WA Imports, Inc.

WA Imports at the Las Vegas International Hospitality Show March 9 and 10 – Booth 2248

admin — Thu, 11 Feb 2010 03:55:02 +0000

Stop by, say hello and check out our latest products at booth 2248.

For more information, click on this link here.

WA Imports at the Fancy Food Show in San Francisco January 17 to 19 – Booth 2841

Aireen — Fri, 15 Jan 2010 12:42:38 +0000

Come visit us at the Winter Fancy Food Show!

N-A-S-F-T Winter Fancy Food Show, Moscone Center, San Francisco

Stop by and and check out our premium products at booth 2841. For more information click on this link here.

Food and Wine Lists ‘Deliciously Sour’ Yakami Orchard’s Yuzu in its Global Pantry Section

admin — Thu, 14 Jan 2010 13:51:53 +0000

Yakami Orchard’s Yuzu Marmalade is featured in Food and Wine

Global Pantry

From England to Japan, new imports for the multiculti American cook.

By Emily Kaiser

Japanese Yuzu
Yakami Orchards now turns yuzu—a fragrant and deliciously sour citrus—into a terrific marmalade.

The Tasting Table features Yuzu Juice in its Article “Yuzu Wisely”

admin — Sun, 10 Jan 2010 13:23:46 +0000

Yuzu Juice was recently featured in Tasting Table.
Good bartenders know that the perfect cocktail is all about balance: Nothing makes a drink like the right proportions of alcohol, sugar and acidity.

Within this trifecta, mixologists have plenty of room for experimentation. But poor, poor lemons and limes–they’ve had to shoulder the acidity burden for so long, since other citrus-family favorites like oranges and grapefruits don’t create a strong-enough pucker for many drinks.

Luckily, here from Asia to heed the call of duty is yuzu. The juice of this Japanese fruit (along with its cousins sudachi and kabosu) has all the zing your cocktail needs, plus a complex, bright flavor that will abolish lemon and lime fatigue.

Though not new, these wonder-fruit juices have been difficult to find in the United States–until now. Japan-based Yakami Orchards has teamed with WA Imports to bring bottles of these juices stateside so you can give your home cocktails an exotic makeover. Swap them into any recipe that calls for lemon or lime juice for a thoroughly refreshed (and refreshing) drink.

Or try them on your next night out–New York’s sushi temple Masa is mixing sudachi in a cocktail with tequila and fresh tangerine juice, while Chicago mixologist Adam Seger matches yuzu’s punch with kaffir lime and a ginger liqueur.

And the St. Zipang (click here to download the recipe), served at the newly opened New York cocktail lounge Forty Eight, features yuzu with another export that’s at the forefront of beverage trends: sparkling sake.

The San Francisco Chronicle Praises Yakami Orchard’s Yuzu and Sudachi Products

admin — Mon, 20 Apr 2009 01:52:05 +0000

The San Francisco Chronicle praises Yakami Orchard’s Yuzu and Sudachi products in its food section.

Yuzu has been a trendy flavor among local chefs and bartenders for several years, but it has remained elusive to home cooks who don’t grow the tart Japanese citrus in their own backyards. Yakami Orchard, located on the coast of Japan’s Kyushu island, offers an array of yuzu products that are just now becoming available in the Bay Area. Traditional in ponzu sauce, yuzu seems to combine grapefruit, orange and lemon all in one. Yakami’s unpasteurized juice is stunning in cocktails, and its marmalade is delicious with cheeses, or mix a spoonful in hot water to make a version of yujacha, a comforting Korean tea.

Yakami also produces sudachi juice – another Japanese citrus with more of a lime flavor. Though a wholesaler, Vegiworks also sells Yakami’s addictive, spicy yuzu kosho condiment and other yuzu products on a limited, cash-only basis.

Read more at The San Francisco Chronicle.

New York Times Features Yakami Orchard’s Yuzu Marmalade in its Dining & Wine Section

admin — Wed, 25 Mar 2009 07:57:35 +0000

A Flavor of Japan, Just a Spoon Away, By Florence Fabricant
It’s usually the juice of the yuzu, an alluringly fragrant, lemony-tasting citrus fruit from Japan, that seasons food. Now, a new golden yuzu marmalade can brighten your morning toast. Suitably rough cut and sweetened with honey and sugar, it’s also good to spread in a pie shell before adding a lemon filling.

The marmalade, made from fruit grown in the Yakami Orchard in the Miyazaki Prefecture in Japan, is imported by WA Imports of Lyons, Ill., and is $25 for 17 ounces from markethallfoods.com.

Read more in the New York Times Dining & Wine section.

Liqurious.com Highlights Yakami Orchard’s Kabosu and Sudachi Juice

admin — Thu, 22 Jan 2009 08:15:32 +0000

We Loved the Yakami Orchard pure Sudachi juice with its lime and pepper flavors as well as the Kabosu with its strong and clean lemony, mint and cucumber complexity. They are both perfect for cocktails as well as cooking.