Japan Pavilion

We are pleased to welcome back the JAPAN PAVILION to the International Restaurant & Foodservice Show of New York. Be sure to stop by to discover ingredients and tools essential to creating your own Japanese inspired cuisine.

The Japan Pavilion will feature over 70 booths, 85 companies and hundreds of new products – many never before tasted by US restaurants. Preview the new products that will be presented.

Demonstration Theater

Each day during the Show, chef demonstrations will showcase the many versatile ways to utilize Japanese flavors and ingredients.

Sunday

11:00 AM
How to Make Fresh Soba
Mr. Shigeru Honda, Honda Shoten Ltd. (click to photo)

Mr. Shigeru Honda, is a fifth generation Japanese soba maker, from Honda Shoten, Ltd, established since1913 from the Izumo region in Shimane Prefecture.

Izumo soba noodle is one of the local cuisines which are usually eaten in Shimane people and one of three most famous sources of buckwheat (soba) in Japan. Izumo soba noodle has three characteristics. One is dark-complexioned and chewy, other one is fragrance is extremely high, and the last one is superior in nutritive value. Why does Izumo soba noodle have these characteristics? Izumo soba noodle is made by soba powder which is ground with husk of soba. Soba husk has an ingredient creating taste is included in the outside black part of soba including the nutrients such as protein, vitamins, and minerals.

2:00 PM
Authentic Japanese Soul Food
Chef Koji Hagihara, Hakata Tonton (click to photo)
Chef Reflection Israel, BLT Fish (click to photo)

The top chefs from two of the most popular restaurants in New York, Hakata Tonton and BLTfish will create fascinating dishes with special food from the the City Fukuoka which is well-known in Japan for producing quality ingredients.
The main dish introduced in this demonstration is called Saikyo-Yaki, which features a versatile miso called Tsukekomi-miso, which is so versatile that it can be used as flavoring for many kinds of food. This miso is made by the Tsuru-miso Company, which has been producing Miso for over 130 years.In addition, chefs will introduce innovative recipes using a Japanese Jalapeno, Yuzusko.

The Fukuoka booth will demonstrate a mojito cocktail made from a superior strawberry jam, called Amaou Jam. In addition, a specialty tea called Yame-Cha will be featured.

Monday

1:00 PM - World of Koji - The Secret of Japanese Fermented Products

Chef Toni Robertson
Executive Chef
Mandarin Oriental Hotel NY

Hiroko Shimbo, Hiroko's Kitchen, LLC
Website: http://www.hirokoskitchen.com

This demonstration introduces and explains shoyu (soy sauce), su (rice vinegar) and miso (soybean paste) in depth. All of these are based on the magical action of essential koji mold. The production process for artisan miso, koji's role in fermentation, umami in fermented products, the healthful aspect of products are all presented. This session includes demonstrations illustrating the uses of shoyu, su and miso in traditional Japanese preparations and in creative new ways in American kitchens. Sample tasting follows.

2:00 PM - Introduction to Shochu

Yukari Sakamoto (click to photo) - Trained at the French Culinary Institute and the American Sommelier Association,

Timothy Sullivan (click to photo) - Timothy Sullivan is proud to be a "Sake Samurai". UrbanSake.com.

Monica Samuels (click to photo) - Monica Samuels is currently the Sake Ambassador for Southern Wine & Spirits of New York.

Shochu has been outselling sake in Japan for more than five years. While it is often called Japanese vodka it actually has very little in common with other distilled spirits. This introductory seminar to shochu will tell you why it is so popular in Japan, and why you should give it a try. Learn about the basic ingredients used, their flavor profiles, and the various ways that shochu is consumed.

Tuesday

1:00 PM - Umami in Kombu (kelp) and Other Food Products

George Mendes, Owner/Chef, Aldea Restaurant
Website: http://aldearestaurant.com/

Hiroko Shimbo, Hiroko's Kitchen, LLC
Website: http://www.hirokoskitchen.com

This demonstration defines and presents the famous “fifth flavor” umami found in kombu and in other food products. The audience will see the traditional kelp harvest and drying production process. The session also introduces varieties of kelps and their individual flavor profiles. Demonstrations illustrate the preparation of kelp stock and the use of kelp in creative new ways as a natural flavor enhancer in American kitchens. Sample tasting follows.