LOS ANGELES — Mikawaya USA, the original creator of Mochi Ice Cream, opened the doors to a new plant near downtown Los Angeles. The plant, spanning nearly 103,000 square feet, has all the latest amenities to ensure high quality, high volume and increased flexibility in production of Mikawaya ice cream, gelato and novelties.
"The plant was designed with the integrity of Mikawaya products in mind. It is an all-in-one facility with state-of-the-art equipment installed to guarantee the consistent production of delicious Mikawaya products, and to ensure the safety of all Mikawaya workers," Frances Hashimoto, President of Mikawaya, stated. With a verified HAACP and GMP plan, the plant has been approved for safe food production – meaning all the food produced is safe to eat.
Mikawaya Mochi Ice Cream coupons and online purchase are available at http://www.mochiicecream.com (bulk orders are available for restaurants, grocery stores or other vendors). Mochi Ice Cream can also be found in select grocery stores such as Albertsons, Alpine Creek Market, Andronicos, Baron's Marketplace, Berkeley Bowl, Bristol Farms, Cosentinos Markets, Daniel's Apple Market, Delano Markets, Draegers Markets, D'Agostino, Field's Market, Food Emporium, Gelson's, Gene's Fine Foods, Gerrard's Markets, Harvest Ranch, HOW'S Markets, Jensen's Finest Foods, Jonathans, Jons, Keil's Food Store, King Kullen, Kings, Lunardis, Major Markets, Mollie Stones, Orchard's Marketplace, Pavilion, Pazzaz Markets, Ralphs, Trags Markets, Vicente Foods, Vons, and 99 Ranch Markets.
For more information on Mochi Ice Cream or the Mikawaya plant opening, call Nurit Kotick at 626.240.0285 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. Mochi Ice Cream combines a well-known and loved dessert, ice cream, with a chewy, marshmallow-type dough.
Press Contact: Nurit Kotick, 626.240.0285, nuritk@kotick.com
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Source: Mikawaya USA
