Inspiring Conversations with Naoto Yonezawa of Kuramoto Ice USA

Today we’d like to introduce you to Naoto Yonezawa.

Hi Naoto, we’d love for you to start by introducing yourself.
I had a strong interest in food and food industry since I was little, and my profession has always been food and beverage related. I worked at a Japanese food importer/distributor for 13 years and learned about sales & marketing, purchasing & inventory control, management, and depth of food & beverage production. I was heavily involved in the product management and new product development, but I always wanted to make direct relationship with customers to tell the stories behind the products and hear the actual voices and feedbacks. It sounds simple but quite difficult to do when you work for a mid-large size corporation, so I decided to start my own business.

I had been unhappy about the ice quality in the US both at retail stores and restaurants/bars. So, I researched the market and ice production, and decided to reach out to Kuramoto Ice in Kanazawa, Japan to discuss bringing their products to the US. Coincidently, Kazuhiko Kuramoto, COO and the fifth generation of the business family, had a dream of exporting his ice to the US. He travelled to Hawaii and Las Vegas during his honeymoon and was not pleased with the quality of ice used for the high-priced cocktails. We had the same vision and target, so we naturally got along and started Kuramoto Ice USA.

I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey has been a fairly smooth road?
I left my previous job in January 2020 to focus on my own business, and a month and half later, the pandemic hit. Since I was targeting high-end restaurants and bars, I couldn’t really do anything for a few months, which was very frustrating. California was one of the last states to reopen, so I had to make frequent business trips to other states. I was able to make sales little by little, but it was very difficult to manage the budget since all the expenses were coming out of my pocket while making a living.

We’ve been impressed with Kuramoto Ice USA, Inc., but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
Kuramoto Ice is specialized in clear ice production and processing. The source water comes from Mount Hakusan, and its water hardness is about 40 ppm (below 60 ppm is classified as soft water), and with our ice freezing process which takes 48 to 72 hours, most minerals are removed, and the final product reaches an ultra-low hardness of 3-4 ppm. Also, the extended agitating eliminates micro air bubbles in the ice, resulting in exceptional clarity and density. Our ice melts slowly and the melted water does not affect flavor of the drinks. Our products are mainly used at restaurants and bars, but selected retail products are available at Nijiya Market in California and Hawaii.

Our ice production is about four times more energy-efficient than the typical clear ice manufacturing in the United States. While heavy gauge plastics are typically used to make clear ice in the US, at Kuramoto Ice, it is only used to package the ice. And by outsourcing delivery to distributors and using preexisting distribution routes, we keep the number of trucks used and consumption of gasoline is kept at a minimum.

Our goal is to spread the clear ice and Japanese ice culture. Part of its culture is Kakigori, Japanese shaved ice. As Kuramoto Ice has many Kakigori customers in Japan, I had a chance to learn about it in depth during the pandemic. I started importing Kakigori machines in 2021 and held numbers of pop-up events in multiple cities, trained and consulted many restaurants and people who wanted to start Kakigori shops. I think and hope that more people will be aware of Japanese-style shaved ice and new Kakigori shops will open in the coming years.

We’re always looking for the lessons that can be learned in any situation, including tragic ones like the Covid-19 crisis. Are there any lessons you’ve learned that you can share?
I think I was able to make more connections with people at restaurants and bars during the pandemic. At first, I wasn’t sure how people would react when I make visits during the pandemic, but everyone was so supportive. I attended numbers of virtual meetings and events, but in the food and beverage industry, meeting people face to face was far more effective and important (of course with precautions).

Pricing:

• $2.99
• Kachiwari (Artisanal Cracked Ice)
• 2.2lb (1kg)
• At Nijiya Market (California locations)

Contact Info:

• Website: www.ice-kuramoto.com
• Instagram: kuramoto_ice
• Facebook: ice.kuramoto

Image Credits
@mxmlla
@silvia.wakana
@ota_photo