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Winter Fancy Food Show 2016 – Japan Pavilion

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Add to Flipboard Magazine. Fuente: justonecookbook - View all news from this site
Winter Fancy Food Show 2016 – Japan Pavilion Winter Fancy Food Show 2016 – Japan Pavilion

Winter Fancy Food Show 2016 – Japan Pavilion

Winter Fancy Food Show is the largest trade show devoted exclusively to specialty foods and beverages on the West Coast.  One of the largest international showing there was from Japan featuring various Japanese food products and ingredients.  The Japan Pavilion featured wagyu beef, premium sake, Japanese condiments, and unique products like gluten free ramen from the exhibitors.Japan External Trading Organization (JETRO) kindly invited me to attend the Fancy Food Show this year and as well as the Preview Tasting event.My goal was to learn more about the new products coming from Japan and share them with my readers.  Let’s start from the Preview Tasting party.Japan Pavilion Preview Tasting SeminarThe party was held at Ozumo, a trendy Japanese restaurant in San Francisco.  Chef Sho Kamio from Iyasare in Berkeley was the chef in charge featuring 14 mini bite course meals using the ingredients from exhibitors for Japan Pavilion in Fancy Food Show.The night started off with the tasty sake from Hokkaido, Iki Junmai Daiginjo.Then tasting 3 different kinds of sake, Katana Junmai Ginjo (left), Hananomai Junmai Daiginjo (center) and Hananomai Junmai Ginjo and they were super smooth and flavorful.  With Iki sake, they polish more 50% of the rice and the result is simply amazing.We started with Seasonal Sunomono with burdock root, Hawaiian Kampachi with gold sesame oil, Japanese Farmer Style Vegetarian Miso Soup with millet konnyaku noodle, and Blue Fin Toro Tartare with edamame puree and rice chips.We also have several kinds of Nigiri Sushi including salmon, kanpachi, tuna, and Kagoshima Wagyu Beef.The sushi was made right at the party by sushi chefs with real wasabi.Next, we have Hokkaido Scallop with ikura, Japanese sea urchin, and hon wasabi, Grilled Portobello & Kabu Turnip with miso turnip puree and garlic soy sauce, Satsuma Beef Sukiyaki Roll with tamari soy sauce, and Spicy Mentaiko Fettuccine with gluten free noodle fettuccine and Japanese mayonnaise.We ended the meal with Matcha Tea Cake with kinako crumble and sweet miso cream.All in all, this special tasting menu prepared by Chef Sho Kamino was wonderful!  I couldn’t wait to learn more about the ingredients used in these dishes at the Japanese Pavilion at Fancy Food Show the following days.Japan Pavilion at Winter Fancy Food ShowJapan Pavilion was one of 5 largest international gallery among 28 countries attended.  Above picture has a floor map that indicates each booth location with the exhibitor’s name.I did my best to take pictures while tasting samples and listening to the exhibitors’ stories behind the products.  Since I didn’t have enough time to stop by every booth, I will feature some of the Japanese ingredients/products that caught my attention in this post.Millet Konnyaku NoodlesJapanese use konnyaku (konjac) in cooking often, whether it’s in oden or simmered dishes or soup.  In recent years, konnyaku noodles are getting more poplar especially o...
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Winter Fancy Food Show 2016 – Japan Pavilion Winter Fancy Food Show 2016 – Japan Pavilion


Fuente de la noticia: justonecookbook
Fecha de publicación: 31-01-2016 21:32
visto: 22

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