Future food straight from Japan

Nadine Kam photos
Kyushu is known for its hot springs and Beppu shiitake that contains potassium to help lower blood pressure, vitamin D to prevent osteoporosis and bowel cancer, lentinan used in Japan as an anti-tumor medicine, and eritadenine to lower blood cholesterol and help prevent arteriosclerosis.

The Hawaii Restaurant Association welcomed "The 5th Japanese Food Trade Fair" to the Japanese Cultural Center of Honolulu on March 24, showcasing products various companies want to introduce to the local market.

The event, geared toward retailers, wholesalers and restaurants, included more than 100 products by 20 Japan vendors. I'm hoping to see some of them on store shelves in months to come, such as delicate warabi mochi from Kyoto; plum-accented furikake, and vegetable furikake that can be folded into omelettes as well as sprinkled over rice; yogurt-and-strawberry, cream cheese and other wonderful flavors of mochi; and packaged spicy tuna to speed sushi-making at home.

The event was presented with support of the Japan External Trade Organization, and included a mochi tsuki demonstration and sushi-making demonstration.

A second, public "Sunshine Market" will take place March 26 at J-Shop, during which consumers will be able to purchase the products from 10 a.m. until they are sold out. The J-Shop grocery store is at 1513 Young St.

Local boy Travis Miyamoto now works for Hidecho Suisan Co., in Uwajima City, and taught their cooks how to make poke out of the company's fish, including samples of hamachi and tai that he was serving up.

To speed food prep, silver salmon from Aichi prefecture is marinated in mirin lees and miso and packaged. At home, just grill and eat.

The packaged and finished salmon.

One of the most intriguing products is an all-natural liquid that allows caterers or food preparers to freeze sushi and preserve it for a year. Without freezing, use of the preservative will allow sushi to sit for two hours without refrigeration. The quality, when thawed, he said, would be comparable to grocery store sushi.

Sushi made from packaged spicy tuna and salmon.

Popso extra virgin olive oil is spiced with sansho pepper and contains natural rock salt comprising seven to 10 minerals. It contains no trans-fatty acid and no cholesterol. In the background is the spiced oil and popcorn shrimp sautéed in the oil.

Furikake with dehydrated vegetables and the red of plum.

Fresh mochi was made on the spot, starting with the pounding of the rice, shaping and dredging in kinako.

This cheese manju was delicate and delicious.

A guide to flavored mochi ranging from chocolate to custard cream cheese.

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Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her coverage is in print on Wednesdays and Thursdays. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instagram and Rebel Mouse.

Now open: Kulu Kulu Cake a taste of Japan

Nadine Kam photos
Treats from Kulu Kulu Cake include green tea tiramisu. custard brulee-filled "Diamond Head," cream roll cake and a chocolate brownie. The Diamond Head is also available with rum caramel filling.

Kulu Kulu Cake opens today, Oct. 25 at Shirokiya, with light Japanese pastries that are "not too sweet" and dainty, as described by baker Eiji Kondo in his remarks to media previewing the confection selection a day ahead.

The lightness of a green tea tiramisu ($4.65) might be compared to a Panya dessert.

Kondo appeared teary as he recalled how he used to be a programmer who loved to bake, and eventually quit his office job to follow his passion. It's now been 17 years since he made that decision and he's never regretted it, enjoying his role of making people happy.

As he described the concept behind the bakeshop, he said that in Japan, each town has its own beloved bake shop, and Kulu Kulu aims to reproduce the confections that Japanese living in Hawaii miss from home. It's the same as if we moved away and suddenly found a bakery in L.A. or Seattle, or Paris reproducing Liliha Bakery Coco Puffs or Leonard's malassadas!

It was noted that "kulu kulu" in Hawaiian translates as "to multiply," so their goal is to multiply the number of people happy with their cakes.

Kahu Keale blesses the staff and guests of Kulu Kulu Cake.

Baker Eiji Kondo and company president Yoji Ikeda.

Operations manager Shige Higashi welcomes guests.

Custard brulee is $3.15. A green tea version is $3.25.

More delights.

Multiple flavors of Aloha Busse, spongecake sandwiching creamy centers. I liked the blueberry cheesecake.