water) Clearspring Organic Japanese Teas Maeda-en Green Tea KEIKO Green Tea and Matcha Gingasui TEAS & SOFT DRINKS Clearspring s range of organic green teas represents the very finest tea-making traditions in Japan. In the hills above Kyoto, a third generation of the Nagata family uses time-honoured organic methods to care for their tea gardens. Regular composting and the absence of chemical sprays give these teas a superb flavour. Selected picking and careful processing creates a distinct character for each Clearspring Japanese tea there is a tea for every time of day, every meal. Teas are estate packed and foil sealed for freshness. Clearspring Ltd. Address: Unit 19A, Acton Park Estate, London W3 7QE U.K. Tel: +44-(0) Fax: +44-(0) Web: Europe: 132 O-cha (Japanese Tea) See pp16-17 Since 1984, Maeda-en has been distributing premium quality 100% Japanese-grown green tea worldwide in both retail and bulk sizes. The wide range of unique Maeda-en teas includes selections to satisfy professional caterers, individuals, connoisseurs and newcomers. Rich in nutrients and antioxidants, the teas are reasonably priced and are available in leaf, powder or convenient, fine mesh tea bags. As well as being an authentic and traditional maker of superb green tea leaves, Maeda-en also creates innovative green tea products for modern consumers. Maeda-en (G.T.Japan, Inc.) Address: Millikan Ave. Irvine, CA U.S.A. Tel: Fax: Web: Europe: Asia: 195 Others: O-cha (Japanese Tea) See pp16-17 KEIKO is an internationally renowned brand of shaded Japanese green tea produced by Shimodozono in Kagoshima, an area with ideal conditions for the cultivation of this certified organic tea. The shading method, in which kabuse (shading) nets protect the crop from the sun, along with organic cultivation, ensures a distinctively fresh-flavoured and highly aromatic tea. KEIKO offers a wide range of green teas, matcha, green tea chocolates, tea sweets, genuine Japanese teapots and tea-making accessories as well as the world's first green tea matcha machine. Shimodozono International GmbH Address: Strothestrasse 50, Diepholz, Germany Tel: +49-(0) Fax: +49-(0) Web: 豆乳 Tonyu (Soy Milk) See p19 Just one drop of Gingasui can change the taste of your cooking dramatically this premium water will have you converted in just one sip. Kirishima, in the southern island of Kyushu, has long been considered a divine area and is the home of Japanese mythology. Gingasui is sourced from deep underground here, from reserves dating back to ancient times, and is the best and purest mineral water in Japan. It has been awarded the Monde Selection Grand Gold Medal for 5 consecutive years. This water is distinct for its characteristic smoothness, which can palpably change the taste of cooking with just one drop. Noguchi General Laboratory Co., Ltd. Address: Tsunehisa, Miyazaki Japan Tel: +81-(0) Fax: +81-(0) Web: 甘酒 Amazake (Sweet Rice Drink) See p19 TEAS & SOFT DRINKS Maeda-en Sen-cha Tea Bags (100) Sasaki Premium Tea Powders Marusan Soy Milk Amazake Maeda-en Sen-cha Green Tea Tea Bags (100) are the renowned tea company s most popular product. Maeda-en green tea is enjoyed by tea lovers all over the world who seek taste, value and convenience. Carefully selected, 100% Japanese-grown green tea leaves are used, whilst great effort is paid to the special blending that gives Maeda-en products such a fresh green colour and distinctive aroma. Green tea has high levels of catechins, a type of polyphenol known for its very beneficial antioxidants. Maeda-en Sen-cha Green Tea may be served either hot or cold. Maeda-en (G.T.Japan, Inc.) Address: Millikan Ave. Irvine, CA U.S.A. Tel: Fax: Web: Europe: Asia: 195 Others: Sasaki Green Tea Co., Ltd. is located in the heart of Shizuoka Prefecture, where over 40% of Japanese green tea leaves are produced. Sasaki has 88 years of history and manages 500 acres of plantations. The company oversees the entire production process, from cultivation to manufacturing to shipping. The resulting green tea leaves, matcha and sencha powders are marketed to specialty shops, wholesale stores, food wholesalers and food processing companies. Green tea powders for use for colouring and flavouring in Japanese food, sweets, and ice cream are also supplied. Sasaki Green Tea Co., Ltd. Address: 350 Kamiuchida, Kakegawa-shi, Sizuoka Japan Tel: +81-(0) Fax: +81-(0) Web: In addition to its miso products (see page 39), Marusan-Ai pioneered sterilised packaging for soy milk and began producing it in the mid 1970s. Marusan soy milk owes its particular flavour to over 30 years of continuous efforts to improve its taste, by eliminating the off-putting smell which can make soy milk unpalatable, and bringing out the natural taste of soy beans. As well as plain soy milk, the range includes sweetened and unsweetened, malt, green tea and fermented yoghurt flavoured soy milk drinks. Marusan-Ai Co., Ltd. Address: 1 Niki-cho Aza Arashita, Okazaki-shi, Aichi Japan Tel: +81-(0) Fax: +81-(0) Web: This easy-to-drink, gently sweet and refreshing soft drink is made from premium koji and nutrition-rich Japanese rice. It can also be used as a delicious and wholesome alternative to sugar when baking. Mix with soy milk and coffee for an amazake latte, or use instead of milk in pancakes, puddings and stews. Amazake contains no simple sugars, salt, preservatives or sweeteners its gentle sweetness is from the rice koji alone, making it rich in essential amino acids and vitamins. Brown rice, organic brown rice and white rice versions are available. Yamato Soysauce & Miso Co., Ltd. Address: 4-E-170 Oonomachi, Kanazawa-shi, Ishikawa Japan Tel: +81-(0) Fax: +81-(0) Web: Europe: Others:

19 Soy Sauce Soy Sauce / Wheat-free Soy Sauce / Oyster Soy Sauce / Fish Sauce Shoyu (Soy Sauce) See p17 Shoyu (Soy Sauce) See p17 Shoyu (Soy Sauce) See p17 Tamari (Wheat-free Soy Sauce) See p17 SOY PRODUCTS Marukin Soy Sauce & Morita Tamari Series Marukin Chuyu, located in ideal temperate conditions on the island of Shodo, enjoys a fine reputation for the superb flavour and aroma of its soy sauce. Its range includes rich, dark koikuchi, lighter usukuchi and healthy low-salt gen-en varieties. The longestablished Morita brand continues to produce an exceptional range of traditional Japanese products, and is proud to be the leading producer of tamari, a thick, dark liquid that is the very finest of soy sauces, produced by fermenting soy beans. JFLA Sales Inc. Address: Sakae, Naka-ku, Nagoya-shi, Aichi Japan Tel: +81-(0) Fax: +81-(0) Web: Shoyu (Soy Sauce) See p17 KIKKOMAN Naturally Brewed Soy Sauce The world's largest producer of soy sauce, KIKKOMAN has been perfecting the art of naturally brewed soy sauce since the 17th century using just soy beans, wheat, salt and water. KIKKOMAN Soy Sauce develops its dark glossy colour and pronounced yet delicate flavour during brewing, which lasts up to six months. KIKKOMAN Soy Sauce is available in regular, less-salt, sweet and gluten free varieties. Completely natural, KIKKOMAN Soy Sauce contains no artificial flavours, colours or preservatives. Kikkoman Trading Europe GmbH Address: Theodorstrasse 293, Düsseldorf, Germany Tel: +49-(0) Fax: +49-(0) Web: Europe: Shoyu (Soy Sauce) See p17 Yamasa Japanese Soy Sauce A commitment to quality and tradition since 1645 has made Yamasa one of Japan s leading manufacturers of soy sauce. The company s success lies in its use of 100% natural ingredients and traditional production methods. Its reputation for high quality has led to increased worldwide demand and overseas expansion. Free from all artificial ingredients, such as chemicals DCP and 3MCPD, Yamasa's naturally brewed soy sauce is highly regarded all over the world. Yamasa Corporation Address: Nihonbashi-Kakigaracho, Chuo-ku, Tokyo Japan Tel: +81-(0) Fax: +81-(0) Web: 牡蠣醤油 Kaki Shoyu (Oyster Soy Sauce) Clearspring Organic Tamari & Shoyu Clearspring Organic Tamari and Shoyu are outstanding examples of the quality of Clearspring products: top quality condiments, traditionally made to centuries-old recipes. Both are slowly fermented in cedarwood kegs for months, creating rich, complex flavours full of umami. These sauces are perfect for use in dipping sauces and savoury dishes. Clearspring Tamari is wheat-free and gluten-free, making it the ideal choice for those with special diets, without any compromise on taste. Clearspring Ltd. Address: Unit 19A, Acton Park Estate, London W3 7QE U.K. Tel: +44-(0) Fax: +44-(0) Web: Europe: 132 魚醤 Gyosho (Fish Sauce) See p18 SOY PRODUCTS Shoda Double Fermented Naturally Brewed Soy Sauce Producing premium soy sauce for over a century, Shoda has been active in bringing its products and Japan s culinary traditions to the rest of the world. Soy sauce lies at the very heart of Japanese cuisine, and Shoda s Double Fermented Naturally Brewed Soy Sauce stands at the pinnacle of quality. Produced using specially-developed brewing techniques, this soy sauce has an elegant aroma, beautiful colour and rich flavour. Shoda offers a selection of all types of soy sauce, available in volumes ranging from bulk sizes to small sachets. Shoda Shoyu Co., Ltd. Address: 3-1 Sakae-cho, Tatebayashi-shi, Gunma Japan Tel: +81-(0) Fax: +81-(0) Web: Contact [Europe] Shoda Sauces Europe Co., Ltd. Tel: +44-(0) Web: SANBISHI Japanese Soysauce Sanbishi was established in 1896 at the foot of the Japanese Alps, halfway between Kyoto and Edo (now Tokyo). The company prides itself on a high standard of food safety, carrying out tests at the Central Analysis Center of its corporate group. Using soy beans, wheat, salt and alcohol in a traditional nonheating manufacturing method to gain an original taste and fragrance, Sanbishi supplies the best quality of Japanese soy sauce to the world. This sauce comes in 100ml, 180ml, 1000ml and 18l (BIB) packages. Tolona Japan Co., Ltd. Address: Minamishinagawa, Shinagawa-ku, Tokyo Japan Tel: +81-(0) Fax: +81-(0) Web: Europe: 40 Asamurasaki Oyster Soy Sauce This award-winning oyster soy sauce is made from a blend of fresh Hiroshima oysters, kombu kelp, shiitake mushrooms, katsuobushi bonito flakes and authentically brewed soy sauce. A Grand Gold Medal Winner at the Monde Selection 2010, it also won the International High Quality Trophy. Pour over chilled tofu for a simple yet elegant dish. Combine with butter over heat to make a mouthwateringly delicious steak sauce. Dilute with water or hot water and use as a soup base. Asamurasaki s advanced blending technology ensures a smooth taste that is complex and umami-rich. S.K.Y. Enterprise UK Ltd. Address: Unit B, Alpha House, 158 Garth Rd. Morden, Surrey SM4 4TQ U.K. Tel: +44-(0) Fax: +44-(0) Europe: 166 Ayu Fish Sauce Hara Jirouzaemon is a long-established producer of miso and sauces. Its Ayu Fish Sauce is made only from salt and ayu (sweetfish). Unlike other fish sauces, Ayu Fish Sauce does not smell unpleasant and actually brings out the more fragrant aromas of other foods it also contains twice as much umamirich amino acids as soy sauce. Used by top chefs, Ayu Fish Sauce is a new, versatile flavour enhancer which can be used in a variety of western dishes as well as in Japanese cuisine. Soysauce-Misosoup of Hara Jirouzaemon (Maruhara & Co.) Address: 5-4 Nakahon-machi, Hita-shi, Oita Japan Tel: +81-(0) Fax: +81-(0) Web: Europe: 37 Asia: 194 Others:

20 Fermented Soy Bean Paste Miso (Fermented Soy Bean Paste) See p17 Miso (Fermented Soy Bean Paste) See p17 Hanamaruki Miso For Commercial and Home Use Hanamaruki miso paste is made from only the finest soy beans, cultivated on North American farms. Shiro (white) miso is a lightly coloured smooth paste with a delicate flavour, and Aka (red) miso has a stronger flavour. Both miso pastes are versatile, allowing for both traditional and creative cooking, and are available in both commercial and home-use types. Miso production is carried out under Hanamaruki s own strict sanitation system. Hanamaruki Foods Inc. Address: Nihonbashi Kayaba-cho, Chuo-ku, Tokyo Japan Tel: +81-(0) Fax: +81-(0) Web: Miso (Fermented Soy Bean Paste) See p17 Marukome Ryotei-no-Aji (750g) Ryotei-no-Aji is the first ever miso with dashi added during production. Japan s top-selling miso, it captivates people with its delicious flavour and wonderful aroma. Soy beans, rice and salt are carefully fermented then, when the colour is still light, mixed with a delicious dashi of katsuo (bonito) and kombu (kelp). Carefully packaged to preserve flavour and aroma, delicious soup can be made by simply mixing it with boiling water and your favourite ingredients. Kyo-Kaiseki Dashi Miso and Low Salt Dashi-Free Miso are also available. Marukome Co., Ltd. Address: Takadanobaba, Shinjuku-ku, Tokyo Japan Tel: +81-(0) Fax: +81-(0) Web: Contact [U.S.A.] Marukome U.S.A., Inc Pullman Street, Irvine, CA U.S.A. Tel: Miso (Fermented Soy Bean Paste) See p17 SOY PRODUCTS Marusan Natural Miso Marusan-Ai has been producing processed soy bean foods since 1952, with a particular focus on miso and soy milk (see page 35), at facilities that have now achieved ISO 9001 status. Marusan s 100% Additive-free Miso (red and blended types) is made from GM and additive-free ingredients sourced and grown in Japan soy beans, rice, salt and water. The red miso is rich with umami from the soy bean protein, making it an excellent addition to brown sauces, whilst the subtle aroma of the blended version complements soups, such as minestrone. Both varieties blend well with butter and yoghurt. Marusan-Ai Co., Ltd. Address: 1 Niki-cho Aza Arashita, Okazaki-shi, Aichi Japan Tel: +81-(0) Fax: +81-(0) Web: Masuyamiso Organic Miso Series Masuyamiso has specialised in miso and related products since Its Toki Zukuri range is certified organic by the Japan Agricultural Food Standards (JAS) and is made with organic ingredients including Okinawa Shimamasu salt. The range includes a naturally fragrant and sweet barley miso and a combination miso made with barley and rice which has a delicate balance of sweet and salty flavours. Mikaeri Bijin Miso is a white miso paste which won a gold medal in 2007 and grand gold medal in 2008 in the prestigious Monde Selection. Masuyamiso Co., Ltd. Address: Nishi Chuo, Kure-shi, Hiroshima Japan Tel: +81-(0) Fax: +81-(0) Web: 39

21 Instant Miso Soup / Soy Bean Curd Sokuseki Misoshiru ( Instant Miso Soup) See p21 Sokuseki Misoshiru (Instant Miso Soup) See p21 Clearspring Instant Miso Soups Clearspring Chairman Christopher Dawson spent 18 years in Japan seeking out the finest authentic and traditional foods. His efforts and experience have been distilled into the award-winning range of Clearspring Instant Miso Soups. These soups have an exceptionally rich taste, made from the finest traditional Japanese ingredients and no MSG. Miso is one of the world s most delicious, versatile and healthy soya foods. It will enhance a wide range of dishes from soups and stews to dips and dressings. Try them all as you enjoy your daily miso soup from Clearspring. Miso Bouillon also available. Clearspring Ltd. Address: Unit 19A, Acton Park Estate, London W3 7QE U.K. Tel: +44-(0) Fax: +44-(0) Web: Europe: 132 Sokuseki Misoshiru ( Instant Miso Soup) See p21 Instant Miso Soup 8 Servings Driven by high standards of quality and respect for the environment, Miyasaka offers a variety of miso pastes made from only the best ingredients manufactured according to traditional recipes. An essential item in every Japanese kitchen, miso is extremely nutritious and versatile. Miyasaka is proud to introduce its range of delicious instant soups, including garnishes such as tofu or seaweed. The 8 serving miso soup packs are divided into individual portions for a quick and healthy soup. Just add hot water! Miyasaka Foods Co., Ltd. Address: Nogata, Nakano-ku, Tokyo Japan Tel: +81-(0) Fax: +81-(0) Web: Tofu (Soy Bean Curd) See p18 SOY PRODUCTS Shinjyo One Shot Miso Soup Take a break with this unique instant miso soup! Shinjyo One Shot Miso Soup s innovative packaging means complete control over your daily miso shot. Eco-friendly, it contains around 5 servings, is easily transportable and can be used with no mess or fuss. Also available are dark and light soy bean pastes, which are great for soups, sauces and dressings. Based on its guiding principle of taste is all, Shinjyo Miso has been making premium quality miso for 85 years, using only GM-free soy beans and crisp, clear local water. Shinjyo Miso Co., Ltd. Address: Misasamachi, Nishi-ku, Hiroshima Japan Tel: +81-(0) Fax: +81-(0) Web: Europe: Mori-Nu Silken Tofu Introducing Mori-Nu Nigari Tofu, made with the traditional ingredient nigari, a natural component of seawater. Nigari results in delicate tofu of highest quality and authentic taste. Morinaga Nutritional Foods offers a variety of shelf-stable Mori-Nu Silken Tofu products. With unique aseptic packaging, all products have a long shelf life and need no refrigeration until opened. Mori-Nu Silken Tofu s mild flavour and creamy texture make it perfect for smoothies, sauces, main dishes, and desserts. Tofu is a low-fat, cholesterol-free substitute for dairy, eggs and meat. All-natural tofu puree also available. Morinaga Nutritional Foods, Inc. Address: 2441 West 205th St. Suite C102 Torrance, CA U.S.A. Tel: Fax: Web: Clearspring Ltd., 41

22 Rice Vinegar / Citrus Vinegar / Sweet Cooking Alcohol / Rice Oil Su (Rice Vinegar) See p17 Ponzu (Citrus Vinegar) See p17 Mizkan SUEHIRO & SHIRAGIKU Mizkan was established in 1804 and subsequently Suehiro and Shiragiku vinegars have gained huge popularity with sushi chefs worldwide. The Mizkan Group has grown to become one of the largest vinegar manufacturers in the world, with subsidiaries in a large number of countries including the U.S.A., China and the U.K. Supplying customers in retail and catering, Mizkan Europe can provide Japanese vinegar and rice vinegar as well as many other vinegars and seasonings, which help to bring the authentic flavour of Japanese cuisine to life. Yamasa Condiments Founded in 1645, Yamasa Corporation opened its first soy sauce laboratory in 1899, and has been brewing superlative condiments ever since. Kombu Ponzu and Kombu Tsuyu are carefully blended with stock from kombu iodine-rich kelp to enhance and enrich any dish. Use yuzu flavoured ponzu, with its delicate citrus taste, as a refreshing seasoning for seafood, meat and salads. Newly-launched Sweet Soya Sauce (For Rice) blends soy sauce with a hint of sweetness, and is perfect for pouring over rice or using in any other way that you choose. Mizkan Europe Ltd. Address: New Rd. Burntwood, Staffordshire WS7 0AB U.K. Tel: +44-(0) Fax: +44-(0) Web: Mirin (Sweet Cooking Alcohol) See p17 Yamasa Corporation Address: Nihonbashi-Kakigaracho, Chuo-ku, Tokyo Japan Tel: +81-(0) Fax: +81-(0) Web: 米油 Kome Abura (Rice Oil) CONDIMENTS Hinode Hon-mirin Founded over a century ago, King Brewing still employs traditional brewing methods to produce its high-quality Hinode Hon-mirin from glutinous rice. Allowed to ferment for two months, this mirin develops a distinctive mellow sweetness, striking fragrance and beautiful amber colour. The alcohol content of the mirin ( %) masks fish and meat odours while at the same time bringing out their flavour to the full. The company has met the IS quality management system standard, and prides itself on its stringent attention to product safety. King Brewing Co., Ltd. Address: Kako, Inami-cho, Kako-gun, Hyogo Japan Tel: +81-(0) Fax: +81-(0) Web: Tsuno Pure Rice Oil Pure Rice Oil is a light, long-lasting and versatile oil ideal for stir-frying, deep-frying, and for cold use in dressings and mayonnaise. Its delicate aroma and subtle flavour do not overpower other ingredients, and its non-greasy feel leaves fried food deliciously crisp. Pure Rice Oil is packed with the same nutrients and bioactive ingredients found in rice bran, from which it is derived, including Vitamin E, essential omega-6 fatty acids and antioxidants. Tsuno has been researching rice bran and developing premium quality products for over 60 years. Its range includes Rice Bran Extract Drink, Rice Bran Soap and Skin Cream. Tsuno Foods & Rice Fine Chem. Co., Ltd. Address: 94 Shinden, Katsuragi-cho, Ito-gun, Wakayama Japan Tel: +81-(0) Fax: +81-(0) Web: Europe: 142 Asia:

23 Sesame Products / Japanese Sauces / Japanese Salad Dressings / Japanese Seasonings Goma Seihin (Sesame Products) See p18 Sauce (Japanese Sauces) See p17 Kadoya Sesame Products Sesame s popularity stems not just from its delicious taste, but from the many health benefits with which it has become associated. Established in 1858, Kadoya is unrivalled in producing sesame products superlative in both quality and taste. Kadoya s Pure Sesame Oil uses premium-quality seeds to produce an intensely aromatic oil, excellent for stir-frying and dressings or blended with other oils for frying tempura. The Kadoya range includes a number of different grade and sizes, meaning there is an oil to meet everyone s needs. Kadoya also produces sesame seeds and sesame paste in a number of varieties. Kadoya Sesame Mills Inc. Address: Nishi-Gotanda, Shinagawa-ku, Tokyo Japan Tel: +81-(0) Fax: +81-(0) Web: Dressing ( Japanese Salad Dressings) See p18 Otafuku Sauce (Okonomi / Yakisoba / Tonkatsu) Despite its delicious sweet taste, Otafuku Okonomi Sauce, packed with fruit, vegetables and spices, is low in sugar and salt. It is best with okonomiyaki, tempura, tonkatsu and hamburgers and is available in 300g and 2.1kg containers. Otafuku Yakisoba Sauce has a refreshing tangy taste and spicy aroma, and is best alongside fried rice and vegetable dishes. It comes in 300g and 2.2kg packages.otafuku Tonkatsu Sauce, available in 2.1kg packages, has a rich sour taste and is ideal with deep-fried food. Otafuku Sauce Co., Ltd. Address: Shoko Center, Nishi-ku, Hiroshima Japan Tel: +81-(0) Fax: +81-(0) Web: 調味料 Chomiryo (Japanese Seasonings) See p17 CONDIMENTS Wasabi & Soy / Sesame Dressing Established in 1911, Yamato Soysauce & Miso Co. is dedicated to quality and tradition, building a reputation as a tough competitor internationally. Yamato's Wasabi & Soy dressing has a fresh pungency and herbaceous zing which makes it a perfect addition to Asian food, fish, vegetables or meat, as well as salads and marinades. The sesame dressing uses a large amount of sesame to distinguish it from the rest, with a touch of Yamato Miso and fish sauce for an extra delicious taste. Yamato Soysauce & Miso Co., Ltd. Address: 4-E-170 Oonomachi, Kanazawa-shi, Ishikawa Japan Tel: +81-(0) Fax: +81-(0) Web: Europe: Others: 212 Clearspring Organic and Premium Japanese Seasonings Clearspring s range of Japanese and premium seasonings is the result of close trading partnerships with some of the finest, but little known, craft producers of traditional Japanese seasonings. From the rich, full fragrance of Toasted Sesame Oil to the gentle tartness of Organic Brown Rice Vinegar, the taste of each seasoning is both distinctive and delightful. Organic Mikawa Mirin, Teriyaki Sauce, Ume Plum Seasoning, Miso and Chuno Dipping Sauces, Rice Mirin and Sushi Rice Seasoning complete the range. Clearspring Ltd. Address: Unit 19A, Acton Park Estate, London W3 7QE U.K. Tel: +44-(0) Fax: +44-(0) Web: Europe:

24 Japanese Horseradish / Japanese Pickles Rice Ball Fillings / Dried Seaweed Sheets / Sea Vegetables / Tempura Flour Wasabi (Japanese Horseradish) See p18 Wasabi (Japanese Horseradish) See p18 おにぎり具材 Onigiri Guzai (Rice Ball Fillings) Nori (Dried Seaweed Sheets) See p19 Clearspring Wasabi KINJIRUSHI GRATED WASABI Nichimo Tuna Flakes and Chunks Sun-Ei Roasted Sushi Nori CONDIMENTS Clearspring Wasabi powder contains real wasabi root, beloved in Japan for its fiery flavour, antibacterial and appetite-stimulating properties. It is entirely free from any green dye or other additives the delicately pale grey-green colour of this all-natural product distinguishes if from the brighter green of dyed wasabi. Clearspring Wasabi comes in a convenient resealable tin. It can be made fresh each time simply mix 1 part warm water to 2 parts powder, and leave covered for 5 minutes. Like all Clearspring products, Clearspring Wasabi has the great flavour and quality that comes from always using the finest ingredients available. Clearspring Ltd. Address: Unit 19A, Acton Park Estate, London W3 7QE U.K. Tel: +44-(0) Fax: +44-(0) Web: Europe: 132 Wasabi (Japanese Horseradish) See pp18 & 20 A market pioneer for 81 years, Kinjirushi uses cutting-edge technology to develop innovative wasabi products. At its dedicated research centres, premium Japanese wasabi is used to ensure all products are safe and high quality. Kinjirushi grates the delicate wasabi at -196 C, its unique technology ensuring the flavour and aroma are perfectly preserved. Available in 60 countries worldwide. KINJIRUSHI SALES CO., LTD. Address: 1 Northumberland Ave. Trafalgar Sq. London WC2N 5BW U.K. Tel: +44-(0) Fax: +44-(0) Web: Contacts [France] Tel: +33-(0) [Germany] Tel: +49-(0) [U.S.A.] Tel: [Japan] Tel: +81-(0) 漬物 Tsukemono (Japanese Pickles) See p20 Nichimo is one of Japan s oldest seafood trading companies, founded in Nichimo s deliciously moist tuna chunks and flakes are enjoyed worldwide. Both flakes or chunks are available in retort package sizes ranging from 200g to 3kg bespoke products can be created on request. Other outstanding products include fish roe products such as tarako and mentaiko, and crab flakes, all from seafood sourced in Alaska and Russia. These highquality, easy-to-use seafood products are perfect for filling onigiri rice balls and sandwiches, for salads and side dishes. Nichimo Co., Ltd. Address: Tennozu Yusen Bldg Higashi-Shinagawa, Shinagawa-ku, Tokyo Japan Tel: +81-(0) Fax: +81-(0) Web: 海藻 Kaiso (Sea Vegetables) See p19 Sun-Ei Nori is a truly global company, dealing not only in Japanese nori seaweed products, but also seaweed from China and Korea. It supplies high-quality nori for a wide range of uses, and can cater to the individual needs of the customer. Roasted Sushi Nori in packs of 100 sheets is ideal for business users in the restaurant and catering industry, and is perfect for making sushi as well as being an ideal accompaniment for Japanese food such as soba noodles. Sun-Ei Nori Co., Ltd. Address: Okinouchi, Soma-shi, Fukushima Japan Tel: +81-(0) Fax: +81-(0) Web: 天ぷら粉 Tempurako (Tempura Flour) See p21 PROCESSED & SNACK PRODUCTS Tokyo Kaneku Wasabi & Gari Japanese Pickles for export Clearspring Sea Vegetables Nisshin Tempura-ko & Pan-ko Established in 1905, Tokyo Kaneku uses no genetically modified ingredients in the production of its wasabi and gari. Packaged in convenient 5g sachets, Tokyo Kaneku wasabi works to boost appetite and remove the odour of raw fish, and has strong antibacterial properties. The delightfully pungent gari, available in a range of packaging, is the perfect partner for sushi, freshening the palate between bites to better savour the unique taste of each piece. Tokyo Kaneku Co., Ltd. Address: Kaneku Bldg Yushima, Bunkyo-ku, Tokyo Japan Tel: +81-(0) Fax: +81-(0) Contact [U.S.A.] Tokyo Kaneku Int l Corp. 601 Penhorn Ave. Unit #6, Secaucus, NJ U.S.A. Attn: Yoshida Tokai Pickling Co. is the leading brand of Japanese pickles. It is often said that Japanese people owe their longevity to a low fat diet, rich in vegetables winter preserves such as takuan (daikon) are a healthy source of minerals and vitamins. Made from home-grown daikon, the manufacturing of Taro Takuan has been revised to comply with additive laws in export countries, which means this healthy condiment is now enjoyed worldwide. Traditional pickles are a flavourful and colourful addition to any meal, including sushi. Tokai Pickling Co., Ltd. Address: Toyotamakita, Nerima-ku, Tokyo Japan Tel: +81-(0) Fax: +81-(0) Web: Europe: Asia: 195 Others: Sea vegetables have long been used in cooking by people all over the world, and Clearspring now offers a range of 13 products that can be used to enhance the taste and texture of dishes. Sea vegetables offer nutrients and minerals in a concentrated form, and should be enjoyed regularly in small quantities. Wakame is perfect for miso soups, Japanese Sea Vegetable Salad as a ready-made healthful salad, Sushi Nori for authentic home-made sushi and Nori Strips for livening up pasta and rice dishes. The full range features a sea vegetable for every culinary need. Clearspring Ltd. Address: Unit 19A, Acton Park Estate, London W3 7QE U.K. Tel: +44-(0) Fax: +44-(0) Web: Europe: 132 Part of the Nisshin Seifun Group, Nisshin Foods Inc. produces top quality wheat flour products. Tempura-ko is a convenient tempura batter mix for one of Japan's most popular dishes. It seals in the freshness of any ingredient just coat and fry for deliciously crisp and fluffy tempura. Made from wonderfully soft bread, Pan-ko breadcrumbs are perfect for schnitzels and croquettes, as well as for frying seafood and vegetables, ensuring a light, crunchy finish. Both products are available in commercial- and home-sized units. Nisshin Foods Inc. Address: Nihonbashi Koami-cho, Chuo-ku, Tokyo Japan Tel: +81-(0) Fax: +81-(0) Web:

25 Frozen Ready Meals / Chinese Noodles / Traditional Japanese Sweets 冷凍惣菜 Reito Sozai (Frozen Ready Meals) See p21 冷凍惣菜 Reito Sozai (Frozen Ready Meals) See p21 Ajinomoto Frozen Gyoza Ajinomoto Frozen Foods is part of the Ajinomoto group, a leading manufacturer of foodstuffs and amino acids in Japan since For more than 30 years, Ajinomoto has been providing flavoursome frozen foods and ingredients for household and commercial use, from 17 factories operated in Japan, China and the U.S.A., under the company s own accumulated technology and universal quality control standards. Japanese products including gyoza (Japanese dumpling), shumai (steamed dumpling), yakitori (charcoal-grilled chicken) and kara-age (crispy fried chicken) are now provided to a range of Japanese and other commercial outlets in the European market. Ajinomoto Frozen Foods Co., Inc. Address: Kyobashi, Chuo-ku, Tokyo Japan Tel: +81-(0) Fax: +81-(0) Web: 中華麺 Chukamen (Chinese Noodles) See p20 S.K.Y. Prepared Japanese Meals Although Japanese cuisine is increasingly popular, cooking authentic Japanese food can be difficult. The innovative 'Kodawari Series' of prepared meals from Japanese food specialist S.K.Y. Enterprise is the perfect solution from professional use to home cooking. Hassle-free favourites include: prawn and vegetable tempura, breaded prawns, takoyaki, okonomiyaki, prawn gyoza, shumai, chilli prawns, chuka-don, and variety of croquettes. S.K.Y. products are hand-made from selected ingredients and are renowned as easy, healthy, tasty and inexpensive. S.K.Y. Enterprise UK Ltd. Address: Unit B, Alpha House, 158 Garth Rd. Morden, Surrey SM4 4TQ U.K. Tel: +44-(0) Fax: +44-(0) Europe: 166 和菓子 Wagashi (Traditional Japanese Sweets) See p21 PROCESSED & SNACK PRODUCTS Clearspring Organic Brown Rice Ramen Noodles Clearspring Organic Brown Rice Ramen Noodles are made with semi-wholewheat and brown rice flours. Steamed rather than fried, they are naturally low in fat, with great flavour and texture. They are available in packs containing two noodle and two soup servings. The soup base is in paste form, making it smooth with a cleaner, fresher taste without any MSG or other flavour enhancers. Choose from hearty and wholesome Miso Ginger or delicious Soya Sauce varieties. A great way to cook fast and still eat well. Available from autumn Clearspring Ltd. Address: Unit 19A, Acton Park Estate, London W3 7QE U.K. Tel: +44-(0) Fax: +44-(0) Web: Europe: 132 Zenzai (large azuki beans 180g) AN Factory products are made entirely in Japan, using the finest ingredients, also sourced only in Japan. AN Factory products have been developed to recreate the taste of lovingly-prepared family fare, with a strong focus on food safety and hygiene, making available many delicious varieties of zenzai, a sweet porridge-like dish of azuki beans. Sugar levels have been kept low (32 Bx) to enhance the natural taste of azuki beans. Products are available in long-life retort packaging, and include a range of fruit flavoured varieties, excellent for toppings, and regional varieties. AN Factory Ltd. Address: Sengen-cho, Nishi-ku, Yokohama-shi, Kanagawa Japan Tel: +81-(0) Fax: +81-(0) Web: 49

26 Japanese Tableware / Japanese Knives / Japanese Cast Ironware Wafu Bihin (Japanese Tableware) Wafu Bihin (Japanese Tableware) Typhoon Japanese Tableware Typhoon supplies an excellent range of quality Japanese tableware, from traditional items to complement and enhance your tabletop to contemporary whiteware suitable for the finest culinary creations. Inspirational shapes are finished in unique glazes offering a modernistic look for your presentation. In addition, they stock bento boxes, tetsubin, hangiri, sushi oke, miso bowls and more. Their products are on view at their London showroom, where both cash-and-carry and a delivery service are available. Typhoon Ltd. Address: Unit K, Colindale Business Park, Carlisle Rd. London NW9 0HN U.K. Tel: +44-(0) Fax: +44-(0) Web: 包丁 Hocho (Japanese Knives) Yamashita Kogei Tableware Yamashita Kogei is based on the southern Japanese island of Kyushu, and is renowned for the quality of its ceramics, bambooware, glassware, lacquerware and paper and wood products. It has been providing finest quality tableware to the catering trade, including many leading Japanese restaurants, for over 30 years. Products are made entirely of natural materials and are ideally suited to the delicacy of Japanese cuisine, creating an authentic and traditional Japanese setting for any meal. Yamashita Kogei Inc. Address: Shonin Naka-machi, Beppu-shi, Oita Japan Tel: +81-(0) Fax: +81-(0) Web: (At China Office or Tokyo Showroom: see facing page) 鉄器 Tekki (Japanese Cast Ironware) FOOD-RELATED PRODUCTS Head Office: Shonin Naka-machi, Beppu-shi, Oita Japan China Office: Room G2122, International Apartment, No.26 Jiaogong Road, Hangzhou, Zhejiang, China Tokyo Showroom: TOC Building, Nishi-Gotanda, Shinagawa-ku, Tokyo Japan Hokiyama Japanese Knives Hokiyama Cutlery is at the cutting edge of exceptional Japanese knives. It was the first to apply space technology to the creation of outstanding edges, with its Zirconium Ceramic range, and to use Vee Tech technology, resulting in the longest lasting steel edges currently available. Hokiyama products are made solely by Japan s most highly acclaimed artisan knife technicians. These breathtaking knives are now available in the U.K. exclusively through Japanese Knife Company. Japanese Knife Company Web: [Central Store] 47 Blandford St. London W1U 7HQ [Soho Store] 14 Bateman St. London W1D 3AJ [Notting Hill Showroom] 104 Saga Centre, 326 Kensal Rd. London W10 5BZ Naked Pan The Naked Pan range of uniquely stylish pans is made in Japan with 75% recycled cast iron. Cast using a combination of modern and traditional methods, they reduce cooking time and are long-lasting, naturally non-stick and rust proof. They are suitable for all ovens and cook tops, including induction and open fire. The wide range of sustainably produced pans is ideal for healthy cooking, whether oriental or western. Irashai Services Ltd. Address: 52 Boyn Valley Rd. Maidenhead, Berkshire SL6 4ED U.K. Tel: +44-(0) Mobile: +44-(0) Web: Europe:

27 Food-related Machinery Shokuhin Kikai (Food-related Machinery) Shokuhin Kikai (Food-related Machinery) Suzumo Machinery Biome supplies original sushi-making equipment, mainly from Suzumo Machinery, the pioneering Japanese company which developed the world's first sushi robot. Biome's equipment makes high quality sushi delicately and assists skilled chefs in producing sushi more quickly. Biome also supplies advanced machines so non-experts can still produce great tasting sushi with ease. Biome offers equipment for rice washing, cooking, blending and vegetable cutting plus nigiri and maki-making equipment, maki cutters and its patented sushi wrapping system for beautifully wrapped, individual pieces of sushi. Biome Ltd. Address: Unit 1 Sky Business Park, Eversley Way, Thorpe, Surrey TW20 8RF U.K. Tel: +44-(0) Fax: +44-(0) Web: Shokuhin Kikai (Food-related Machinery) Sushi Making Machines Mr Nigiri & Miss Maki Fujiseiki has been producing food machinery in Japan since 1962, but in recent years the company has increased exports of its products. Fujiseiki Europe was established chiefly in order to market sushi and noodle-making machines to European customers and provide aftersales support. Making sushi is a very difficult art to master, particularly the moulding of nigiri-sushi and the rolling of maki-sushi. These two compact and easy-to-use machines are the perfect solution, allowing you to create all the most popular varieties of sushi quickly and effortlessly. Fujiseiki Europe Ltd. Address: 1st Fl. 5-7 Folgate St. London E1 6BX U.K. Tel: +44-(0) Fax: +44-(0) Web: Shokuhin Kikai (Food-related Machinery) FOOD-RELATED PRODUCTS RICEMINI AUTOMATIC RICE WASHING MACHINE KONICA MINOLTA TECHNOPRODUCTS CO., LTD. has been selling the RICEMINI since 1977, and now the RICEMINI enjoys a high reputation around the world. Washing rice seems simple but training is normally needed to guarantee the best results. The RICEMINI is designed to help you achieve a perfectly consistent result every time without special training for your staff. VOX TRADING CO., LTD. is the international sales agency for RICEMINI, and is happy to answer any questions you may have concerning the RICEMINI. VOX TRADING CO., LTD. Address: Nihonbashi Odenma-cho, Chuo-ku, Tokyo Japan Tel: +81-(0) Fax: +81-(0) Web: Asia: Others: Indoor Smokeless BBQ Roasters Yakiniku is one of Japan s hottest culinary trends diners choose their favourite ingredients to cook on a built-in table grill. The Shinpo Patented Smokeless Roasters have been developed specifically to minimise the smoke and odours associated with grilling, allowing diners to relax and enjoy their indoor barbeque. Shinpo boasts a 55% market share in yakiniku restaurants in Japan, and is becoming increasingly recognised overseas. The yakiniku trend is booming outside of Japan Shinpo is able to provide comprehensive support to restaurants, from layout to ventilation systems alongside its market-leading technology. Shinpo Co., Ltd. Address: 8F, Oji, Kita-Ku, Tokyo Japan Tel: +81-(0) Fax: +81-(0) Web: Europe: Asia:

28 JAPANESE FOOD AT SOURCE This section comprises a handy reference list of distributors throughout the world who handle Japanese food ingredients and Japan-produced products including those featured as entries in the preceeding Japanese Food Selection section. Numbers below correspond with those noted by in the entries. Europe Austria 1 JFC Austria GmbH IZ-NÖ-SÜD, Strasse 16, Objekt 70, 2355 Wiener Neudorf, Austria TEL: +43-(0) FAX: +43-(0) WEB: 2 Naturgarten GmbH Hauptstrasse 254, 8464 Gamlitz, Austria TEL: +43-(0) FAX: +43-(0) WEB: 3 Vollkraft Naturnahrung Marktstasse 7, 2840 Grimmenstein, Austria TEL: +43-(0) FAX: +43-(0) WEB: Belgium 4 Hagor-Bioservice N.V. Remylaan 4c, Postbus 9, 3018, Wijgmaal, Belgium TEL: +32-(0) FAX: +32-(0) Lima Belguim Groendreef 101, 9880, Aalter, Belgium TEL: +32-(0) FAX: +32-(0) WEB: 6 Vajra Brusselsesteenweg 330, 3090, Overijse, Belgium TEL: +32-(0) FAX: +32-(0) WEB: Bulgaria 7 BalevBio Sofia 1404, bul.bulgaria 81B, et 7 office 19-20, Bulgaria TEL: +359-(0) WEB: 8 House of Sport Rakovski Str 57, 6000 Stara Zagora, Bulgaria TEL: +359-(0) WEB: Croatia 9 Biovega d.o.o. Ilica 72, Zagreb, Croatia TEL: +385-(0) FAX: +385-(0) WEB: 10 Pretti d.o.o. Rupa 42, Sapjane, Hrvatska, Croatia TEL: +385-(0) FAX: +385-(0) WEB: Cyprus 11 Chrikar Trading Co., Ltd. 18 Kilkis St Latsia Industrial Estate, P.O. Box Nicosia, Cyprus TEL: +357-(0) FAX: +357-(0) WEB: Czech Republic 12 Matro s.r.o. Neklanova 107/22, Praha 2 - Vysehrad, Czech Republic TEL: +420-(0) FAX: +420-(0) WEB: 13 Naikton spol. s r.o. Legerova 39, Praha 2, Czech Republic TEL: +420-(0) FAX: +420-(0) Sunfood Company Jiraskova 557, Dobruska, Czech Republic TEL: +420-(0) FAX: +420-(0) Denmark 15 Bornicon & Salming ApS-Denmark c/o Lima, Kongevej 20, 1 Sal, 2791 Dragør, Denmark TEL: +45-(0) FAX: +45-(0) WEB: 16 Janax A/S Kirstinehøj 54B, 2770 Kastrup, Denmark TEL: +45-(0) FAX: +45-(0) Natur-Drogeriet A/S Nydamsvej 13-15, 8362 Hørning, Denmark TEL: +45-(0) FAX: +45-(0) WEB: 18 NatureSource Allindemaglevej 58C, 4100 Ringsted, Denmark TEL: +45-(0) WEB: 19 Strøm & Svendsen ApS Uplandsgade 54, 2300 Copenhagen, Denmark TEL: +45-(0) FAX: +45-(0) WEB: 20 Taster Wine A/S Ringager 6, 2605 Brøndby, Denmark TEL: +45-(0) FAX: +45-(0) WEB: Finland 21 Aduki Oy Kirvesmiehenkatu 10, Helsinki, Finland TEL: +358-(0) FAX: +358-(0) WEB: 22 Oy Bornicon & Salming AB PL173, Kokkola, Finland TEL: +358-(0) FAX: +358-(0) WEB: 23 Oy MakroBios AB Hangontie 2493B, Tammisaari, Finland TEL: +358-(0) FAX: +358-(0) WEB: France 24 Celnat Z.I. Blavozy St. Germain-Laprade, France TEL: +33-(0) FAX: +33-(0) WEB: 25 Foodex France 4 Impasse des Carrieres Paris, France TEL: +33-(0) FAX: +33-(0) WEB: 26 Giffard Avenue de la Violette Avrille Cedex, France TEL: +33-(0) FAX: +33-(0) WEB: 27 ISSE & cie 11 rue Saint-Augustin, Paris, France TEL: +33-(0) FAX: +33-(0) Itochu France Tour Maine Montparnasse, 33 Ave. du Maine Paris Cedex 15 France TEL: +33-(0) FAX: +33-(0) JFC France S.A.R.L. Peripark Gennevilliers, Bâtiment C, 101 Ave. Louis Roche Gennevilliers, France TEL: +33-(0) FAX: +33-(0) WEB: JAPANESE FOOD AT SOURCE 55

29 Japanese Food at Source Japanese Food at Source JAPANESE FOOD AT SOURCE 30 K&K France S.A.R.L. Le Leeds 253, Boulevard de Leeds Lille, France TEL: +33-(0) FAX: +33-(0) WEB: 31 Kanae 118 rue Lecourbe Paris, France TEL: +33-(0) FAX: +33-(0) WEB: 32 O tiec S.A. 22 rue de L Arcade Paris, France TEL: +33-(0) FAX: +33-(0) Otodoke S.A.R.L. (Juji-ya) 46 rue Sainte-Anne Paris, France TEL: +33-(0) FAX: +33-(0) WEB: 34 Paris Foods S.A.S. 22 rue St. Augustin Paris, France TEL: +33-(0) FAX: +33-(0) WEB: 35 Paris Store S.A rue du Puits-Dixme, Senia Thiais Cedex, France TEL: +33-(0) FAX: +33-(0) WEB: 36 S.A.R.L Santop 4 rue Chabanais Paris, France TEL: +33-(0) FAX: +33-(0) Sens Gourmet 33 rue du Poitou, Bat. D8-B16-PLA Rungis Cedex, France TEL: +33-(0) FAX: +33-(0) WEB: 38 STE Kioko 46 rue des Petits Champs, Paris, France TEL: +33-(0) FAX: +33-(0) WEB: 39 Thanh Binh Jeune 20 Avenue de Verdun Ivry Sur Seine, France TEL: +33-(0) FAX: +33-(0) WEB: 40 Thanh Son Imex S.A.R.L. 30 rue Fin de Banlieue Illkirch, France TEL: +33-(0) WEB: Germany 41 Allos GmbH Imkerhof, 49457, Drebber, Germany TEL: +49-(0) FAX: +49-(0) WEB: 42 Arche Naturprodukte GmbH Liebigstrasse 5a, 40721, Hilden, Germany TEL: +49-(0) FAX: +49-(0) WEB: 43 Arrow Trading GmbH Heidschnuckenweg 20, 21224, Rosengarten, Hamburg, Germany TEL: +49-(0) FAX: +49-(0) BS Bio Service OHG (Bio Korb) Darmstädter Strasse 52, Modautal, Germany TEL: +49-(0) WEB: Franz Höekopp KG Schellbergstrasse 24, 41406, Neuss, Germany TEL: +49-(0) FAX: +49-(0) WEB: 46 Fujita & Co. Deutschland GmbH Tiefenbroicher Weg 35, 40472, Dusseldorf, Germany TEL: +49-(0) FAX: +49-(0) Japan-Feinkost Grindelberg 41, 20144, Hamburg, Germany TEL: +49-(0) FAX: +49-(0) WEB: 48 JFC Deutschland GmbH 293 Theodorstrasse, 40472, Dusseldorf, Germany TEL: +49-(0) FAX: +49-(0) WEB: 49 Kagerer & Co. GmbH Weissenfelder Strasse 6, 85622, Feldkirchen, Munich, Germany TEL: +49-(0) FAX: +49-(0) WEB: 50 Kreyenhop & Kluge GmbH & Co. KG Industriestrasse 40-42, 28876, Oyten, Germany TEL: +49-(0) FAX: +49-(0) WEB: 51 Midgard Naturkost & Reformwaren GmbH Holzstrasse 7, 13359, Berlin, Germany TEL: +49-(0) FAX: +49-(0) WEB: 52 Oishi International GmbH Arnulfstrasse 11, 40545, Dusseldorf, Germany TEL: +49-(0) FAX: +49-(0) WEB: 53 Rungis Express AG Am Hambuch 2, 53340, Meckenheim, Germany TEL: +49-(0) FAX: +49-(0) WEB: 54 Ruschin GmbH Makrobiotik Kohlhökerstrasse 75, 28203, Bremen, Germany TEL: +49-(0) FAX: +49-(0) WEB: 55 Sake Kontor JapanShopBerlin, Hubertusstrasse 8a, 12161, Berlin-Steglitz, Germany TEL: +49-(0) FAX: +49-(0) WEB: 56 SSP Trade & Consult GmbH Waldstrasse 23 C1/C2, 63128, Dietzenbach, Germany TEL: +49-(0) FAX: +49-(0) WEB: 57 Ueno Gourmet GmbH Bahnhofstrasse 7a, 61476, Kronberg, Germany TEL: +49-(0) FAX: +49-(0) WEB: 58 Vinh-Loi Klosterwall 2A, 20095, Hamburg, Germany TEL: +49-(0) FAX: +49-(0) Yakiniku Weibenburgstrasse 4a, 70180, Stuttgart, Germany TEL: +49-(0) FAX: +49-(0) WEB: Greece 60 Green Bay Ltd. 101 Sprirou Vrettou St. Aharnes, Athens Greece TEL: +30-(0) Hungary 61 Sunrice Makrobiotika Bt. Váci út 177, 1138, Budapest, Hungary TEL: +36-(0) FAX: +36-(0) WEB: Iceland 62 Arka EHF Sundaborg 1, 104 Reykjavík, Iceland TEL: +354-(0) FAX: +354-(0) WEB: 63 Biovorur EHF Sundaborg 3-5, 104 Reykjavík, Iceland TEL: +354-(0) FAX: +354-(0) WEB: Ireland 64 Munster Whole Foods Ltd. Farranfore, Killarney Co. Kerry, Ireland TEL: +353-(0) FAX: +353-(0) WEB: 65 Wholefoods Wholesale Ltd. Unit 3D, Kylemore Industrial Estate, Killeen Rd. Dublin 10 Co. Ireland TEL: +353-(0) FAX: +353-(0) Italy 66 Aquaconcept S.r.l. Via Vigevano 39, Milano, Italy TEL: +39-(0) WEB: 67 Ecor Naturasi S.p.A. Via Palù, 23, San Vendemiano, TV, Italy TEL: +39-(0) FAX: +39-(0) WEB: 68 Gourmet Line S.r.l. Via di Trigoria 45, Roma, Italy TEL: +39-(0) FAX: +39-(0) WEB: 69 Grande Bio S.r.l. Via Campo dei Fiori 4/D, c/o Centro Commerciale Il Gigante Forli (FC), Italy TEL: +39-(0) FAX: +39-(0) WEB: 70 Ki Group S.p.A. Strada Settimo 399/11, Torino, Italy TEL: +39-(0) FAX: +39-(0) WEB: 71 La Finestra sul Cielo S.p.A. Via Rondissone 26, Villareggia (TO), Italy TEL: +39-(0) FAX: +39-(0) WEB: 72 Mediterranea S.r.l. Via Pozzo 39/3, Mason Vicentino (VI), Italy TEL: +39-(0) WEB: 73 Naturamica S.r.l. Via Nuova Agnano 55/61, Napoli, Italy TEL: +39-(0) FAX: +39-(0) WEB: 74 Pandora Italiana S.N.C. Via Roma 1,50123 Firenze, Italy TEL: +39-(0) FAX: +39-(0) Probios S.r.l Via F.lli Rosselli snc, Loc. Capalle, Campi Bisenzio (FI), Italy TEL: +39-(0) FAX: +39-(0) WEB: 76 Uniontrade S.r.l Via Mattei 1, Peschiera Borromeo, Milano, Italy TEL: +39-(0) FAX: +39-(0) WEB: 77 Velier S.p.A. Via G. Byron 14, Genova, Italy TEL: +39-(0) FAX: +39-(0) WEB: Lithuania 78 UAB Vilandra Minsko pl. 55, Kuprijoni&scaronkių km Vilniaus reg. Lithuania TEL: +37-(0) FAX: +37-(0) WEB: Malta 79 Good Earth Distributors Ltd. Hard Rocks Industrial Pk. Burmarrad Rd, NXR 6345 Naxxar, Malta TEL: +356-(0) FAX: +356-(0) WEB: 80 Omnitrade Food & Beverages Supplies 173 Republic St, 1118 Valletta, Malta TEL: +356-(0) FAX: +356-(0) WEB: The Netherlands 81 Biden V.O.F. Joris Ivenslaan 29, 1325 LX, Almere, The Netherlands TEL: +31-(0) FAX: +31-(0) B.V. Lucullus Postbus 100, 2350 AC, Leiderdorp, The Netherlands TEL: +31-(0) FAX: +31-(0) WEB: 83 De Nieuwe Band Noorderringweg 12, 9363 TC, Marum, The Netherlands TEL: +31-(0) WEB: 84 Deshima Weteringschans 65, 1017 RX, Amsterdam, The Netherlands TEL: +31-(0) FAX: +31-(0) WEB: 85 Heuschen & Schrouff Oriental Foods Trading BV Sperwerweg 7, 6374 AG, Landgraaf, The Netherlands TEL: +31-(0) FAX: +31-(0) WEB: 86 Kohyo Holland B.V. Planetenweg 15, 2132 HN, Hoofddorp, The Netherlands TEL: +31-(0) FAX: +31-(0) WEB: 87 MEIDI-YA Co., Ltd. Amsterdam Store Beethovenstraat 18-20, 1077 JG, Amsterdam, The Netherlands TEL: +31-(0) FAX: +31-(0) Sake Europe B.V. Antillenweg 26, 1339 KE, Almere, The Neatherlands TEL: +31-(0) FAX: +31-(0) WEB: Showa Boeki Europe B.V. Luzernestraat 40, 2153 GN, Nieuw Vennep, The Netherlands TEL: +31-(0) FAX: +31-(0) WEB: 90 Vinites B.V. Kenaupark 4, 2011 MS, Haarlem, The Netherlands TEL: +31-(0) FAX: +31-(0) WEB: 91 Yama Products B.V. Rutherfordweg 2, 3542 CG, Utrecht, The Netherlands TEL: +31-(0) FAX: +31-(0) WEB: 92 Zesty B.V. Everdenberg 5-E, 4902 TT, Oosterhout, The Netherlands TEL: +31-(0) FAX: +31-(0) WEB: Norway 93 Alternativ mat AS Runnivein, Kenmoregården, 2150 Arnes, Norway TEL: +47-(0) FAX: +47-(0) WEB: 94 Kinsarvik Naturkost Olav Kyrresgate 47, 5015 Bergen, Norway TEL: +47-(0) WEB: 95 WineTailor AS Postboks 654, Rosenholmveien 25, 1414 Trollåsen, Norway TEL: +47-(0) FAX: +47-(0) WEB: Poland 96 BioFuturo 11 Siwka St , Krakow, Poland TEL: +48-(0) FAX: +48-(0) WEB: 97 Bionica Sp. z o.o. 1 Zlota St , Zlotoryja, Poland TEL: +48-(0) FAX: +48-(0) WEB: 98 Natu 93 Orlat Lwowskich St , Sosnowiec, Poland TEL: +48-(0) FAX: +48-(0) JAPANESE FOOD AT SOURCE 56 57

30 Japanese Food at Source Japanese Food at Source JAPANESE FOOD AT SOURCE 99 V&S Luksusowa Zielona Góra S.A. 59 Jedności St , Zielona Góra, Poland TEL: +48-(0) FAX: +48-(0) Portugal 100 Dietimport Rua 1 de Dezembro, n 45-3 dto, Lisbon, Portugal TEL: +351-(0) FAX: +351-(0) WEB: Próvida-Produtos Naturais, Lda. Rua da Esperança, n 39, Raposeiras, Mem Martins, Portugal TEL: +351-(0) FAX: +351-(0) WEB: Serbia 102 Bio Spajz D.O.O. Kalenić pijaca lokal 34, Beograd Serbia TEL: +381-(0) WEB: Slovakia 103 Palisades s.r.o. Palisády 8, Bratislava - Staré Mesto-Staré Mesto, Slovakia TEL: +421-(0) WEB: Slovenia 104 Pro Organika d.o.o. Mladinska ulica 63, 1000 Ljubljana, Slovenia TEL: +386-(0) WEB: Spain 105 Biocop Productos Biolóicos, S.A Puigmal, 3, Lliçà de Vall, Barcelona, Spain TEL: +34-(0) FAX: +34-(0) WEB: Cominport S.A. Av. Marconi nave 1 - P.A.E. Neysa Sur, 28021, Madrid, Spain TEL: +34-(0) FAX: +34-(0) WEB: Kunga, C.B. Plaza Nueva Alicante, Spain TEL: +34-(0) FAX: +34-(0) Natursoy, S.L. Poligono Industrial El Vapor, A1-A2, 08183, Castelltercol, Barcelona, Spain TEL: +34-(0) FAX: +34-(0) WEB: S. Colomer Casas, S.L. Ciudad de Cartagena, 23 Pol. Inc. Fuente del Jarro Paterna Valencia, Spain TEL: +34-(0) FAX: +34-(0) Tokyo-Ya, S.A. Avda. Presidente Carmona 9, Madrid, Spain TEL: +34-(0) FAX: +34-(0) Sweden 111 Akebono Unlimited AB Box 30186, Stockholm, Sweden TEL: +46-(0) FAX: +46-(0) WEB: Bornicon & Salming AB Box 45438, Stockholm, Sweden TEL: +46-(0) FAX: +46-(0) WEB: Hokkai Suisan Sweden AB Slakthugatan 10-18, Johanneshov, Sweden TEL: +46-(0) FAX: +46-(0) Hung Fat Trading Asien Livs Tagenevägen 3, Hisingbacka, Sweden TEL: +46-(0) FAX: +46-(0) WEB: Kung Markatta AB Hjälmarsberg, Örebro, Sweden TEL: +46-(0) FAX: +46-(0) WEB: Naoi Group AB Bergvik, , Ekerö, Sweden TEL: +46-(0) FAX: +46-(0) WEB: Switzerland 117 Best Taste Trading Hertistrasse 29, 8304, Wallisellen, Switzerland TEL: +41-(0) FAX: +41-(0) WEB: Biofair Gerlisbrunnenstrasse 1, 8121, Benglen, Switzerland TEL: +41-(0) FAX: +41-(0) Foodex Switzerland Route de Saint-Cergue 15, 1260, Nyon, Switzerland TEL: +41-(0) FAX: +41-(0) Globus Industriestrasse 171, 8957 Spreitenbach, Switzerland TEL: +41-(0) Linea Bio Verde dl Cattori e Flgllo snc, Via al Piano, 6593, Cadenazzo, Switzerland TEL: +41-(0) (0) Magnin SantŽ Rue des Crétêts 99, 2300, La Chaux de Fonds, Switzerland TEL: +41-(0) FAX: +41-(0) WEB: Nishi s Japan Shop Schaffhauserstrasse 120, 8057, Zurich, Switzerland TEL: +41-(0) FAX: +41-(0) Nostag AG P.O. Box 451, Basel malzgasse 17, 4010, Switzerland TEL: +41-(0) FAX: +41-(0) Phag Sàrl Route de l Etraz 7, 1185, Mont Sur Rolle, Switzerland TEL: +41-(0) FAX: +41-(0) SV Süsswaren Vertriebs AG Niederdorfstrasse 11, Am Hirschenplatz, 8001, Zurich, Switzerland TEL: +41-(0) FAX: +41-(0) /04 WEB: Uchitomi SA rue Ferrier, 1202, Geneve, Switzerland TEL: +41-(0) FAX: +41-(0) WEB: Ueno Gourmet AG Seestrasse 110, 8610, Uster, Switzerland TEL: +41-(0) FAX: +41-(0) Stutzer & Co. AG Baumackerstrasse 24, Postfach, 8050, Zurich, Switzerland TEL: +41-(0) FAX: +41-(0) WEB: UK 130 Capital Food Wholesalers Ltd. Units 29-30, Old Jamaica Rd. Business Centre, Bermondsey, London SE16 4AW U.K. TEL: +44-(0) FAX: +44-(0) Cathay Importers Ltd. Cathay House, Cobbold Road Industrial Estate, Cobbold Rd. London NW10 9ST U.K. TEL: +44-(0) FAX: +44-(0) WEB: Clearspring Ltd. 19A, Acton Park Estate, London W3 7QE U.K. TEL: +44-(0) FAX: +44-(0) WEB: CLF Ltd. 16 Parkers Close, Downton Industrial Estate, Salisbury, Wiltshire SP5 3RB U.K. TEL: +44-(0) FAX: +44-(0) WEB: Community Foods Ltd. Micross, Brent Terrace, London NW2 1LT U.K. TEL: +44-(0) FAX: +44-(0) WEB: Eaux de Vie Ltd. 3 Harcourt St. London W1H 4EY U.K. TEL: +44-(0) FAX: +44-(0) WEB: Elysium Natural Products Unit 12, Moderna Business Pk. Mytholmroyd, Halifax HX7 5QQ U.K. TEL: +44-(0) FAX: +44-(0) WEB: Essential Trading Co-operative Ltd. Unit 3, Lodge Causeway Trading Estate, Fishponds, Bristol BS16 3JB U.K. TEL: +44-(0) FAX: +44-(0) WEB: Good Food Distributors Unit 3, Heart of Wales Business Pk. Llandrindod Wells, Powys LD1 5AB U.K. TEL: +44-(0) FAX: +44-(0) Goodness Foods South March Daventry, Northants NN11 4PH U.K. TEL: +44-(0) FAX: +44-(0) WEB: The Granary Whole Foods Newham Rd. Truro, Cornwall TR1 2ST U.K. TEL: +44-(0) FAX: +44-(0) WEB: GreenCity Wholefoods 23 Fleming St. Dennistoun, Glasgow G31 1PQ U.K. TEL: +44-(0) FAX: +44-(0) WEB: Harro Foods Ltd. Unit 9-10, Merton Industrial Pk. Lee Rd. London SW19 3HX U.K. TEL: +44-(0) FAX: +44-(0) WEB: Hasegawa Saketen UK Ltd. 18 Betony Walk, Rushden, Northants, NN10 0TL U.K. TEL: +44-(0) FAX: +44-(0) WEB: The Health Store Unit 10, Blenheim Park Rd. Blenheim Pk. Nottingham NG6 8YP U.K. TEL: +44-(0) FAX: +44-(0) WEB: Highland Wholefoods Workers Cooperative Ltd. Unit 6, 13 Harbour Rd. Inverness IV1 1SY U.K. TEL: +44-(0) FAX: +44-(0) WEB: Infinity Foods Co Operative Ltd. 67 Noway St. Portslade, East Sussex BN4 1AE U.K. TEL: +44-(0) FAX: +44-(0) WEB: Irashai Services Ltd. 52 Boyn Valley Rd. Maidenhead, Berkshire SL6 4ED U.K. TEL: +44-(0) (0) ISAKE UK Ltd. Safestore, Ingate Pl. Battersea, London SW8 3NS U.K. TEL: +44-(0) WEB: Jalux Europe Ltd. Mimosa House, 12 Princes St. London W1B 2LL U.K. TEL: +44-(0) FAX: +44-(0) WEB: Japan Centre Group Ltd Regent St. London SW1Y 4PH U.K. TEL: +44-(0) FAX: +44-(0) WEB: JFC (UK) Ltd. Unit 17, Premier Pk. 7 Premier Park Rd. London NW10 7NZ U.K. TEL: +44-(0) FAX: +44-(0) WEB: Korea Foods Company Ltd. Unit 4-6, Wyvern Industrial Estate, Beverley Way, New Malden, Surrey KT3 4PH U.K. TEL: +44-(0) FAX: +44-(0) WEB: Lembas Ltd. Unit 5, The Old Tannery, Whiting St. Sheffield S8 9QR U.K. TEL: +44-(0) FAX: +44-(0) WEB: Longdan Ltd. 4 Estate Way, London E10 7JN U.K. TEL: +44-(0) FAX: +44-(0) WEB: Malcolm Cowen Ltd. Unit C, Western Trading Estate, Trading Estate Rd. London NW10 7PJ U.K. TEL: +44-(0) FAX: +44-(0) Manning Impex Ltd. 2 Doman Rd, Camberley, Surrey, GU15 3DF U.K. TEL: +44-(0) FAX: +44-(0) WEB: Marblehead Brand Development Ltd. 17 Station Rd. Milngavie, Glasgow G62 8PG U.K. TEL: +44-(0) FAX: +44-(0) WEB: Marigold Health Foods Ltd. 102 Camley St. London N1C 4PF U.K. TEL: +44-(0) FAX: +44-(0) WEB: Marubeni Europe Plc. River Plate House, 7-11 Finsbury Circus, London EC2M 7AF U.K. TEL: +44-(0) FAX: +44-(0) WEB: Penta Foods Ltd. Penta House, Lynchford La. Farnborough, Hampshire GU14 6JF U.K. TEL: +44-(0) FAX: +44-(0) Percy Fox & Co. Unit C, Woodside Industrial Estate, Dunmow Rd. Bishops Stortford, Hertfordshire, CM23 5RG U.K. TEL: +44-(0) FAX: +44-(0) Queenswood Natural Foods Ltd. Bristol Rd. Bridgwater, Somerset TA6 4AW U.K. TEL: +44-(0) FAX: +44-(0) WEB: Rainbow Wholefoods White Lodge Estate, Hall Rd. Norwich NR4 6DG U.K. TEL: +44-(0) FAX: +44-(0) WEB: Sam Sake 18B High Rd. London NW10 2QG U.K. TEL: +44-(0) FAX: +44-(0) WEB: SeeWoo Foods Ltd. Waxlow Rd. Park Royal, London NW10 7NU U.K. TEL: +44-(0) FAX: +44-(0) WEB: S.K.Y. Enterprise UK Ltd. Unit B, Alpha House, 158 Garth Rd. Morden, Surrey SM4 4TQ U.K. TEL: +44-(0) FAX: +44-(0) Suma Wholefoods Lacy Way, Lowfields Business Pk. Elland HX5 9DB U.K. TEL: +44-(0) FAX: +44-(0) WEB: JAPANESE FOOD AT SOURCE 58 59

31 Japanese Food at Source Japanese Food at Source JAPANESE FOOD AT SOURCE 168 Survival Wholefoods Ltd. Unit 1, Prince Of Wales Business Pk. Bridge St. Leominster, Herefordshire HR6 8EA U.K. TEL: +44-(0) FAX: +44-(0) WEB: Tazaki Foods Ltd. Unit 4, Delta Pk. Millmarsh La. Enfield, Middlesex EN3 7QJ U.K. TEL: +44-(0) FAX: +44-(0) WEB: T.K. Trading (Yoshikawa UK) Ltd. Unit 7, The Chase Centre, 8 Chase Rd. Park Royal, London NW10 6QD U.K. TEL: +44-(0) FAX: +44-(0) WEB: Tree of Life UK Ltd. Coaldale Rd. Lymedale Business Pk. Newcastle-under-Lyme, Staffordshire ST5 9QX U.K. TEL: +44-(0) FAX: +44-(0) WEB: Wine & Spirit International 9th Fl. Hyde House, Edgware Rd. Colindale, London NW9 6LH U.K. TEL: +44-(0) FAX: +44-(0) WEB: World Sake Imports UK Unit B, Alpha House, 158 Garth Rd. Morden, Surrey SM4 4TQ U.K. TEL: +44-(0) FAX: +44-(0) WEB: Russia & CIS Russia 174 East West Usievicha Str 24/2, Moscow Russia TEL: FAX: WEB: Japro Corporation Astrakhanskiy pereulok 5, Moscow Russia TEL: FAX: WEB: Konus Plus Burakova St. 6, Moscow Russia TEL: FAX: WEB: Luding Ryabinovaya St. 55, Moscow Russia TEL: FAX: WEB: SMS Trading Ivanovskaya St. 19/21, Moscow Russia TEL: Vagr Vina Vita Co., Ltd. Volgogradskiy prospekt 32, Bldg.3, Moscow Russia TEL: FAX: WEB: Vesta-Center International 1-ya Brestskaya, Str 29/22, Moscow Russia TEL: FAX: WEB: Whitehall Dmitrovskoye shosse 33, Bldg.5, Moscow Russia TEL: FAX: WEB: Ukraine 182 Food Pro Service Ltd. M. Grushevskogo St. 28/2, N.P. 43, 1021 Kyiv, Ukraine TEL: +38-(0) Middle East Bahrain 183 Nature Valley House 1877, Rd 4438, 244 Arad, Muharraq, Kingdom of Bahrain TEL: WEB: Syria 184 Jah Jah Trading Company P.O. Box 9799, Damascuss, Syria TEL: +963-(0) U.A.E. 185 Planet Nutrition Office No. 21, Al Aweer 34/855, Dubai, U.A.E. TEL: +971-(0) FAX: +971-(0) WEB: Asia China 186 Beijing Zhongqiu Create Commercial & Trading Co., Ltd. Room 830, 41 Dong Si Huan Zhong Rd. Chaoyang District, Beijing China TEL: +86-(0) FAX: +86-(0) Shanghai Haoweijia Food Co., Ltd. 588 Zhongshan Rd. North, Shanghai China TEL: +86-(0) FAX: +86-(0) Shanghai Zhuo He Trade Co., Ltd. Room , Bldg. 8, 2381 Hongqiao Rd. Changning, Shanghai China TEL: +86-(0) FAX: +86-(0) WEB: Vox Trading Co., Ltd. Beijing Representative Office Room 1919, China Garments Tower, No.99 Jianguo Rd. Beijing China TEL: +86-(0) FAX: +86-(0) Vox Trading Co., Ltd. Dalian Representative Office Room 604, Furama Hotel, 60 Renmin Rd, Dalian China TEL: +86-(0) FAX: +86-(0) Hong Kong 191 Alive Asia Ltd. 701A Causeway Bay Commercial Centre, 13 Sugar St. Causeway Bay, Hong Kong TEL: WEB: City Super Ltd. 8th Fl. Wharf T & T Centre, Harbour City, 7 Canton Rd. Tsimshatsui, Hong Kong TEL: FAX: WEB: Fook Lam Construction Co., Ltd. Unit H, 4/F. Phase 1, Vigor Industrial Bldg Ta Chuen Ping St. Kwai Chung, Hong Kong TEL: FAX: J-Bonbon Ltd. Room 2202, 22/F. Manley Commercial Bldg. 367 Queen s Rd. Central, Hong Kong TEL: FAX: JFC Hong Kong Ltd. 5th Fl. Ever Gain Centre, Wang Wo Tsai St. Tsuen Wan, Hong Kong TEL: FAX: Nansen Trading Co., (H.K.) Ltd. Room 3514, 35th Fl. Hong Kong Plaza, Connaught Rd. West, Hong Kong TEL: FAX: WEB: Nikken s Japanese Food Co., Ltd. Ground Fl. Kim Fat Mansion, 11 Shau Kei Wan Main St. East, Hong Kong TEL: FAX: WEB: Nippon Foods Co., Ltd. Unit , 11th Fl. Eight Commercial Tower, 8 Sun Yip St. Chaiwan, Hong Kong TEL: FAX: TSK Group (Hong Kong) TSK International Group Ltd. Room 2402, Million Fortuna Industrial Centre, Chai Wan Kok St. Tsuen, Hong Kong TEL: FAX: India 200 Maidoindia 206 Ascot Centre, Sahar Rd. Andheri East. Mumbai India TEL: / FAX: WEB: Korea 201 Naksan Technology, Inc. Seocho Plaza 3F, Seocho-dong, Seocho-gu, Seoul, Korea TEL: +82-(0) FAX: +82-(0) WEB: Nihonshu Korea 39-1 Samseong-dong, Gangnam-gu, Seoul, Korea TEL: +82-(0) FAX: +82-(0) WEB: Singapore 203 Ban Choon Marketing (Pte) Ltd. 30 Quality Rd. Singapore TEL: +65-(0) WEB: Letat Agencies (Pte) Ltd. 61 Yishun Industrial Park A, #04-01 Singapore TEL: +65-(0) FAX: +65-(0) Makoto-Ya (S) Pte. Ltd. 9 Kaki Bukit Rd. 2, #01-05, Gordon Warehouse Bldg. Singapore TEL: +65-(0) FAX: +65-(0) Orihara (Pte) Ltd. 11 Unity St. #01-02 Robertson Walk, Singapore TEL: +65-(0) FAX: +65-(0) WEB: Yamakawa Trading Co. (Pte) Ltd. 3C Toh Guan Rd. East, Singapore TEL: +65-(0) FAX: +65-(0) WEB: Taiwan 208 Taiwan Wines and Spirits Co., Ltd. No , Sec.1 Datong Rd. Sijhih City, Taipei, Taiwan R.O.C. TEL: +886-(0) FAX: +886-(0) WEB: Thailand 209 S.K. Liquor Ltd. Part 149/5 Charoenmuang Rd. Rongmuang, Patumwan, Bangkok Thailand TEL: +66-(0) FAX: +66-(0) Vox Trading (Thailand) Co., Ltd. Room 1402, 33/66 Wall Street Tower, Surawongse Rd. Bangrak, Bangkok Thailand TEL: +66-(0) FAX: +66-(0) Oceania Australia 211 Japan Food Corp (Aust) Pty Ltd. Bldg. D1/16 Mars Road Lane Cove, NSW 2066 Australia TEL: +61-(0) FAX: +61-(0) WEB: Simon Johnson P.O. Box 6486, South Sydnes Business Hub, Alexandria, NSW 2015 Australia TEL: +61-(0) FAX: +61-(0) WEB: Vox Trading (Australia) Pty Ltd. Suite 25, Level 5, 88 Pitt St. Sydney, NSW 2000 Australia TEL: +61-(0) FAX: +61-(0) North America Canada 214 Hana Vin 658 rue Bloomfield Outremont, Quebec H2V 3S1 Canada TEL: FAX: JFC International (Canada) Inc Kamato Rd. Mississauga, Ontario L4W 0C1 Canada TEL: FAX: WEB: Ozawa Canada Inc. 135 East Beaver Creak Rd. Unit 3, Richmond Hill, Ontario L4B 1E2 Canada TEL: FAX: WEB: Vox Trading Co., Ltd. Vancouver Representative Office Suite 805, 938 Howe St. Vancouver, V6Z 1N9 Canada TEL: FAX: U.S.A. 218 B. United International Inc. 15 John Todd Way, Redding, CT U.S.A. TEL: FAX: WEB: Dreyfus Ashby & Co. 630 Third Ave. 15th Fl. New York, NY U.S.A. TEL: FAX: WEB: Japan Prestige Sake International Inc. 123 Watts St. New York, NY U.S.A. TEL: FAX: WEB: JFC International (Hawaii), Inc. 887 North Nimitz Highway, Honolulu, Hawaii, HI U.S.A. TEL: FAX: WEB: JFC International Inc. Head Office 7101 East Slauson Ave. Los Angeles, CA U.S.A. TEL: FAX: WEB: JFC International Inc. Los Angeles Branch 7101 East Slauson Ave. Los Angeles, CA U.S.A. TEL: FAX: WEB: JFC International Inc. New York Branch 40 Varick Ave. Brooklyn, NY U.S.A. TEL: FAX: WEB: JFC International Inc. San Francisco Branch 540 Forbes Boulevard, South San Francisco, CA U.S.A. TEL: FAX: WEB: Mutual Trading Co., Inc. 431 Crocker St. Los Angeles, CA U.S.A. TEL: FAX: WEB: Nishimoto Trading Co., Ltd. Los Anegles Branch Orden Drive Building J, Santa Fe Springs, CA U.S.A. TEL: FAX: WEB: True World Foods New York LLC Papetti Plaza, Elizabeth, NJ U.S.A. TEL: FAX: WEB: Vox Trading USA Co SW 1st Ave. Suite 270 Portland, OR U.S.A. TEL: FAX: Winebow, Inc. (New Jersey) 75 Chestnut Ridge Rd. Montvale, NJ U.S.A. TEL: FAX: WEB: Central & South America Mexico 231 JFC de Mexico Av Año de Juarez No. 160-B Col. Granjas San Anotonio Mexico DF CP TEL: FAX: Africa Mauritius 232 Natureland Products Ltd. Vikas Bldg. 7th Mile Triolet, Solitude, Mauritius TEL: /6612 FAX: JAPANESE FOOD AT SOURCE This information was collated in July 2010 and may subsequently be subject to change

32 World Food Trade Fairs Here we list the essential information on food trade fairs taking place around the world in the forthcoming year September 65 October November December January 69 February 69 March April 71 May June 73 July 73 October 73


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