International Restaurant & Foodservice Show of New York 2016
Date: Mar 6(Sun) – 8(Tue) 2016
Hours: 10:00 – 17:00 (Last Day 16:00)
Venue: Javits Center, NY
Organizer: Urban Expositions
Official Website: www.internationalrestaurantny.com
The International Restaurant & Foodservice Show of New York – also known as the NY Restaurant Show – is the only event in New York exclusively serving the restaurant and foodservice industry.
This is a must-attend event for anyone involved in the restaurant, foodservice or hospitality industry. Don’t miss your chance to network with Independent Restaurant Owners, QSR and Quick Serve Establishment Operators, Caterers, Bakers, Chefs, and other from across all segments and concepts, plus bars, nightclubs, hospitals, hotels and commercial foodservice operations.
Best of all, your admission fee of $65 grants you 3-day access to:
- The Exhibit Hall, featuring more than 550 leading vendors
- Live Culinary Demonstrations and Competitions
- Ferdinand Metz Foodservice Forum education sessions
- Special features including: Pride of New York Marketplace/Taste NY, Japan Pavilion, Gourmet Way
- Idea generating events such as: The US Pastry Competition, NEW Education Station and the Women’s Entrepreneurs Circle
Discover the power of umami — the hidden “fifth flavor” — at JRO Umami Pavilion at this year’s International Restaurant & Foodservice Show of New York from March 6-8, 2016.
JRO is proud to announce that UNESCO added traditional Japanese cuisine or “Washoku” onto its Intangible Cultural Heritage list. JRO has continued to support Japanese restaurants overseas and convey to the world the appeal of Japanese food and culture.
2016 is the 10th consecutive year that JRO (the Organization to Promote Japanese Restaurants Abroad) is hosting the Umami Pavilion. They will introduce eight new sections this year: Japanese Rice, Sake, Wagu, Umami, Ramen, Soba, Japanese Green Tea and sweets; all essential Japanese ingredients. The JRO Umami Pavilion has a mission to enlighten the industry about umami, the essence of Japanese cuisine that is becoming well known by chefs as an ingredient to develop flavor.
Generally understood as a savory flavor, umami has been recognized in Japan for thousands of years but is a relatively new concept in the States. It is the flavor that characterizes Japanese and other Asian cuisine. Umami has had increasing influence in current taste preferences because of the growing interest in umami-packed ingredients, such as miso, soy sauce, and konbu.
JRO Umami Pavilion will host cooking demonstrations for three days to show “Wagu“, “Ramen”, how to make the best rice, how to enhance the umami flavor in dishes. There will also be discussions on Japanese condiments and the science of the flavor.