LOS ANGELES, March 10, 2010 — Mikawaya USA is proudly celebrating 100 years as the finest maker in traditional Japanese pastries. With success deeply rooted in Japanese recipes, the company has embraced cultural fusion to create internationally demanded desserts for the past century.
"Mikawaya was founded on traditional Japanese pastries and that is what we are known for," President and third-generation owner Frances Hashimoto said, "but these days, peoples' tastes are much more international, which opens up opportunities for broad, creative fusion between Japanese and American desserts which we will continue to explore for the next hundred years."
Perhaps the most well-known multicultural dessert on the Mikawaya menu is Mochi Ice Cream, a serving of ice cream wrapped in soft, fluffy, rice dough and dusted with a white powdery coating. Traditionally, mochi was a treat enjoyed on New Year's, but Mikawaya made it mainstream when they combined it with ice cream and made it available across the country in restaurants and grocery stores such as Trader Joe's, Gelson's, Bristol Farms, Andronico's and select Albertson's, Ralph's, Jensen's and HOWS Markets.
Mikawaya (pronounced me-kah-wah-ya) originated in the early 1900s when two Japanese businessmen opened a bakery in Downtown Los Angeles. One of the owners was from the Japanese province of Mikawa, and they added "ya," which means store in Japanese. In 1910, Hashimoto's uncle purchased the bakery and later employed his nephew and his nephew's wife to help run the business. Hashimoto's parents purchased the business in 1925 and ran it until 1942 when they were relocated to Arizona. They returned to Los Angeles in 1945 and reopened the shop next to the original location. Hashimoto took over in 1973 and has successfully expanded the business to include five retail stores, a bakery, a warehouse and an ice cream manufacturing facility.
Following Mochi Ice Cream's debut in the mid-90s, Mikawaya's latest Japanese-inspired creation is Mochilato, a serving of gelato wrapped in sweet, rice dough. For more information about Mikawaya, visit http://www.mikawayausa.com or for more information about Mochi Ice Cream or to become a brand ambassador, please call Nurit Kotick at (626) 768-7602 or visit http://www.mochiicecream.com.
Mikawaya is a 100-year-old family-run business that specializes in the creation of fine Japanese pastries and desserts. Run by Frances Hashimoto and her husband Joel Friedman, Mikawaya offers snack- and dessert-lovers alike an alternative to traditional ice cream.
Media Contact: Nurit Kotick, (626) 768-7602
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