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JAPANESE FOOD
TRADE DIRECTORY
2010 -11
Japanese Food Trade Directory
2010-11
Published by Cross Media Ltd.
First Floor, 5-7 Folgate Street,
London E1 6BX
U.K.
Tel +44 (0)20 7247 9388
Fax +44 (0)20 7247 9387
Email [email protected]
Web www.eat-japan.com
CONTENTS
Copyright © Cross Media Ltd. 2010-2011
New Japanese Trade Opportunities for 2010 -11
6
HYPER JAPAN London 2010
6
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
Processed & Snack Products
46
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
Food-relatedProducts
51
Japanese Food at Source
55
World Food Trade Fairs
63
Cover:
Photography Junkichi Tatsuki
Cuisine Kanehiro Takase and
Masaki Anayama (Matsuri St. James’s)
trade.
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.
media as possible; HYPER JAPAN is a
New, novel, now: the very
latest in Japanese food for a springboard for a more direct style of
trend-conscious generation consumer-business communication.
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.
Identifying and defining trends is
the key to success in almost any
industry, and is particularly relevant
to food and drink businesses. EatJapan 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 sur vey 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, par ticularly 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
H Y P E R J A PA N L O N D O N 2 0 1 0
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.
6
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
Contemporary platform
future, the event will look to feature
for young consumers
an ‘interactive’ version of the Eat-Japan
Taking Japan’s vibrant pop culture Trade Directory, showcasing the very
as its inspiration, the event will best of Japanese products currently
draw in teenagers, young adults, available on the international market.
young professionals and families by Exhibitors and buyers will benefit
showcasing today’s Japan. Presenting from the event’s structured B2C2B
food alongside other “hyper” content, format, which makes both business
including anime, manga, cosplay, films, networking and B2C interface
technology, street fashion and gadgets, possible under a single – iconic – roof
it will draw in dedicated fans of such in London’s Old Truman Brewery.
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
oppor tunity to directly interact
with untapped consumer groups,
immediately gauge reactions to
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
H Y P E R J A PA N L O N D O N 2 0 1 0
Eat-Japan presents
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
oppor tunities 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.
Photo: JP-Books
*Photographs for illustrative purposes only.
Date: 1-3 October 2010 Location: London, U.K.
Venue: The Old Truman Brewery
Contact: HYPER JAPAN c/o Cross Media Ltd.
Web: www.hyperjapan.co.uk Enquiry for Exhibitors: [email protected]
7
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)
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 ar tistry
and showmanship of the cuisine.
And communicate is exactly what
the All Japan Sushi Association
intends to do, with the launch of a
8
brand new qualification, in multiple
stages, designed to ensure that sushi
chefs overseas can benefit 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
qualification 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 qualification. 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 field.
The winners are then invited to take
part in the national finals, 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 benefited 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 of
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
qualification 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 fish for sushi,
comprehensive training in the diverse
and all-too-real hygiene risks that present
themselves when preparing raw fish,
plating, knife skills, and the management
and customer service that defines 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 difficult 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 confidence, 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 EatJapan and register to be the first 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
email to [email protected] outlining
interest, demands and concerns.
The course will
cover the numerous
techniques there are to
prepare and ser ve fish
which enhance taste
as well as minimizing
hygiene risks.
Course Outline
(Provisional)
Sushi Proficiency Certificate
(seminar, written exam)
Launching February 2011:
SUSHI SKILLS INSTITUTE
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.
For professional chefs, food
professionals, sushi fans,
amateur cooks.
One-day seminar, written exam,
certificate issued (subject to
passing exam).
Seminar content: historical
overview, types of sushi, basic
techniques, knowledge of fish,
ingredients and condiments,
hygiene, customer service.
Certificate remains valid for 3 years. Exam held once a year.
Unsuccessful candidates can resit the exam the following year.
Higher certificates and professional title
Candidates who have successfully completed the Sushi Proficiency Certificate will
be eligible to enrol in the higher level courses currently under development. The
tentatively named Professional Sushi Skills Certificate will be a professional qualification
for career chefs, split into multiple levels, each leading the learner onto a higher degree
of technical difficulty and theoretical expertise than the last. This will be followed
by the Grand Master of Sushi qualification, an unprecedented mark of professional
excellence in sushi as certified by Japan’s highest professional body. This highest level of
professional certification is currently in the planning stage.
All Japan Sushi Association (AJSA) Sushi Skills Institute
To register your interest and be the first 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 www.eat-japan.com
Contact: All Japan Sushi Association (AJSA) Sushi Skills Institute
Email: [email protected]
9
Japanese Food Trade
JAPANESE FOOD TRADE
AROUND THE WORLD
Strategic pan-Asian
cooperation opportunities
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 busy import-export
gateway
10
A peerless trade platform
in the heart of Japan
Communication tools for
effective business
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.
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.
2010 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
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
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
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.
JAPANESE FOOD TRADE
JAPANESE FOOD TRADE
distribution, were also stationed
onsite to mediate business between
exhibitors and buyers, offering
informed advice and practical solutions
to issues arising from discussion.
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.
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.
FOODEX JAPAN 2011
Date: 1-4 March 2011
Location: Makuhari, Japan Venue: Makuhari Messe
Contact: FOODEX JAPAN Secretariat c/o Japan Management Association (JMA)
Web: www.jma.or.jp/foodex
11
Japanese Food Trade
Japanese Food Trade
Wine & Gourmet Japan 2011
SIAL 2010
Tokyo, Japan; 6-8 April 2011
Paris, France; 17-21 October 2010
Gourmet and premium market continues to expand creating exciting
business opportunities for high-end and artisan producers.
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
JAPANESE FOOD TRADE
export. In 2008, SIAL attracted 5,500
exhibitors and some 148,000 visitors.
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 import-
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 2008. The last two fairs have shown
an increase in Japanese professional
interest with a 61% increase in
exhibitors in 2008 from 2006. 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
SIAL 2010
Date: 17-21 October 2010 Location: Paris, France
Venue: Parc des Expositions de Paris Nord Villepinte
Contact: Sopexa UK - Emmanuelle Galdin
Tel: +44-(0)20-7312-3648
Web: www.sial.fr
Sirha 2011
Lyon, France; 22-26 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,
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
Sirha 2011
Date: 6-8 April 2011 Location: Tokyo, Japan
Venue: Tokyo Big Sight - Tokyo International Exhibition Center
Contact: Koelnmesse Pte Ltd.
Date: 22-26 January 2011
Location: Lyon, France Venue: Eurexpo
Contact: GL Events
Tel: +65-(0)6500-6710
Web: www.wineandgourmetjapan.com
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.
- The Global Food Marketplace
12
A single showcase for the
global food marketplace
JAPANESE FOOD TRADE
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
Japanese demand growing be involved in. Japan’s population is and on-trend products and services
also aging rapidly; although this will be currently available in the market,
for fine food and drink
problematic in the long-term for the and a series of educational seminars,
The second annual Wine & Gourmet national welfare system, it also means specially designed to share industry
Japan trade fair was held in April an ever-increasing pool of older knowledge and create valuable
2010
2010 to great success. Run as one of people – with the more refined tastes networking opportunities.
four co-located food and beverage and greater disposable income that visitor survey results showed that
trade fairs, visitor numbers were up retirement can often entail. Japan’s almost everyone was intending to
10% from the inaugural 2009 event, capital can also boast the highest return the following year, meaning
to 63,478 over 3 days, a considerable concentration of Michelin-starred that the 2011 fair is likely to swell in
success considering how glum some restaurants anywhere in the world, visitor and exhibitor numbers – and
market sectors have continued to be. of which at least a third serve non- therefore industry significance – for
69 exhibitors – an increase of 23% Japanese cuisine; interest in sampling another consecutive year.
from 2009 – were present at Wine & the best of the what the rest of the
Gourmet Japan, from 14 countries and world has to offer has never been
regions, showcasing products ranging greater.
from gourmet chocolate to artisan
cheese. Wine & Gourmet Japan was Wine & Gourmet Japan is organised
held simultaneously with FABEX, the by Koelnmesse, a leading organiser of
Dessert, Sweet & Drink Festival and international trade fairs, in strategic
partnership with Japan Food Journal,
the Japan Meat Industry Fair.
to exploit these strong gourmet
markets. Koelnmesse began targeting
Strong yen makes Japan
emerging Asian markets in 2002,
an attractive market
and holds a number of speciality
As the Euro continues to struggle, and fine food trade events in China
the comparative strength of the yen and post-BRIC nations. In Japan, it
makes Japan an attractive market to works with the Japan Food Journal, a
- The Global Food Marketplace
Tel: +33-(0)4-78-17-62-71
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.
Web: www.sirha.com
13
Japanese Food Trade
Japanese Food Trade
European Seafood Exposition 2011
IFE11
Brussels, Belgium; 3-5 May 2011
London, U.K.; 13-16 March 2011
Europe’s largest seafood
trade fair
The U.K.’s largest dedicated leading Japanese chefs and experts and distributors at 28%; the 17% retail
on Japanese cuisine, including practical visitors include all major and premium
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
European Seafood Exposition 2011
IFE11
Date: 3-5 May 2011
Location: Brussels, Belgium Venue: Brussels Exhibition Centre
Contact: Diversfield Business Communications
Date: 13-16 March 2011
Location: London, U.K. Venue: ExCeL
Contact: Fresh RM Ltd.
Tel: +1-207-842-5500
Web: www.euroseafood.com
Tel: +44-(0)20-7886-3016
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
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.
Web: www.ife.co.uk
The Restaurant Show 2010
London International Wine Fair 2011
London, U.K.; 11-13 October 2010
London, U.K.; 17-19 May 2011
disposable income and fewer nights and The Drinks Quarter, a series of
Feast your eyes on the
U.K.’s biggest restaurant fair out; that’s why positive solutions and tutored tastings designed to help
Top tips on top tipples at
Britain’s biggest wine 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
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,
shape innovative drinks menus. After
22 years, the Restaurant Show 2010
will be placed to provide positive
support to today’s restaurants.
international presence than ever at the
2010 show, including both buyers and
exhibitors from non-traditional wineThe London International Wine Fair is making/drinking countries, indicating
the largest dedicated wine trade fair in that the wine market is evolving and
the U.K. In 2010 it welcomed nearly new players are continuing to emerge.
14,000 professional buyers from around In 2011, the LIWF will again be held
the world, representing supermarkets, in conjunction with Distil, a trade
restaurants and independent wine platform for the spirits industry. It
merchants; 70% had buying authority. also features an International Wine
2010 was the thirtieth anniversary year Competition booth, where visitors are
of the event, and celebration was due able to sample entries including sake.
in more ways than one with the wine Presence at the LIWF is essential for
trade showing a marked improvement anyone serious about networking or
on slumped sales caused by global creating trends in the wine industry; this
recession. Indeed, there was a stronger is where the market gets together to
London International Wine Fair 2011
Date: 11-13 October 2010
Location: London, U.K. Venue: Earls Court 2
Contact: William Reed Hospitality Ltd.
Date: 17-19 May 2011
Location: London, U.K. Venue: ExCeL
Contact: Brintex
14
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 2010.
Tel: +44-(0)1293-610327
Web: www.therestaurantshow.co.uk
Tel: +44-(0)20-7973-6401
JAPANESE FOOD TRADE
JAPANESE FOOD TRADE
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,
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.
Web: www.londonwinefair.com
15
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.
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.
梅酒 Umeshu
Japanese Apricot Liqueur 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.
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.
ワイン Wine
Japanese Wine
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 1877. 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.
味噌 Miso
See pp34-35
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.
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
Wheat-free Soy Sauce See pp36-37
Tamari refers to the protein-rich
緑茶
Ryokucha
Green Tea
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
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.
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
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.
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
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 Distribution 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
Japonica White Rice / Rice Enhancer
Hakumai
S
HI
( Japonica White Rice)
Hakumai
See p16
See p16
ND
AMERICAN RICE
The perfect partners
NISHIKI RICE
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.
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.
Distribution Contact company directly
Hakumai
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.
CHOOSE
See p16 & p21
Europe: 1
29
48 151
炊飯用酵素材 Suihanyo Kosozai
(Rice Enhancer)
QUALITY INGREDIENTS,
MAKE SURE YOU USE
CALIFORNIA
PERFECT
SUSHI RICE.
FOR YOU AND
YOUR CUSTOMERS.
Quality Mechandise & Good Service
Qualität & Service garantiert
Qualité de merchandise & service garantis
INTERNATIONAL (EUROPE) GROUP
JFC (UK) Ltd.
Tel: +44 (20) 8963 7600
Contact
THE HIGHEST
It is no wonder that Tamanishiki rice
is widely used at prestigious Japanese
restaurants throughout the USA,
in Europe, Australia and Asia.
www.jfc.eu
JFC Deutschland GmbH Tel: +49-(0)211-5374160
JFC (UK) Ltd. Tel: +44-(0)20-8963-7600
JFC France S.A.R.L. Tel: +33-(0)1-40-86-42-00
JFC Austria GmbH Tel: +43-(0)2236-908860-11
Web: www.jfc.eu
Address: Via Negrone Manara, 29 Albonese 27020 Italy
Tel: +39-038452277 Fax: +39-0384524807
E-mail: [email protected]
Web: www.italpo.it
TAMANISHIKI RICE
JFC Deutschland GmbH
Tel: +49 (211) 537 4160
JFC International (Europe) Group
ITALPO ENTERPRISE. S.r.l.
Sushi experts agree that
Nishiki is their number one choice.
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.
R I C E & R I C E - R E L AT E D P R O D U C T S
Nishiki is one of the
most popular rice
brands today. Ideal
when quality, flavour
and texture is crucial.
JFC Premium Rice,
Nishiki & Yume-Nishiki
JFC France S.A.R.L
Tel: +33 (0) 14086 4200
JFC International (Europe) GmbH
Tel: +49 (211) 537 4160
www.usarice.eu
Japanese Short Grain Rice
Miola
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.
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.
New Asia Trading Co., Ltd.
Ohtsuka Chemical Industrial Co., Ltd.
Address: 301, 3-3-9 Senba Chuo, Chuo-ku, Osaka 541-0055 Japan
Tel: +81-(0)6-6245-0251 Fax: +81-(0)6-6245-0255
Address: 168 Shimoosaka, Kawagoe-shi, Saitaima 350-0812 Japan
Tel: +81-(0)49-231-1260 Fax: +81-(0)49-231-1264
E-mail: [email protected] Web: www.otuka-ci.co.jp
Distribution Europe: 29 48 151 166
25
Rice Wine
Sake
( Rice Wine)
Akashi-Tai
Genmai Aged Sake
Akashi Sake Brewery Co., Ltd.
See p16
Distribution Europe: 55 135 Asia: 200 206 Others: 232
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)20-8749-1781 Fax: +44-(0)20-8811-8893
E-mail: [email protected] Web: www.clearspring.co.uk
ALCOHOLIC DRINKS
Address: 1-3 Okura Hachiman-cho, Akashi-shi, Hyogo 673-0871 Japan
Tel: +81-(0)78-919-0277 Fax: +81-(0)78-919-4377
E-mail: [email protected] Web: www.akashi-tai.com/eng
( Rice Wine)
( Rice Wine)
Clearspring Tamaki Sake
Akashi-Tai offers a range of award-winning products. Its AkashiTai Genmai (brown rice) Aged Sake is a new and unique sake
produced from the finest Yamada Nishiki brown rice and aged
since 2002. 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.
Sake
Sake
See p16
Distribution Europe: 132
See p16
Sake
( Rice Wine)
See p16
Daishichi Minowamon
Hakutsuru Junmai Excellent
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.
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.
Daishichi Sake Brewery Co., Ltd.
Address: 1-66 Takeda, Nihonmatsu-shi, Fukushima 964-0902 Japan
Tel: +81-(0)243-23-0007 Fax: +81-(0)243-23-0008
E-mail: [email protected] Web: www.daishichi.com
Distribution Europe: 29 48 90 151 Asia: 199 Others: 214 223 224
Hakutsuru Sake Brewing Co., Ltd.
Address: 4-5-5 Sumiyoshiminami-machi, Higashinada-ku,
Kobe-shi, Hyogo 658-0041 Japan
Tel: +81-(0)78-822-8921 Fax: +81-(0)78-841-8332
Web: www.hakutsuru-sake.com www.hakutsuru.co.jp
Distribution Europe: 161 Asia: 188 196 197 207 208 209 Others: 219
27
Rice Wine
Rice Wine
Sake
( Rice Wine)
Sake
See p16
( Rice Wine)
Sake
See p16
( Rice Wine)
See p16
Gekkeikan Traditional Sake
Chikurin
Urakasumi Sake
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.
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 40-50°C (104122°F) but should never be served as a hot beverage like tea.
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.
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.
Gekkeikan Sake Co., Ltd.
Address: 2485 Honjo Kamogata-machi, Asakuchi-shi, Okayama
719-0232 Japan
Tel: +81-(0)865-44-3155 Fax: +81-(0)865-44-3156
E-mail: [email protected] Web: www.chikurin.jp
Sake
( Rice Wine)
Address: 247 Minamihama-cho, Fushimi-ku, Kyoto 612-8660 Japan
Tel: +81-(0)75-623-2050 Fax: +81-(0)75-622-0312
E-mail: [email protected] Web: www.gekkeikan.co.jp
Sake
( Rice Wine)
Saura Co., Ltd.
Address: 2-19 Motomachi, Shiogama-shi, Miyagi 985-0052 Japan
Tel: +81-(0)22-362-4165 Fax: +81-(0)22-362-7895
E-mail: [email protected] Web: www.urakasumi.com
See p16
Marumoto Sake Brewery Co., Ltd.
See p16
Sake
Distribution Europe: 38 169 Asia: 187 198 202 Others: 220
( Rice Wine)
See p16
Hakkaisan Sake
Jalux Sake from Okayama Pref.
Hideyoshi 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.
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.
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.
Hakkaisan Brewery Co., Ltd.
Jalux Europe Ltd.
Address: 1051 Nagamori, Minamiuonuma-shi, Niigata 949-7112 Japan
Tel: +81-(0)25-775-3121 Fax: +81-(0)25-775-3300
E-mail: [email protected] Web: www.hakkaisan.co.jp
Address: Mimosa House, 12 Princes St. London W1B 2LL U.K.
Tel: +44-(0)20-7493-0391 Fax: +44-(0)20-7495-6090
Web: www.japanesecraftseu.co.uk
Distribution Europe: 29 48 151 Asia: 192 202 204 205
Others: 216 226
ALCOHOLIC DRINKS
Address: 769-1 Oaza Yasawa, Sagae-shi, Yamagata 990-0521 Japan
Tel: +81-(0)237-87-1114 Fax: +81-(0)237-87-1163
Web: www.gassan-sake.co.jp (under renewal)
ALCOHOLIC DRINKS
( Rice Wine)
Ginrei Gassan Sake
Gassan Sake Brewery Co., Ltd. (Yamagata Pref.)
28
Sake
See p16
Suzuki Shuzouten Co., Ltd.
Address: 9 Futsuka-machi, Nagano, Daisen-shi, Akita 014-0207 Japan
Tel: +81-(0)187-56-2121 Fax: +81-(0)187-56-2124
E-mail: [email protected] Web: www.hideyoshi.co.jp
Contact
[U.K.] Sam Sake E-mail [email protected]
[China] Beijing Zhongqiu E-mail [email protected]
[U.S.A.] Winebow, Inc E-mail [email protected]
Distribution Europe: 164 Asia: 186 Others: 230
Sake
( Rice Wine)
See p16
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 600-8688 Japan
Tel: +81-(0)75-212-5074 Fax: +81-(0)75-212-5098
E-mail: [email protected] Web: www.takarashuzo.co.jp
29
Japanese Clear Spirit / Japanese Beer / Japanese Artisan Beer
Japanese Clear Spirit
Shochu
( Japanese Clear Spirit)
See p16
See p16
Shochu
Beer
See p16
( Japanese Beer)
See p16
Fujii-shuzo Shochu Range
Tanabata
Asahi Super Dry & Asahi Black
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.
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.
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.
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.
Fujii-shuzo Corporation Co., Ltd.
Tasaki Distillery
Address: 213-2 Notsuichi, Oaza, Notsu-machi, Usuki-shi,
Oita 875-0201 Japan
Tel: +81-(0)974-32-2008 Fax: +81-(0)974-32-2410
E-mail: [email protected] Web: www.fujii-shuzo.com
Address: 696 Ozato Ichikikushikino-shi, Kagoshima 899-2103 Japan
Tel: +81-(0)996−36−3000
Web: www5.ocn.ne.jp/~tasaki
Shochu
See p16
Shochu
Asahi Breweries, Ltd. Europe Branch
Address: 17 Connaught Pl. London W2 2EL U.K.
Tel: +44-(0)20-7706-8330
Fax: +44-(0)20-7706-4220
Web: www.asahibeer.co.uk
See p16
Beer
( Japanese Beer)
See p16
クラフトビール Craft Beer
(Japanese Artisan Beer)
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.
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.
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.
Takahashi Shuzoh Co., Ltd.
Address: Louise-Dumont-Str. 31 Düsseldorf 40211 Germany
Tel: +49-(0)211-353086
Fax: +49-(0)211-363996
Web: www.kirineurope.com
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.
Gekkeikan Sake Co., Ltd.
Address: 247 Minamihama-cho, Fushimi-ku, Kyoto 612-8660 Japan
Tel: +81-(0)75-623-2050 Fax: +81-(0)75-622-0312
E-mail: [email protected] Web: www.gekkeikan.co.jp
Address: 498 Gonoharu-machi, Hitoyoshi-shi, Kumamoto
868-8505 Japan
Tel: +81-(0)966-24-5155 Fax: +81-(0)966-24-8115
Web: www.hakutake.co.jp/company_eng/index.html
ALCOHOLIC DRINKS
Tel: +81-(0)78-919-0277
Fax: +81-(0)78-919-4377
E-mail: [email protected] (for info and recipes)
Web: www.akashi-tai.com/eng
ALCOHOLIC DRINKS
Akashi-Tai Tokiwa Rice Shochu
30
Shochu
Kirin Europe GmbH
Kiuchi Brewery
Address: 1257 Konosu, Naka-shi, Ibaraki 311-0133 Japan
Tel: +81-(0)29-298-0105 Fax: +81-(0)29-295-4580
E-mail: [email protected] Web: www.kodawari.cc
Distribution Others: 218
31
Japanese Apricot Liqueur / Plum Liqueur / Japanese Wine
Umeshu
( Japanese Apricot Liqueur)
Umeshu
See p16
See p16
Akashi-Tai Shiraume Umeshu
CHOYA
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.
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.
プラムリキュール Plum Liqueur
(Plum Liqueur)
Address: 160-1 Komagatani, Habikino-shi, Osaka 583-0841 Japan
Tel: +81-(0)72-956-0579 Fax: +81-(0)72-956-5384
Web: www.choya.com
Contact
CHOYA UMESHU (DEUTSCHLAND) GmbH Tel: +49-(0)2154-48-98-10
CHOYA UMESHU (SHANGHAI) CO., LTD. Tel: +86-(0)21-61416508
Distribution Europe: 172 Asia: 204
Wine
( Japanese Wine)
See p16
PRUCIA Plum Liqueur De France
Grace Koshu Kayagatake
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.
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.
ISAKE UK Ltd.
Address: 173 Todoroki, Katsunuma-cho, Koshu-shi, Yamanashi
409-1315 Japan
Tel: +81-(0)553-44-1230 Fax: +81-(0)553-44-0924
E-mail: [email protected] Web: www.grace-wine.jp
Address: Safestore, Ingate Pl. Battersea, London SW8 3NS U.K.
Tel: +44-(0)795-293-9066 E-mail: [email protected]
Web: www.isake.co.uk
ALCOHOLIC DRINKS
Tel: +81-(0)78-919-0277 Fax: +81-(0)78-919-4377
Web: www.akashi-tai.com/eng
CHOYA UMESHU CO., LTD.
Chuo Budoshu Co., Ltd.
33
Japanese Tea / Mineral Water / Soy Milk / Sweet Rice Drink
Japanese Tea
( Japanese Tea)
See pp16 -17
( 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
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.
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.
Clearspring Ltd.
Maeda-en (G.T.Japan, Inc.)
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.
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.
Tel: +44-(0)20-8749-1781 Fax: +44-(0)20-8811-8893
Web: www.clearspring.co.uk
Address: 16591 Millikan Ave. Irvine, CA 92606 U.S.A.
Tel: +1-949-251-9601 Fax: +1-949-251-9602
E-mail: [email protected] Web: www.maeda-en.com
Shimodozono International GmbH
Noguchi General Laboratory Co., Ltd.
Address: Strothestrasse 50, 49356 Diepholz, Germany
Tel: +49-(0)5441-984144 Fax: +49-(0)5441-984145
E-mail: [email protected] Web: www.keikotee.de
Address: 1-10-9 Tsunehisa, Miyazaki 880-0913 Japan
Tel: +81-(0)985-54-7017 Fax: +81-(0)985-54-7076
E-mail: [email protected] Web: www.noguchi-soken.jp
O-cha
( Japanese Tea)
See pp16 -17
Distribution Europe: 1 29 48 151 Asia: 195
Others: 211 215 221 222 223 224 225 231
O-cha
( Japanese Tea)
See pp16 -17
豆乳 Tonyu
( Soy Milk)
See p19
甘酒 Amazake
( Sweet Rice Drink)
See p19
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.
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.
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.
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.
Marusan-Ai Co., Ltd.
Yamato Soysauce & Miso Co., Ltd.
Maeda-en (G.T.Japan, Inc.)
Sasaki Green Tea Co., Ltd.
Address: 16591 Millikan Ave. Irvine, CA 92606 U.S.A.
Tel: +1-949-251-9601 Fax: +1-949-251-9602
E-mail: [email protected] Web: www.maeda-en.com
Address: 350 Kamiuchida, Kakegawa-shi, Sizuoka 436-0012 Japan
Tel: +81-(0)537-22-6151 Fax: +81-(0)537-22-6150
E-mail: [email protected], [email protected]
Web: www.sasaki-seicha.com
Address: 1 Niki-cho Aza Arashita, Okazaki-shi, Aichi
444-2193 Japan
Tel: +81-(0)564-27-3747 Fax: +81-(0)564-27-3716
Web: www.marusanai.co.jp/english/index.html
Address: 4-E-170 Oonomachi, Kanazawa-shi, Ishikawa
920-0331 Japan
Tel: +81-(0)76-268-1248 Fax: +81-(0)76-268-1242
Web: www.yamato-soysauce-miso.com
Others: 211 215 221 222 223 224 225 231
34
O-cha
TEAS & SOFT DRINKS
TEAS & SOFT DRINKS
O-cha
Distribution Europe: 32 37 Others: 212
35
Soy Sauce / Wheat-free Soy Sauce / Oyster Soy Sauce / Fish Sauce
Soy Sauce
( Soy Sauce)
See p17
Shoyu
( Soy Sauce)
See p17
Marukin Soy Sauce &
Morita Tamari Series
KIKKOMAN
Naturally Brewed Soy Sauce
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.
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.
JFLA Sales Inc.
Kikkoman Trading Europe GmbH
Address: 1-7-34 Sakae, Naka-ku, Nagoya-shi, Aichi
460-0008 Japan
Tel: +81-(0)52-857-1651 Fax: +81-(0)52-231-9113
E-mail: [email protected] Web: www.j-fla.com
Address: Theodorstrasse 293, 40472 Düsseldorf, Germany
Tel: +49-(0)211-5375940 Fax: +49-(0)211-5379555
E-mail: [email protected] Web: www.kikkoman.com
29
( Soy Sauce)
See p17
48 151
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 374-8510 Japan
Tel: +81-(0)2-7674-8172 Fax: +81-(0)2-7674-7323
E-mail: [email protected] Web: www.shoda.co.jp
Contact
[Europe] Shoda Sauces Europe Co., Ltd.
Tel: +44-(0)1495-290393 Web: www.shodasauceseu.com
36
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: 1-23-8 Nihonbashi-Kakigaracho, Chuo-ku, Tokyo
103-0014 Japan
Tel: +81-(0)3-3668-3366 Fax: +81-(0)3-3668-3177
Web: www.yamasa.com
( Soy Sauce)
See p17
牡蠣醤油 Kaki Shoyu
Tamari
(Wheat-free Soy Sauce)
See p17
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 12-24 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.
Tel: +44-(0)20-8749-1781 Fax: +44-(0)20-8811-8893
Shoyu
Shoyu
( Oyster Soy Sauce)
魚醤 Gyosho
( Fish Sauce)
See p18
SANBISHI Japanese Soysauce
Asamurasaki Oyster Soy Sauce
Ayu Fish Sauce
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.
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.
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.
Tolona Japan Co., Ltd.
S.K.Y. Enterprise UK Ltd.
Soysauce-Misosoup of Hara Jirouzaemon
(Maruhara & Co.)
Address: 5-3-10 Minamishinagawa, Shinagawa-ku, Tokyo
140-0004 Japan
Tel: +81-(0)3-5461-7050 Fax: +81-(0)3-5461-8177
E-mail: [email protected] Web: www.sanbishi.co.jp
Address: Unit B, Alpha House, 158 Garth Rd. Morden, Surrey
SM4 4TQ U.K.
Tel: +44-(0)20-8337-9009 Fax: +44-(0)20-8337-0377
Address: 5-4 Nakahon-machi, Hita-shi, Oita 877-0047 Japan
Tel: +81-(0)973-23-4145 Fax: +81-(0)973-23-8859
Web: www.soysauce.co.jp
SOY PRODUCTS
SOY PRODUCTS
Shoyu
Distribution Europe: 37 Asia: 194 Others: 228
37
Fermented Soy Bean Paste
Miso
( Fermented Soy Bean Paste)
See p17
Hanamaruki Miso For
Commercial and Home Use
See p17
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.
Hanamaruki Foods Inc.
Address: 1-34-7 Takadanobaba, Shinjuku-ku, Tokyo 169-8580 Japan
Tel: +81-(0)3-5285-0111 Fax: +81-(0)3-5285-3208
Web: www.marukome.co.jp, www.marukomeusa.com
Contact
[U.S.A.] Marukome U.S.A., Inc. 17132 Pullman Street, Irvine,
CA 92614 U.S.A. Tel: +1-949-863-0110 E-mail: [email protected]
See p17
Miso
See p17
Marusan Natural Miso
Masuyamiso Organic Miso Series
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.
Masuyamiso has specialised in miso and related products
since 1929. 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.
Marusan-Ai Co., Ltd.
Masuyamiso Co., Ltd.
Address: 1 Niki-cho Aza Arashita, Okazaki-shi, Aichi 444-2193 Japan
Tel: +81-(0)564-27-3747 Fax: +81-(0)564-27-3716
Web: www.marusanai.co.jp/english/index.html
Address: 3-7-40 Nishi Chuo, Kure-shi, Hiroshima 737-0811 Japan
Tel: +81-(0)823-21-6633 Fax: +81-(0)823-21-6636
Web: www.masuyamiso.net
SOY PRODUCTS
Address: 2-15-4 Nihonbashi Kayaba-cho, Chuo-ku, Tokyo
103-8205 Japan
Tel: +81-(0)3-5651-3483 Fax: +81-(0)3-5651-3384
E-mail: [email protected] Web: www.hanamaruki.co.jp
Marukome Ryotei-no-Aji (750g)
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.
Miso
Miso
39
Instant Miso Soup / Soy Bean Curd
Sokuseki Misoshiru
( Instant Miso Soup) See p21
Clearspring Instant Miso Soups
Instant Miso Soup 8 Servings
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.
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!
Clearspring Ltd.
Address: 2-4-5 Nogata, Nakano-ku, Tokyo 165-0027 Japan
Tel: +81-(0)3-3385-2123 Fax: +81-(0)3-3387-1366
Web: www.miyasaka-jozo.com
Sokuseki Misoshiru
Miyasaka Foods Co., Ltd.
SOY PRODUCTS
Tel: +44-(0)20-8749-1781 Fax: +44-(0)20-8811-8893
Tofu
( Soy Bean Curd)
See p18
Shinjyo ‘One Shot’ Miso Soup
Mori-Nu Silken Tofu
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.
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.
Shinjyo Miso Co., Ltd.
Address: 3-12-23 Misasamachi, Nishi-ku, Hiroshima 733-0003 Japan
Tel: +81-(0)82-237-2101 Fax: +81-(0)82-509-0017
Web: www.shinjyo-miso.co.jp
Distribution Europe: 11 30 50 129 156 166
Clearspring Ltd.,
Sokuseki Misoshiru
Morinaga Nutritional Foods, Inc.
Address: 2441 West 205th St. Suite C102 Torrance, CA 90501 U.S.A.
Tel: +1-310-787-0200 Fax: +1-310-787-2727
E-mail: [email protected] Web: www.morinu.com
41
Rice Vinegar / Citrus Vinegar / Sweet Cooking Alcohol / Rice Oil
Su
( Rice Vinegar)
See p17
Ponzu
( Citrus Vinegar)
See p17
Yamasa Condiments
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.
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.
Yamasa Corporation
Address: New Rd. Burntwood, Staffordshire WS7 0AB U.K.
Tel: +44-(0)1543-685555 Fax: +44-(0)1543-677149
Web: www.mizkan.co.uk
Address: 1-23-8 Nihonbashi-Kakigaracho, Chuo-ku, Tokyo
103-0014 Japan
Tel: +81-(0)3-3668-3366 Fax: +81-(0)3-3668-3177
E-mail: [email protected] Web: www.yamasa.com
Mirin
( Sweet Cooking Alcohol)
See p17
米油 Kome Abura
( R i c e Oil)
Hinode Hon-mirin
Tsuno Pure Rice Oil
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
(13.5-14.5%) masks fish and meat odours while at the same time
bringing out their flavour to the full. The company has met the
IS0 9001 quality management system standard, and prides itself
on its stringent attention to product safety.
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.
King Brewing Co., Ltd.
Tsuno Foods & Rice Fine Chem. Co., Ltd.
Address: 382-7 Kako, Inami-cho, Kako-gun, Hyogo 675-1105 Japan
Tel: +81-(0)79-492-7961
Fax: +81-(0)79-492-7962
Web: www.hinode-mirin.co.jp
Address: 94 Shinden, Katsuragi-cho, Ito-gun, Wakayama
649-7194 Japan
Tel: +81-(0)736-22-0061 Fax: +81-(0)736-22-6069
E-mail: [email protected] Web: www.tsuno.co.jp/e/main.htm
Distribution Europe: 142 Asia: 202
CONDIMENTS
Mizkan SUEHIRO & SHIRAGIKU
43
Sesame Products / Japanese Sauces / Japanese Salad Dressings / Japanese Seasonings
Goma Seihin
( Sesame Products)
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.
See p18
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.
Address: 4-E-170 Oonomachi, Kanazawa-shi, Ishikawa
920-0331 Japan
Tel: +81-(0)76-268-1248 Fax: +81-(0)76-268-1242
Web: www.yamato-soysauce-miso.com
Distribution Europe: 32 37 Others: 212
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.
Address: 5-2-10 Shoko Center, Nishi-ku, Hiroshima 733-8678 Japan
Tel: +81-(0)82-277-7168 Fax: +81-(0)82-277-2468
Web: www.otafuku.co.jp, www.otafukusauce.com/e/index.html
Yamato Soysauce & Miso Co., Ltd.
See p17
CONDIMENTS
Address: 8-2-8 Nishi-Gotanda, Shinagawa-ku, Tokyo 141-0031 Japan
Tel: +81-(0)3-3492-5501 Fax: +81-(0)3-3492-4575
E-mail: [email protected] Web: www.kadoya.com
( Japanese Salad Dressings)
( J a p a n e s e Sauces)
Otafuku Sauce Co., Ltd.
Kadoya Sesame Mills Inc.
Dressing
Sauce
See p18
調味料 Chomiryo
(Japanese Seasonings)
See p17
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.
Tel: +44-(0)20-8749-1781 Fax: +44-(0)20-8811-8893
45
Rice Ball Fillings / Dried Seaweed Sheets / Sea Vegetables / Tempura Flour
Japanese Horseradish / Japanese Pickles
Wasabi
( Japanese Horseradish) See p18
おにぎり具材 Onigiri Guzai
(Rice Ball Fillings)
Nori
( Dried Seaweed Sheets)
See p19
KINJIRUSHI GRATED WASABI
Nichimo Tuna Flakes and Chunks
Sun-Ei Roasted Sushi Nori
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.
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.
Nichimo is one of Japan’s oldest seafood trading companies,
founded in 1910. 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.
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.
Nichimo Co., Ltd.
Address: 1-15-8 Okinouchi, Soma-shi, Fukushima 976-0016 Japan
Tel: +81-(0)244-36-2724
Fax: +81-(0)244-36-2730
Web: www.soma.or.jp/~sanei
Wasabi
( Japanese Horseradish) See pp18 & 20
KINJIRUSHI SALES CO., LTD.
Address: 1 Northumberland Ave. Trafalgar Sq. London WC2N 5BW U.K.
Tel: +44-(0)20-7872-5740 Fax: +44-(0)20-7872-5611
E-mail: [email protected] Web: www.kinjirushi.co.jp
Contacts
[France] Tel: +33-(0)1-42-86-07-77 E-mail: [email protected]
[Germany] Tel: +49-(0)69-9746-1268 E-mail: [email protected]
[U.S.A.] Tel: +1-310-782-8700 E-mail: [email protected]
[Japan] Tel: +81-(0)3-3523-4707 E-mail: [email protected]
漬物 Tsukemono
( Japanese Pickles)
See p20
Address: Tennozu Yusen Bldg. 2-2-20 Higashi-Shinagawa,
Shinagawa-ku, Tokyo 140-0002 Japan
Tel: +81-(0)3-3458-4502 Fax: +81-(0)3-3458-4598
E-mail: [email protected] Web: www.nichimo.co.jp
海藻 Kaiso
(Sea Vegetables)
Sun-Ei Nori Co., Ltd.
See p19
天ぷら粉 Tempurako
( Tempura Flour)
See p21
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.
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.
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.
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.
Clearspring Ltd.
Address: 19-12 Nihonbashi Koami-cho, Chuo-ku, Tokyo
103-8544 Japan
Tel: +81-(0)3-5641-8115 Fax: +81-(0)3-5641-8820
E-mail: [email protected] Web: www.nisshin.com
Tokyo Kaneku Co., Ltd.
Address: Kaneku Bldg. 3-27-11 Yushima, Bunkyo-ku, Tokyo
113-0034 Japan
Tel: +81-(0)3-3831-1688 Fax: +81-(0)3-3836-9067
Contact
[U.S.A.] Tokyo Kaneku Int’l Corp.
601 Penhorn Ave. Unit #6, Secaucus, NJ 07094 U.S.A.
Email: [email protected] Attn: Yoshida
Tokai Pickling Co., Ltd.
Address: 1-5-11 Toyotamakita, Nerima-ku, Tokyo 176-0012 Japan
Tel: +81-(0)3-3994-0063 Fax: +81-(0)3-3994-2533
E-mail: [email protected] Web: www.kyuchan.co.jp
Others: 223 224 225 227
Tel: +44-(0)20-8749-1781 Fax: +44-(0)20-8811-8893
PROCESSED & SNACK PRODUCTS
Tel: +44-(0)20-8749-1781 Fax: +44-(0)20-8811-8893
CONDIMENTS
( Japanese Horseradish) See p18
Clearspring Wasabi
Clearspring Ltd.
46
Wasabi
Nisshin Foods Inc.
47
Frozen Ready Meals / Chinese Noodles / Traditional Japanese Sweets
( Frozen Ready Meals) See p21
( Frozen Ready Meals) See p21
S.K.Y. Prepared Japanese Meals
Ajinomoto Frozen Foods is part of the Ajinomoto group, a leading
manufacturer of foodstuffs and amino acids in Japan since 1909.
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.
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.
Ajinomoto Frozen Foods Co., Inc.
Address: Unit B, Alpha House, 158 Garth Rd. Morden, Surrey
SM4 4TQ U.K.
Tel: +44-(0)208-337-9009 Fax: +44-(0)208-337-0377
Address: 1-16-7 Kyobashi, Chuo-ku, Tokyo 104-8315 Japan
Tel: +81-(0)3-5250-5396 Fax: +81-(0)3-5250-8783
E-mail: [email protected] Web: www.ffa.ajinomoto.com
(Chinese Noodles)
See p20
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 2010.
Clearspring Ltd.
Tel: +44-(0)20-8749-1781 Fax: +44-(0)20-8811-8893
中華麺 Chukamen
PROCESSED & SNACK PRODUCTS
Ajinomoto Frozen Gyoza
和菓子 Wagashi
(Traditional Japanese Sweet s) See p21
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: 2-104-3 Sengen-cho, Nishi-ku, Yokohama-shi, Kanagawa
220-0072 Japan
Tel: +81-(0)45-412-3000 Fax: +81-(0)45-412-3045
E-mail: [email protected] Web: www.umaimame.com
49
Japanese Tableware / Japanese Knives / Japanese Cast Ironware
Wafu Bihin
( J a p a n e s e Tableware)
( J a p a n e s e Tableware)
Typhoon Japanese Tableware
Yamashita Kogei 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.
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.
Typhoon Ltd.
包丁 Hocho
(Japanese Knives)
Yamashita Kogei Inc.
Address: 13-43 Shonin Naka-machi, Beppu-shi, Oita 874-0034 Japan
Tel: +81-(0)977-66-4383 Fax: +81-(0)977-66-4385
E-mail: [email protected] Web: www.takebito.com
(At China Office or Tokyo Showroom: see facing page)
鉄器 Tekki
(Japanese Cast Ironware)
Hokiyama Japanese Knives
Naked Pan
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.
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.
Japanese Knife Company
E-mail: [email protected] Web: www.japaneseknifecompany.com
[Central Store] 47 Blandford St. London W1U 7HQ 020-7487-4868
[Soho Store] 14 Bateman St. London W1D 3AJ 020-0011-4662
[Notting Hill Showroom] 104 Saga Centre, 326 Kensal Rd. London
W10 5BZ 020-8968-6238
F O O D - R E L AT E D P R O D U C T S
Address: Unit K, Colindale Business Park, Carlisle Rd.
London NW9 0HN U.K.
Tel: +44-(0)20-8200-5688 Fax: +44-(0)20-8205-5088
Web: www.typhoonltd.com
Head Office: 13-43 Shonin Naka-machi, Beppu-shi, Oita 874-0034 Japan
China Office: Room G2122, International Apartment, No.26 Jiaogong Road, Hangzhou, Zhejiang, China
Tokyo Showroom: TOC Building, 7-22-17 Nishi-Gotanda, Shinagawa-ku, Tokyo 141-0031 Japan
Wafu Bihin
Irashai Services Ltd.
Address: 52 Boyn Valley Rd. Maidenhead, Berkshire SL6 4ED U.K.
Tel: +44-(0)1628-636082
Mobile: +44-(0)776-644-6587
Web: www.nakedpan.com
51
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.
Address: Unit 1 Sky Business Park, Eversley Way, Thorpe, Surrey
TW20 8RF U.K.
Tel: +44-(0)1308-455722 Fax: +44-(0)1308-800094
E-mail: [email protected] Web: www.biomelimited.com
Shokuhin Kikai
“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: 14-15 Nihonbashi Odenma-cho, Chuo-ku, Tokyo 103-0011 Japan
Tel: +81-(0)3-3665-4652 Fax: +81-(0)3-3665-6258
E-mail: [email protected] Web: www.voxtrading.jp
Distribution Asia: 189 190 210 Others: 213 217 229
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.
F O O D - R E L AT E D P R O D U C T S
Biome Ltd.
Shokuhin Kikai
Address: 1st Fl. 5-7 Folgate St. London E1 6BX U.K.
Tel: +44-(0)20-7092-9921 Fax: +44-(0)20-7092-9923
E-mail: [email protected] Web: www.fujiseikieurope.eu
Shokuhin Kikai
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, 2-30-2 Oji, Kita-Ku, Tokyo 114-0002 Japan
Tel: +81-(0)3-5959-6761 Fax: +81-(0)3-5959-6830
E-mail: [email protected] Web: www.shinpo.co.jp
Distribution Europe: 36 59 74 81 Asia: 193 201
53
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)2236-908860-11
FAX: +43-(0)2236-908800-5
E-MAIL: [email protected]
WEB: www.jfc.eu
2
Naturgarten GmbH
Hauptstrasse 254, 8464 Gamlitz, Austria
TEL: +43-(0)3453-4846
FAX: +43-(0)3453-4776
WEB: www.naturgarten.com
3
Vollkraft Naturnahrung
Belgium
4
Hagor-Bioservice N.V.
Remylaan 4c, Postbus 9, 3018, Wijgmaal, Belgium
TEL: +32-(0)16-62-07-11
FAX: +32-(0)16-62-14-21
5
Lima Belguim
Groendreef 101, 9880, Aalter, Belgium
TEL: +32-(0)50-71-05-64
FAX: +32-(0)50-71-05-67
WEB: www.limafood.com
6
Vajra
Brusselsesteenweg 330, 3090, Overijse, Belgium
TEL: +32-(0)27-31-05-22
FAX: +32-(0)27-82-15-91
WEB: www.vajra.be
Bulgaria
7
BalevBio
Sofia 1404, bul.Bulgaria 81B, et 7 office 19-20,
Bulgaria
TEL: +359-(0)889-999904
WEB: www.balevbio.bg
8
House of Sport
Rakovski Str 57, 6000 Stara Zagora, Bulgaria
TEL: +359-(0)42-643-026
WEB: www.houseofsport.info
Croatia
9
Biovega d.o.o.
Ilica 72, 10000 Zagreb, Croatia
TEL: +385-(0)12-498-620
FAX: +385-(0)12-498-624
WEB: www.biovega.hr
Cyprus
11
18 Kilkis St. 2234 Latsia Industrial Estate,
P.O. Box 12542 Nicosia, Cyprus
TEL: +357-(0)22486697
FAX: +357-(0)22486237
WEB: www.chrikar.com
Czech Republic
12
Pretti d.o.o.
Rupa 42, 51241 Sapjane, Hrvatska, Croatia
Matro s.r.o.
Neklanova 107/22, 128 00 Praha 2 - Vysehrad,
Czech Republic
TEL: +420-(0)224-917-428
FAX: +420-(0)267-911-082
WEB: www.matro.cz
13
Naikton spol. s r.o.
Legerova 39, 120 00 Praha 2, Czech Republic
TEL: +420-(0)296-180-239
FAX: +420-(0)296-180-239
14
Sunfood Company
Jiraskova 557, 518 01 Dobruska, Czech Republic
TEL: +420-(0)443-623-817
FAX: +420-(0)443-623-817
Denmark
15
Bornicon & Salming ApS-Denmark
c/o Lima, Kongevej 20, 1 Sal, 2791 Dragør, Denmark
TEL: +45-(0)32-55-88-34
FAX: +45-(0)32-55-88-54
WEB: www.bornicon-salming.dk
16
Janax A/S
Kirstinehøj 54B, 2770 Kastrup, Denmark
TEL: +45-(0)33-11-71-23
FAX: +45-(0)33-13-71-23
17
Natur-Drogeriet A/S
Nydamsvej 13-15, 8362 Hørning, Denmark
TEL: +45-(0)86-92-33-33
FAX: +45-(0)86-92-33-43
WEB: www.natur-drogeriet.dk
18
NatureSource
Allindemaglevej 58C, 4100 Ringsted, Denmark
TEL: +45-(0)38-11-44-20
WEB: www.naturesource.dk
19
Finland
21
Aduki Oy
Kirvesmiehenkatu 10, 00880 Helsinki,
Finland
TEL: +358-(0)9-784-646
FAX: +358-(0)9-784-937
WEB: www.aduki.fi
22
Oy Bornicon & Salming AB
PL173, 67101 Kokkola, Finland
TEL: +358-(0)500-561-250
FAX: +358-(0)6-822-00-01
WEB: www.bornicon-salming.fi
23
Oy MakroBios AB
Hangontie 2493B, 10660 Tammisaari,
Finland
TEL: +358-(0)19-204-456
FAX: +358-(0)19-204-443
WEB: www.makrobios.fi
France
24
Celnat
Z.I. Blavozy 43700 St. Germain-Laprade,
France
TEL: +33-(0)4-71-03-04-14
FAX: +33-(0)4-71-03-54-31
WEB: www.celnat.fr
25
Foodex France
4 Impasse des Carrieres 75016 Paris,
France
TEL: +33-(0)1-46-47-44-39
FAX: +33-(0)1-46-47-44-74
WEB: www.foodex.fr
26
Giffard
Avenue de la Violette 49241 Avrille Cedex, France
TEL: +33-(0)2-41-18-85-00
FAX: +33-(0)2-41-18-85-05
WEB: www.giffard.com
27
ISSE & cie
11 rue Saint-Augustin, 75002 Paris, France
TEL: +33-(0)1-42-96-26-74
FAX: +33-(0)1-48-24-36-43
28
Itochu France
Strøm & Svendsen ApS
Tour Maine Montparnasse, 33 Ave. du Maine
75755 Paris Cedex 15 France
TEL: +33-(0)1-45-38-41-41
FAX: +33-(0)1-45-38-35-75
[email protected]
Taster Wine A/S
Peripark Gennevilliers, Bâtiment C, 101 Ave. Louis
Roche 92230 Gennevilliers, France
TEL: +33-(0)1-40-86-42-00
FAX: +33-(0)1-47-91-15-99
WEB: www.jfc.eu
Uplandsgade 54, 2300 Copenhagen, Denmark
TEL: +45-(0)32-95-15-05
FAX: +45-(0)32-54-36-96
WEB: www.stroem-svendsen.dk
20
10
Chrikar Trading Co., Ltd.
FAX: +45-(0)43-45-18-45
WEB: www.taster-wine.com
Ringager 6, 2605 Brøndby, Denmark
TEL: +45-(0)43-45-14-22
J A P A N E S E F O O D AT S O U R C E
Marktstasse 7, 2840 Grimmenstein, Austria
TEL: +43-(0)2644-7305-0
FAX: +43-(0)2644-7305-33
WEB: www.vollkraft.com
TEL: +385-(0)51-732-120
FAX: +385-(0)51-732-102
WEB: www.pretti.hr
29
JFC France S.A.R.L.
55
30
K&K France S.A.R.L.
Le Leeds 253, Boulevard de Leeds 59777 Lille,
France
TEL: +33-(0)3-28-53-58-14
FAX: +33-(0)3-28-53-57-20
WEB: www.kreyenhop.com
31
Kanae
118 rue Lecourbe 75015 Paris, France
TEL: +33-(0)1-56-56-77-60
FAX: +33-(0)1-42-50-10-40
WEB: www.kanae-paris.com
32
O’tiec S.A.
22 rue de L’Arcade 75008 Paris, France
TEL: +33-(0)1-42-65-05-35
FAX: +33-(0)1-47-42-57-51
33
Otodoke S.A.R.L. (Juji-ya)
46 rue Sainte-Anne 75002 Paris, France
TEL: +33-(0)1-42-86-02-22
FAX: +33-(0)1-40-20-05-67
WEB: www.otodoke.fr
34
Paris Foods S.A.S.
35
Paris Store S.A.
15-21 rue du Puits-Dixme,
Senia 712 94657 Thiais Cedex, France
TEL: +33-(0)1-45-12-88-88
FAX: +33-(0)1-45-12-88-48
WEB: www.paris-store.com
36
S.A.R.L Santop
4 rue Chabanais 75002 Paris, France
TEL: +33-(0)1-42-96-90-64
FAX: +33-(0)1-47-84-02-75
37
Sens Gourmet
33 rue du Poitou, Bat. D8-B16-PLA393 94619
Rungis Cedex, France
TEL: +33-(0)1-49-79-98-29
FAX: +33-(0)1-48-85-36-32
[email protected]
WEB: www.sensgourmet.com
38
STE Kioko
46 rue des Petits Champs, 75002 Paris, France
TEL: +33-(0)1-42-61-33-66
FAX: +33-(0)1-40-15-91-00
WEB: www.kioko.fr
39
Thanh Binh Jeune
20 Avenue de Verdun 94200 Ivry Sur Seine, France
TEL: +33-(0)1-46-70-89-99
FAX: +33-(0)1-46-70-89-91
WEB: www.thanh-binh.com
40
Thanh Son Imex S.A.R.L.
30 rue Fin de Banlieue 67400 Illkirch, France
TEL: +33-(0)3-88-39-71-68
WEB: www.thanhsonimex.com
Germany
41
Allos GmbH
Imkerhof, 49457, Drebber, Germany
TEL: +49-(0)5445-9899-0
FAX: +49-(0)5445-9899-125
56
42
Arche Naturprodukte GmbH
Liebigstrasse 5a, 40721, Hilden, Germany
TEL: +49-(0)2103-5005-6
FAX: +49-(0)2103-5005-85
WEB: www.arche-naturkueche.de
43
Arrow Trading GmbH
Heidschnuckenweg 20, 21224, Rosengarten,
Hamburg, Germany
TEL: +49-(0)4108-1021
FAX: +49-(0)4108-6986
44
BS Bio Service OHG (Bio Korb)
Darmstädter Strasse 52, 64397 Modautal, Germany
TEL: +49-(0)616-7913-9760
WEB: www.nature-unlimited.de
www.bio-korb.de
45
Franz Höekopp KG
Schellbergstrasse 24, 41406, Neuss, Germany
TEL: +49-(0)2131-12586-0
FAX: +49-(0)2131-13019-1
WEB: www.wankwai.de
46
Fujita & Co. Deutschland GmbH
Tiefenbroicher Weg 35, 40472, Dusseldorf,
Germany
TEL: +49-(0)211-4185-5811
FAX: +49-(0)211-4185-5849
47
Japan-Feinkost
Grindelberg 41, 20144, Hamburg, Germany
TEL: +49-(0)40-422-19-14
FAX: +49-(0)40-422-19-11
WEB: www.japan-feinkost.de
48
JFC Deutschland GmbH
293 Theodorstrasse, 40472, Dusseldorf, Germany
TEL: +49-(0)211-5374160
FAX: +49-(0)211-592827
WEB: www.jfc.eu
49
Kagerer & Co. GmbH
Weissenfelder Strasse 6, 85622, Feldkirchen,
Munich, Germany
TEL: +49-(0)89-900-485-80
FAX: +49-(0)89-900-485-401
WEB: www.kagerer.de
50
Kreyenhop & Kluge GmbH & Co. KG
Industriestrasse 40-42, 28876, Oyten, Germany
TEL: +49-(0)4207-604-182
FAX: +49-(0)4207-604-185
WEB: www.kreyenhop.com
51
Ruschin GmbH Makrobiotik
55
Sake Kontor
JapanShopBerlin, Hubertusstrasse 8a, 12161,
Berlin-Steglitz, Germany
TEL: +49-(0)30-69817015
FAX: +49-(0)30-69817015
WEB: www.sake-kontor.de
56
SSP Trade & Consult GmbH
Waldstrasse 23 C1/C2, 63128, Dietzenbach,
Germany
TEL: +49-(0)6074-48161-0
FAX: +49-(0)6074-48161-10
WEB: www.ssp-trade.com
57
Ueno Gourmet GmbH
Bahnhofstrasse 7a, 61476, Kronberg, Germany
TEL: +49-(0)6173-976-852
FAX: +49-(0)6173-940-687
WEB: www.japan-sake.de
58
Vinh-Loi
Klosterwall 2A, 20095, Hamburg, Germany
TEL: +49-(0)40-3258890
FAX: +49-(0)40-32588999
59
Yakiniku
Weibenburgstrasse 4a, 70180, Stuttgart,
Germany
TEL: +49-(0)711-3417473
FAX: +49-(0)711-62007365
WEB: www.shinpo-germany.de
Greece
60
Green Bay Ltd.
101 Sprirou Vrettou St. Aharnes, Athens 13671
Greece
TEL: +30-(0)210-24-77-103
Hungary
61
Sunrice Makrobiotika Bt.
Váci út 177, 1138, Budapest, Hungary
TEL: +36-(0)1-237-0524
FAX: +36-(0)1-239-1214
WEB: www.diotoro.com
Iceland
62
Arka EHF
Midgard Naturkost &
Reformwaren GmbH
Oishi International GmbH
Sundaborg 3-5, 104 Reykjavík, Iceland
TEL: +354-(0)585-8750
FAX: +354-(0)585-8759
WEB: www.biovorur.is
Arnulfstrasse 11, 40545, Dusseldorf, Germany
TEL: +49-(0)211-5065310
FAX: +49-(0)211-689871
WEB: www.oishi-intl.com
53
54
Kohlhökerstrasse 75, 28203, Bremen, Germany
TEL: +49-(0)421-6366-007
FAX: +49-(0)421-6366-008
WEB: www.ruschin.com
Sundaborg 1, 104 Reykjavík, Iceland
TEL: +354-(0)562-6222
FAX: +354-(0)562-6222
WEB: www.arka.is
Holzstrasse 7, 13359, Berlin, Germany
TEL: +49-(0)30-48-49-09-0
FAX: +49-(0)30-48-49-09-19
WEB: www.midgard-naturkost.de
52
WEB: www.rungisexpress.com
Rungis Express AG
Am Hambuch 2, 53340, Meckenheim, Germany
TEL: +49-(0)2225-883-100
FAX: +49-(0)2225-883-190
63
Biovorur EHF
Ireland
64
Munster Whole Foods Ltd.
Farranfore, Killarney Co. Kerry, Ireland
TEL: +353-(0)66-976-4691
FAX: +353-(0)66-976-4692
WEB: www.mwf.ie
65
Wholefoods Wholesale Ltd.
Unit 3D, Kylemore Industrial Estate, Killeen Rd.
Dublin 10 Co. Ireland
TEL: +353-(0)1-626-2315
FAX: +353-(0)1-626-1233
Italy
66
Aquaconcept S.r.l.
Via Vigevano 39, 20144 Milano, Italy
TEL: +39-(0)2-5810-9492
WEB: www.aquaconcept.it
67
Ecor Naturasi’ S.p.A.
Via Palù, 23, 31020 San Vendemiano, TV, Italy
TEL: +39-(0)438-72-04-10
FAX: +39-(0)438-72-04-47
WEB: www.ecor.it
68
Gourmet Line S.r.l.
Via di Trigoria 45, 00128 Roma, Italy
TEL: +39-(0)65-062-737
FAX: +39-(0)65-060-709
WEB: www.nipponia.it
69
Grande Bio S.r.l.
Via Campo dei Fiori 4/D,
c/o Centro Commerciale ‘Il Gigante’ 47100
Forli (FC), Italy
TEL: +39-(0)543-80-26-11
FAX: +39-(0)543-80-26-36
WEB: www.grandebio.it
70
Ki Group S.p.A.
Strada Settimo 399/11, 10156 Torino, Italy
TEL: +39-(0)11-71-76-700
FAX: +39-(0)11-71-76-835
WEB: www.kigroup.com
71
La Finestra sul Cielo S.p.A.
Via Rondissone 26, 10030 Villareggia (TO), Italy
TEL: +39-(0)161-455-511
FAX: +39-(0)161-455-595
WEB: www.lafinestrasulcielo.it
72
Mediterranea S.r.l.
Via Pozzo 39/3, 36064 Mason Vicentino (VI), Italy
TEL: +39-(0)424-41-18-42
WEB: www.mediterraneabio.it
73
Naturamica S.r.l.
Via Nuova Agnano 55/61, 80125 Napoli, Italy
TEL: +39-(0)81-570-26-92
FAX: +39-(0)81-570-26-92
WEB: www.naturamica.it
WEB: www.uniontrade.it
77
Lithuania
78
Pandora Italiana S.N.C.
Via Roma 1,50123 Firenze, Italy
TEL: +39-(0)55-268393
FAX: +39-(0)55-287327
75
Probios S.r.l
Via F.lli Rosselli snc, Loc. Capalle,
50010 Campi Bisenzio (FI), Italy
TEL: +39-(0)55-898-5932
FAX: +39-(0)55-898-5946
WEB: www.probios.it
76
Uniontrade S.r.l
Via Mattei 1, 20068 Peschiera Borromeo, Milano,
Italy
TEL: +39-(0)2-2692-2898
FAX: +39-(0)2-2692-1378
UAB Vilandra
Minsko pl. 55, Kuprijoniškių km.
13279 Vilniaus reg. Lithuania
TEL: +37-(0)5-260-18-30
FAX: +37-(0)5-260-18-28
WEB: www.vilandra.lt
Malta
79
Good Earth Distributors Ltd.
Hard Rocks Industrial Pk. Burmarrad Rd, NXR 6345
Naxxar, Malta
TEL: +356-(0)21-431-309
FAX: +356-(0)21-421-873
WEB: www.goodearth.com.mt
80
Omnitrade Food & Beverages Supplies
173 Republic St, 1118 Valletta, Malta
TEL: +356-(0)7923-9529
FAX: +356-(0)2123-9529
WEB: www.omni-trade.com
The Netherlands
81
Biden V.O.F.
Joris Ivenslaan 29, 1325 LX, Almere, The Netherlands
TEL: +31-(0)36-521-76-89
FAX: +31-(0)36-521-76-89
82
B.V. Lucullus
Postbus 100, 2350 AC, Leiderdorp, The Netherlands
TEL: +31-(0)71-541-61-53
FAX: +31-(0)71-541-56-65
WEB: www.lucullus.nl
83
84
Showa Boeki Europe B.V.
90
Vinites B.V.
Kenaupark 4, 2011 MS, Haarlem, The Netherlands
TEL: +31-(0)23-553-90-90
FAX: +31-(0)23-553-49-70
WEB: www.vinites.com
91
Yama Products B.V.
Rutherfordweg 2, 3542 CG, Utrecht,
The Netherlands
TEL: +31-(0)30-240-80-30
FAX: +31-(0)30-241-31-60
WEB: www.yama.nl
92
Zesty B.V.
Everdenberg 5-E, 4902 TT, Oosterhout,
The Netherlands
TEL: +31-(0)16-249-49-02
FAX: +31-(0)16-249-55-41
WEB: www.zesty.nl
Norway
93
Alternativ mat AS
Runnivein, Kenmoregården, 2150 Arnes, Norway
TEL: +47-(0)63-91-0000
FAX: +47-(0)63-90-1955
WEB: www.alternativ-mat.no
94
Kinsarvik Naturkost
Postboks 654, Rosenholmveien 25, 1414 Trollåsen,
Norway
TEL: +47-(0)66-81-71-50
FAX: +47-(0)66-81-71-56
WEB: www.winetailor.no
Heuschen & Schrouff
Oriental Foods Trading BV
Kohyo Holland B.V.
Planetenweg 15, 2132 HN, Hoofddorp,
The Netherlands
TEL: +31-(0)23-562-41-60 FAX: +31-(0)23-562-42-28
WEB: www.kohyoj.co.jp
87
89
Luzernestraat 40, 2153 GN, Nieuw Vennep,
The Netherlands
TEL: +31-(0)25-268-79-36
FAX: +31-(0)25-262-44-83
WEB: www.showaboeki.nl
Deshima
Sperwerweg 7, 6374 AG, Landgraaf,
The Netherlands
TEL: +31-(0)45-533-82-00
FAX: +31-(0)45-533-82-83
WEB: www.heuschenschrouff.com
86
Sake Europe B.V.
Olav Kyrresgate 47, 5015 Bergen, Norway
TEL: +47-(0)55-32-5558
WEB: www.kinsarvik.no
Weteringschans 65, 1017 RX, Amsterdam,
The Netherlands
TEL: +31-(0)20-423-03-91
FAX: +31-(0)20-622-73-20
WEB: www.macrobiotics.nl/deshima/deshima.html
88
Antillenweg 26, 1339 KE, Almere, The Neatherlands
TEL: +31-(0)36-524-09-23
FAX: +31-(0)36-524-09-22
WEB: www.sake-europe.nl
www.sake.nl
De Nieuwe Band
Noorderringweg 12, 9363 TC, Marum,
The Netherlands
TEL: +31-(0)59-464-53-10
WEB: www.denieuweband.nl
85
74
Velier S.p.A.
Via G. Byron 14, 16145 Genova, Italy
TEL: +39-(0)10-310-86-11
FAX: +39-(0)10-311-607
WEB: www.velier.it
TEL: +31-(0)20-673-74-10
FAX: +31-(0)20-662-80-43
MEIDI-YA Co., Ltd. Amsterdam Store
Beethovenstraat 18-20, 1077 JG, Amsterdam,
The Netherlands
22 rue St. Augustin 75002 Paris, France
TEL: +33-(0)1-58-18-63-55
FAX: +33-(0)1-40-07-09-73
WEB: www.parisfoods.com
WEB: www.allos.de
95
WineTailor AS
Poland
96
BioFuturo
11 Siwka St. 31-588, Krakow, Poland
TEL: +48-(0)12-683-87-00
FAX: +48-(0)12-683-87-01
WEB: www.biofuturo.pl
97
Bionica Sp. z o.o.
1 Zlota St. 59-500, Zlotoryja, Poland
TEL: +48-(0)76-878-79-79
FAX: +48-(0)76-878-79-79
[email protected]
WEB: www.bionica.com.pl
98
Natu
93 Orlat Lwowskich St. 41-208, Sosnowiec, Poland
TEL: +48-(0)32-297-74-68
FAX: +48-(0)32-297-80-35
57
99
V&S Luksusowa Zielona Góra S.A.
59 Jedności St. 65-018, Zielona Góra, Poland
TEL: +48-(0)68-353-04-21
FAX: +48-(0)68-326-70-03
[email protected]
Portugal
100
Dietimport
Rua 1° de Dezembro, n°45-3°dto,
1249-057 Lisbon, Portugal
TEL: +351-(0)21-030-6000
FAX: +351-(0)21-030-6012
WEB: www.dietimport.pt
101
Próvida-Produtos Naturais, Lda.
Rua da Esperança, n°39, Raposeiras,
2725-505 Mem Martins, Portugal
TEL: +351-(0)21-967-7770
FAX: +351-(0)21-927-0902
WEB: www.provida.pt
Serbia
102
Bio Spajz D.O.O.
Kalenić pijaca lokal 34, Beograd 11000 Serbia
TEL: +381-(0)11-2433313
WEB: www.biospajz.rs
Slovakia
103
Palisades s.r.o.
Slovenia
104
Pro Organika d.o.o.
Mladinska ulica 63, 1000 Ljubljana, Slovenia
TEL: +386-(0)1-510-16-01
WEB: www.proorganica.si
Spain
105
Biocop Productos Biolóicos, S.A
Puigmal, 3, 08185 Lliçà de Vall,
Barcelona, Spain
TEL: +34-(0)93-843-65-17 FAX: +34-(0)93-843-96-00
WEB: www.biocop.es
106
Cominport S.A.
Av. Marconi nave 1 - P.A.E. Neysa Sur, 28021,
Madrid, Spain
TEL: +34-(0)91-541-37-50
FAX: +34-(0)91-798-43-63
WEB: www.cominport.com
107
Kunga, C.B.
Plaza Nueva 17 03001 Alicante, Spain
TEL: +34-(0)96-520-86-00
FAX: +34-(0)96-520-86-00
108
Natursoy, S.L.
Poligono Industrial El Vapor, A1-A2, 08183,
Castelltercol, Barcelona, Spain
TEL: +34-(0)93-866-60-42
FAX: +34-(0)93-866-62-50
WEB: www.natursoy.es
109
S. Colomer Casas, S.L.
Ciudad de Cartagena, 23 Pol. Inc.
Fuente del Jarro 46988
Paterna Valencia, Spain
TEL: +34-(0)96-132-19-96
FAX: +34-(0)96-132-27-14
58
Tokyo-Ya, S.A.
Sweden
111
Akebono Unlimited AB
Box 30186, 104 25 Stockholm, Sweden
TEL: +46-(0)8-695-12-16
FAX: +46-(0)8-695-12-11
WEB: www.akebono.se
www.sake.se
112
Bornicon & Salming AB
Box 45438, 104 31 Stockholm, Sweden
TEL: +46-(0)8-32-02-20
FAX: +46-(0)8-32-02-10
WEB: www.bornicon-salming.se
113
Hokkai Suisan Sweden AB
Slakthugatan 10-18, 121 62 Johanneshov, Sweden
TEL: +46-(0)8-722-99-83
FAX: +46-(0)8-722-95-46
114
Hung Fat Trading Asien Livs
Tagenevägen 3, 422 59 Hisingbacka, Sweden
TEL: +46-(0)31-23-33-84
FAX: +46-(0)31-23-33-68
WEB: www.hungfat.se
115
Kung Markatta AB
Hjälmarsberg, 705 95 Örebro, Sweden
TEL: +46-(0)1-930-73-00
FAX: +46-(0)1-932-02-01
WEB: www.kungmarkatta.se
116
Naoi Group AB
Bergvik, 178 90, Ekerö, Sweden
TEL: +46-(0)8-560-230-22
FAX: +46-(0)8-673-69-91
WEB: www.japanskatorget.com
Switzerland
117
Best Taste Trading
Hertistrasse 29, 8304, Wallisellen, Switzerland
TEL: +41-(0)43-443-30-50
FAX: +41-(0)43-443-30-59
WEB: www.besttaste.ch
118
Biofair
Gerlisbrunnenstrasse 1, 8121, Benglen, Switzerland
TEL: +41-(0)1-826-09-91
FAX: +41-(0)1-826-09-92
119
Foodex Switzerland
Route de Saint-Cergue 15, 1260, Nyon, Switzerland
TEL: +41-(0)22-363-00-50
FAX: +41-(0)22-363-00-51
120
Globus
Industriestrasse 171, 8957 Spreitenbach,
Switzerland
TEL: +41-(0)58-455-23-34
121
Linea Bio Verde
dl Cattori e Flgllo snc, Via al Piano,
6593, Cadenazzo, Switzerland
TEL: +41-(0)91-858-19-53
+41-(0)91-858-36-34
122
Magnin SantŽ
Rue des Crétêts 99, 2300, La Chaux de Fonds,
Switzerland
TEL: +41-(0)32-926-48-33
FAX: +41-(0)32-926-94-96
WEB: www.magnin-sante.ch
123
Nishi’s Japan Shop
Schaffhauserstrasse 120, 8057, Zurich, Switzerland
TEL: +41-(0)1-363-11-63
FAX: +41-(0)1-362-38-92
124
Nostag AG
P.O. Box 451, Basel malzgasse 17, 4010, Switzerland
TEL: +41-(0)61-272-49-40
FAX: +41-(0)61-272-42-38
125
Phag Sàrl
Route de l’Etraz 7, 1185, Mont Sur Rolle,
Switzerland
TEL: +41-(0)22-364-15-87
FAX: +41-(0)22-364-53-63
126
SV Süsswaren Vertriebs AG
Niederdorfstrasse 11, Am Hirschenplatz, 8001,
Zurich, Switzerland
TEL: +41-(0)44-260-65-40
FAX: +41-(0)44-260-65-44/04
WEB: www.suesswaren.ch
127
Uchitomi SA
13-15 rue Ferrier, 1202, Geneve, Switzerland
TEL: +41-(0)22-731-26-01
FAX: +41-(0)22-738-52-16
WEB: www.uchitomi.ch
128
Ueno Gourmet AG
Seestrasse 110, 8610, Uster, Switzerland
TEL: +41-(0)44-940-4888
FAX: +41-(0)44-940-4886
129
Stutzer & Co. AG
134
Community Foods Ltd.
Micross, Brent Terrace, London NW2 1LT U.K.
TEL: +44-(0)20-8208-2966
FAX: +44-(0)20-8208-2906
WEB: www.communityfoods.co.uk
135
Eaux de Vie Ltd.
3 Harcourt St. London W1H 4EY U.K.
TEL: +44-(0)20-7258-0334
FAX: +44-(0)20-7723-7053
WEB: www.eauxdevie.co.uk
136
Elysium Natural Products
Unit 12, Moderna Business Pk. Mytholmroyd,
Halifax HX7 5QQ U.K.
TEL: +44-(0)1422-885523
FAX: +44-(0)1422-884629
WEB: www.elysium-naturalproducts.co.uk
137
Essential Trading Co-operative Ltd.
Unit 3, Lodge Causeway Trading Estate,
Fishponds, Bristol BS16 3JB U.K.
TEL: +44-(0)845-458-0201
FAX: +44-(0)117-958-3551
WEB: www.essential-trading.coop
138
Good Food Distributors
Unit 3, Heart of Wales Business Pk. Llandrindod
Wells, Powys LD1 5AB U.K.
TEL: +44-(0)1597-824720
FAX: +44-(0)1597-824730
139
Goodness Foods
South March Daventry, Northants
NN11 4PH U.K.
TEL: +44-(0)1327-706611
FAX: +44-(0)1327-701555
WEB: www.goodness.co.uk
140
The Granary Whole Foods
Newham Rd. Truro, Cornwall TR1 2ST U.K.
TEL: +44-(0)1872-274343 FAX: +44-(0)1872-223477
WEB: www.granarywholefoods.co.uk
UK
23 Fleming St. Dennistoun, Glasgow
G31 1PQ U.K.
TEL: +44-(0)1415-547633 FAX: +44-(0)1415-565589
WEB: www.greencity.co.uk
Capital Food Wholesalers Ltd.
Units 29-30, Old Jamaica Rd. Business Centre,
Bermondsey, London SE16 4AW U.K.
TEL: +44-(0)20-7394-8890
FAX: +44-(0)20-7394-7558
131
Cathay Importers Ltd.
Cathay House, Cobbold Road Industrial Estate,
Cobbold Rd. London
NW10 9ST U.K.
TEL: +44-(0)20-8459-3634
FAX: +44-(0)20-8459-3639
WEB: www.cathayimporters.co.uk
132
Clearspring Ltd.
19A, Acton Park Estate, London W3 7QE U.K.
TEL: +44-(0)20-8749-1781
FAX: +44-(0)20-8811-8893
WEB: www.clearspring.co.uk
133
CLF Distribution Ltd.
16 Parkers Close, Downton Industrial Estate,
Salisbury, Wiltshire SP5 3RB U.K.
TEL: +44-(0)1725-514200
FAX: +44-(0)1725-514201
WEB: www.clfdistribution.com
141
GreenCity Wholefoods
146
147
Harro Foods Ltd.
Unit 9-10, Merton Industrial Pk. Lee Rd. London
SW19 3HX U.K.
TEL: +44-(0)20-8543-3343
FAX: +44-(0)20-8542-1962
WEB: www.harro.co.uk
Hasegawa Saketen UK Ltd.
18 Betony Walk, Rushden, Northants,
NN10 0TL U.K.
TEL: +44-(0)1933-418711
FAX: +44-(0)7918-074283
WEB: www.hasegawasaketen.com
www.icorporationinc.com
144
The Health Store
Unit 10, Blenheim Park Rd. Blenheim Pk.
Nottingham NG6 8YP U.K.
TEL: +44-(0)1159-767200
FAX: +44-(0)1159-767290
WEB: www.thehealthstore.co.uk
ISAKE UK Ltd.
River Plate House, 7-11 Finsbury Circus, London
EC2M 7AF U.K.
TEL: +44-(0)20-7826-8798
FAX: +44-(0)20-7826-8627
WEB: www.europe.marubeni.com
Jalux Europe Ltd.
Penta House, Lynchford La. Farnborough, Hampshire
GU14 6JF U.K.
TEL: +44-(0)845-051-0223
FAX: +44-(0)845-051-0224
Japan Centre Group Ltd.
14 -16 Regent St. London SW1Y 4PH U.K.
TEL: +44-(0)20-3405-1246
FAX: +44-(0)20-7930-7754
WEB: www.japancentre.com
JFC (UK) Ltd.
Unit 17, Premier Pk. 7 Premier Park Rd. London
NW10 7NZ U.K.
TEL: +44-(0)20-8963-7600
FAX: +44-(0)20-8963-7605
WEB: www.jfc.eu
152
Korea Foods Company Ltd.
Unit 4-6, Wyvern Industrial Estate, Beverley Way,
New Malden, Surrey KT3 4PH U.K.
TEL: +44-(0)20-8949-2238
FAX: +44-(0)20-8942-9882
WEB: www.koreafoods.co.uk
Lembas Ltd.
Unit 5, The Old Tannery, Whiting St. Sheffield
S8 9QR U.K.
TEL: +44-(0)845-458-1585
FAX: +44-(0)845-458-1586
WEB: www.lembas.co.uk
154
143
Irashai Services Ltd.
Mimosa House, 12 Princes St. London W1B 2LL U.K.
TEL: +44-(0)20-7493-0391
FAX: +44-(0)20-7495-6090
WEB: www.japanesecraftseu.co.uk
151
Longdan Ltd.
4 Estate Way, London E10 7JN U.K.
TEL: +44-(0)20-8556-8828
FAX: +44-(0)20-8558-9171
WEB: www.longdan.co.uk
155
Malcolm Cowen Ltd.
Unit C, Western Trading Estate, Trading Estate Rd.
London NW10 7PJ U.K.
TEL: +44-(0)20-8965-1937
FAX: +44-(0)20-8961-3501
156
Marblehead Brand Development Ltd.
102 Camley St. London N1C 4PF U.K.
TEL: +44-(0)20-7388-4515
FAX: +44-(0)20-7388-4516
WEB: www.marigoldhealthfoods.com
Safestore, Ingate Pl. Battersea, London
SW8 3NS U.K.
TEL: +44-(0)795-293-9066
WEB: www.isake.co.uk
149
157
Infinity Foods Co Operative Ltd.
52 Boyn Valley Rd. Maidenhead, Berkshire
SL6 4ED U.K.
TEL: +44-(0)1628-636082
+44-(0)776-644-6587
148
TEL: +44-(0)1276-406888
FAX: +44-(0)1276-406889
WEB: www.manningimpex.com
17 Station Rd. Milngavie, Glasgow
G62 8PG U.K.
TEL: +44-(0)1419-559091
FAX: +44-(0)1419-566345
WEB: www.marblehead.uk.com
67 Noway St. Portslade, East Sussex BN4 1AE U.K.
TEL: +44-(0)1273-424060
FAX: +44-(0)1273-417739
WEB: www.infinityfoods.co.uk
153
142
Highland Wholefoods Workers Cooperative Ltd.
Unit 6, 13 Harbour Rd. Inverness IV1 1SY U.K.
TEL: +44-(0)1463-712393 FAX: +44-(0)1463-715586
WEB: www.highlandwholefoods.co.uk
150
Baumackerstrasse 24, Postfach, 8050, Zurich,
Switzerland
TEL: +41-(0)44-315-56-56
FAX: +41-(0)44-315-56-00
WEB: www.stutzer.ch
130
145
Manning Impex Ltd.
2 Doman Rd, Camberley, Surrey,
GU15 3DF U.K.
158
159
160
161
Marigold Health Foods Ltd.
Marubeni Europe Plc.
Penta Foods Ltd.
Percy Fox & Co.
Palisády 8, 81106 Bratislava
- Staré Mesto-Staré Mesto, Slovakia
TEL: +421-(0)908-665-025
WEB: www.maurer.sk
110
Avda. Presidente Carmona 9, 28020 Madrid, Spain
TEL: +34-(0)91-579-23-11
FAX: +34-(0)91-570-71-74
Unit C, Woodside Industrial Estate, Dunmow Rd.
Bishops Stortford, Hertfordshire, CM23 5RG U.K.
TEL: +44-(0)1279-756200 FAX: +44-(0)1279-713444
162
Queenswood Natural Foods Ltd.
Bristol Rd. Bridgwater, Somerset TA6 4AW U.K.
TEL: +44-(0)1278-423440
FAX: +44-(0)1278-424084
WEB: www.queenswoodfoods.co.uk
163
Rainbow Wholefoods
White Lodge Estate, Hall Rd. Norwich
NR4 6DG U.K.
TEL: +44-(0)1603-630484
FAX: +44-(0)1603-664066
WEB: www.rainbowwholefoods.co.uk
164
Sam Sake
18B High Rd. London NW10 2QG U.K.
TEL: +44-(0)20-8451-0084
FAX: +44-(0)20-8451-0079
WEB: www.samsake.com
165
SeeWoo Foods Ltd.
Waxlow Rd. Park Royal, London NW10 7NU U.K.
TEL: +44-(0)845-076-8888
FAX: +44-(0)845-076-8899
WEB: www.seewoo.com
166
Unit B, Alpha House, 158 Garth Rd. Morden, Surrey
SM4 4TQ U.K.
TEL: +44-(0)20-8337-9009
FAX: +44-(0)20-8337-0377
167
Suma Wholefoods
Lacy Way, Lowfields Business Pk. Elland
HX5 9DB U.K.
TEL: +44-(0)1422-313840
FAX: +44-(0)1422-313841
WEB: www.suma.coop
59
168
Survival Wholefoods Ltd.
Unit 1, Prince Of Wales Business Pk. Bridge St.
Leominster, Herefordshire HR6 8EA U.K.
TEL: +44-(0)1568-614147
FAX: +44-(0)1568-612678
WEB: www.survivalwholefoods.co.uk
169
Tazaki Foods Ltd.
Unit 4, Delta Pk. Millmarsh La. Enfield, Middlesex
EN3 7QJ U.K.
TEL: +44-(0)20-8344-3000
FAX: +44-(0)20-8344-3003
WEB: www.tazakifoods.com
170
T.K. Trading (Yoshikawa UK) Ltd.
Unit 7, The Chase Centre, 8 Chase Rd. Park Royal,
London NW10 6QD U.K.
TEL: +44-(0)20-8453-1743
FAX: +44-(0)20-8453-0606
WEB: www.japan-foods.co.uk
171
Tree of Life UK Ltd.
Coaldale Rd. Lymedale Business Pk.
Newcastle-under-Lyme, Staffordshire
ST5 9QX U.K.
TEL: +44-(0)1782-567100
FAX: +44-(0)1782-567199
WEB: www.treeoflifeuk.com
Wine & Spirit International
9th Fl. Hyde House, Edgware Rd. Colindale, London
NW9 6LH U.K.
TEL: +44-(0)20-8975-1023
FAX: +44-(0)20-8975-1025
WEB: www.wineandspirit.com
173
World Sake Imports UK
Unit B, Alpha House, 158 Garth Rd. Morden, Surrey
SM4 4TQ U.K.
TEL: +44-(0)20-7233-3791
FAX: +44-(0)1865-233241
WEB: www.worldsake.com
Russia & CIS
Russia
174
East West
Usievicha Str 24/2, Moscow 125315 Russia
TEL: +7-495-232–21–21
FAX: +7-495-913–87–26
WEB: www.ews.ru
175
Japro Corporation
Astrakhanskiy pereulok 5, Moscow 129090 Russia
TEL: +7-495-708-44-56
FAX: +7-495-680-25-10
WEB: www.japro.ru
176
Konus Plus
Burakova St. 6, Moscow 105118 Russia
TEL: +7-495-365-52-09
FAX: +7-495-365-52-09
[email protected]
WEB: www.konusplus.ru
177
Luding
Ryabinovaya St. 55, Moscow 121471 Russia
TEL: +7-495-916-90-26
FAX: +7-495-916-90-26
WEB: www.luding.ru
178
SMS Trading
Ivanovskaya St. 19/21, Moscow 127434 Russia
TEL: +7-495-788-50-79
Vagr Vina Vita Co., Ltd.
180
Vesta-Center International
1-ya Brestskaya, Str 29/22, Moscow 125047 Russia
TEL: +7-495-978-92-87
FAX: +7-499-978-50-38
WEB: www.vci.ru
181
Whitehall
Dmitrovskoye shosse 33, Bldg.5, Moscow 127550
Russia
TEL: +7-495-977-70-00
FAX: +7-495-786-76-00
WEB: www.whitehall.ru
Ukraine
182
Food Pro Service Ltd.
M. Grushevskogo St. 28/2, N.P. 43, 1021 Kyiv,
Ukraine
TEL: +38-(0)44-207-44-00
Middle East
Bahrain
183
Nature Valley
House 1877, Rd 4438, 244 Arad, Muharraq,
Kingdom of Bahrain
TEL: +973-178-255-54
WEB: www.naturevalleybahrain.com
Syria
184
Jah Jah Trading Company
P.O. Box 9799, Damascuss, Syria
TEL: +963-(0)11-666-32-07
U.A.E.
185
Planet Nutrition
Office No. 21, Al Aweer 34/855, Dubai, U.A.E.
TEL: +971-(0)4-3553-338
FAX: +971-(0)4-3557-466
WEB: www.myplanetnutrition.com
Asia
China
186
Beijing Zhongqiu Create Commercial & Trading Co., Ltd.
Room 830, 41 Dong Si Huan Zhong Rd.
Chaoyang District, Beijing 100025 China
TEL: +86-(0)10-8571-1690
FAX: +86-(0)10-8571-1690
187
Shanghai Haoweijia Food Co., Ltd.
588 Zhongshan Rd. North, Shanghai
200070 China
TEL: +86-(0)21-6330-9541
FAX: +86-(0)21-6628-2183
188
Shanghai Zhuo He Trade Co., Ltd.
Room 101-103, Bldg. 8, 2381 Hongqiao Rd.
Changning, Shanghai 200335 China
TEL: +86-(0)21-5219-5038
FAX: +86-(0)21-5219-5038
WEB: www.zhuohe.com
189
Vox Trading Co., Ltd.
Beijing Representative Office
Room 1919, China Garments Tower,
No.99 Jianguo Rd. Beijing 10020 China
TEL: +86-(0)10-6581-9732
FAX: +86-(0)10-6581-9735
190
Dalian Representative Office
Room 604, Furama Hotel, 60 Renmin Rd,
Dalian 116001 China
TEL: +86-(0)41-1281-6359
FAX: +86-(0)41-1263-6368
Hong Kong
191
Alive Asia Ltd.
701A Causeway Bay Commercial Centre, 13 Sugar
St. Causeway Bay, Hong Kong
TEL: +852-2890-3090
WEB: www.aliveasia.com.hk
192
City Super Ltd.
8th Fl. Wharf T & T Centre, Harbour City,
7 Canton Rd. Tsimshatsui, Hong Kong
TEL: +852-2956-2668
FAX: +852-2956-0336
WEB: www.citysuper.com.hk
193
Fook Lam Construction Co., Ltd.
Unit H, 4/F. Phase 1, Vigor Industrial Bldg.
49-53 Ta Chuen Ping St. Kwai Chung, Hong Kong
TEL: +852-2407-3187
FAX: +852-2408-0014
[email protected]
194
J-Bonbon Ltd.
Room 2202, 22/F. Manley Commercial Bldg.
367 Queen’s Rd. Central, Hong Kong
TEL: +852-2155-8122
FAX: +852-2155-8299
195
JFC Hong Kong Ltd.
5th Fl. Ever Gain Centre, 43-57 Wang Wo Tsai St.
Tsuen Wan, Hong Kong
TEL: +852-2428-6431
FAX: +852-2480-4762
196
Nansen Trading Co., (H.K.) Ltd.
Room 3514, 35th Fl. Hong Kong Plaza,
186-191 Connaught Rd. West, Hong Kong
TEL: +852-2546-6680
FAX: +852-2546-7981
WEB: www.nansen.com.hk
197
Nikken’s Japanese Food Co., Ltd.
Ground Fl. Kim Fat Mansion,
11 Shau Kei Wan Main St. East, Hong Kong
TEL: +852-2568-8118
FAX: +852-2567-4084
WEB: www.nikkens-jf.com
198
Nippon Foods Co., Ltd.
Unit 1110-1112, 11th Fl. Eight Commercial Tower,
8 Sun Yip St. Chaiwan, Hong Kong
TEL: +852-2898-8126
FAX: +852-2897-9553
199
TSK Group (Hong Kong)
TSK International Group Ltd. Room 2402,
Million Fortuna Industrial Centre,
34-36 Chai Wan Kok St. Tsuen, Hong Kong
TEL: +852-2721-8182
FAX: +852-2758-8905
India
200
Maidoindia
206 Ascot Centre, Sahar Rd. Andheri East. Mumbai
400099 India
TEL: +91-22-6113-1234 / FAX: +91-22-6113-1230
WEB: www.maidoindia.com
Korea
201
Naksan Technology, Inc.
Seocho Plaza 3F, 1321-7 Seocho-dong, Seocho-gu,
Seoul, Korea
TEL: +82-(0)2-521-7678
FAX: +82-(0)2-521-7686
WEB: www.naksan.co.kr
202
Nihonshu Korea
39-1 Samseong-dong, Gangnam-gu, Seoul, Korea
TEL: +82-(0)2-545-3251
FAX: +82-(0)2-545-3261
WEB: www.nihonshu.co.kr
Singapore
203
Ban Choon Marketing (Pte) Ltd.
30 Quality Rd. Singapore 618803
TEL: +65-(0)6777-7333
WEB: www.banchoon.com.sg
204
Letat Agencies (Pte) Ltd.
61 Yishun Industrial Park A, #04-01 Singapore 768767
TEL: +65-(0)6220-0333
FAX: +65-(0)6741-9672
205
Makoto-Ya (S) Pte. Ltd.
9 Kaki Bukit Rd. 2, #01-05, Gordon Warehouse Bldg.
Singapore 417842
TEL: +65-(0)6741-3511
FAX: +65-(0)6841-4482
206
Orihara (Pte) Ltd.
11 Unity St. #01-02 Robertson Walk, Singapore 237995
TEL: +65-(0)6836-5710
FAX: +65-(0)6836-5720
WEB: www.orihara-net.co.jp
207
Yamakawa Trading Co. (Pte) Ltd.
3C Toh Guan Rd. East, Singapore 608832
TEL: +65-(0)6567-8200
FAX: +65-(0)6567-0832
WEB: www.yamakawa.com.sg
Taiwan
208
Taiwan Wines and Spirits Co., Ltd.
No. 156-3, Sec.1 Datong Rd. Sijhih City, Taipei,
Taiwan R.O.C.
TEL: +886-(0)2-2690-7711
FAX: +886-(0)2-2690-7722
WEB: www.my9.com.tw
Thailand
209
S.K. Liquor Ltd. Part
149/5 Charoenmuang Rd. Rongmuang,
Patumwan, Bangkok 10330 Thailand
TEL: +66-(0)2-214-1479
FAX: +66-(0)2-215-5081
210
Vox Trading (Thailand) Co., Ltd.
Room 1402, 33/66 Wall Street Tower,
Surawongse Rd. Bangrak, Bangkok 10500 Thailand
TEL: +66-(0)2-237-4726
FAX: +66-(0)2-807-5577
212
Simon Johnson
P.O. Box 6486, South Sydnes Business Hub,
Alexandria, NSW 2015 Australia
TEL: +61-(0)2-8244-8288
FAX: +61-(0)2-8244-8299
WEB: www.simonjohnson.com
213
Vox Trading (Australia) Pty Ltd.
Suite 25, Level 5, 88 Pitt St. Sydney,
NSW 2000 Australia
TEL: +61-(0)2-9233-5533
FAX: +61-(0)2-9233-5666
North America
Hana Vin
658 rue Bloomfield Outremont, Quebec
H2V 3S1 Canada
TEL: +1-514-276-8151
FAX: +1-514-276-1908
215
JFC International (Canada) Inc.
1025 Kamato Rd. Mississauga,
Ontario L4W 0C1 Canada
TEL: +1-905-629-0993
FAX: +1-905-629-7909
WEB: www.jfc.ca
216
Ozawa Canada Inc.
135 East Beaver Creak Rd. Unit 3, Richmond Hill,
Ontario L4B 1E2 Canada
TEL: +1-905-731-5088
FAX: +1-905-731-0788
WEB: www.ozawa.ca
217
Vancouver Representative Office
Suite 805, 938 Howe St. Vancouver, V6Z 1N9 Canada
TEL: +1-604-331-0417
FAX: +1-604-331-0487
U.S.A.
218
B. United International Inc.
15 John Todd Way, Redding, CT 06896 U.S.A.
TEL: +1-203-938-0713
FAX: +1-203-938-1124
WEB: www.bunitedint.com
219
Dreyfus Ashby & Co.
630 Third Ave. 15th Fl. New York, NY 10012 U.S.A.
TEL: +1-212-818-0770
FAX: +1-212-953-2366
WEB: www.dreyfusashby.com
220
Japan Prestige Sake International Inc.
123 Watts St. New York, NY 10013 U.S.A.
TEL: +1-212-219-1166
FAX: +1-212-366-4925
WEB: www.meimonshu.jp
221
JFC International (Hawaii), Inc.
Oceania
887 North Nimitz Highway, Honolulu, Hawaii,
HI 96817 U.S.A.
TEL: +1-808-537-9528
FAX: +1-808-526-0389
WEB: www.jfc.com
Australia
222
211
Japan Food Corp (Aust) Pty Ltd.
Bldg. D1/16 Mars Road Lane Cove, NSW 2066 Australia
TEL: +61-(0)2-9429-8000
FAX: +61-(0)2-9429-8010
WEB: www.jfcaustralia.com.au
JFC International Inc. Head Office
7101 East Slauson Ave. Los Angeles,
CA 90040 U.S.A.
TEL: +1-323-721-6100
FAX: +1-323-721-6133
WEB: www.jfc.com
JFC International Inc.
Los Angeles Branch
7101 East Slauson Ave. Los Angeles,
CA 90040 U.S.A.
TEL: +1-323-721-6900
FAX: +1-323-721-6933
WEB: www.jfc.com
224
New York Branch
40 Varick Ave. Brooklyn, NY 11237 U.S.A.
TEL: +1-718-456-8805
FAX: +1-718-417-7639
WEB: www.jfc.com
225
Canada
214
223
San Francisco Branch
540 Forbes Boulevard, South San Francisco,
CA 94080 U.S.A.
TEL: +1-650-873-8400
FAX: +1-650-952-3276
WEB: www.jfc.com
226
Mutual Trading Co., Inc.
431 Crocker St. Los Angeles, CA 90013 U.S.A.
TEL: +1-213-626-9458
FAX: +1-213-626-5130
WEB: www.lamtc.com
227
Nishimoto Trading Co., Ltd.
Los Anegles Branch
13409 Orden Drive “Building J”, Santa Fe Springs,
CA 90670 U.S.A.
TEL: +1-562-802-1900
FAX: +1-562-229-1720
WEB: www.nishimototrading.com
228
172
179
Volgogradskiy prospekt 32, Bldg.3, Moscow
109316 Russia
TEL: +7-495-544-43-93
FAX: +7-495-544-43-94
WEB: www.vinavita.ru
True World Foods New York LLC
32-34 Papetti Plaza, Elizabeth,
NJ 07206 U.S.A.
TEL: +1-908-351-9090
FAX: +1-908-351-0021
WEB: www.trueworldfoods.com
229
Vox Trading USA Co.
1800 SW 1st Ave. Suite 270 Portland,
OR 97201 U.S.A.
TEL: +1-503-227-3171
FAX: +1-503-226-4267
230
Winebow, Inc. (New Jersey)
75 Chestnut Ridge Rd. Montvale,
NJ 07645 U.S.A.
TEL: +1-201-445-0620
FAX: +1-201-445-9869
WEB: www.winebow.com
Central & South America
Mexico
231
JFC de Mexico
Av Año de Juarez No. 160-B Col. Granjas San
Anotonio Mexico DF CP 09070
TEL: +52-555-686-8893
FAX: +52-555-686-8868
Africa
Mauritius
232
Natureland Products Ltd.
Vikas Bldg. 7th Mile Triolet, Solitude, Mauritius
TEL: +230-261-4716/6612
FAX: +230-261-8367
This information was collated in July 2010 and may subsequently be subject to change.
60
61
World Food
Trade Fairs
Here we list the essential information on food
trade fairs taking place around the world in
the forthcoming year.
2010
September
65
October
65-67
November
67-69
December
69
2011
January
69
February
69
March
69-71
April
71
May
71-73
June
73
July
73
October
73
September - October 2010
Date
Event
Location
5-7
Sep.
Speciality & Fine Food Fair 2010
London, U.K.
www.specialityandfinefoodfairs.co.uk
Olympia
7-9
Sep.
Asian Seafood Exposition
7-9
Sep.
Hong Kong, China
Hong Kong Convention and
Exhibition Centre
www.asianseafoodexpo.com
Restaurant and Bar Hong Kong 2010 Hong Kong, China
www.restaurantandbarhk.com
See p64
Exhibition Centre
Beijing, China
China Brew & Beverage 2010
8-10
Sep.
Asia Fruit Logistica 2010
8-11
Sep.
AFEX 2010 - Asia Food Expo
www.afex.com.ph
World Trade Center Metro
Manila
14-17
Sep.
World Food Moscow 2010
Moscow, Russia
www.worldfood-moscow.com
Expocentre
15-18
Sep.
Food & Hotel Thailand 2010
Bangkok, Thailand
www.foodhotelthailand.com
21-22
Sep.
21-23
Sep.
BioFach Japan 2010
www.biofach.jp
Tokyo Big Sight - Tokyo
International Exhibition Center
26-29
Sep.
PIR. The Hospitality Industry
Moscow, Russia
site.pir.ru
Crocus-Expo
Fi Asia 2010 - Food ingredients
Asia 2010
Jakarta, Indonesia
29 Sep.
-1 Oct.
www.chinabrew-beverage.com
www.asiafruitlogistica.com
China International Exhibition
Center
Hong Kong, China
Exhibition Centre
Manila, Philippines
780
7289
First Event
Contact
Fresh RM Ltd.
Diversified Business
Communications
100
8179
Diversified Events Hong
Kong LLC
491
46751
China National Building
Material & Light
Industrial Machinery
Group Corp.
224
3441
Global Produce Events
GmbH
N/A
28518
Trade Information
Marketing & Exhibitions,
Inc.
1100
53988
ITE Group Plc
Royal Paragon Hall
756
24126
Bangkok Exhibition
Services Ltd.
The Boutique Bar Show London
London, U.K.
www.boutiquebarshow.com/london.htm
Royal Horticultural Halls
N/A
The Boutique Bar Show
242
13690
NürnbergMesse GmbH
580
43000
PIR Group
fiasia.ingredientsnetwork.com
Tokyo, Japan
Jakarta International Expo
30 Sep.
-1 Oct.
lunch! 2010
London, U.K.
www.lunchshow.co.uk
Old Billingsgate
30 Sep.
-3 Oct.
International FoodTec India 2010
Mumbai, India
www.foodtecindia.com
Bombay Exhibition Centre
250
6300
UBM International Media
110
2513
Communications
172
5088
Koelnmesse YA Tradefair
Pvt. Ltd.
W O R L D F O2O0D1 T0R A D E F A I R
7-10
Sep.
Exhibitors
Visitors
65
October - November 2010
Date
7-8
Oct.
11-13
Oct.
Event
Location
easyFairs® Packaging
Innovations London 2010
London, U.K.
Business Design Centre
www.easyfairs.com
London, U.K.
www.therestaurantshow.co.uk
Earls Court 2
Exhibitors
Visitors
First Event
350
N/A
Contact
easyFairs SA/NV
William Reed Hospitality
Ltd.
See p14
13-15
Oct.
Hi/S-tec Japan 2010 - Health
Ingredients/Safety and
Technology Japan 2010
www.hijapan.info
17-21
Oct.
19-21
Oct.
22-23
Oct.
SIAL 2010 - The Global Food
Marketplace
www.sial.fr
See p13 & p66
IFTC/Interfood Shanghai 2010
Paris, France
Parc de Expositions de Paris
Nord Villepinte
Shanghai, China
www.foodtecchina.com
Shanghai International
Exhibition Centre (INTEX)
Fi India 2010 - Food Ingredients
India 2010
Mumbai, India
fiindia.ingredientsnetwork.com
Sweets & Snacks China 2010
28-30
Oct.
Wine & Gourmet Asia 2010
www.sweetschina.com
www.wineandgourmetasia.com
Sweets & Snacks Middle East 2010
Shanghai, China
Shanghai International
Exhibition Center (INTEX)
Macao, China
Cotai Strip® Cotai Expo™ at
The Venetian® Macao-ResortHotel
Dubai, U.A.E.
580
42794
5500
148000
UBM Media Co., Ltd.
Sopexa UK
162
8181
Koelnmesse Co., Ltd.
120
4380
147
47500
Koelnmesse Co., Ltd.
100
7163
Koelnmesse Pte Ltd.
Koelnmesse GmbH
www.sweetsmiddleeast.com
Dubai International
Convention & Exhibition
Centre
157
4786
5-9
Nov.
Hostelco 2010
Barcelona, Spain
www.hostelco.com
Montjuïc Exhibition Centre
1522
80412
Fira de Barcelona
10-12
Nov.
FHC China 2010
849
20810
China International
Exhibitions Ltd.
300
35000
BBC Haymarket
Exhibitions Ltd.
12-14
Nov.
14-18
Nov.
16-18
Nov.
Shanghai, China
www.fhcchina.com
Shanghai New International
Expo Centre (SNIEC)
MasterChef Live A BBC Good
Food Production 2010
London, U.K.
www.londonbbcgoodfoodshow.com
Olympia
Equip’Hotel
Paris, France
www.equiphotel.com
Paris Expo Porte de Versailles
Hi Europe & Ni 2010 - Health
ingredients Europe & Natural
ingredients 2010
Madrid, Spain
IFEMA - Feria de Madrid
1472
106000
Reed Expositions France
530
7328
2010
28-30
Oct.
31 Oct.
-2 Nov.
Tokyo, Japan
hieurope.ingredientsnetwork.com
67
November 2010 - March 2011
Date
Event
Location
18-21
Nov.
Food Week 2010
Seoul, Korea
www.koreafoodfair.com
COEX - Korea Exhibition Center
22-24
Nov.
SIAL Middle East 2010
24-26
Nov.
Abu Dhabi, U.A.E.
www.sialme.com
Abu Dhabi National Exhibition
Centre
Annapoorna - World of Food
India 2010
Mumbai, India
www.worldoffoodindia.com
Bordeaux, France
www.vinitech-bordeaux.com
Bordeaux Parc de Expositions
22-26
Jan.
Sirha 2011
Lyon, France
www.sirha.com
Eurexpo Lyon
24-26
Jan.
Hospitality 2011
Birmingham, U.K.
www.hospitalityshow.co.uk
NEC Birmingham
ISM - The International Sweets
and Biscuits Fair
Cologne, Germany
30 Jan.
-2 Feb.
See p13
www.ism-cologne.com
Cologne Exhibition Center
7-11
Feb.
Prodexpo’ 2011
Moscow, Russia
www.prod-expo.ru
Expocentre Fairgrounds
9-11
Feb.
Fruit Logistica 2011
Berlin, Germany
www.fruitlogistica.com Messe Berlin
16-19
Feb.
BioFach 2011
Nuremberg, Germany
www.biofach.de
Exhibition Centre Nuremberg
SIA 2011 - International
Agriculture Fair
Paris, France
19-27
Feb.
22-25
Feb.
27 Feb.
-2 Mar.
1-4
Mar.
www.salon-agriculture.com
Paris Expo Porte de Versailles
Tokyo, Japan
HCJ 2011
www.jma.or.jp/hcj
Dubai, U.A.E.
Gulfood 2011
www.gulfood.com
Dubai International
Convention and Exhibition
Centre
FOODEX JAPAN 2011
Makuhari, Japan
www.jma.or.jp/foodex
Makuhari Messe
593
80000
Contact
COEX
First Event
Turret Media FZ LLC
160
5404
Koelnmesse GmbH
800
39055
2098
141380
Congrès et Expositions
de Bordeaux
GL Events
300
11952
Fresh RM Ltd.
1503
32000
Koelnmesse GmbH
1790
56000
Expocentre
2314
54172
Messe Berlin GmbH 2557
43669
NürnbergMesse GmbH
1000
652189
2010 - 2011
Vinitech 2010
30 Nov.
-2 Dec.
Exhibitors
Visitors
Comexposium
806
87355
Japan Management
Association
3500
55379
Dubai World Trade
Centre
2510
73556
Japan Management
Association (JMA)
See pp10-11 & p62
69
t
n’ it !
Do iss
m
Ethnic
Foods
Europe
2011
March - May 2011
Date
13-16
Mar.
Event
Location
IFE11
London, U.K.
www.ife.co.uk ExCeL
Exhibitors
Visitors
1200
22395
Contact
Fresh RM Ltd.
See p15 & p68
15-17
Mar.
Ethnic Foods Europe
15 – 17 March 2011
Brussels Exhibition Center, Brussels, Belgium
Ethnic Foods Europe
Brussels, Belgium
www.ethnicfoodseurope.com
Brussels Exhibition Centre
18-23
Mar.
Internorga
Hamburg, Germany
www.hamburg-messe.de/internorga
Hamburg Messe
27-29
Mar.
ProWein 2011
Düsseldorf, Germany
www.prowein.com
Düsseldorf Exhibition Centre
27-30
Mar.
Alimentaria and Horexpo Lisboa
Lisbon, Portugal
www.alimentariahorexpo-lisboa.com
Feira Internacional de Lisboa
Shanghai, China
Hotelex Shanghai 2011
www.hotelex.cn
Shanghai New International
Expo Centre (SNIEC)
Natural and Organic Products
Europe 2011
London, U.K.
www.naturalproducts.co.uk
Tokyo, Japan
6-8
Apr.
FABEX 2011
Europe’s No. 1 Ethnic Food & Beverage Exhibition
6-8
Apr.
The only Ethnic Trade Show where Kitchen of the World Suppliers meet
with Retail and Food Service. For doing better business.
6-9
Apr.
Food & Beverage from Thailand, Japan, China, Vietnam, India, Singapore, Indonesia, Malaysia,
Russia, Poland, Turkey, Mexico, Saudi Arabia, Tunesia, Israel, Egypt, Argentina, Brazil, etc.
26-29
Apr.
• Including high level retail conference and many seminars
• Expected: 350 exhibitors from over 25 countries
• Look for updates at www.ethnicfoodseurope.com
3-5
May
www.fabex.jp
www.wineandgourmetjapan.com
See p12 & p72
8-11
May
Ofﬁcial Organiser
Expo Communications BV Tel: 0031 76 571 03 51 Fax: 0031 76 571 39 07 E-mail: [email protected]
11-14
May
Olympia
Tokyo, Japan
Food and Hotel Indonesia 2011
Jakarta, Indonesia
www.allworldexhibitions.com
Jakarta International Expo
Seoul, Korea
Seoul Food & Hotel 2011
www.allworldexhibitions.com
KINTEX - Korea International
Exhibition Center
European Seafood Exposition
2011
Brussels, Belgium
www.euroseafood.com
HOFEX 2011
www.hofex.com
3300
36000
Hamburg Messe und
Congress GmbH
Messe Düsseldorf GmbH
Alimentaria Exhibitions
576 / 342
and Feira Internacional
30438 / 26132 de Lisboa (FIL)
885
43288
Shanghai UBM Sinoexpo
International Exhibition
Co., Ltd.
500
8000
Communications UK
350
63478
Japan Food Journal
69
63478
Koelnmesse Pte Ltd.
850
18610
Food and Drink, Overseas
Exhibition Services Ltd.
457
42590
Korean Exhibition
Management Co., Ltd.
1635
24266
Communications
1749
30000
Rassegne S.p.A
1800
32479
Hong Kong Exhibition
Services Ltd.
See p14
TuttoFood - Milano World Food
Exhibition
www.tuttofood.it
Brussels Exhibition Centre
1100
101000
2011
3-4
Apr.
Exhibitors / Sponsors
Expo Communications BV
See p70
29 Mar.
-1 Apr.
Register NOW!
350
6000
Milano, Italy
Fiera Milano - Milano
Convention Centre
Hong Kong, China
Exhibition Centre
71
May - October 2011
Date
17-19
May
Event
Location
London International Wine Fair
2011
www.londonwinefair.com
London, U.K.
ExCeL
Distil 2011
London, U.K.
www.distil-london.com
ExCeL
18-20
May
ifia/HFE Japan 2011
www.ifiajapan.com
18-20
May
Caffè Culture 2011
London, U.K.
www.caffeculture.com
Olympia
SIAL China 2011 - Asia’s Food
Marketplace
Shanghai, China
Tokyo, Japan
25-29
May
Thaifex - World of Food Asia
Bangkok, Thailand
www.worldoffoodasia.com
IMPACT Exhibition Center
7-10
Jun.
Fooma Japan 2011
www.foomajapan.jp
19-23
Jun.
Vinexpo 2011
Bordeaux, France
www.vinexpo.com
Bordeaux Parc de Expositions
22-25
Jun.
Food Taipei 2011
Taipei, Taiwan
www.foodtaipei.com.tw
Taipei World Trade Center
28-30
Jun.
London Seafood Expo 2011
London, U.K.
www.londonseafoodexpo.com
Earls Court
Bar.11
London, U.K.
www.barshow.co.uk
Business Design Centre
Imbibe 2011
London, U.K.
www.imbibe.com
Earls Court
The 13th Japan International
Seafood & Technology Expo
Tokyo, Japan
5-6
Jul.
Jul.
8-12
Oct.
1071
13693
Brintex
54
6000
Brintex
Tokyo, Japan
www.exhibitiontech.com/seafood
Anuga 2011
Cologne, Germany
www.anuga.com
Cologne Exhibition Center
400
33712
Food Chemicals
Newspaper Inc.
300
11400
Upper Street Events Ltd.
1339
30518
Comexposium Shanghai
992
21401
Koelnmesse Pte Ltd.
693
102651
The Japan Food
Machinery
Manufacturers’
Association
2400
46621
Vinexpo SAS
959
45369
TAITRA - Taiwan External
Trade Development
Council
N/A
Orange Fairs & Events
N/A
UBM Live
N/A
46000
Monomax Ltd.
600
27814
Japan Fisheries
Association
6522
149349
2011
www.sialchina.com Shanghai New International
Expo Center (SNIEC)
Jun.
Contact
See p15
17-19
May
18-20
May
Exhibitors
Visitors
Koelnmesse GmbH
73

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