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Ni-Anago # 5558 SATSUMA SHIRANAMI GENSHU 6/750Ml (74Pf) Anago Is the Japanese Word for Salt-Water Eels, Normally Referred to Ma-Anago (Conger Myriaster)

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Ni-Anago # 5558 SATSUMA SHIRANAMI GENSHU 6/750Ml (74Pf) Anago Is the Japanese Word for Salt-Water Eels, Normally Referred to Ma-Anago (Conger Myriaster) Highlight of TAK AMUR A CHROMAX OTHER TAK AMUR A KNIVES September If you’ve heard of chromax steel, then you’re clearly RED HANDLE up to date with the latest information on cutlery #91471 13cm materials. Chromax is composed of 5% Chromium, 1% Carbon, 0.9% Manganese, 1.2% Molybdenum and 0.5% Vanadium. It is more resistant to corrosion compared to standard carbon steel, and #91476 SANTOKU 18cm is harder, and has better edge retention compared to standard stain-resistant steel. Chromax steel embodies the positive characteristics of both #91521 GYUTO 21cm carbon and stain-resistant steel. PRO SERIES The tsuchime hammered pattern, which is now used by knife makers around the world, was actually first developed and patented by Takamura Cutlery 50 years ago. After receiving much attention for this #91529 GYUTO 24cm unique design, their patent expired and today this #91550 GYUTO 21cm #95639 USUBA CHROMAX 17cm pattern can be seen anywhere. Takamura Cutlery actually still hand hammers the pattern onto these #95637 SANTOKU CHROMAX 17cm Chromax knives, which reflects their craftsmanship, attention to #91560 27cm #95638 GYUTO CHROMAX detail and dedication to making the highest quality knives. #91570 24cm Recipe of September NEW ITEMS AKITA SEISHU SAKES YAMATO SHIZUKU YAMATO SHIZUKU SEIDEN PORK LOIN STEAK JUNMAI GINJO 1. Make shallow cuts crisscross across KIMOTO JUNMAI YAMAHAI JUNMAI the pork chops (to prevent curling). Labor intense, tradi- Traditional Yamahai Premium Omachi rice Season with salt and pepper. tional Kimoto method brewing method is poished down to is used to brew this is used for this full 55% and brewed in a 2. Lay into a warm frying pan sake. Smooth texture flavored sake. Tons small batch, this sake sheeted with the vegetable oil. Fry with strong yet round of umami with a very has clean aroma and one side over medium heat with lid acidity that pairs well clean after taste. Pairs tons of umami flavor. on (or mostly on) until golden brown, with fried and creamy dishes. well with various dishes. then flip to fry the other side. Should only take 1-2 minutes per side. #4824 720ml./12 #4821 720ml./12 #4823 720ml./12 •Pork Chop 1 thick slice 3. Lower the heat, add the sauce •Garlic 2 pieces and Garlic. Remove and arrange on Recommended item •Shreded Cabbage plates. FROZEN •NINNIKU SHOYU SAUCE 1/3 Cup 4. Serve with shredded cabbage. YAKIOnigiri are ONIGIRI handheld, portable rice balls that are Japan’s equivalent to the sandwich. Yaki (Grilled) SOUMI onigiri has a crispy, almost burnt rice crust that NINNIKU(GARLIC) SOY SAUCE gives way to fluffy white insides. These “grilled” Grated fresh garlic, Onion and Hojozo Soy Sauce are MISO rice balls with soy sauce and miso are great for combined to make this flavorful garlicky sauce. Very easy Izakaya menu. They come frozen and you actu- to use and perfect for making stir fry vegetables, Yakiniku SHOYU ally heat them up in the microwave for a couple beef bowl, and many more! minutes. #24356 SOUMI NINNIKU SHOYU TARE 6/2kg #74422 SHOYU YAKI ONIGIRI,KIMURA 12/700g (10pcs) #8235 HALF LOIN KUROBUTA 4pc/cs (4-5 lbs /pc) #74418 MISO YAKI ONIGIRI,KIMURA 20/400g(8pcs) FISH OF SEPTEMBER PORK JOWL SAUSAGE This sausage is made with pork jowl which is the fat part of the Argentiniane meat that’s located in the jaws of a pig. Every single bite you take, Red Shrimp juices will be oozing out of the casing. It’s that juicy!! Argentine Red Shrimp have a wonderful texture and flavor. It is described as hav- #76815 TONTORO SAUSAGE 5/ 1kg ing a dense texture with a sweet, buttery lobster like flavor. They have also been SAKE OF SEPTEMBER described as similar to spot prawns “Botan SHIR ANAMI Ebi” or Amaebi. The meat when cooked is bright white with brilliant red coloring. KUR ADASHI GENSHU Great for use in all your recipes that require Sweet Potato Shochu shrimp including sushi and sashimi dishes. This shochu is called Genshu, undiluted shochu. Despite of its high # 70464 F-AKA EBI(AF) 6/4.4lbs. alcohol content compared with other shochu, it has deep, mellow and rich flavor. Enjoy it straight, on the rocks, oyuwari or mizuwari (mix sho- chu with hot water or cold water at the ratio of 5:5). Ni-Anago # 5558 SATSUMA SHIRANAMI GENSHU 6/750ml (74pf) Anago is the Japanese word for salt-water eels, normally referred to Ma-anago (Conger myriaster). Ma-anago are used for a seafood dish in Japan. They are often simmered (sushi) or deep-fried (tempura), HAKUTAKE “SHIRO” compared to unagi (freshwater eels) which are usu- Rice Shochu ally barbecued with a sauce (kabayaki). Anago is also slightly less rich and oily than unagi. Anago has a Using Sake rice and pure Kobo, this shouchu has very refreshing aroma and very soft texture and sweet taste. round/ soft mouth-feel. It’s designed to drink with big ice cubes to enhance the great aroma of rice. # 71224 F-NI ANAGO (AF) #4148 24/200ml (50pf) 1 .1 lbs. # 9110 HAKUTAKE SHIRO KOME 12/750ml (50pf) .
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