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Food Trends in 2010 & How Hokto Mushrooms Fit In –
Part 2

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Last week’s blog targeted the growing trend of simplifying meals with an emphasis on flavor and health. Today’s blog continues with more food trends identified by The Food Channel and CNN for 2010, and how Hokto mushrooms fit right in.

Food Trends in 2010
• Back to basics economy and a return to natural ingredients
• Flavor delivery using international foods
• Food Safety
• Sustainability
• Foods with nutritional benefits
• Food with flavor (Umami)

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Part 2″ →

A Look at Food Trends in 2010 – Plus a Recipe Makeover Using Hokto Mushrooms

Posted on by tkstaff

Despite the abundance of convenience foods and drive-thrus, in today’s economy, families are beginning to cook more at home. According to research published by the Food Channel, CNN and others, quick, simple meals expressing individuality, flavor delivery, and sprinkled with a dash of ethnicity are a few of the latest trends in 2010. Home cooked meals in minutes. Hokto mushrooms can certainly contribute to that!

Also, more and more people are moving away from a “meat and potatoes” diet to include more vegetables and less meat in their home-cooked meals. According to USDA statistics, consumption for meat has been decreasing over the last three years. In fact, this trend has created a new word, “flexitarian”. While not true vegetarians and not quite fulltime carnivores (meat-eaters), flexitarians tend to eat a mostly plant-based diet composed of grains, vegetables, and fruits, but they occasionally obtain protein from lean meat, fish, poultry, or dairy. A quarter of Americans fit the description, consuming meatless meals at least four days a week, according to the American Dietetic Association.

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How To Get Started With Hokto’s Mushrooms

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Now that the introductions are out of the way, are you’re ready to try a rather exotic looking mushroom but not sure how to begin? Wash? Rinse? Peel? The good news is that Hokto’s mushrooms are ready to be cooked right out of the bag. They do not need to be washed, rinsed, or peeled because they are not grown in dirt and are completely bug-free!

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Hokto Kinoko’s Culinary Seminars at the San Diego County Fair – Part 3

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The 2010 San Diego County Fair is in its final week of “Taste the Fun” theme that celebrates food and local venders from San Diego County. The main, theme-based attraction continues with the “Tour of Tastes,” an exhibition featuring cooking competitions and demos. Today, I had another opportunity to work with one of the chefs and speak on behalf of Hokto at the San Diego County Fair on June 29th, demonstrating the continued versatility and great flavor of Hokto mushrooms with the theme of vegan and vegetarian meals. Vegetarians may eat dairy and eggs (ovo-lacto), but vegans avoid all animal products. So mushrooms are a great compliment to a meatless dish in adding a savory flavor and mouthfeel.

Again we had a record breaking audience observe Chef David prepare three dishes made with all four varieties of Hokto mushrooms –King Trumpet, White Beech, Brown Beech and Maitake.

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Hokto Kinoko’s Culinary Seminars at the San Diego County Fair – Part 2

Posted on by tkstaff

The 2010 San Diego County Fair opened last Friday, June 11, with a “Taste the Fun” theme that celebrates food. The main, theme-based attraction is “Tour of Tastes,” an exhibition featuring cooking competitions and demos. Again, I had the wonderful opportunity to speak on behalf of Hokto at the San Diego County Fair on June 22nd, demonstrating the versatility and flavor of Hokto mushrooms. We continue to have a great turnout, with more than 150 people in attendance to observe Chef David prepare three dishes made with all four varieties of Hokto mushrooms –King Trumpet, White Beech, Brown Beech and Maitake.

An “Iron Chef” mini-competition began using two volunteers from the audience! I was selected to participate in the contest to see who could prepare a stir-fry in six minutes or less that tasted fabulous and looked great. A panel of four judges would compare the meals for flavor, eye-appeal.

Continue reading “Hokto Kinoko’s Culinary Seminars at the San Diego County Fair – Part 2” →

Hokto Kinoko’s Culinary Seminars at the San Diego County Fair – Part 1

Posted on by tkstaff

The 2010 San Diego County Fair opened on Friday, June 11, with a “Taste the Fun” theme that celebrates food. The main, theme-based attraction is “Tour of Tastes,” an exhibition featuring cooking competitions and demos. I had the wonderful opportunity to speak on behalf of Hokto at the San Diego County Fair on June 15th, demonstrating the versatility and flavor of Hokto mushrooms. We had a great audience, with more than 150 people in attendance to observe Chef Robert Reid prepare three dishes made with all four varieties of Hokto mushrooms –King Trumpet, White Beech, Brown Beech and Maitake.

The first dish was roast quail stuffed with Maitake mushrooms sautéed in olive oil. While the chef prepared the dish, I had an opportunity to share some facts about Hokto mushrooms and highlight some of the special qualities these locally grown Japanese mushrooms have to offer, such as the nutritional value, health benefits and savory flavor. The prepared dish was passed around so the audience could appreciate a true work of culinary art.

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National Men’s Health Week: Men, Umami and Hokto Mushrooms

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National Men’s Health Week is celebrated each year as the week leading up to and including Father’s Day, which this year occurs between June 14th and June 22nd. The purpose of Men’s Health Week is to increase awareness of preventable health problems and to encourage early detection and treatment of disease among men and boys.  Research has shown us that a diet high in plant foods can help lower risk for disease such as heart disease, cancer, stroke, high blood pressure and diabetes. Good dietary habits can begin at any age and mushrooms may contribute significantly towards better health.

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June 11 – July 5, 2010 – The Hokto Kinoko Company Serving as Title Sponsor at The San Diego County Fair

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The Chefs de Cuisine Association of San Diego is hosting the 2010 theme at the San Diego County Fair, “Fun with Food.” The event runs from June 11 through July 5th at the Del Mar Fairgrounds in San Diego County. Chefs de Cuisine approached the Hokto Kinoko Company to sponsor a series of cooking seminars and food competitions at the Fair, and Hokto graciously accepted.

Being fifth largest fair in America, this summer’s San Diego County Fair, is estimated to attract 700,000 people in its 22 day run. Don’t miss it! Come down and see us on the following dates, when we’ll be hosting cooking seminars and offering nutritional information and samples of our delicious mushrooms.


Tues., 6/15, 5:30 PM – 7:00 PM

Hokto Kinoko: Local Grown Mushrooms & San Diego Wine

Southern California is a premier place for wine and the perfect accompaniment for cooking mushrooms.


Tues., 6/22, 5:30 PM – 7:00 PM

Hokto Kinoko: Mushrooms & Beer – Come Take a Trip, It’s Local

San Diego is one of the top microbrewery capitals and also home to Japanese mushrooms. Learn how to pair beer with mushrooms.


Tues., 6/29, 5:30 PM – 7:00 PM

Hokto Kinoko: Vegan & Vegetarian Made Simple with Mushrooms

Just eat it! Learn how to prepare deliciously healthy and innovative meals with mushrooms.

Sept. 25, 2010 — The Hokto Kinoko Company to participate in Japanese Food & Restaurant Show

Posted on by tkstaff

The Hokto Kinoko Company will be showcasing mushroom sushi and other exciting recipes at the 17th Annual New York Mutual Trading Japanese Food & Restaurant Show. This year’s theme is “Innovative Japanese Cuisine: Delicious Cuisine with a Healthy Impact” and will feature new products, recipes, and menus.

For more information: http://www.nymtc.com/

Welcome and Introduction of Leslie Kay

Posted on by tkstaff

Welcome to Hokto’s new website! My name is Leslie Kay and I am a registered dietitian, author and frequent presenter on the various topics of food and nutrition. My specialty area is working with clients and patients that want a more natural approach to better health by increasing foods in the diet that contain unique properties that help to prevent or manage an illness or disease. For example, adding enough fish oil to the diet can help lower triglyceride levels; increasing fiber can help manage glucose levels, and adding the right combination of nuts and plant foods can help manage high blood pressure and heart disease.

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