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Japanese Seafood Business Matching in Chicago Product List

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Japanese Seafood Business Matching in Chicago Product List Japanese Seafood Business Matching in Chicago Product List Date: Thursday, March 12, 2020 Venue: Virgin Hotels Chicago (203 N Wabash, Chicago IL 60601) Schedule: 1:00-2:00 PM Sushi Seminar @Miss Ricky (1st floor) 2:00-5:00 PM Business Matching @The Manor & The Sandbox (3rd floor) RSVP(free): https://jetroseafood2020.eventbrite.com JETRO Japanese Seafood Business Matching Floor map (3rd Floor) (Lobby) Registration The Sandbox The Manor ① Kyokuyo Co., Ltd. ⑥ Misaki Megumi Suisan Co., Ltd. ② RUMI JAPAN ⑦ KANEFUKU USA, INC ③ YOSHIMURA Co., LTD & ⑧ KANERYO Sea Vegetable CORP. FUKUSUI SHOJI LTD. ⑨ Kanematsu USA Inc. ④ G japan foods Inc. ⑩ China-Japan Corporation ⑤ Sanwa Foods Co., Ltd. ⑪ Uozu Fisheries Cooperative ⑫ JC TREND CO., LTD. ⑬ Maruni Sapporo Kiyota Foods ⑭ HACHIYO SUISAN CO., LTD. ⑮ Daiei Foods Co., Ltd. ⑯ KANEDAI Co.,Ltd. [Booth No.1] Kyokuyo Co., Ltd. Web: http://kamec.us/index.htm Imitation crabmeat products (Gluten free) Recipe: Salad, Pasta, Stir-fry, Deep-fry, Sandwich, and Soup PR: We use crab meat extract to give you high quality imitation crab. Easy to use. Steamed octopus Recipe: Sushi, Sashimi, Salad, Steak, Marinade, Carpaccio, Pasta PR: Steamed ready to use octopus. “TUNAGU” brand Bluefin tuna Recipe: Sushi, Sashimi PR: Sustainable farm raised Bluefin tuna from Ehime, Japan. [Booth No. 2] Rumi Japan Web: http://www.rumijapan.co.jp/en/company/ Frozen TS Hamachi Fillet Recipe: Sashimi, Sushi PR: Yellow tail smoked to retain natural color. Bisen Seabream Recipe: Sashimi, Sushi PR: Eco-friendly farmed seabream. Fed high quality feed which improves the quality of meat and color. [Booth No. 3] YOSHIMURA Co.,Ltd. Web (JP Only): http://yoshimura888.com Fish and Vegetable Dumplings Recipe: Grill, Fry, or Boil Microwave (600w about 3-4min.) PR: Certified HALAL. Use Aji (horse mackerel) from Saga, Japan. Use of fish collagen makes it juicy. Buri kirimi mirin (Teriyaki) Recipe: Grill Microwave (600w about 3-4min.) PR: Wild caught juicy yellowtail from Nagasaki with special Teriyaki sauce. Salmon belly mirin (Teriyaki) Recipe: Grill Microwave (600w about 3-4min.) PR: Wild caught juicy salmon belly with special sauce. Enjoy as snack or side dish. [Booth No. 3] Fukusui Shoji Ltd. Web: https://fukusui1950.co.jp/en/ Yellowtail Fillet (Hamachi) Recipe: Sashimi, Sushi PR: Farm raised. Rich in fat. Special treatment before frozen to keep natural color. [Booth No.4] G japan foods Inc. Frozen Sushi Recipe: Sushi PR: Frozen premade sushi. It is ready to eat after thawing. Perfect for retail and restaurant. [Booth No.5] Sanwa Foods Co., Ltd. Web: http://www.sanwafoods.co.jp/en/authentic-wasabi/ Grated raw wasabi Recipe: For Sushi, Sashimi PR: Authentic flavor and hotness of wasabi. Packed in a spout bag for easy preservation. Chopped wasabi Recipe: For Sushi, Rice burger PR: Salted wasabi for garnish or as ingredient. Other wasabi products are available. Please contact us! [Booth No.6] Misaki Megumi Suisan Co., Ltd. Web (JP/EN): http://www.misaki-megumi.co.jp/ Maguro products (Bluefin tuna, etc., frozen/fresh) Recipe: Sashimi, Sushi PR: Try out premium Toro: great fatty meat, color and taste. Non-CO treated. MSC will be available. Shelf life: 1 year under super frozen temperature. Fresh seafood Recipe: Sashimi, Sushi PR: High quality seafood from world famous Toyosu market. [Booth No.7] KANEFUKU USA, INC. Web: https://www.kanefuku.co.jp/eng/ Japanese Caviar MENTAIKO Recipe: Pasta, Sushi, Udon noodle, Mash potato, Dip PR: Mentaiko is known as a superior food in Japan. In the past 60 years, Mentaiko has shown the greatest market expansion in Japan. It is often sent as a gift in Japan. As a seasoning, it boosts the flavor. Mentaiko sauce is used to add more complex flavor to the dishes. [Booth No. 8] KANERYO Sea Vegetable CORP. Web: https://www.kaneryo.co.jp/en/ Sea Vegetable Vegan RAMEN Recipe: RAMEN noodle PR: a) Funori RAMEN (cold soup) b) Aosa RAMEN (hot soup) No MSG added, Non GMO, Ingredients are made in Japan, and raw noodles are made in USA. Distributed by JFC International Inc. Sea Vegetable STRAW Recipe: Alternative to plastic straws PR: This straw is made by seaweed extracts, and edible. Flavored Sea Vegetable Pearls Recipe : For any dishes as seasonings PR: These pearls are made with seaweed extracts. It is possible to make a wide variety of flavors. For example, Green/Wasabi, Yellow/Mustard and Red/ Red pepper [Booth No.9] Kanematsu USA Inc. Web: http://kanematsuusa.com/ Frozen boiled conger L size Recipe: Sushi, Sashimi PR: Supreme quality Conger-eel caught in the west coast of Nagasaki Tsushima. After landing, the eel is processed and frozen quickly. Frozen Sardine Recipe: Sashimi, Grilled fish, Boiled fish PR: Strictly selected sardines (just 1 in 1,000) and quickly frozen plump body and rich in fat. [Booth No. 10] China-Japan Corporation Web: http://www.china-japan.jp/english/index.html Boiled Octopus - New generation Recipe: Sushi, Sashimi, Marinade, Salad, etc. PR: High-quality product awarded “MONDE SELECTION” Grand Gold for 4 consecutive years. Reliable product with fewer food additives Boiled octopus legs Recipe : Sushi, Sashimi, Marinade salad, etc. PR: Easy to use for any cooking style. Small packs always give you fresh octopus. Seasoned octopus cut Recipe: without cooking, salad, etc. PR: Our best-selling product seasoned with soy sauce and sweet flavors. It is hard to stop eating. [Booth No. 11] Uozu Fisheries Cooperative Web (JP Only): http://jf-uozu.or.jp/ Frozen Yellowtail (Fillet or Loin, etc.) Recipe: Sushi, Sashimi, Sauté, etc. PR: We carry locally harvested wild Yellowtail (“Buri”) by “WAJIMA-MARU,’ a fishing vessel renowned for its exceptional fish-handling skills. After removing the bloodline, we rapidly freeze the fillet through a “Tunnel” freezer by using fine mist of cold air (-35C degrees). This fish has subtle sweet flavor. Served raw as “Carpaccio” style is highly recommended, in addition to consuming as sashimi. [Booth No. 12] JC TREND CO., LTD. Web: http://www.jct.co.jp/eng/ Scallops Recipe: Sushi, Sashimi, etc. PR: Delicious & Nutrition scallops from Hokkaido, Japan. Seafood Recipe: Sashimi, Sushi, Steam, Oven, and etc. PR: Delicious & Nutrition seafood from Hokkaido, Japan. [Booth No. 13] Maruni Sapporo Kiyota Foods Web (JP Only): http://www.maruni-sapporo.co.jp/ Salmon Kobujime loin for Sashimi Recipe: Sushi, Sashimi PR: Hokkaido Wild Salmon. Good color and taste. Just defrost and slice, then you can enjoy the taste of professional sushi chef. We use high quality kombu. It gives great taste in salmon. Flounder Fillet for Sashimi Recipe: Sushi, Sashimi PR: Our best seller. It tastes as fresh because of our freezing technology. Flounder Kobujime Fillet Recipe: Sushi, Sashimi PR: Kombu removes extra water and smell from fish, and gives umami instead. Perfect texture. Fish loin Sherries for sashimi grade with *Kobujime. (Kelp wrapped) *The effect of Kobujime makes de-moisture and transferring Umami essence to the material, traditional technic for improvement of quality. [Booth No. 14] Hachiyo Suisan Co., Ltd. Web (JP/EN): https://www.hachiyousuisan.jp/ Wakame Salad flavored with spicy sesame chili oil non-coloring Recipe: Topping for Maki, Rice Ball, Ramen, etc. PR: KUKIWAKAME (seaweed stem) grown up in the crystal-clear sea of Miyagi SANRIKU sea area, is more thickness so chewy but soft texture. Enjoy the piquant taste of salad-like pickles seasoned with sesame oil and hot spicy oil. We have also YUZU (citron) flavor. Parboiled Mekabu Seaweed with Soy Sauce Recipe: Topping for Maki, Rice Ball, Ramen, etc. PR: SANRIKU MEKABU (seaweed spore), grown up in the crystal-clear SANRIKU sea area, is one of the most popular in Japan. Enjoy Mekabu taste as it is because of being just boiled in a cauldron. ※No MSG, Non-GMO Mishione Ocean Wakame Sauce Recipe: Dip for various dishes as flavored sauce PR: Finished in a basil flavor using garlic and cider vinegar with domestic vegetables to Sanriku seaweed, so you can easily enjoy your own taste with potato, pasta, and antipasto. [Booth No. 15] Daiei Foods Co., Ltd. Web: http://www.daieifoods.co.jp/items_en.html TOBIKKO (Seasoned flying fish roe) Recipe: Sushi, Salad, Pasta PR: Received 2008 “Monde Selection” Gold medal. HALAL Certified SRIRACHA IKA (Seasoned squid with sriracha sauce) Recipe: Fried Rice, Salad, etc… PR: Thaw and enjoy. Product can be used in many cuisines. NISHINN SAIKYOUZUKE (Seasoned herring with miso) Recipe: Defrost, Grilled by Burner PR: Seasoned with traditional Japanese seasoning, Saikyo Miso. [Booth No. 16] KANEDAI CO., LTD. Web (JP Only): http://www.kanedai-kesennuma.co.jp/ Deep Sea Red Crab Meat (Frozen) Recipe: Sushi, Sashimi, Microwaving, etc. PR: We boil and quickly freeze crabs in our fishing vessel within an hour from catching in order to keep the best freshness. Shells are cut, so it is easy to remove crab meat. Blue-backed fish and vegetables in tomatoes (Sardine from SANRIKU Coast) Recipe: Microwaving, Heating by boiled water PR: We steamed sardine (caught in Sanriku Coast) until it becomes soft enough to eat even bones, and cooked sardine with five vegetables including tomatoes. Boiled Sardine Recipe: Defrosting PR: We steamed sardine (caught in Sanriku Coast) until it becomes soft enough to eat even bones, with salted water (2%). Compared to canned sardine, this product is home-made and does not have a smell of a sealed pouch. Good for various dishes. .
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