Jay Eats Worldwide

The 25th Annual Mutual Trading Co. Japanese Food & Restaurant Expo Pasadena Convention Center October 19. 2013 I've been going to the Mutual Trading Co Show almost every year since 2000, I even attended their show in the NY/NJ area.  Mutual Trading is one of the oldest Japanese food distributors in the U.S.  Based in the Los Angeles, MTC has sales offices in Honolulu, San Diego, Las Vegas, Phoenix, Boston, New Jersey, and New York.  Mutual Trading has beautiful showrooms in Los Angeles and New York City.  I should do a post on their showroom one of these days... Ready for the breaking of the  sake barrel  to open the expo  Once inside, lots of food, beverages, equipment, knives, and products of all kinds. With 88 vendors, 30 from Japan, this event had over 2,000 registered attendees. At the entrance, I ran into my friend  Tommy Kosaka (chef/owner - Sushi Dragon )  and Mr. Kosei Yamamoto...

International Sushi Day! June 18th Not really sure what that means, but it's on the #foodcalendar... Although sushi originated in China in the 3rd Century as a way to preserve fish, the sushi we know today is from Japan. Here's the funny thing, the California Roll, which began the sushi revolution around the world, originated in Los Angeles. So, I guess in Japan the California Roll is International and thus today's celebration. Other than that, that's all I got... Sushi Combo Sushi Dragon Sun Valley I'll celebrate by visiting my friend Tommy at Sushi Dragon. Tommy Kosaka is one of those chefs who visits the fish market every day and selects the very best for his customers. I like Sushi Dragon, it's one of those small neighborhood places that does the old skool way that you don't find anymore. Seems like most places have gone fusion or what I call "confusion" and can't make a decent tempura. Funny how you can find those places around, but ...

National Shrimp Day! May 10th For most people, the difference between prawns and shrimp are too close to distinguish between them. Shrimp have small side flaps that overlap on the first through third abdominal segments and prawns have first and second anterior segments that are closely the same size. They're pretty much the same... See What Jay Eats... Santa Barbara Spot Prawn Those of us who live on the West Coast are fortunate to have spot prawns right in our backyard, they're shipped all over the world. They have a very sweet flavor, hence why the Japanese call them "amaebi" or sweet shrimp. Amaebi (sweet shrimp) sushi Fortunate that one was a female so I got a roe sushi too Sushi Dragon Tempura Shrimp Heads Everything gets used Sushi Dragon - Sun Valley A lot of these spot prawns are caught from Santa Barbara down to San Diego, but the West Coast is a great breeding area for them. They're kept alive i...

One of my favorite fish for sushi is Halibut. The other white fish that I like is Red Snapper or Tai. Most restaurants serve white fish with ponzu, a citrus soy sauce. When I worked the sushi bar, I used it on everything. See What Jay Eats... Halibut Sushi Served with Lemon and Salt If it's really good fish, I ask the sushi chef to put on some sea salt and a squeeze of lemon without using any soy sauce. It really brings out the flavor of the fish. Engawa (front piece) From the upper and lower fin Best part of the Halibut Having white fish served in this manner is one of the 'tells' that a sushi chef uses to size up the customer if he/she is a sushi expert of not. Lost count how many people told me the same and didn't know how to dip nigiri sushi in the soy sauce dish. Sushi Time! Sushi Dragon 8069 Vineland Ave Sun Valley, CA 91352 (818) 768-4507 Closed on Sundays Photos by Jay Terauchi Jay Eats © Jay Tera...

May 11th is National Spicy Tuna Day! Just as the California Roll was created at Tokyo Kaikan in the Little Tokyo district of Los Angeles, Spicy Tuna was said to be created at Sushi Iroha in Studio City. Not sure when that was, but my guess was sometime in the 1980's. Spicy Tuna Roll Sushi Dragon They don't eat spicy tuna in Japan, it would be considered a sin to eat tuna seasoned in this manner. And when they do eat a roll, it's very traditional with the seaweed on the outside. The reason why the Tokyo Kaikan chefs rolled it inside-out, back in the late 60's early 70's, Americans wouldn't eat a black piece of paper (seaweed) so they hid it. Japanese cuisine is simple, seasonal, and subtle. Since Japanese food is simple and subtle, they don't really eat anything spicy, so why look to Japanese cuisine for anything spicy? I think it's really funny that a cuisine that isn't known for spicy foods, has a popular item that is called "spicy tuna...

We're living in a time where the economy doesn't allow for extravagant lunches right now, we're all looking for GOOD lunch bargains. This week, I visited two Japanese places that really have that old skool flavor, taste, and price. Karaage Chicken Bento Bento Man $6.25 Bento Man is a small takeout place with picnic tables. All the food is "a la minute" or cooked to order and that makes it better than those found at the Asian grocery store. It's a bit more American taste, probably why I like it so much, without being too traditional Japanese. It's also a bargain, I've purchased the same fried chicken bento at Mitsuwa for $6.99, not sure how long it had been sitting in the grab & go case. My only concern, with a name like Bento Man, the bento menu is small. Other items on the menu are ramen, udon, curry, and sushi rolls. But the bento is the real deal here. Bento Man 1500 S. Western Avenue Los Angeles, CA 90006 (323) 733-5316 They just changed ...