Draft:Mutual Trading Company

• Comment: See WP:COI. Much of the content is taken from what appears to be a press release. Greenman (talk) 16:15, 30 March 2024 (UTC)

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Mutual Trading Co., Inc., is the premier importer and distributor of Japanese food, liquor, and restaurant supplies. Founded in 1926 by Sadagoro Hoshizaki, a merchant in Little Tokyo from Odawara, Japan. Hoshizaki created a co-op with other Japanese merchants in the area to import Japanese food to the United States.

Noritoshi Kanai joined the company in 1964 and became the fourth president of Mutual Trading. Kanai is widely credited with introducing Edomae Sushi to the U.S. in 1965 and coined the word, Sushi bar.

History

• 1926: Mutual Trading Co. Inc. founded as a co-op enterprise importing Japanese staple foods and kitchenware for the early immigrants settling in Little Tokyo.
• 1942-46: Closes business for the duration the Japanese-American internment during WW II.
• 1965: Marks culinary trade history by introducing Sushi in America at Kawafuku Restaurant in Little Tokyo.
• 1970: Succeeds in the world's first frozen edamame product for commercial distribution in the U.S.; succeeds in importing and marketing the first naturally brewed, pure rice Sake to the U.S.
• 1972: Establishes New York Mutual Trading, Inc. in Paramus, New Jersey, for the company's first east-coast sales expansion.
• 1976: Inaugurates Miyako Oriental Foods Inc. in Los Angeles, the first major commercial facility for Miso production.
• 1980s: Develops Jizake micro-brewed artisan Sake as major business category, followed by other Japanese liquors: Shochu, craft beers, wines, and spirits.
• 1989: Creates the "Japanese Food and Restaurant Show," the first B to B industry show. Renamed "Japanese Food and Restaurant Expo", currntly is the largest and longest-running trade show of its kind outside of Japan.
• 1997: Against county health officials pointing to Sushi as unsanitary and a health hazard, unites Sushi chefs and business owners to counter the attacks by demonstrating the safety of its traditional culinary foundations and practices throughout history. Successfully overturning the movement to shut down Sushi restaurants, the campaign later contributes to the formation of the Japanese Restaurant Associating of Southern California in 1999.
• 2000s: Initiates business plans on popularizing Ramen and other casual dining eatery style businesses in America.
• 2004: Constructs the first super-frozen facility on the West Coast, launching the high-tech, minus 60 degrees Fahrenheit, Ultra-Low-Temperature Seafood line.
• 2008: Opens Japanese Culinary Center, currently MTC Kitchen, in mid-Manhattan, a shop of specialized Japanese culinary tools for professional chefs and cooking enthusiasts.
• 2010: Endorsed by Sake Service Institute (SSI of Japan), establishes Sake School of America for food and liquor trade professionals to gain knowledge of Japanese liquors and to expand their business opportunities.
• 2016: Establishes Miyako Sushi & Washoku School for the long-term dissemination of authentic Washoku culinary culture and for providing education and training for future chefs of the trade; is acquired by Takara Holdings Inc., and joins Takara Shuzo International Co. Ltd. to enter their global network of Japanese food wholesalers/distributors and alcohol beverages specialists.
• 2020: Moves from the former location at 431 Crocker St. in Los Angeles on the boarder of historical Little Tokyo, to 4200 Shirley St. in El Monte on Nov. 16.
• 2023: Launches Sake School International, to establish formalized Sake education infrastructure into European countries.