SPECIALTY JAPAN'SFOODS
A
s the one-year anniversary of the devastating earthquake and tsunami
off the Pacific coast of Tohoku approaches, Japan's supply chain continues to regain momentum. Patience and understanding among those who do business directly with the country has been a key to main- taining customer satisfaction in the U.S. Here, importers, distributors, manufacturers and retailers discuss how Japan's specialty food trade is faring—as well as which products may be the next hit in America.
BY NICOLE POTENZA DENIS
PHOTOGRAPHY BY MARK FERRI; FOOD STYLED BY AJ BATTIFARANO; PROPS STYLED BY FRAN MATALON-DEGNI