NY MUTUAL TRADING INC, 77 Metro Way Secaucus NJ 07094 NO.150 Miyako Letter Tel.:201-933-9555, 212-564-4094 08/01/19 Highlight Captain Premium Fruit Syrups Nenox Custom Kabosu Lychee Peach Apple Grapes New, one of a kind, Nenox knives Handle with custom handles Knives have just arrived! Captain Syrups are known to be the best syrup and loved by cafe We o er a variety of knives with special handles, steel and shapes, so and bar owners in for more than 80 years. They have various please contact your sales rep or MTC Kitchen store sta to get your of unique avors containing Japanese fruits juice. (Contains 10~25% hands on a truly unique knife. of fruit juice depending on the avor.) These syrup will inspire you to create delicious Chu-hi, iced cocktails and cocktails. Some pastry chefs and bakers enjoy making desserts and baking goods using these syrup too. We also recommend to pour some of these syrup on shaved ice “kakigoori” for this hot summer! #10222 KABOSU SOUR DRINK 12/600ml. #10224 YUZU SOUR DRINK 12/600ml. #9640 LYCHEE SOUR DRINK 12/600ml. #18092 WHITE PEACH SOUR DRINK 12/600ml. #16660 AOMORI APPLE SOUR DRINK 12/600ml. #10223 KYOHO SOUR DRINK 12/600ml. Best Shochu for Chu-Hi Ko-Rui Takara Shuzo’s ShochuShochu is steeped in 100 years #F #I #K #A #D #E #G Takara“JUN”Shochu of tradition. This is their #1 Bestselling Kou-rui A premium blend of 11 di erent barrel aged Shochu, revered for it’s high quality and good NENOX GYUTO 21cm #99276 GH #F #99277 SB #I Shochu, Takara Shuzo was able to create this #99278 SB #K #99283 GH #A #99284 GH #D taste. They blended multiple aged Shochu #99285 GH #E #99286 GH #G soft, aromatic and well balanced Shochu. This in order to create this uniquely addictive Shochu can be enjoyed with rocks, soda and smoothness. This Shochu is perfect for Manhattan Store perfect for making cocktails. making refreshing Chu-hi cocktails! 711 3rd Avenue (on 45th St. btw 2nd & 3rd Ave.) #9020 TAKARA JUN DELUXE SHOCHU 12/750ml. #6150 TAKARA SHOCHU 6/1.75L (48P) Store: 212-661-3333 or Online Customer Service: 201-806-1827 (70pf) Online Shopping @ www.mtckitchen.com

NEW ITEMS FOR AUGUST NewGENSEN-MAI (white & Brown rice) Make COLORFUL & delicious This Koshihikari rice is cultivated using ice-cubes with Captain Syrup New ripened vegetable compost. Normally animal Dilute the Captain syrup with EMI NO KIZUNA and make avored ice This Emi no Kizuna rice took 9 compost is used, however this releases cadmium and nitrate nitrogen, which cubes! Pour some Calpis to make years to develop and is produced refreshing summer drinks! You in Niigata prefecture, one of the accumulates in the rice  eld, leading to rice with diminished fragrance that dries out as may add some liquor such as major rice production areas in it cools. Using ripened vegetable compost Shochu or Vodka to make unique Japan. With the right amount creates sweet and fragrant rice that tastes cocktail. Some avors such as of stickiness, this premium great, even after cooling. Genseimai Brown peach, lychee or apple will go is especially ideal rice can be cooked as regular white rice with really well with iced tea! for use. Please try this rice no extra per-soaking time. to make sushi rice and you will #22759 GENSENMAI KOSHIHIKARI RICE 5/11lbs. (5kg) taste the di erence! SinceCALPIS its birth as manyconcentrate as 100 years ago, the #22761 GENSENMAI BROWN RICE 5/11lbs. (5kg) cultured drink CALPIS® has been loved for #20404 EMI NO KIZUNA RICE (NIIGATA) 5/5kg generations by the people of Japan, and its New TENOBE MOSHIO popularity only continues to grow. #10077 CALPICO (CONC) PAPER CARTON 12/1Lit. NewONION DRESSING 100% Fresh Juice Fresh Premium quality 100 % pure juice from Japan. Using premium quality Moshio sea salt from Awaji island and high The producer only uses quality our, each noodle is carefully made for the best avor and fresh fruits from Wakayama smooth texture. Tenobe (hand-pulled) technique is the key to The sweetness of season-fresh pureed onion and Prefecture and they have create its own  rmness, elasticity and avor. The noodles do not special juice presser to is a perfect complement to grilled  sh, salad, and marinated get soggy or mushy easily, so you can pre-boil the noodle ahead chicken or lean pork dishes. You can use this dressing for of time and reheat right before serving for the easy operation. extract the juice from the , carpaccio and sushi dishes! You can enjoy this udon both cold and hot. fruits gently. #22704 MIYAKO ONION DRESSING 6/4.4lbs. #80227 TENOBE MOSHIO UDON 30/200g • NOT from concentrate. • No added sugar. New Try with KIN NO KIWAMI • No fragrance is added. AKASHI-YAKI Akashi-yaki Hassaku Shibori Hassaku is Japanese citrus hybrid, similar to an Neworange in color, but the size of BAGS a grapefruit.Enjoy Hassaku’s unrivaled fresh, sweet and Kin No Kiwami is a genuine Japanese a c i d a v o r . soup base “Dashi” pack consisting of a #34186 HASSAKU JUICE 100% 9/750ml. harmonized blend of bonito akes, kelp, mushroom, mackerel & dried Mikan Shibori New Mikan is a Japanese round herring. It is perfect for making tangerine, and is known to be one of the sweetest citrus soup for noodle dishes, Chawan-mushi, varieties. This Mikan juice has a much deeper color and "Dashimaki tamago" egg rolls or any sweetness compared to regular orange juice. Akashiyaki is a small u y round dumpling from the city Japanese dishes require good dashi broth. #34187 MIKAN JUICE 100% 9/750ml of Akashi in Hyōgo Prefecture, Japan. The dumpling is Shiranui Shibori New It’s a Japanese hybrid of similar to but its made of an egg-rich batter #43129 KIN NO KIWAMI DASHI PACK SM 30/2.05oz (8.3gx7pk) mandarin and orange that’s said by some to be the best- and octopus dipped into light dashi broth before eating. tasting citrus fruit. It has a delightful balance of sweetness Locals refer to it simply as “grilled egg”. #43131 KIN NO KIWAMI DASHI PACK LG 12/14.1oz (50gx8pk) and acidity. #71797 F-AKASHIYAKI 6/2.2lbs.(1kg) 40pcs #34188 SHIRANUI JUICE 100% 9/750ml KOKKEN SHUZO Kokken Kokken Junmai Kokken TOYOSHIMA-YA Daiginjo Yumeno Kaori This ’s distinctive KokkenSolid bodied with a subtle The sake rice varietal “Yume Yamahai Junmai Miwatari JG no Kaori” is a local specialty luxurious aroma, gentle This aged sake has a Despite undergoing sweetness, this sake exhibits sweetness and refreshingly pasteurization this sake retains a gorgeous and amboyant from the Southern Aizu region heady, mature aroma of Fukushima Prefecture. smooth aftertaste work and a deep, round avor. the rich aroma and fresh taste of aroma of fruits and owers together to ensure that each that is met with highly This sake, made with 100% When serving this sake raw, freshly pressed sake. On the Yume no Kaori has a fresh and sip is more delicious and palate it shows soft and rich, with balanced acidity, gentle interesting than the last. A gently warmed, one can tones, and a long, mellow avor that envelopes enjoy these qualities at ripe peach aromas and the echo of and the palate lovingly. good value for an exceptional Nagano Alps’ terroir. Subtle black luxurious  nish. Junmai. the peak of performance. Rice: Yamada Nishiki / Alc. : 17.2% Rice: Yumenokaori / Alc. : 15.8% Rice: Miyamanishiki Rice: Miyamanishiki currant tones and a vibrant acidity Rice Polishing Ratio: 35% Rice Polishing Ratio: 60% Alc. : 15.5% / Rice Polishing Ratio: 60% Alc. : 15.5% / Rice Polishing Ratio: 60% balance out the rice’s umami, and S.M.V.: +3.5 Acidity : 1.1 S.M.V.: +2.0 Acidity : 1.4 S.M.V.: +2.0 Acidity : 1.3 S.M.V.: +3.0 Acidity : 1.7 lead into a long  nish. #10169 KOKKEN DAIGINJO #10167 KOKKEN YUMENOKAORI #10166 KOKKEN JUNMAI 12/720ml. #10168 KOKKEN YAMAHAI JUN- #831 MIWATARI PETILLANT JG 12/720ml. 12/720ml. MAI 12/720ml. 12/720ml.