Kaiseki Plating 101 Seminar-New York Mutual Trading 25th Annual Japanese Food & Restaurant Expo 2018

The Art & Tradition of Edomae Sushi Seminar - New York Mutual Trading 25th Restaurant Expo 2018

Highlights from the New York Mutual Trading 25th Annual Japanese Food & Restaurant Expo 2018

Regular Fish Scaler

Frank Cisneros’s fascination with Japanese bar tools and ingredients

How High Speed Powdered Steel (R2) was Born with the Takamura Blacksmiths

Sizzle Sake Set

Ikkon-hai White Ceramic Sake Cups and Server

Stories with knife master - President of Tsukiji Masamoto, Misao Hirano

The 24th Annual Japanese Food and Restaurant Expo presented by New York Mutual Trading, Inc

The KEY to Japan’s Razor Sharp Knife Edge

Miso World: Exploring Techniques and Applications

Latest from Japan: the Coolest and Warmest Way in Serving Sake

Mechanism of Fermentation and Distillation Process of Shochu vs Whisky & Rum

It’s All About the Rice – Elevating Sushi to the Next Level

Nakamura - Japanese Ramen Noodle in Lower East Side

Urokotoru New Rubber Fish Scaler to Fabricate A Red Snapper

Urokotoru New Rubber Fish Scaler to Fabricate A Flounder

Sharpening Nenox Knives Part 2

Sharpening Nenox Knives with President Sawada of Nenohi Cutlery

Pichitto/ Pichit Sheets with Chef Yamada of Brushstroke

Cabbesler the manual cabbage slicer

Fixing a chip on a Takamura Knife by the Takamura Brothers (Part 2)

Sharpening HSPS Pro Knives with the Takamura Brothers (Part 1)

Sharpening the Takamura HSPS Pro Honesuki

Chef Narisawa at StarChefs ICC 2014

Chef Brian Tsao of Mira Sushi at NYMTC's Annual Japanese Food & Restaurant Expo: Beef Tataki

Chef Brian Tsao of Mira Sushi at NYMTC's Annual Japanese Food & Restaurant Expo

Atoma Diamond Sharpening Plate

Miyazaki Wagyu Chuck Rib