We Are Back Again

Mutual Trading hosts the Japanese Food & Restaurant Expo, the largest showcase of Japanese food, beverages, and restaurant supplies in the US. Drawing thousands of food retailers, business owners, trade professionals, and chefs, it has become a central hub for the food service industry, held annually in Los Angeles and New York.

This year, I had the privilege of joining Team TREHA^® at the Los Angeles event, following the team’s successful participation at last year’s expo in New York. It marked the second year exhibiting at this premier Japanese food show, and we introduced an exciting new element to our booth: live sushi sample demonstrations and a display of amaebi sweet shrimp, with or without TREHA^® treatment. This was made possible through our collaboration with two long-term TREHA^® users and talented chefs, Chef Andy from the Sushi Chef Institute and Chef Harikawa from Harikawa Waraku (formerly Wadatsumi).

Both seasoned sushi chefs have been part of Team TREHA^®'s journey for years, including participating in a 2019 workshop at the Culinary Institute of America. The workshop, designed for professional chefs across various cuisines, allowed them to showcase their skills while sharing how they love using TREHA^®. You can see them in action and hear participant feedback in this video.

Go Team TREHA^® !

Taco-style Sushi- Trendy Mexican Japanese Delights

Our booth featured future sushi chefs Lucas and Edgar, who undergo rigorous training under Chef Andy. They prepared and served sushi samples that delighted attendees while showcasing how TREHA^® helps maintain the freshness of cooked rice — a key benefit for sushi restaurant owners and chefs.

Smiles Were a Key Ingredient in the Demonstration

The sushi rice, made using Calrose, was prepared the night before the event while meeting food safety standards. Typically, rice dries out and loses its appeal when stored overnight. However, the sushi rice used retained its freshness, with a moist and palatable texture, almost as if it had just been prepared.

The sushi was served in a unique taco-style format, with rice and toppings on a piece of nori. According to Chef Andy, this Mexican Japanese fusion is gaining popularity in the US, particularly on the West Coast, where it's enjoyed as a bite-sized appetizer, snack, or even as a regular sushi item. Team TREHA^® had never seen this trendy sushi style before, as we are more accustomed to traditional sushi in Japan. When we first heard "taco-style," the team was even a bit confused, thinking of “tako” (octopus) and wondering, "Is octopus a standard sushi filling in California?" However, Chef Andy shared images with us, and the mystery was solved. We quickly saw the benefits of this approach for samples. This format is visibly fun and presentable, making it easy for testers to identify the types of fillings used. The free-standing part of the nori sheets stays crisp without touching the rice, adding a delightful texture contrast. It’s also quick to prepare, with easy portion control to ensure that all guests are served without running out of rice or fillings. This style perfectly fits the show, offering attendees a flavorful and innovative experience.

Small Yet Powerful Showcase of What TREHA^® Can Do for Rice

Safety, Color, and Taste: Three Important Factors for Sushi

We also highlighted that TREHA^® does not inhibit the maintenance of a safe pH level below 4.6 in sushi rice, which allows it to be kept unrefrigerated for extended periods. The Sushi Chef Institute, a long-term user of TREHA^®, has consistently maintained an average pH of 4.33 in sushi rice using Calrose for eight years, ensuring compliance with food safety standards through regular bi-monthly inspections.

Initially, we estimated needing around 400 servings, but Chef Andy, with his experience, wisely prepared 800 servings— double our original projection. As it turned out, he was spot on. We ran out of sushi rice and toppings 40 minutes before the expo wrapped up, a testament to the high demand and interest from visitors.

The uncooked sweet shrimp (amaebi) display further demonstrated TREHA^®'s effectiveness, as it helped maintain the shrimp's original color and volume over time. The samples looked so appetizing that I often reminded guests, "These are uncooked and have been at room temperature for a few hours. I know they look tempting, but please don't eat them!" A few guests seemed disappointed, and we appreciate their understanding.

Gratitude and Looking Ahead

Overall, the sushi samples and interactive presentation allowed us to engage with more visitors than ever. It was an excellent opportunity to bring the phrase "seeing is believing" to life. We’re grateful for the support of our long-term TREHA^® users and everyone who stopped by our booth to learn more about TREHA^®.

We look forward to seeing you next year and wish everyone continued success!

Are you interested in trying out TREHA^® for your sushi rice?

Experience the same surprising freshness we showcased at the Japanese Food & Restaurant Expo. Learn more about the benefits of TREHA^® for sushi, along with practical, easy-to-apply recipes, on our website:
Unrevailed Sushi Freshness, Every Time with TREHA™ | Nagase Food Ingredients Global (nagase-foods.com)
Or contact our experts to get solutions for your rice products.

You might also be interested in:

• Exclusive interview with Chef Andy Matsuda of Sushi Chef Institute in Torrance, California: #1 of 3, #2 of 3, #3 of 3

• Cooking with TREHA^® (Recipe Copyright: Chef Tetsuya Harikawa): Tempura, Savory egg custard (Chawanmushi)

• Food sotry: Karaage (唐揚げ), the deep-fried chicken, is the most beloved national dish of Japan

• Learn more about how to use TREHA^® in different services categories: Grab-and-Go, Delivery, Bakery and more.