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Social Sake Club Newsletter
Sushi and Sake Magazine & Japanese Restaurant News
3rd issue In Sep 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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Upcoming A Sake Tasting & Food Pairing
Niigata Sake Selection
At Gonpachi Beverly Hills
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Don't miss this great chance to taste everything!
You can try the Best sake with The best Food
October 17th (SUN) 2010
12:00pm-3:00pm
(Business to Business) RSVP Only
Restaurant Managersand Food Industry people are welcomed. Please Call For reservation for free
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3:00pm-6:00pm
(Business to Customers) Open to public
Pre-registration $40 per person
$75 per couple or more
at the door $50
5 kinds of appetizers are served
*Vegetable Spring Roll
*Albacore Carpaccio
*Chicken Karaage (Japanese Style Fried Chicken)
*Shrimp Shinjo
*Kushi Yaki 5 Kinds
Cali flour, Chicken leg, Salmon, Shishito peppers, Asparagus
*Hijiki Brown Rice
Nigata Sake nurtured by people and nature in Niigata, is the crystal of the continuing pursuit for ideal sake and the superb environment for sake brewing. Niigata Sake is characterized by a superb, "clean-smooth-gracious" taste and pleasant drinking and is admired by many sake lovers.
For more information,
Please call 213-680-0011 or Alljapannews@gmail.com
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Organic Wine Tasting At the Shojin for loyal Customers
August 9th 2010 after regular hours Shojin Restaurant where the Famous Organic Vegan Macrobiotics Place in Little Tokyo held the Organic Wine Tasting for their regular royal customers. Because they focus on the strictly vegan, the wine selections are also strictly not using chemical or added preservatives to the wines. As the owner Morishima told me that there are not so many wineries that can make the sulfer which is contained in most of the wine bottles in order to keep the shelf life or to keep a stable quality. There are a few wineries that no addition of the sulfer to preserve.
The total 14 selections of wine are served to the guests. And the appetizers were prepared special, and not offered on the regular menu. The seasonings are also considered to fit the wine. A little bit stronger and distinguished flavors and a good spiciness were featured.
I was able to taste great organic wine at the event at the Shojin Restaurant. They will be carrying Beer and Wine on their menu soon. This will give them the opportunity to attract more customers to come and enjoy delicious food and wine and macrobiotic cuisine.
 Sensory evaluation
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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 Leader
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/Event Coordinator
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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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