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Restaurant Daily News Tuesday, May 23, 2017 8 6 TASTE THE MARUKAN DIFFERENCE Marukan Vinegar has more then 360 years of experience making vinegar by slow-brewing sake from rice. The com- pany's smooth-tasting, premium rice vinegar is used in a variety of culinary dishes that comple- ment and bring out the flavors of food. "Our parent com- pany started in Japan in 1649 and was the first commercial seller of vinegar made from rice wine or sake," President Jon Tanklage says. "The Japanese call this vinegar 'Su.' Su allowed raw foods to be transported inland from the sea. The vinegar would be sprinkled on the rice and became a pre- servative for fish; that was the primitive version of sushi. Marukan is a primary company that made sushi possible." Marukan Vinegar has been produc- ing its products in Japan for 367 years and in Paramount, California, for the past 42 years. The company is currently in construction of its new 77,000-square- foot, state-of-the-art brewery in Griffin, Georgia, that will open in July 2017. The Georgia brewery will help the company meet the growing demand for Marukan Rice Vinegar and better serve its East Coast customers. "It sits on 16 acres, so there is a lot of room for expansion if we decide to get more versatile and go into different product lines," Tanklage adds. When Marukan Vinegar came to California four decades ago, it served the growing sushi market. Today, rice vine- gar has become more mainstream and is used in salad dressings, sauces and mari- nades, as well as for pickling. "The farm- to-table movement along with the demand for non-GMO and organic prod- ucts is helping the high-quality, milder vinegars like Marukan grow," Tanklage says. "A premium vinegar, like ours, has a balance of flavor and brings out the fla- vor in food." For more information, visit www.marukan- usa.com, call 562.630.6060, email sales@marukan-usa.com or stop by booth #10538. PANASONIC IMPROVES INDUCTION COOKING EXPERIENCE An interview with David Williams, Senior Product Manager from Panasonic. RDN: Panasonic's Met-ALL Induction Cooktop was awarded Kitchen Innovations 2017 Award here at the NRA Show. What makes it so unique and different? DW: Panasonic's Met-ALL Technology is the new induction cooking advantage that enables any commercial kitchen to cook with pots, pans and other vessels of any metal type, including copper and alu- minum. Most likely, the cookware you already have. An infrared sensor below the cook- top surface quickly, directly and precise- ly detects the temperature inside the pan. By more accurately reading the tempera- ture of the cookware's interior rather than exterior, they provide the user with far greater control of cooking heat and any adjustments that need to be made. RDN: Is this Panasonic's first venture into induction cooking? DW: The MK3500 Induction Cooktop is the latest in Panasonic's four decades of innova- tion and experience in precision, high-effi- ciency induction technology. It was designed, engineered and built in Japan for quality, reliability and long-lasting value. RDN: As Panasonic is a global company, can you share any trends in commercial kitchens globally and how Panasonic is responding? DW: The trends that we perceive are con- cerns that center on using space and ener- gy efficiently and investing in great val- ues, not just the lowest price. Everyone is looking to do more with less. People like the fact that in the case of our product they do not have to invest in a whole new set of cookware, but they are also turning to induction create efficient incremental space to cook. RDN: What has been Panasonic's philosophy to meet and exceed the expectations of chefs around the world? DW: One of Panasonics' business princi- ples is to strive for continuous improve- ment. Our Met-ALL Induction Cooktop is a great example. We challenged our- selves to improve the induction cooking experience. Now chefs can cook with the pan they want to cook with instead of the pan they have to cook with, and with the IR sensors they have a greater degree of control of the temperature in the pan. For more information, stop by booth #6040 or go to www.panasonic.com/ foodservices.