Introducing Japanese "Umami" to the World

With the growing popularity of washoku worldwide, many more restaurants and ordinary people have been embracing everyday use of Japanese ingredients. Gain exclusive insight into the latest in Japanese cuisine and discover the power of unami at the Japan Pavilion in this year's International Restaurant and Foodservice Show of New York.

For the seventh consecutive year, the Japan Pavilion at the International Restaurant & Foodservice Show of New York will acquaint the industry with the unique flavors and exciting new culinary innovations of Japan from March 3-5, 2013. Please join us and experience all that Japanese cuisine has to offer!

The Japan Pavilion 2013 will feature various food products, demonstrations, and seminars. Additionally, the Japan Pavilion offers opportunities to talk to distribution professionals and learn tips for importing and exporting diverse Japanese ingredients.

Welcome to the Japan Pavilion Seminar

The 2013 Japan Pavilion at the International Restaurant & Foodservice Show of New York will feature the ingredients ramen and koji, which have currently exploded in popularity in Japan. The Japan Pavilion will introduce shio koji for the first time and teach industry processionals all about this special type of koji and how to use it to enhance the flavor of any dish.

Executive Chef Taku Sato from Nobu Restaurant will also be making his debut in the Japan Pavilion. He will demonstrate how to use Japanese knives as well as cooking techniques. Additionally, the executive chef of the Michelin Star-rated kaiseki restaurant Kyo Ya, Chikara Sono, will demonstrate advanced techniques on using umami.

At the Japan Pavilion seminars, experience the latest trends, expand your technique, and learn how to incorporate Japanese ingredients into diverse cuisines.

MC: Erina Yoshida

Erina Yoshida is an associate of Yoshida Development. Erina coordinates operations for a number of Japanese restaurants and markets in Manhattan including Kyo Ya, Panya, and Sunrise Mart. Fluent in English and Japanese, Erina was born and raised in New York City and studied at Waseda University in Tokyo.

View Room 1A03 Schedule

Seminar Schedule	Room Number 1A03
Sunday, March 3, 2013
12:00 — 13:00	Japanese Knife and Cooking Technique Class
13:00 — 14:00	New Product: What is Koji
14:00 — 15:30	How to Use Umami Technique
Monday, March 4, 2013
12:00 — 13:00	Japanese Knife and Cooking Technique Class
14:00 — 15:00	Ramen: The 5 Main Elements of Ramen
Tuesday, March 5, 2013
12:00 — 13:00	Japanese Knife Maintenance and Sharpening

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Sunday, March 3
12:00PM — 1:00PM	Room 1A03
Japanese Knife and Cooking Technique Class Chef: Taku Sato, Executive Chef Nobu Restaurant Hosted by: Sakai City Taku Sato began his career as a sushi chef at Nobu Fifty Seven in the summer of 2005. He was promoted to his current position of Executive Sushi Chef in the fall of 2012.
1:00PM — 2:00PM	Room 1A03
New Product: What is Koji Chef: Hiroko Shimbo Hosted by: Marukome Miso Hiroko Shimbo is a widely-recognized expert on Japanese cuisine. Based in the US since 1999, she is a chef-instructor at professional cooking schools, a consulting chef to food service industries, and a cookbook author.
2:00PM — 3:30PM	Room 1A03
How to Use Umami Technique Chikara Sono, Executive Chef of Kyo Ya & Hiroko Shimbo Hosted by: Umami Information Center Chikara Sono is the Executive Chef of Kyo Ya. The restaurant specializes in kaiseki cuisine, which utilizes seasonal ingredients and emphasizes artful presentation.
Monday, March 4
12:00PM — 1:00PM	Room 1A03
Japanese Knife and Cooking Technique Class Chef: Taku Sato, Executive Chef Nobu Restaurant Hosted by: Sakai City Taku Sato began his career as a sushi chef at Nobu Fifty Seven in the summer of 2005. He was promoted to his current position of Executive Sushi Chef in the fall of 2012.
2:00PM — 3:00PM	Room 1A03
Ramen: The 5 Main Elements of Ramen Shigetoshi Nakamura, Executive Chef, Sun Noodle & George Kao Hosted by: Sun Noodle Known as one of Japan's "Four Ramen Devas," or gods, Sun Noodle Executive Chef Shigetoshi Nakamura achieved stardom in his early 20's after opening successful restaurants in Tokyo and Kanegawa.
Tuesday, March 5
12:00PM — 1:00PM	Room 1A03
Japanese Knife Maintenance and Sharpening Sharpening Master: Shigehiro Kasahara, Professional Kitchen Knife Craftsman Shigehiro Kasahara is certied as a Master of Japanese Traditonal Crafts for blade grinding and sharpening by the Ministry of International Trade and Industry of Japan.

Main Stage Schedule

The Japan Pavilion is one of the largest food shows in the world solely dedicated to Japanese foods. For the seventh consecutive year, the Japan Pavilion will present to the industry an exclusive showcase of Japanese specialties and cooking demonstrations—all upholding Japanese cuisine's high level of quality and safety. The theme of this year's show is "Healthy and Flavor," with a special focus on umami, the secret flavor to make your dish spectacular.

Register For The Show Here!

Sunday Chefs

Motohiro Muraoka
Executive Chef
Asakusa Imahan

Norio Fujita
President
Sushiden

Katsushi Sakai
Manager
Sushiden

Nozomu Abe
Sushiden

Ronald Hsu
Sous Chef
Le Bernardin

Nobuyoshi Kuraoka
Owner
Restaurant Nippon

Billy Strynkowski
Executive Chef
Cooking Light

Patrick Medina
Assistant Manager
Ito En

Monday Chefs

Motohiro Muraoka
Executive Chef
Asakusa Imahan

Fred Sabo
Executive Chef
The Met

Norio Fujita
President
Sushiden

Katsushi Sakai
Manager
Sushiden

Nozomu Abe
Sushiden

Nicole Bermensolo
President
Kyotofu

Inky Pak
Executive Chef
Kyotofu

Tuesday Chefs

Patrick Medina
Assistant Manager
Ito En

Jason Huang
Chef de Cuisine
The Met

Norio Fujita
President
Sushiden

Katsushi Sakai
Manager
Sushiden

Nozomu Abe
Sushiden

Motohiro Muraoka
Executive Chef
Asakusa Imahan

Register Today!