We will exhibit in "JAPAN'S FOOD" EXPORT FAIR

Nexty will exhibit in  "JAPAN'S FOOD" EXPORT FAIR held from Oct. 10 -12th, 2018 at Makuhari Messe, Japan.  
※ Show Hours: 10:00am-6:00pm on Oct. 10th (Wed) & 11th (Thu), and 10:00-5:00pm on Oct. 12th (Fri).  http://www.jpfood.jp/en/

If you are interested in our products, please kindly visit our booth at Hall 10 Booth No. J10-57. Also, for us to prepare a proposal dedicated to your company, kindly let us know your requests and convenient date & time for an appointment at our booth. 
We will introduce the following items.
Dried Bonito products 
   






Soup Stock in Bag products

  

 

                           

Concentrated Dashi Tsuyu products
    


Product of Dashi Sauce products 
 


Bamboo Leaf products

 


In addition, we are planning to introduce sake for this time.
We are looking forward to you visiting our booth. 
See you.















  









Dashi Sauce Series
Shrimp Dashi sauce
Crab Dashi sauce
Scallop Dashi sauce
Japanese littleneck clam Dashi sauce
Freshwater clam Dashi sauce
Red seabream Dashi sauce
in Makuhari Messe on October 11-13, 2017.
NEXTY's exhibit is located at No.48-22.
We would be very pleased to have you visit our site, to allow us to demonstrate some of our new products.
Detailed information will become available only for those who visit our booth during the show.


We will introduce some of the exhibits.

 

 

 

Edamame (green soybeans)

Soybeans are one of the world's most popular and versatile food crops.

They are processed into a variety of food products, such as soy protein, tofu, soybean oil, soy sauce, miso, natto and tempeh.


 
Soybeans are also eaten whole, including as immature soybeans known as edamame. Traditionally eaten in Asia, edamame is gaining popularity in Western countries, where it is typically eaten as a snack.

What is Edamame?

Edamame beans are whole, immature soybeans, sometimes referred to as vegetable-type soybeans.

They are green and differ in color from regular soybeans, which are typically light brown, tan or beige.

Traditionally, they are prepared with a pinch of salt and added to soups, stews, salads and noodle dishes, or simply eaten as a snack.

Edamame is served in sushi bars and in many Chinese and Japanese restaurants.

They are naturally gluten-free and low in calories, they contain no cholesterol, and they are an excellent source of protein, iron, and calcium. They can be an important source of protein for those who follow a plant-based diet.

Recipes
1. Empty edamame beans in to a large saucepan of boiling water.
　You should add a little salt to the water too for flavour.
2. Simmer for 5 minutes, then drain the edamame well.
3. Serve in a bowl with some crushed sea salt and eat the beans directly from the pod.
 
There is nothing better than a beer and edamame in the summer.

Edamame beans can be used in many types of Japanese cuisine. Try some of these quick and easy dishes to sample some of the ways that edamame can be used.

Japanese Potato Salad
Cut up some cooked potato pieces into bite size chunks and slice some cucumber, carrot and onion into thin strips. Using Japanese Mayonnaise is important so make sure to get some Kewpie mayo for this. Add some edamame beans once you have removed them from the pods and mix up all the ingredients with a generous dollop of mayonnaise.

Vegetable Stir Fry
Mix up a variety of sweet and savoury vegetables such as edamame, onions, peppers, beansprouts, aubergine, ginger, garlic, carrots, lemongrass, shiitake mushrooms or any other vegetables you like in a large pan or wok over a high heat. Use a little soy sauce while cooking to help bring out the flavours and then serve with freshly boiled rice. Try adding some pieces of tofu before you finish cooking for a tasty vegetarian dish.

 
 
Thank you
 

 

SYUN (The best season for foodstuff) in June

In June of Japan except Hokkaido, there are many rainy days Many people feel uncomfortable because of their high humidity. Also, this is not only uncomfortable, but it is easier for things to get moldy. In this season, Japanese chefs use very carefully the ingredients.
It is such an annoying season, but there are many SYUN foodstuff of June, the main foodstuff are as follows.
Sea foods
Flying fish, Japanese silver whiting, Sweet fish, Scallop
Vegetable
Green peas, Watercress, Broad bean, Arugula
Fruit
Cherry, Bitter summer orange, Mango
Others
Ume (Japanese apricot)
The following is a ramen with flying fish soup of the season now

Ramen of the flying fish soup
< Ingredient 2 servings >
☆Soup · · · · · · · · · · · ·          600ml　　　
  Ago-dashi pack  · · · · · ·        1P
  Water · · · · · ·                       3.6 L
Concentrated ramen soup        60ml
Pepper · · · · · · · 　　　    adequate
Garlic · · · · · · · 　　　　  1 piece

Chinese noodle · · · · · · ·    2  servings

☆Topping
Barbecued pork · · · ·          4 pieces
Bamboo shoots · · · · · ·     adequate
Egg   · · · · · · ·         　       1 piece
Green onion  · · ·    　　　adequate

<How to make>
① Put 1 pack of Ago-dashi pack in boiled 3.6 L water. Take it out after boiling for 10 minutes at    medium heat.
② Add Concentrated ramen soup, Ago-dashi soup of ① and crushed garlic in a pot. And then turn  on fire.
③ After warming up, taste is adjusted with pepper.
④ Serve boiled Chinese noodles in the vessel, pour the ③ soup and put the ingredients of your choice.

                                                                       Ago-dashi pack


See you.

Tsuyu（梅雨）

“Tsuyu” is the rainy season in early summer in Japan.

It literally means “Plum Rain” (in Chinese characters).
We call it “Plum Rain” because plums are ripening in this time of the year.

Tsuyu is caused by the collision of cold northerly and warm southerly air masses, which results in a relatively stable bad weather front over the Japanese archipelago for several weeks.
 It doesn’t rain every day during Tsuyu, but we experience various kinds of rain such as sprinkle, heavy rain and sometimes rainstorm.
In most of Japan, the rainy season lasts from the beginning of June to mid July, while it affects the islands of Okinawa about one month earlier. Only Japan's northern most main island of Hokkaido gets barely affected by the rainy season.

Some of the traditional wooden temples and gardens look much more amazing in the rain.

People enjoy seeing beautiful hydrangeas in the rain.

There is a Japanese tradition to hand-make dolls out of white paper or cloth and hang them outside or by your window to keep the rain away and bring sunny weather.These dolls are called てるてる坊主 which literally means “shine shine monk.”

【Ume Plum Soy Sauce】
　The taste of sour plum makes a perfect, refreshing summer dressing.
  ・Ingredients
 　　 1  umeboshi pickled plum (large)
　　  Pinch of Katsuo bushi
 　　 1/4 tsp  rice vinegar
         1 tbsp  soy sauce
         1 pinch of  sugar
  ・Directions
         1. De-seed the umeboshi, mince and pound.
         2. Mix everything together in a small bowl.

Thank you.

SYUN (The best season for foodstuff)

The land of Japan is long in the north and south, the northern part is covered with cold climate and the south part is covered with subtropical climate.It is an island surrounded by the sea, and many rains enrich plants. Therefore, there are many varieties of foodstuff.
It is also famous that there are 4 seasons in Japan. The season's most delicious foodstuff are called 『SYUN』.
Japanese people have felt pleasure from long ago to eat SYUN foodstuff.There are many SYUN foodstuff of May, the main ingrdients are as follows.

Sea foods
Bonito, Spanish mackerel, Horse mackerel, Firefly squid, Wakame seaweed

 Bonito


Vegetable
Asparagus, Cabbage, Potatoes, Garlic, Bamboo shoots

Bamboo shoots



Fruit and Others
Strawberries, Grapefruit, Melon, Japanese tea, Honey

Tea plantation



See you.

Shincha ~the first picked tea of this year~

"Shincha" is charactered by fresh scent, flavor and sweetness. Shincha is a tea that made of the first fresh leaves of the season. The first tea of the season is picked from the end of April to the end of May.

Harvest time starts from mild area like Kagoshima, and move northward like cherry blossom's blooming. "Shincha" and "First crop tea" is basically same tea and just has a different name. "First crop tea" is usually called a name as comparison with "Second crop tea" or "Third crop tea" those picked after "First crop tea".

Also "Shincha" is called as "now in season" that means the first tea of the season. A tea tree stores norishment during the winter, and when the spring comes, fresh leaves that contain a lot of norishment will grow. Those leaves become Shincha(the first tea of the season). The day after 88th days count from the first day of spring(February 4th) is called "Hachijyu-hachi-ya". Risshun is in early February of the solar calendar, so that the 88th day is usually around May 2.

According to a tradition, if you drink tea that be picked in 88th days, you will being healthy for a year. The characteristic of Shincha is "refreshing scent" of new leaves, after all. Shincha has less catechin and caffein than "second crop tea" or "third cop tea" and has more flavor and Amino acid(Theanin) that is a component of sweetness. Farmers usually pick the first crop of tea around the 88th day because the tea at that time is filled with nutrients stored over winter and most delicious.
 
【Noodle soup base mixed with green tea】

 








Recipe  
Ingredients_2 servings
・Noodle soup base　Cup 1/2
・Green tea　 Cup 1/2
・Daikon-oroshi (Japanese term for grated daikon radish)　 Cup 1/2
・Naganegi (Japanese green onion)  as needed
・Katsuobushi (Dried bonito shavings)  as needed
 
How to cook
1. Mix Noodle soup bass with green tea.
2. Make Daikon-oroshi, Either grate it yourself using a grater or put the daikon radish into a food processor.
3. Garnish Daikon-oroshi, Naganegi and Katsuobushi.
 
 
Thank you.

Tai (Sea bream)

March is a delicious month for seafood. The cold waters still bring fish rich with fat that shines in sashimi or is nice for grilling.
 

Tai (Sea bream) is a common fish used in Japanese food, as it means good luck in Japanese culture and is eaten during celebratory occasions. There are many different types of tai, but spring is the spawning season for sakura dai (red sea bream).

During this season, you can enjoy sakura dai (red sea bream) fresh as sashimi, or as tai-chazuke. Tai-chazuke is rice topped with tai sashimi and dashi (soup made from tai) poured on top. Although you can eat tai in other seasons, sakura dai is most delicious this season!

 Tai (Sea bream)  is much loved in Japan as it is a symbol of celebration (Tai in Japanese), you will always find sea bream at special occasions like weddings. To congratulate someone you would say ‘Medetai’, it doesn’t translate well into English but when I think of Sea Bream it makes me so happy and I think of all the festive times. This dish is a perfect accompaniment for you to enjoy, particularly when you have little time to spend cooking but fancy a treat.

Tai Meshi (sea bream with rice) is today’s wholesome dish that I absolutely love cooking and eating. Especially, as it’s simple and very little fuss to make but also filled with flavour to be enjoyed as a main or starter.

Sea Bream Rice – Tai Meshi
Serves: 4
Ingredients:
1 whole sea bream (scaled and cleaned)
Two pinches of salt
1tbs Sake
3 cups Japanese Rice
10cm x 10 cm Kombu (Dried Kelp) + 3 cups of water
1tsp Salt
2tbs Sake
2tbs Soy sauce (light)
2tbs Mirin
1cm grated ginger
Garnish :
Chopped Chives
White sesame seeds
 
Method:
To make the kombu dashi, wipe the dried kombu with a clean cloth. (*the kombu shouldn’t be washed.)

Put the water in a deep pot and soak the kombu for about 30 minutes.

Heat it up slowly until the water comes to a boil, take out the kombu and remove the stock from the heat.

Rinse the rice with tap water, until the water runs clear. Then cover with water for at least 30 minutes, I prefer for two hours. This will make the rice soft and fluffy. Score the fish on each side then sprinkle both sides with salt. Splash the sake over the fish and leave it for 10 minutes.

Pat dry the fish with some paper towel and put it under the grill for 3 minutes per side. At this stage you do not have cook the fish completely, just until it has an attractive seared colouring.Using a big enough pot, pour the rice in with the stock, salt, sake, soy sauce and mirin. Stir and mix the mixture evenly. Then place the grilled fish on top. Put the lid on and start cooking with a medium heat on the hob.

As it starts to boil, reduce the heat and simmer for a further 9 minutes. Then remove the pot from the heat, leaving it to stand for a further 10 minutes before serving.Present the dish to the table with the fish intact, as it looks great. Then bone the fish and serve with the garnish at the table.

I hope you enjoy it as much as I do.