Mitsuwa Marketplace is celebrating its one year anniversary of the Shoku-Iku cooking class on February 1. Since February 2014, Mitsuwa has successfully held 11 free Shoku-Iku classes on the first Sunday of each month, with over 200 families gathered together to make different Japanese-inspired dishes. Mitsuwa Marketplace is hoping to promote healthier lifestyles in the young generation through the cooking classes.
“Shoku-Iku” is a Japanese term, but its meaning of promoting healthier living through food is applicable across all cultures. It came to Mitsuwa’s attention that the term “Shoku-Iku” is important for most modern families to learn and practice. It’s not easy to get kids to eat healthy, well-rounded meals. However, one way to get them interested in good food is to teach them how to make it themselves through hands-on cooking.
All Shoku-Iku recipes are healthy, creative yet simple enough so that kids can make their own dishes in 10-15 minutes. Shoku-Iku cooking classes are not to train the next chefs, but to foster a lifelong notion of a healthier lifestyle and the importance of family ties.
Not only are children learning how to make different kinds of food, they are also learning about the importance of healthy eating habits while spending time together as a family. Masami, the cooking class instructor and mother of two teenage boys, said, “I also enjoy that as my kids get older, we are able to spend time together in the kitchen. Not too many moms know but cooking doesn’t have to be just a mother’s job. If she can engage her kids, it can be bonding time when the family can prepare dishes together.”
The next cooking class, February 1 (Sunday), will mark the one year anniversary of Mitsuwa Marketplace’s Shoku-Iku cooking class.
The Mustard Seed Sauce & Dressing Company has been crafting unique Asian-inspired sauces and dressings and serving them in the company’s eponymous restaurants for over 35 years. Now, consumers have access to these sauces in their local grocery stores with the recent launch of the company’s retail product line.
The Mustard Seed Sauce & Dressing Company product line includes Asian Oil & Vinegar, a delightful Asian twist on the classic vinaigrette; Osaka Sauce, the company’s signature sauce, delicious on chicken; Teriyaki Grill Sauce, a finishing sauce for proteins; and Ginger Dressing, a signature dressing that doubles as a finishing sauce for meat or seafood. The four sauces and dressings are also available in a variety pack.
All Mustard Seed sauces and dressings are all-natural, and they contain no MSG, trans fats or preservatives. The products are made in small batches from the highest quality ingredients.
For more information, visit www.mustardseedsauce.com.
Passage Foods has released its latest edition of “Passage Briefs.” This edition presents a report entitled “Cooking Sauce Sales Simmer.” Within the brief, the U.S. cooking sauce market is explored through a detailed analysis of the industry and its consumers in five sections.
- Current cooking sauce market: The cooking sauce market has seen 25 percent growth in sales in the past decade, which is expected to continue due to factors such as at-home cooking, health, and less grocery spending.
- Ethnic flavor trends: Consumers have shown an increased interest in ethnic cooking sauces and food options. This category has quickly expanded to a high percentage of market share.
- Product claim trends: Consumer are looking towards alternative options for their at-home meals alongside the health food trend that has steadily been growing in the U.S.
- Millennials and cooking sauces: The Millennial Generation is expected to impact the economy of the U.S. as they continue to enter the work force. Their interests are driving the cooking sauce market expansion.
- Future of the cooking sauce market: A look into the current cooking sauce market provides insight into the development of the industry in the years to come.
The report is now available for free by contacting email@example.com or calling toll-free at 800.860.1045 ext. 204.
Click here for news about Passage Foods’ latest product introductions.
Vanda Asapahu, founder of Ayara Thai Sauces, is the winner of the Specialty Food Association’s second annual advertising contest for specialty food professionals to tell a compelling story about their passion for specialty food.
Asapahu’s story was selected from 142 inspiring entries about family businesses, culinary breakthroughs, childhood memories, career changes, and more. The prize is a professional ad that will be part of the Association’s national advertising and marketing campaign. The ad will be featured in leading specialty food trade magazines, online, and at the Winter Fancy Food Show in San Francisco. The show takes place Jan. 11-13, 2015.
More than 12,000 votes were cast in the not-for-profit trade association’s second annual “My Story, My Ad” contest. The 10 entries with the most votes went on to a final round of judging by a panel of advertising and specialty food professionals. The contest was open to members of the Specialty Food Association.
Ayara Thai Sauces was born out of requests from loyal fans of Asapahu’s family-owned restaurant, Ayara Thai Cuisine in Los Angeles, for takeout containers of its distinctive sauces. This company’s Ayara Thai Peanut Sauce was a finalist in the Specialty Food Association’s sofi™ Awards contest for the outstanding products of 2014.
“As our restaurant grew, visitors came to love not only the food we prepared, but also the sauces served with them,” says Asapahu. She adds that customers would return with “amazing stories of how they creatively used our sauces to impress their friends and share in the joy of cooking.”
The contest also included a People’s Choice Winner, based on a popular vote. The trio of women behind Simply Panache, maker of Mango Mango mango preserves, emerged as winners. They are Tanecia Willis, Lakesha Brown-Renfro, a military spouse, and Nzinga Teule-Hekima, a family physician. The company is based in Hampton, Virginia. The prize is an iPad.
For the winning entries, click here.
The contest spotlights the Association’s brand for the industry, “Specialty Food. Craft. Care. Joy.” It is designed to highlight the people behind the small businesses that fuel the $88.3 billion specialty food industry and the innovative foods and beverages they create and bring to market.
“This year’s entries showed how much passion and care our members bring to their work,” says Association President Ann Daw.
The panel of judges included Katherine Alford, Senior Vice President, Culinary Productions, Food Network; Tom Cook, Executive Creative Director, York & Chapel; Tracy Nieporent, Partner and Director of Marketing, Myriad Restaurant Group; Beth Snyder Bulik, freelance writer for Advertising Age; and Denise Purcell, editor of Specialty Food Media.
Passage Foods offers lines of ready-to-use simmer sauces made from all natural ingredients to help home cooks create authentic restaurant-quality Asian dishes in 20 minutes or less. Newest to the brand is the Passage to Vietnam™ Lemongrass Chicken Stir-Fry Sauce, which draws together ingredients such as lemongrass, galangal and lime into a stir-fry with the traditional flavors of Vietnam. Just reading the list of ingredients is like stepping into a white tablecloth Vietnamese restaurant.
Vietnamese cuisine is one of the fastest growing segments in the food category, according to Mintel, and the growth of the Vietnamese population in the U.S. augurs for increasing acceptance and familiarity with Vietnamese flavors among the mainstream population, particularly as American palates become more adventurous and more Americans travel outside the country, where they have the opportunity to taste authentic examples of other culinary traditions.
“It is important to recognize the growth of cuisines from countries like Vietnam,” said Passage Foods’ Mark Mackenzie. “Currently, 80 percent of the Asian category sales originate from mainstream products designed for the U.S. palate, however, the category growth is being driven by authentic products and recipes. With our Lemongrass Chicken sauce, we tried to capture the most authentic and fresh recipe to satisfy the consumer looking for a true Vietnamese meal.”
This summer, up your noodle salad game with some Asian rice noodles by Nona Lim. These extraordinary noodles are sold in the refrigerated section fresh for delicacy.
Nona Lim Noodles have a suggested retail price of $4.39 for a 14.8-ounce package.
Belcour Blue Mountain Preserves, makers of savory condiments, pepper sauces and fruit preserves, taps into its’ rich Jamaican, Chinese and French culinary heritage to release a beautiful 270 page storybook cookbook, “Belcour: Jamaican, French and Chinese Family Recipes for Entertaining,” available at www.belcourpreserves.com.
This unique cookbook features the most well-loved family recipes of chef and author, Robin Lim Lumsden paired with captivating stories of legendary entertaining among several family generations. From love stories and family gatherings to how her grandfather became co-founder of the iconic Red Stripe Beer company and more, this cookbook is an instant classic with its mouth watering imagery and effortless step-by step instructions.
“I’ve gathered an eclectic collection of recipes derived from my Jamaican, French and Chinese culinary heritage passed down from generation to generation, all using our preserves and condiments,” says Lumsden. This cookbook will expand and diversify your recipe repertoire and help you create new, delicious and cosmopolitan meals that your guests will both savor and remember.”
Belcour’s Blue Mountain Honey, which is produced on its own apiary, is home to more than 75 bee colonies and is the signature flavor that sweetens all of the delectable tropical preserves, hot sauces and condiments. Each bottle is full of ripe, flavorful, Jamaican fruits, vegetables, herbs and spices that are cooked slowly, crafted with love and sourced from local Jamaican farmers.
Belcour will exhibit in booth #2168 at the Fancy Food Show in New York City June 29-July 1, with nine of its versatile gourmet condiments, including pepper sauces, fruit preserves and savory condiments. Learn more about Belcour Blue Mountain Preserves at www.belcourpreserves.com.
Sriracha has lived in the spicy condiment spotlight for the past few years making a flavored appearance in everything from popcorn to potato chips and every possible application in between. Musashi Foods has broken the mold of traditional red sriracha with the launch of its Midori Sriracha made from green serrano peppers, turning the heat up on this popular hot sauce.
Additionally this New York-based specialty food company has launched an authentic Japanese Spicy Mayo, the only of its kind on the market today. Both the Midori Sriracha ($4.99) and Japanese Spicy Mayo ($5.49) are available now for purchase at Amazon.com and musashifoods.com. Also, these unique and all natural products will be on store shelves throughout New York and beyond in the weeks and months to come.
“I saw a need for an authentic Japanese Spicy Mayo in the marketplace and spent the past year perfecting the recipe and developing the necessary infrastructure to bring this product to a mass market,” said Musashi Foods Founder and President Gideon Sarraf.
Sarraf is an accomplished entrepreneur with a passion for hot and spicy food. In fact, Sarraf has long made his own sriracha sauce at home, perfecting the heat level to satisfy his advanced palate. After realizing how popular truly authentic Japanese Spicy Mayo is, Sarraf set out to bring this product to market a little over a year ago. During the process and research he also spotted a need for a green sriracha with a different flavor profile than the traditional red sriracha on store shelves today.
“The response to these products has been wholly positive, and we hope to bring it to supermarkets across the country. People have been actively searching for these products; now they finally have a place to buy them,” he said.
Musashi Foods will be at the Summer Fancy Food Show in a booth located in the “New Brands on the Shelf” Pavilion, located on Level 1, behind the 3400 aisle.
Until the 1930s, few Americans had ever tasted a taco or burrito, but since then, Mexican cuisine has become a ubiquitous staple in this country. Likewise, before the 1980s, most American diners would have found it appalling to sit down to a plate of raw fish and rice, but today it seems that there is a sushi bar on every urban street corner. And living in a country with 43,000 Chinese restaurants, it can be easy to forget that there was once a time when the cuisine of China was about as foreign to American eaters as the cuisine of Mars.
Throughout American history, palates (and, subsequently, the foods American cooks place on their dinner tables) have constantly evolved. There are a variety of reasons for this, including the effects of immigration, American travel abroad, the careful marketing of global cuisines in this country and the simple transformation of tastes. It is understood that the dishes most popular with one generation are almost certain to be different from those most beloved by the next. With American palates shifting so rapidly, and with the potential rewards for staying on top of the trends so great, many are motivated to shape and predict what will be the next big thing in global cuisine.
Polish cuisine attracting adventurous gourmands
According to the American Community Survey, there are currently almost 10 million Polish Americans living in the United States, making up 3.3 percent of the total population. In Wisconsin and Michigan, over 9 percent of the population is of Polish descent. As the Polish population in this country is burgeoning, so is the importation of goods from Poland. According to the U.S. Census Bureau, between 2010 and 2013, the value of goods imported into this country from Poland increased 65.5 percent.
International travel to Poland is also up (over 12 percent since 2009), and Americans make up the second largest group of visitors to the country after the French. The cuisine of Poland has become one of the draws bringing American tourists to the country. In part due to the success of high end gourmet Polish eateries, such as Warsaw’s Atelier Amaro, the first restaurant in Poland to receive the Michelin rising star award, hungry food tourists are flocking to Eastern Europe to taste indigenous Polish ingredients prepared with 21st century techniques.
According to Tomasz Piszczek, founder of Polish specialty food company Polska Foods, Inc., the increasing popularity of Poland as a destination for food tourists and of Polish food more generally in this country is the result of Polish chefs going back to the country’s pre-communist roots and re-inventing the national cuisine with an eye toward freshness and flavor. “During the communists, the Polish kitchen used a lot of salt, fat and black pepper to increase the flavor. You didn’t have too many spices. It was difficult to get access to traditional ingredients such as cloves, anise, figs, cinnamon, saffron, walnuts, almonds, and nutmeg,” said Piszczek.
Piszczek explained that contemporary chefs specializing in Polish cuisine approach the country’s food traditions in a different way. “The new generation in Poland right now is bringing back their culinary heritage of the past centuries—food with exquisite flavor that was influenced by Italian Queen Bona in the 16th century in Poland, who brought culinary lavishness to the Polish court,” he said. “As the new generation returns to old traditions, and as more people travel to Poland, many are rediscovering Polish cuisine that artfully blends many European flavors into one celebrated dish, setting the record straight for future generations.” According to Piszczek, this modern Polish cuisine features a wide variety of spices, vegetables, seeds and nuts, and this is the Polish cuisine he sees growing in popularity among U.S. eaters.
Malaysian tastemakers looking to capitalize on American love of fusion
The American love affair with fusion cuisine goes back at least to the 1970s, when increased U.S. trade with Asian countries led to an explosion of American eateries specializing in Japanese or Chinese delicacies, but with a distinctly Western twist. Asian fusion continues to be popular throughout the United States, along with a plethora of other fusion cuisines from Tex-Mex to Louisiana Creole to California cuisine. As Americans continue to go crazy for fusion, another exotic fusion cuisine could be on deck to capture consumer interest in this country: Malaysian cuisine.
For Americans who are often so enamored with the combination of disparate global flavors, ingredients and techniques, the fusion cuisine of Malaysia seems tailor-made for the country’s food-obsessed populace. Malaysian cuisine represents the unique coalescence of Indian, Chinese, Thai, Portuguese, Middle Eastern and native Malay flavors.
“Why do Americans need Malaysian cuisine?” asked Christina Arokiasamy, chef, author and Malaysia’s Food Ambassador to the United States. “America has given Thailand a chance. America has given Japan a chance. America has given India a chance, China a chance, Vietnam a chance. America is a country that is multicultural. America is close to traditions. And Americans are also very innovative. We Malaysians are also very close to our culture, just like Americans. We are very traditional, yet we are so innovative that we can make this kind of food for the American kitchen.”
The most popular Malaysian dishes represent the melting pot that is the company’s eclectic food culture. Hokkien Mee, for example, is a Chinese style noodle dish cooked with crispy cubes of deep fried pork lard. Nasi Kandar is a popular rice dish, seasoned with Thai-inspired curry sauces. Malaysia also offers its own unique take on satay, a dish popular throughout Southern Asia, from India to Indonesia.
With bottled Malaysian sauces, packaged spice pastes and pre-packaged heat-and-serve meals available in many grocery stores, cooks who never before attempted a Malaysian passport meal at home are now beginning to experiment with the exotic flavors of this Southeast Asian kingdom. Meanwhile, those less likely to whip up their own Malaysian feast are experimenting with the flavors of the country at popular restaurants, such as San Francisco’s Banana Leaf, New York’s Nyonya and Las Vegas’ Satay.
Home cooks experimenting with flavors of India
Although Indian food is relatively well established in this country and thus does not necessarily fall into the category of up-and-coming global cuisines in the way Malaysian or Polish food might, the fare of the Indian subcontinent is growing as a mainstream cuisine of choice in this country. According to market research company Mintel, retail and foodservice sales of Indian food have jumped 35 percent in recent years. As a result, more and more home cooks today are experimenting with Indian flavors and ingredients in their own kitchens.
Today many Americans who never before touched a plate of chicken tikka masala, palak paneer or vegetable jalfrezi are carefully dipping their toes into the pool for the first time. This is in part due to the work of gourmet food companies that are attempting to make Indian dishes and flavors more accessible to the average American. Whereas one once had to visit a specialty grocery to pick up the staples necessary for preparing an Indian meal, today the average supermarket offers a selection of Indian ingredients and heat-and-serve dishes.
“It’s getting a little bit easier [to appeal to Americans], because people have become more adventurous in what they want to eat. They want new spice profiles. They want higher spice profiles. And Indian food provides that,” said Mike Ryan, Vice President of Marketing for Deep Foods, a manufacturer of Indian foods.