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Thank you for Attending
THE JAPANESE
MICRO BREWED BEER
KIRIN, SAPPORO, ASAHI… Yes, all these are Japanese beers. However, the ones you drink in the U.S. are in fact not imported from Japan. At this event, the Japanese Culinary Center would like to introduce 6 different types of Japanese micro brewed beer from two great breweries.
The first brand, “ECHIGO” is from Niigata prefecture. The other brand, “COEDO” is from Saitama prefecture, Japan. The latter was honored by the International Taste & Quality Institute earning three stars. You will be amazed at how mild Japanese beers are.
We would also like to suggest food and beer pairings utilizing beers with varying flavors. We hope that everyone will join us for this exciting experience of trying mild Japanese beers with the perfectly matched finger foods.
We will be honored to have representatives of both breweries at the event so that everyone can meet them first hand. We welcome everyone from the casual beer lover that has never had imported Japanese micro brewed beers to the beer aficionado. We hope to have everyone get together and have a wonderful time!
Wednesday, March 3rd 2010
Time: 6:30 p.m. – 8:30 p.m.
Location: Japanese Culinary Center
711 3rd Ave. New York, NY 10017 (On 45th St. Btw. 2nd & 3rd Ave.)
Price: $40 per person
Seats: 30 available
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Tasting Types
Koshihikari Echigo Beer (made from Koshihikari rice)
Echigo Stout
COEDO:http://www.coedobrewery.com/e/swf/index.html
Beniaka Three stars (Super Taste Award)
Kyara Two stars (Super Taste Award)
Ruri Two stars (Super Taste Award)
Shikkoku Two stars (Super Taste Award)
with perfect finger foods
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**Reservations are on a first come first served basis. There will be a 30 person limit per class. **
Thank you for Attending
和包丁 Wabocho – Japanese Knife
How to Fillet Seasonal Fishes & How to Maintain/Sharpen a Japanese Knife
The Japanese Culinary Center is honored to announce that Master Sushi Chef, Chef Eiji Ichimura will be coming back to conduct intensive educational cooking classes on Saturday February 13th, 2010. For this second class, we are going to focus on 和包丁 Wabocho (the Japanese Knife).
The Wabocho has one distinct unique feature in comparison to its Western counterpart: 片刃 Kataba, or the beveled blade. On the Wabocho the outer side is sharpened with a beveled edge while the inner side is left flat. Japanese professional chefs prefer this flat surface feature, which eases food separation from the knife during cutting.
The Wabocho also has varying types such as the 柳刃 Yanagiba or the 出刃 Deba. Each one has its specific purpose depending on which section of the fish you are going to fillet. We are going to bring five seasonal Japanese fishes into this class and learn how to fillet them with the proper knife while utilizing the proper technique. Chef Ichimura will also teach how to maintain and sharpen the Wabocho.
We hope you take advantage of this great and rare opportunity to learn some amazing techniques from a master chef.
** We will conduct 2 classes. Please sign up for either the 11a.m. class or the 3 p.m. class.**
Photo by Robert Lowell
Saturday, February 13th, 2010
First class: 11:00 a.m. – 2:00 p.m.
Second class: 3:00 p.m. – 6:00 p.m.
Location: Japanese Culinary Center
711 3rd Ave. New York, NY 10017 (On 45th St. Btw. 2nd & 3rd Ave.)
Charge: $150 per person (6 person limit per class)
*To truly be involved and to get hands on experience, be sure to bring your own kitchen knife as well if you have one.*
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Seasonal Fishes
鯵 あじ – AJI <Horse Mackerel>
鯖 さば – SABA <Mackerel>
細魚 さより – SAYORI <Half Beak>
平目 ひらめ – HIRAME <Fluke>
春子鯛 かすごだい – KASUGODAI<Baby Japanese Red Snapper>
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First class: 11:00 a.m. – 2:00 p.m.
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Second class: 3:00 p.m. – 6:00 p.m.
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SOLD OUT
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**Reservations are on a first come first served basis. There will be a six person limit per class. **
Chef Eiji Ichimura
Chef Ichimura has lived and worked in New York City since 1981 and has been crafting his guild for over 30 years. In addition, he has served Edomae style sushi here in NYC to executives of Japanese businesses for over 15 years.
In 2002, he opened “Ichimura” in Mid-Town. Ichimura restaurant has been well reviewed by the world famous Michelin Guide, along with the New York Times, and was well visited by a myriad of celebrity patrons.
Chef Ichimura closed the doors to “Ichimura” in 2007, and has recently been working as a consultant all over the world while preparing for the next step of his culinary journey.
Thank you for Attending
和包丁 Wabocho – Japanese Knife
How to Fillet Seasonal Fishes & How to Maintain/Sharpen a Japanese Knife
The Japanese Culinary Center is honored to announce that Master Sushi Chef, Chef Eiji Ichimura will be coming back to conduct intensive educational cooking classes on Saturday February 13th, 2010. For this second class, we are going to focus on 和包丁 Wabocho (the Japanese Knife).
The Wabocho has one distinct unique feature in comparison to its Western counterpart: 片刃 Kataba, or the beveled blade. On the Wabocho the outer side is sharpened with a beveled edge while the inner side is left flat. Japanese professional chefs prefer this flat surface feature, which eases food separation from the knife during cutting.
The Wabocho also has varying types such as the 柳刃 Yanagiba or the 出刃 Deba. Each one has its specific purpose depending on which section of the fish you are going to fillet. We are going to bring five seasonal Japanese fishes into this class and learn how to fillet them with the proper knife while utilizing the proper technique. Chef Ichimura will also teach how to maintain and sharpen the Wabocho.
We hope you take advantage of this great and rare opportunity to learn some amazing techniques from a master chef.
** We will conduct 2 classes. Please sign up for either the 11a.m. class or the 3 p.m. class.**
Photo by Robert Lowell
Saturday, February 13th, 2010
First class: 11:00 a.m. – 2:00 p.m.
Second class: 3:00 p.m. – 6:00 p.m.
Location: Japanese Culinary Center
711 3rd Ave. New York, NY 10017 (On 45th St. Btw. 2nd & 3rd Ave.)
Charge: $150 per person (6 person limit per class)
*To truly be involved and to get hands on experience, be sure to bring your own kitchen knife as well if you have one.*
**
Seasonal Fishes
鯵 あじ – AJI <Horse Mackerel>
鯖 さば – SABA <Mackerel>
細魚 さより – SAYORI <Half Beak>
平目 ひらめ – HIRAME <Fluke>
春子鯛 かすごだい – KASUGODAI<Baby Japanese Red Snapper>
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**Reservations are on a first come first served basis. There will be a six person limit per class. **
Chef Eiji Ichimura
Chef Ichimura has lived and worked in New York City since 1981 and has been crafting his guild for over 30 years. In addition, he has served Edomae style sushi here in NYC to executives of Japanese businesses for over 15 years.
In 2002, he opened “Ichimura” in Mid-Town. Ichimura restaurant has been well reviewed by the world famous Michelin Guide, along with the New York Times, and was well visited by a myriad of celebrity patrons.
Chef Ichimura closed the doors to “Ichimura” in 2007, and has recently been working as a consultant all over the world while preparing for the next step of his culinary journey.
Thank you for Attending
= How HOT is too HOT? =
Do you like Hot Sake? Maybe you do.. but knowing not to go too hot is key.
Come find out why.
The Japanese Culinary Center presents “How to pick and drink sake at it’s opportune temperature”. You will be amazed at how big a difference temperature plays in the taste of a good sake.
Warmed sake, known as “Kanzake”, can especially help warm your body during the harsh winter season. Come join us for a night of “Kanzake” and “Tori Nabe” (Japanese Chicken Hot Pot)
We hope you all enjoy this seasonal specialty and discover your favorite sake serving temperatures.
Thursday, February 4th 2010
Time: 6:30 p.m. – 8:30 p.m.
Location: Japanese Culinary Center
711 3rd Ave. New York, NY 10017 (On 45th St. Btw. 2nd & 3rd Ave.)
Price: $40 per person
Seats: 30 available
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Tasting Types
SAKE (Selection from SAKAYA TOP 10 in 2009)
“DRUNKEN WHALE” Suigei Tokubetsu Junmai from Kochi prefecture
“OTTER FEST” Dassai 50 Junmai Daiginjo
“KIKUSUI IN A CAN” Funaguchi Honjozo Nama Genshu
Food Paring
Tori Nabe (Chicken Hot Pot) and Zousui (Rice Porridge)
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**Reservations are on a first come first served basis. There will be a 30 person limit per class. **
** This event is a collaboration between JCC (www.japaneseculinarycenter.com) and SAKAYA (www.sakayanyc.com). SAKAYA will offer a “Kanzake” tasting on Friday, January 29th. Please visit SAKAYA to enjoy some warm & tasty sakes! **
Date: Friday, January 29th 2010
Time: 6:00 PM – 8:00 PM
Map: 9th street between 1st and 2nd Ave.
Sake: Take no Tsuyu Junmai from Yamagata prefecture & Tamano Hikari Yamahai Junmai Ginjo from Kyoto prefecture
Thank you for Attending
=Blind Tasting Challenge=
The Japanese Culinary Center would like to offer a basic sake class, “SAKE 101″, on Thursday January 21st. We are going to taste 5 different types of sakes and introduce why each type gives you different tastes and flavors.
We also have a special “NAMA” sake at the event which we just received from Japan via Air. We would like you to experience how fresh Namazake is!
In this class, we would also like to do a blind tasting with the winner receiving a surprise gift. Whether you are a sake expert or just a sake lover, we welcome you and look forward to seeing you at the event.
Thursday, January 21st. 2010
Time: 6:30 p.m. – 8:30 p.m.
Location: Japanese Culinary Center
711 3rd Ave. New York, NY 10017 (On 45th St. Btw. 2nd & 3rd Ave.)
Price: $30 per person
Seats: 30 available
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Tasting Types
Hakkaisan HONJOZO
From Niigata prefecture
Kikumasamune Taru-Sake JUNMAI
From Hyogo prefecture
Dassai 50 JUNMAI DAIGINJO
From Yamaguchi prefecture
Funaguchi Honjozo NAMA GENSHU
From Niigata prefecture
Shirakabegura KIMOTO Tokubetsu Junmai
From Hyogo prefecture
Special Sake
This Season’s Nanbu Bijin NAMA
From Iwate prefecture
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**Reservations are on a first come first served basis. There will be a 30 person limit per class.**
Thank you for Attending
The Japanese Culinary Center welcomes Master Sushi Chef Chef Eiji Ichimura to conduct educational Japanese cooking classes. The cooking classes are offered to both professionals and consumers who are excited to learn about the proper ways to cook authentic Japanese food.
We hope to conduct several more classes in the future, featuring various other products with Chef Eiji Ichimura.
This first series of 2 classes (please sign up for either the 11am class or the 1:30pm class), we will be featuring “NIGIRI-ZUSHI”. Nigiri sushi (or zushi) appears very simple, but there are many intricacies to be learned and perfected, such as rice preparation, or “shari”. Along with the shari, we will pick six different ingredients (neta), all from Japan.
Please do not miss this opportunity to have a truly great and memorable experience.
Image: Courtesy of Uoriki Fresh
Saturday, December 19th, 2009
First class: 11:00 a.m. – 1:00 p.m.
Second class: 1:30 p.m. – 3:30 p.m.
Location: Japanese Culinary Center
711 3rd Ave. New York, NY 10017 (On 45th St. Btw. 2nd & 3rd Ave.)
Charge: $120 per person (6 person limit per class)
*To truly be involved and to get hands on experience, be sure to bring your own kitchen knife as well if you have one.*
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Ingredients (Neta ネタ)
Toro Tuna – MAGURO 鮪
Horse Mackerel – AJI 鯵
Scallop – HOTATE 帆立
Flatfish – HIRAME 平目
Sea Urchin – UNI ウニ
Salmon Roe – IKURA イクラ
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**Reservations are on a first come first served basis. There will be a six person limit per class. **
Chef Eiji Ichimura
Chef Ichimura has lived and worked in New York City since 1981 and has been crafting his guild for over 30 years. In addition, he has served Edomae style sushi here in NYC to executives of Japanese businesses for over 15 years.
In 2002, he opened “Ichimura” in Mid-Town. Ichimura restaurant has been well reviewed by the world famous Michelin Guide, along with the New York Times, and was well visited by a myriad of celebrity patrons.
Chef Ichimura closed the doors to “Ichimura” in 2007, and has recently been working as a consultant all over the world, while preparing for the next step of his culinary journey.
Thank you for Attending
= The Sake of Happiness =
“KIKUSUI Shuzo” is one of the finest breweries in Japan. They have been putting their efforts into discovering not only sensational sakes, but innovative new concepts as well. One such new concept is the development of a computer that pairs sake with its ideal food.
We are planning to showcase a variety of Kikusui sakes (including the first USDA certified organic sake made in Japan) and pair with seasonal Autumn dishes.
Please join us in experiencing these bold and fascinating new pairings!
Tuesday, December 15th, 2009
Time 6:30 p.m. – 9:00 p.m.
Location: Japanese Culinary Center
711 3rd Ave. New York, NY 10017 (On 45th St. Btw. 2nd & 3rd Ave.)
Charge: $65 per person (Limited 16 seatings)
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On the Menu:
-Aperitif-
Kikusui Funaguchi on the Rocks
-Appetizer-
Truffled Mousse of Foie Gras on Toast Points with Funaguchi Jelly and Pickled Onions
*Paired with Kikusui Junmai Ginjo
-Soup-
Kikusui Clam Chowder with Oysters
*Paired with Kikusui Organic Junmai Ginjo
-Main-
Koshihikari Risotto with Pork Cheeks Braised in Sake
*Paired with Kikusui Karakuchi Junmai
-Dessert-
Kikusui Funaguchi Sorbet
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**Reservations are on a first come first served basis. There will be a sixteen person limit. **
Kikusui Brewing
Kikusui Brewing firmly believes in contributing to a more affluent life through sake, by creating joy through its pursuit for better liquor.
[What is "quality Sake"?] Sincce its foundation in 1881(Meiji 14), Kikusui is continuing a theme of investigation. Raising the quality so that whenever one drinks the Sake, it’s always delicious. It is an important matter that there has been no changes now nor in the past and even in the future. Various things brim over in the market today, so people can be chosen freely. High-quality products are already a common thing in these days. Buying something is a part of means. The interest of the person is poured into how they can spend enjoyable and euphoric time through the products. Of course, Sake isn’t also an exception. Here, Kikusui stops and considers it once again. What is “quality sake” for the customer? What is “quality Sake ” for the seller? What is “quality Sake” for society? And what is “quality Sake” for producer? We will do our best in order to brew high-quality Sake and propose enjoyable life-style with Sake, and these are the solution to four questions. To make the Sake world interestiong and offer poeple the enjoyable time with Sake, this is the misson of Kikusui. (http://www.kikusui-sake.com/)
Thank you all for Attending
= Luxury at Home =
Come join us next Tuesday, November 24th at the Japanese Culinary Center.
We are featuring one of the greatest Sakes available in the market, “Dassai”.
We hope you can join us for this very special event.
Location: Japanese Culinary Center
Date: November 24th (Tuesday), 2009
Time: 6:30pm to 8:00pm
Price: $50 per person (Limited 16 Seating)
On the Menu :
“Dassai 23 Cocktail”
Recipe provided by Gen Yamamoto, mixologist at Soba Totto and
Freshfruitmartini.com
Sake Kasu Gindara
Sake Kasu Marinated Black Cod
Tori no Takikomi Gohan
Sake Kasu Marinated Chicken Steamed Rice Pickled Vegetables
Sake Kasu Ishikari Nabe
Hokkaido Style Salmon Miso Hot Pot
“Dassai 23 Jelly”
Register Now
Sponsored by SAKAYA NY
Thank you all for Attending
Come check out Chef Ono of Matsuri and George Kao from NYMTC describe the natural synergies of pairing Premium Japanese Sakes with Traditional Japanese Hot Pots.
Thank you all for Attending
JAPAN’S IRON CHEF WINNER COMES TO THE JAPANESE CULINARY CENTER
“NYMTC Presents Chef Nonaga’s Delicious, Healthy at Home Cuisine all created with a Frying Pan.”
- Date: November 9th, 2009
- Time: 6:30 p.m. – 9:00 p.m.
- Charge: $40 per person (payable at the door.)
We would like to invite you to a night at Japan’s Iron Chef winner’s extraordinary cooking class. He will teach how to cook authentic delicious foods at home in an easy way mainly utilizing a frying pan. This is very useful cooking class that you can incorporate at home.
Japanese cuisine focuses a lot on the taste of seasonal ingredients so at this time, we will have the best warm dishes perfect for the fall season.
Please join us and find out how easy it is to make delicious Japanese food right before your eyes.
We look forward to seeing you.
*Our event on November 9th, featuring a past Japanese Iron Chef Winner, Chef Nonaga, has reached maximum capacity.
I regretfully inform you, we are not taking any further reservations.
If you have not received an e-mail confirmation stating we received your request and that your requested seats are reserved, capacity was already filled and that we are not able to fill your request.
Due to a substantial amount of interest, The Japanese Culinary Center will produce similar events very shortly. Any ideas or suggestions pertaining to your interest in these educational series will help us put together a more structured Educational Program for the future.
Thank you for all your support and patience. We are working very hard to make sure each and every event we host will be consistent with the very best professional standards, followed by educational value.
I encourage everyone to write in and share your thoughts.
Sincerely,
Japanese Culinary Center
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Mutual Trading Co., Inc. was founded in 1926. Mutual Trading started to conduct business on the East Coast in 1973 as New York Mutual Trading, Inc. Today Mutual Group has branches in San Diego, San Fransisco, Las Vegas, Arizona, the New England area, Hawaii, Kobe, and Tokyo.
We, New York Mutual Trading, Inc., utilize our own shipping system out of a ten thousand sq. ft warehouse to distribute more than 5,000 items (including Japanese food ingredients, beverages, dishware, and kitchen utensils) direct throughout the tri-state area.
We are also one of the biggest Japanese sake/shochu importers with more than 150 kinds of Japanese premium sake (Jizake) from Japan. We have an in house sake educator and have been expanding the knowledge base regarding Jizake to our customers all over the east coast. We have been conducting staff trainings and tastings for our restaurant customers..
Every fall New York Mutual Trading, Inc. organizes an annual Japanese Food and Restaurant Show for trade businesses in New York City with more than 50 vendors from the U.S. and Japan to highlight new products. We also invite specialists and chefs to conduct seminars and/or cooking demonstrations at the event.
New York Mutual Trading Inc. opened the Japanese Culinary Center in April of 2009 to further continue making great strides for the culinary professional. The Center will have among other things: imported Japanese dishware, high quality cutting tools and a large variety of restaurant supplies. The Japanese Culinary Center also has a test kitchen where cooking classes and sake tastings have been conducted on an ongoing regular basis.
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