I hope your week is going well and that you’re enjoying the fall.
We have a couple of exciting things to share. Please read on.
First -
A New History of Katana Video
We released a new History of Katana video yesterday: Japan’s 5 Rival Katana Schools and the 1 that Dominated for Centuries.
If you know the name of one Japanese swordsmith, it’s probably Masamune. So this one might surprise you. Masamune’s school isn’t number one.
Japanese swords come from five traditions, called the Gokaden, and each one grew up around a different customer. The winner was Bizen, in Okayama, where 47 of Japan’s 122 National Treasure swords were forged. Here’s the twist: some of the masters who built Masamune’s school in Kamakura actually came from Bizen. And the forges there are still working today.
Second -
Are You in or Close to Phoenix, AZ?
We will be at the Japanese Food Tasting & Buyer Meetings in Phoenix this Monday, October 5, hosted by JETRO Los Angeles, and quite a lot of Japanese food companies will be there, from seafood and wagyu to ramen, sauces and sake.
There are more, but here are my personal favorite brands who will be there:
1. Kuze Fuku & Sons - my personal favorite, from Newberg, Oregon! Naoki-san is so nice, and I respect him very much. They are bringing their yuzu cocktail syrup.
2. Otafuku Sauce - the Hiroshima company behind Japan’s best-known okonomiyaki sauce, plus yakisoba and tonkatsu sauces.
3. Kewpie - Japan’s iconic mayonnaise since 1925, along with their dressings. We cannot live without them.
4. Morinaga Milk - the company behind Mori-Nu silken tofu, bringing tofu and dessert tofu.
5. Hakutsuru Sake - one of Japan’s best-known sake brewers, making sake in Kobe since 1743.
6. Kinjirushi Wasabi - a leading Japanese wasabi maker, bringing kizami (chopped) wasabi, wasabi paste and more.
7. Yamaki - famous for katsuobushi (bonito flakes) and dashi, the base of so much Japanese cooking.
8. Mishima Foods - maker of “Yukari,” the red shiso furikake found in almost every Japanese home, bringing their Yukari red shiso drink.
9. Hanamaruki - a long-established miso maker, bringing their liquid shio koji.
10. Otsuka Yakuhin Kogyo - maker of Miola, the rice-cooking enzyme Japanese restaurants have used since 1962 for fluffier, better-tasting rice.
I feel so nervous but proud to be on the same stage with these well-known brands, and my personal favorite. We will bring most of our tea and coffee (no wine this time, due to regulations), so I hope you get to say hi to us if you are around the area.
Please note that this is a trade event for distributors, restaurants and retailers, and an RSVP is required.
Monday, October 5, 2026
1:00 - 4:30 pm: Tasting & Buyer Meetings
5:00 - 7:00 pm: Networking Reception (with a tuna-cutting show!)
On Jackson, 245 E. Jackson St., Phoenix, AZ 85004
Just in Case You Missed It
Third -
Benifuuki Powder (50g)
Our new Benifuuki powder is the same Benifuuki as our 14 stick packs, which we’re retiring toward the end of 2026, just in a 50g resealable pouch. One pouch makes about 84 cups, so it’s the most economical way to enjoy it. Isn’t the package cute? It’s designed by Miki Pon as usual.
$25
Fourth -
Aki Autumn Blend
Our limited fall coffee from Sapporo Coffee Kan in Ebetsu, Hokkaido. The base is Mocha Sidamo from Ethiopia taken all the way to a French roast, with Guatemala and Brazil at a lighter roast, so you get two roast depths in one cup. It’s deep, low in acidity and full in body, the way Japanese kissaten have served Mocha for decades. It’s only here for the season, so if you’ve been meaning to try it, now’s a good time.
$25 (200g)
Thank you very much again for trusting and following us.
I hope you have a wonderful rest of the week!
With love and gratitude,
Kei Nishida
& the team from Dream of Japan
