PRESSROOM

• National Culinary Report
  National Series 12 -Dec 3, 2008

• TV Tokyo, "Shinise no Chosen" - The Challenge of Long-established Store
  Soy Salt, Kamebishi Shoyu Company - December, 2007
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• "Asian Spirits Sail for The States" - Shochu & Vodka (PDF) at Beverage Media (NY) Beverage Journal (NJ) January, 2008 Issue

• Amabito no Moshio (PDF) at Intuiciones MAGAZINE (Spanish magazine), No.3 Quarter 2007
• 2007 Japanese Food & Restaurant Show Report at FJapon (text in Japanese)
• Japanese Cooking 101
  Famed Chef And Author Hiroko Shimbo Displays Artisanal Goods And Wagyu Beef
  -- BENÍMOSU (MTC PREMIUM) at The Showbuzz CBS News
• [GOOD LIVING | CUPBOARD STUFFERS]
  After months of sampling, we've found the best food gifts on the market.
  "Artisanal Shoyu is like no soy sauce you've ever tasted - it is made using traditional methods and has a deep, earthy aroma."
  -- KISHIBORI SHOYU (MTC PREMIUM) at Gourmet, November, 2007 issue

• 2007 Japanese Food & Restaurant Show at THE EARLY SHOW: CBS NEWS

• About Kishibori Shoyu at THE AUSTIN CHRONICLE on September 28th, 2007

• "Taste tempo: SWEET"
  -- BENÍMOSU (MTC PREMIUM) at Asbury Park Press (www.app.com), Jul. 25, 2007 issue
• "Cool eats (thankfully) at the Fancy Food Show"
  -- BENÍMOSU (MTC PREMIUM) at The Philadelphia Inquirer (www.philly.com), Jul. 11, 2007 issue

• "When I opened this bottle of artisanal soy sauce, what came wafting up was a clear, strong, clean aroma, as if the pitch of a foghorn had married the clear notes of a flute..."(PDF)
  -- KISHIBORI SHOYU (MTC PREMIUM) at Gourmet Weekly (www.gourmet.com), May 24, 2007 issue
• "TRENDS: Japanese ~new japanese imports~"(PDF) -- AMABITO NO MOSHIO, AKASAKÉ MIRIN, BENÍMOSU and Fundokin Company's Misos (MTC PREMIUM) at Food and Wine, May, 2007 issue

• "Ancient Japanese Sea Salt: A Delicious Salt with the Taste of "Umami"; The Virtues of Seaweed" -- AMABITO NO MOSHIO (MTC PREMIUM) at SpiceLines (www.spicelines.com), January 23rd, 2007
• "New artisanal soy sauce from Kishibori Shoyu is slow-fermented in cider barrels; the result is a rich, complex brew" (PDF) -- KISHIBORI SHOYU (MTC PREMIUM) is selected at Food & Wine's tasting & testing - Top 10 Test Kitchen Discoveries-, February 2007 issue
• "We'll Take our Root Vegetables Bottled" (PDF) -- BENÍMOSU (MTC PREMIUM) is selected at SAVEUR 100 January/February Issue, 2007

• BENÍMOSU (MTC PREMIUM) vinegar in the most recent post on SpiceLines: "Recipe for a Spicy Christmas: A Wasabi Grater, Saffron and in Paris, a Bollywood Cooking Class" -- SpiceLines (www.spicelines.com), December 11, 2006

• "Marketplace saturated with phony products" -- Staten Island Advance (www.silive.com), November 22, 2006
• "The Future of Food: Consumers are Favoring More Ethnic Foods" -- SupermarketGuru.com, November 17, 2006    KISHIBORI SHOYU (MTC PREMIUM) was featured.
• "New Japanese food products hit the Big Apple" -- Meniscus Magazine (www.meniscuszine.com), October 21, 2006
• "As if sweet potatoes with beige skin and deep purple flesh weren't intriguing enough, ... " (PDF) -- Food Spring magazine    BENÍMOSU (MTC PREMIUM) was featured.
• "Sharp taste and aroma similat to sherry vinegar" (PDF) -- Specialty Food Magazine, November/December issue, 2006    BENÍMOSU (MTC PREMIUM) was featured.

Articles about 2006 Japanese Food and Restaurant Show
• Food Industry News (download PDF)
• "Premium Products to be Discovered at Japanese Food Show" - Gourmet Retailer (download PDF)
• A set of articles (download PDF) in Gourmet News, Restaurant News, Food and Beverage International, Food Arts, Progressive Grocer, Modern Food Service, September & October, 2006

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