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Sake Sommelier Club Newsletter Sushi and Sake Magazine
April 3rd issue ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ |
| Dear, Valued readers
We appriciate your supports. It is very important for us to hear our valued readers and their immediate opinions. we would like to pursue and to improve the quality of the magazines and news letters and the events which we have planned. Please feel free to respond our news letters.
Thank you.
Do not forget to Eat well drink well and be Happy. We believe the great dinning experiences bring the treamendous happness to all of us.
David Kudo
Sushi and Sake Magazine Chairman
Sake Sommelier
The founder of Sushi and Sake Magazine,
Japanese restaurant news |
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Featured Event Picks of the week
50th Local PremiumBrewery Sake Tasting
Akita Prefecture ji zake no Kai at Izakaya Kan
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Location: Kan
Date :April 15th 2010 7PM
 The main concept of this Local Brewery Sake Tasting and food pairing is to taste the rare sake from an each prefecture of Japan and gather and taste the specific local foods from the theme prefecture. The founder is Mr. Mizuno who is the President of the Solcom, Inc. The events have started since May 2005. The 50th Local Brewery Sake Tasting started April 15th 2010 7 pm at the Restaurant Kan in Torrance. It was the 50th events since they started. So they have been meeting almost every month since they started.
The members are from many areas of the executives of the companies however everybody is welcomed. The Fee is $80 per meeting. They covered almost all local sake from prefectures in Japan, but there are two prefectures have not introduced since the availabilty of the sake brewers which are not able to produce sake. The foods are not from the Restaurant
The Kan's owner has researched and created the menu only for matching the sake tasting members. This experience was wonderful and good opportunity to meet the people who are in different fields and networking.
Kan Restaurant:2755 Pacific Coast Hwy
Torrance, CA 90501
310-530-7888
 50th jizake menu |
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Time to renew or first time?
National Registory
Food Handler's license lecture and exam.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Sponsored by Japanese Restaurant Academy
Mutual trading co., inc JFC international, Nishimoto Trading, 
Food handler Certificate Class and Exam
A Training of Food handling. Food borne Illness. Basic food Microbiology. The role of the food manager. Food Safety: an integrated Program of HACCP and prerequisite Programs. Employee Health and personal Hygiene. Flow of Food through the Food Service Operation. Proper Food Handling. Potential Hazards in food Production. Food Safety Regulations and standards. Hazard Analysis and critical control point
Next Date:
6/20/2010 (Sun) in Spanich only
7/17/2010 (Sun) in English only
Location: Threads Cafe 269 S. San Pedro St. LA CA 90012
Content: 6hours
9am starts registration
9:30am begins lectures
12:30-1:15 Lunch time
1:30-3:30 Exam begins
Fee includes Lecture, material (textbook) The health department registration fee, permit.
In English Sessions
1 person: $125
2people : $ 105/person
3people : $95 /person
Exam only : $85
Questions: Detailed information process
244 S.San Pedro St #202 Los Angeles CA 90012
Tel 213-680-0020
Email: restaurantacademy@gmail.com
310-800-0366(keiko)
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食品衛生管理者認可証明書取得教室
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Japanese Restaurant Academy主催
米国日系レストラン協会 推薦／共同貿易・JFC International・丸花・西本貿易 協賛
Food Handler Certificate Class & Exam
食品取り扱い・衛生管理に関して年々、法律が変わり厳しくなってきております。
従業員への衛生管理の徹底教育、検査員のインスペクションへの的確な対応のために
貴店で働く従業員全員に（ＡＡＡ）許可証取得をお勧めいたします。
内容：６時間 9:00AM 受付開始 9:30AM 授業開始 1:３０PMテスト開始（ランチ後）
場所 スレッズカフェ ２６９S. San Pedro St., Los Angeles CA 900 San Pedro St., Los Angeles CA 90012 little tokyo 3rd & San Pedro St.
費用 講習・教材・テスト・衛生局手続き・許可証等込み
□$１5５／１名様 □$135／２名様以上 □$105／３名様以上
***当日の急なキャンセル・欠席は＄９９を頂戴いたします。
必要事項を明記の上、Restaurant Academy宛チェックを同封し下記住所までお送り下さい。
2４４ S. San Pedro Street.＃202 Los Angeles, CA 90012
 講師 管理栄養士 伊佐 美香先生 アメリカでRegistered Dietitianでもある。食品衛生のクラスを５年教えている。 ご質問等のお問い合わせはこちらまで
Tel:213-680-0020 Fax:213-680-0024 e-mail : restaurantacademy@ｇmail.com
先着30名様で締め切らせていただきます。参加希望者が15人未満の場合は延期となる可能性があります。
Next Date:
4/25/2010 (日曜日) 日本語
5/23/2010 (日曜日) 日本語
6/27/2010 (日曜日) 日本語
ご質問は
244 S.San Pedro St #202 Los Angeles CA 90012
Tel 213-680-0020
Email: restaurantacademy@gmail.com
310-800-0366 (keiko)
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レストラン経営セミナー開催
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主催：Japanese Restaurant Academy・ジャパニーズレストランニューズ
日時：２０１０年５月１５日(土曜日)１0：００AＭ～１５：００ＰＭ
場所：都ハイブリットホテル
会費：＄30一般、・ ＄２５JRA会員
後援：JFC International/共同貿易/西本貿易/日刊サン/Sushi & Sake
あなたもレストランのオーナーになるチャンス
今がチャンス、あいている既存店舗を改造して
1／10の資本であなたのお店を持つことが出来ます
今回のセミナーでは衛生アドバイザーの田川あき子先生よりＨＡＣＣＰについてのお話があります。HACCＰとは、よく聞く言葉ですが、充分に理解してAランクを取得しましょう
食品生産のプロセスで食品製造業･レストランで起こりうる危険を最低限に押さえることができるシステムです。
ラーメン店経営のコツ、繁盛までの奮闘、そして成功、必ず役に立つヒントをつかんでください。経営コンサルタント、店舗紹介の専門家の講義を直接受講
普段あまり聞けない内容となっておりますのでこのチャンスをお見逃しなく...
日 程
１0:00 受付開始
１0:30ＡＭ 開催の挨拶
HACCPについて 衛生アドバイザー 田川アキコ
最近の労働管理、労働法経営コンサルタント 遠藤 昭彦
レストランを格安で取得する方法 ビジネスチーム イソダ伸子
12:00 ランチ＝ラーメンの試食、まき寿司
食材、作り方、選び方、仕入れ方
13:00 ラーメン店奮闘、成功物語、向山氏。 質問
14:00 解散
主催 寿司と酒マガジン、レストランニュース、レストランアカデミー・TJSラジオ
後援 米国日系レストラン協会
協賛：キッコーマン、ヤマサ, ｍａｒｕｋａｎ、スズモ, おたふく
メディア： 日刊サン、ＪＡＴＶ、ＴＪＳラジオ、NTV
お申し込みは Japanese Restaurant Academy ひでみ・ともこまで
T (213) 680-0011 F (213) 680-0024
e-mail restaurantacademy@gmail.com
244 S.San Pedro St #202 Los Angeles CA 90012
(keiko) |
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8th Annual Japanese Restaurant Operation Management Strategy Seminar
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Presented by Japanese Restaurant Academy-
Japanese Restaurant News
Date: May 15th 2010 (Sat) 10am-3pm
Location: Miyako Hybrid Hotel Torrance
Fee: $30(non-member) $25 (JRA member)
Language: Japanese
Sponsor: JFC international/ mutual trading/ Nishimoto trading/ Nikkan Sun/ Sushi and Sake magazine
The content:
Business advises how to start the New Japanese Restaurant, How to avoid the most common mistakes and dangers during operating the food services, and the things you should know before opening restaurant. The business experienced guest speakers can advice how to and how not to with their hard experiences and success stories.
We will provide the information how to buy restaurant business.
Schedule :
10am : registration
10:30 am: Introduction
HACCP: Advisor Akiko Takawa
Current Labor Law, management: Akihiko Endo
How to buy the restaurant with low cost : Nobuko Isoda
12pm : Lunch time (ramen, hand roll sushi)
How to choose, purchase, and receive foods
1pm : ramen shop success story
Media: Nikkan sun, JATV, TJS radio, NTV
Registration Question:
Japanese Restaurant Academy, to Hidemi or Tomoko
213-680-0011 (T) 213-6800024 (F)
Email : restaurantacademy@gmail.com
244 S.San Pedro St #202 Los Angeles CA 90012
(keiko)
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For those who love Sake
-Recommend sake for specific types of food-
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Sushi & Sashimi: Soy sauce flavor, dry sake; light-tasting toppings,
light sake.We would expect the appropriate type of sake to vary with the type of topping, but soy sauce has the major influence here. The salty quality of soy sauce goes well with a dry or karakuchi sake. However, be aware that sake gets drier when heated, so choose a slightly sweeter sake at first. For subtle-flavored dishes such as hirame (flounder) or tai (sea bream), a lighter sake is better. For chutoro or ohtoro (fatty tuna), or other toppings high in fat, as stated in the Theory 4 of the last issue, a rich sake matches best.
Yakitori: For balance, rich sake; for wash, a light sake. We introduced this topic in the August issue, and in the case of yakitori, it is the ingredients of the dish that determine the fundamental flavor that must be considered for matching to sake. If a balanced flavor is important to you, an acidic, rich sake is best, but if a clean "wash" is your focus, you want to pick a lighter sake.If you are dipping yakitori in sauce (tare), a moderate to sweet sake matches very well. Salted yakitori (no sauce) goes well with a
dry sake.
Tempura: Dipped in sauce, a light and dry sake; salted, a dry sake. With tempura, it is most important to consider the oiliness of the dish when matching it to sake. However, because dipping sauce is often used, sweetness also has an influence. To neutralize the
oiliness, a dry, light sake is best. If the tempura is dipped in sauce, which has a hint of sweetness, a sweet sake would be appropriate. If eating tempura salted, a light sake, which balances the saltiness, matches well.
Shabu shabu: Can switch from a rich, sweet sake to a lighter one. Shabu shabu is dipped in ponzu (rice vinegar base) or sweet sesame sauces. In either case, you can choose a sweet sake to drink it with. As stated in Theory 1, a sweet seasoning such as the sesame sauce will match well with a sweet sake. And, by Theory 5, strongly acidic seasonings, such as ponzu, also go well with sweet sake.
Sukiyaki: another boiled meat dish, is often eaten by dipping each bite in raw egg. This makes the dish more mild, but because sweetness and a strong flavor characterize this combination, it goes well with a sweet sake. A dry sake would not be good. The sweetness of the food will overemphasize the dryness of the sake. Also, to wash away the oiliness of the dish, try drinking a light type of sake.
Chinese food: Switch from a light to a rich sake. Although Chinese food is said to be greasy, it actually uses a wide variety of cooking methods and ingredients. For example, in the case of a light appetizer, as with sashimi, a light sake is best. If the dish is covered in a sweet, thick sauce, start with a light then switch to a rich, sweet sake. Also, as stated in Theory 7, a light or high quality junmai sake goes best with greasy foods in general.
In explaining how to match sake with food, we have introduced the sake characteristics of sweetness, dryness, richness, and aroma, as well as the food characteristics of sweetness and richness. We have proposed many different ways to enjoy sake, but, as I repeat every time, the important thing is that you find the way you most enjoy
drinking sake.
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Keiko's Nutritional information of the week
The Ins and Outs of Health Claims on Food Labels
Know how to read the food Labels ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Ever wonder about the difference between reduced fat and low fat? Or does "light" on a label really mean no fat? The Food and Drug Administration has strict guidelines on how these food label terms can be used.
Here are some of the most common claims seen on food packages and what they mean:
Low calorie: Less than 40 calories
Low cholesterol: Less than 20 mg of cholesterol and 2 gm or less of saturated fat per serving
Reduced: 25 percent less of the specified nutrient or calories than the usual product
Good source of: Provides at least 10 percent of the Daily Value of a particular vitamin or nutrient per serving
Calorie free: Less than five calories per serving
Fat free/sugar free: Less than ½ gram of fat or sugar per serving
Low sodium: Less than 140 mg of sodium per serving
High in: Provides 20 percent or more of the Daily Value of a specified nutrient per serving
High fiber: Five or more grams of fiber per serving
Lean (meat, poultry, seafood): Ten grams of fat or less, 4 ½ grams of saturated fat and less than 95 mg cholesterol per 3 ounce serving
Light: 1/3 fewer calories or ½ the fat of the usual food
Healthy (individual food item): Low fat, low saturated fat, less than 480 mg sodium, less than 95 mg cholesterol and at least 10 percent of the Daily Value of vitamins A and C, iron, protein, calcium and fiber.
The FDA also sets standards for health-related claims on food labels to help consumers identify foods that are rich in nutrients and may help to reduce their risk for certain diseases. For example, health claims may highlight the link between calcium and osteoporosis, fiber and calcium, heart disease and fat or high blood pressure and sodium.
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About Keiko
a Bridge between Food Culture of Japan and America ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Japanese, living in Los Angeles. B.S Degree in Nutritonal Sciences, Alternative Nutrition certification. My goals are conduct my passion of foods and lead the appropriate dietary habit for the indivisuals who are concerning the life styles such as foods and related food matters. My specialized areas are Alternative Nutrition (Holistic Approach), Food Service consultation, Nutritional Column. I am Passionate about food, cooking, love, and happiness. Utilizing useful tips,recipes, restaurant reviews, drinks, nutritional values, excercises, and relaxation techniques to feed loving and caring information about food along with the benefits of wellness and happiness in all aspects of life.
LOVE is nutrition for the soul. My passion is to feed loving and caring information about food along with the benefits of wellness and happiness in all aspects of life. Love is a spice! Too much love, never! The real me emerges in the kitchen. Love the food and it will love you back. We don't prepare food, food prepares us.
Kanpai !! Thank you very much.
Keiko Azuma Nutritionist/ News Letter
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Sushi and Sake Magazine is a monthly English Language publication dedicated to presenting Japnanese culture in Southern California to readers with foucus on Japanese food, Cultural events, business, education, entertainment and travel. Sushi and Sake magazine is grateful for the tremendous support of those cultured individuals who have an interest in foreign cultures. Since its founding in 2000, every year the number of published copies has increased. Every month, the published number of copies is 55,000 which are read avidly by approximately 150,000 people.
Japnese Restaurant News is a monthly magazines with the primary objective of disseminating information to the Japanese food anf beverage industry regarding sales anf marketing, legal and regulatory measures, food safety and hygienic presentation, service and disposal of food as well as sanitation regarding cooking utensils and related items, restraurant openings and reviews and the latest trends in japanese cuisine. The news magazine is printed in both Japanese and Engish, serving a sophisticated rearship, with distribution nationwide, including Los Angeles, SanFrancisco, Seattle, New York, Boston, Washington D.C, Miami, Chicago, Dallas and Houston metropolitan areas and in Japan, too. Japanese Restaurant News was founded in 1991. It has been growing ever since and now has a circulation of 10,000. Copies are distributed at retail establishments such as Japanese Restaurants and to subscribers. |
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