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.

Satisfy craving for sweets at Meika Plaza

Nadine Kam photos
Guests take in a tea ceremony at opening day of Shirokiya's Meika Plaza.

On the heels of Shirokiya's Yataimura opening last month comes Meika Plaza, another of its innovations anticipating the store's 350th anniversary next year.

Festivities began at 9:30 a.m. July 24, when shoppers poured in to check out the plaza's 30 confectionary booths, with a trellised seating area to accommodate those enjoying mochi, sweets and beverages from the vendors, including Yoku Moku, Saint Germain, Ginza Kikunoya, Tokyo Fugetsudo, and more.

Appealing to Hawaii's sweet tooth will likely make it an instant hit.

There were samplings, demonstrations in the making of Tokyo Marunouchi rolls and Ginza Petit Custa mini filled doughnuts, and highlighting the day were tea ceremonies presented by the Urasenke Foundation, slated throughout the day.

Tea ceremonies will continue to be featured at least one Sunday a month.

Meika Plaza is in Shirokiya, on the mall level.

A tea ceremony was presented by the Urasenke Foundation, which coincidentally is marking its own anniversary with an exhibition at the Honolulu Academy of Arts through Oct. 2. Implements from the Urasenke Museum in Kyoto and from the Honolulu Academy of Arts collection are on view in "The Way of Tea: An Exhibition Commemorating the 60th Anniversary of the Urasenke Tankokai Hawaii Association."

Whisking the matcha green tea.

Hostess and guest demonstrate respect and hospitality with a bow.

Guests also examine the tea bowl to show their appreciation of craftsmanship and a host's good taste.

At the Ginza Petit Custa station, a worker fills molds for the mini doughnuts, below.

Customers ponder mochi options at Meika Plaza.

A koto player provided music for the grand opening festivities.