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Social Sake Club Newsletter
Sushi and Sake Magazine & Japanese Restaurant News
4th issue In June 2010
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| Dear valued readers,
We appriciate your support. 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 to our newsletters.
Thank you.
Do not forget to Eat well, drink well, and be Happy. We believe that the great dinning experiences brings tremendous happiness to all of us.
David Kudo
Sushi and Sake Magazine Chairman
Sake Sommelier, Food Safety Administrator
The founder of Sushi and Sake Magazine,
Japanese restaurant news
All Japan News, Inc |
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____________________________________ Featured Event report: Picks of the week
Nisihmoto Trading Co., Ltd
Sake Tasting for Professional
at Gonpachi in Miyako Hybrid Hotel ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Nishimoto Trading Co., Ltd Sake Tasting 2010
At Gonpachi in Miyako Hybrid Hotel
On June 19th 2010 from 11am-3:30pm
 One of the biggest Nishimoto Trading Co., Ltd Sake tastings was held at the gonpachi in Miyako Hotel from 11am-3:30pm. The whole floor of the Gonpachi restaurant was filled with guests and sake, beer, shochu importers tables and booths from mostly Japan and one company from Korea. This event was for food industry professionals, restaurant owners, and managers. The invitation list consisted of 550 names, and they were expecting 400 people. The advantage of having this event at the Gonpachi in Miyako Hybrid was the convenience for the guests  because the location was very accessible. So they were able to increase the number of attendees from last year's event. The Nishimoto Trading Co., Ltd controlled the number of guests entering the event space because the purpose of this event was to promote newer kinds of sake to the restaurant owners and food industry. Tasting the sake is of course, an essential part of the promotion. There were also tables displaying Japanese special knives.
The total of numbers of sake was 60 which included  sake, shochu and beer. The importers were Nishimoto Trading Co., Ltd., Pacific International Liquor, Japan Prestige Association, Suntory International Corp, Asahi Beer USA and E-dong. The total number of the Breweries was 24.
As I was walking into the entrance there was a non drink section, drink section and food section. The line was formed in a square shape because of the location of the sushi bar in the center. The food items were finger foods: deep fried chickens, shumai, and green salads, a couple different kinds of sushi rolls were served buffet style. The food  items were perfect for resting between the sake tasting. I enjoyed this event and discovered new sake. More importantly I was able to meet and talk to the restaurant owners and sake breweries.
Keiko Azuma
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Upcoming A Sake Tasting & Food Pairing
Toshi Sushi 江戸前寿司Edo Mae Style Sushi
Summer Special Event
Ten Sake tasting & Ten full courses pairing
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Don't miss this great chance to taste everything!
You can try the Best sake with The best Food
7/22/2010 (Thursday)
1st entry Opening 5:00pm-7:30pm
2nd entry Opening 8:00pm-10:00pm
$45 per Person
$40 per person (2 or more )
In advance purchased ticket
$50 per person at the door
 Food Menu
1Edamame
2.Crispy Rice Spicy tuna
3.Fried Oysters
4.Nanban-Zuke
5.Grilled Chicken Wings
6.Salads
7.Soup
8.Grilled fish
9.Salmon,
Scallop Foie Gras
10.Sushi (7pieces)
 Sake Menu
  1.Dassai
2.Kurokabuto
3.Shirakabegura
4.Deai
5.Tedorikawa
6.Dewazakura
7.Izumi judan
8.Kokuryu
9.Hoyo
10.Komekome
Advanced tickets sell at Toshi Sushi
359 E. First St, Los Angeles California 90012
Tel: 213-680-4166
Regular Hours 11:30-14:30, 17:30-22:00 |
___________________________________ Keiko's Nutritional information and Article pick of the Week
Your Health and Your Weight ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Your Health and Your Weight
Your health and your weight are connected. According to the Centers for Disease Control and Prevention, if your body mass index falls into the range of overweight or obese, you are at a higher risk for the following diseases and conditions:
Stroke
Type 2 diabetes
Cancers (endometrial, breast and colon)
Hypertension or high blood pressure
Dyslipidemia (high blood cholesterol, high blood triglycerides)
Liver and gallbladder disease
Sleep apnea and respiratory problems
Osteoarthritis (degeneration of cartilage and its underlying bone within a joint)
Gynecological problems for women (abnormal menstrual periods and infertility).
What Does "At Risk" Mean?
 Being "at risk" means you are more likely to have a specific disease or condition than someone who has a BMI in the normal weight range. It does not mean you will get the disease.
BMI is one screening tool. (See Understanding Body Mass Index.)To assess your actual health risk, your health-care provider will look at many factors.
For example, if your doctor is concerned you might have a heart attack, he or she will want to know several things in addition to your BMI:
Do you have a family history of heart disease?
Do you smoke cigarettes?
How much physical activity do you get every day?
How much fat, saturated fat, fiber and sodium do you consume? Your doctor also will likely run other tests, such as a blood pressure check and lab tests. Collecting all of this information is the only way to make an accurate assessment of your health risk and to diagnose a condition such as coronary artery disease.
Lifestyle Changes Make a Big Difference
If your doctor says your BMI is in the overweight range and you have high blood pressure, the doctor may prescribe medication and suggest you make changes in your lifestyle. You may be told to lose weight, change your diet and get more exercise.
Here's some really good news: Those lifestyle changes - eating smarter and moving more - will help lower your blood pressure no matter what happens with your weight. Since losing and then keeping weight off can be a challenge, it is reassuring to know lifestyle changes by themselves can reduce your risk; they can help you feel better too. |
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Interested in Purcase a Restaurant space? ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Japanese style Italian Franchise $450,000 P.Hills
Sushi, Teppan Restaurant ＄600,000 Laguna
Coffee House Franchise ＄390,000 Little Tokyo
Chinese Take out Store $79,000 Oxnard
Italian Restaurant ＄190,000 Camarillo
others
Question:
Nobuko
nobuko@business-team.com
(310)856-0208 BusinessTeam/ Nobuko #01778226 |
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食品衛生管理者認可証明書取得教室
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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 日米文化会館 200号室
２４４Ｓ．Ｓａｎ ＰｅｄｒｏＳｔ．
Ｌｏｓ Ａｎｇｅｌｅｓ， ＣＡ ９００１２
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＄50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。 英語とスペイン語のクラスも他の日時でございます。
詳細はご連絡ください
次の講習は
7/25/2010(日曜日）日本語
8/29/2010（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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____________________________________ Time to renew or first time?
National Registory
Food Handler's license lecture and exam.
English Class and Spanish
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 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:
7/18/2010 (Sunday) in Spanish only
Location: Japanese American Cutural and Community Center 244 S. San Pedro St Los Angeles California 90012 Room ２００ 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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 Please become a Friend on Facebook!
About Keiko
The Group leader of the Social Sake Club ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
The Sake Social Club is the group that consists people who love sake, are interested in networking, want to learn about Japanese Sake, want to have the opportunities to exchange your business cards, just want to enjoy great sake and foods.
Our mission is to create the space and time for people who are energetic and ambitious to share their passions and dreams. This is not just a party, a little bit more sophisticated. This is the first meeting of our social Sake Club. We would like to grow together with the group members.
Please feel free to contact with me about the group and mission statement.
We want to meet you!!
Let's have fun and grow together
Organizer Group Leade
310-800-0366
Keikoazuma01@msn.com
Sushi and Sake Magazine
About Keiko :
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/ Newsletter
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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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