NY MUTUAL TRADING INC, 77 Metro Way Secaucus NJ 07094 NO. 141 MIYAKO LETTER Tel.:201-933-9555, 212-564-4094 11/01/18 OZE NO YUKIDOKE HIYAOROSHI KIKUSUI HIYAOROSHI MUSHROOMS HIYAOROSHI JUNMAI DAIGINJO JUNMAI GINJO Hiyaoroshi style The best sakamai, Yamadanishiki was This seasonal sake is a lip-smacking BUNASHIMEJI MAITAKE sake are made and polished down to 50% of original size, treat for the fall! The balance evident in pasteurized at the this seasonal limited Hiyaoroshi sake has every sip is achieved through the aging end of brewing an enticing and elegant aroma of peach process during the summer. This sake has season, then are put and pineapple. Its delicate sweet and sour a round, lively personality with notes of to sleep over the flavor finishes nicely and smoothly in your , honey, and roasted nuts. mouth. warm spring and #8175 OZE NO YUKIDOKE #3953 KIKUSUI HIYAOROSHI JG #60837 BUNA #64098 MAITAKE winter months in HIYAOROSHI 12/720ml. 12/720ml. SHIMEJI 24/3.5oz. 3.5oz. the coldest part of the brewery. When TAMANOHIKARI HIYAOROSHI ERYNGI BUNAPI NAMEKO CAN & PACK the cold (“hiya”) of fall and winter starts to descend JUNMAI GINJO #33306 (“oroshi”), the sake is bottled and sold without a second This rich, dry sake has calm and shy floral aromat- NAMEKO MIZUNI pasteurization. Hence this type of sake should be con- ics which contrast radically against the autumnal sumed while the weather is still cold, and should not be flavors on the palate - shoyu, burnt caramel, and a soft but tart maple sap finish. Pair with lightly #33319 exposed to heat or light unnecessarily. They tend to have salted mushroom , saba no PK, NAMEKO very rich and round flavor profiles which help them pair shioyaki, pumpkin gnocchi in herb butter sauce, MIZUNI perfectly with the seasonal ingredients of “shokuyoku kushiyaki with shoyu tare, and seasonal roasted #60842 BUNAPI 24/ vegetables. 3.5oz. no aki” (Augumn, the season of hearty appetites) like #8165 TAMANO HIKARI #608391 ERYNGI BULK 10/9.5oz. mushrooms, gourds, sweet potatoes, sanma and saba. HIYAOROSHI 6/720ml. #60834 ERYNGI 16/6oz. Chef’s recipe by Chef HIROKI ABE OCTOPUS & CHEESE FRY GIYAMAN TABLEWARE 1. Cut the cheese and octopus into bite size cubes . 2. Dip the octopus and cheese in four and tap off the excess flour. This new porcelain was born in Tokoi City, in Gifu and carries the name “Giyaman” Then dip them into the egg wash and then the breadcrumbs. meaning glass during the Edo period. Enjoy “Giyaman Pottery” which has a 3.Deep fry until they get crispy outside. (180F for 1min.) transparent and clean gloss like URUSHI lacquer. 4. Season with salt, plate and sprinkle on Aonori seaweed 3.90” dia. powder. 4.5” dia. #97288 1 2 3 #98853

#98854 Ingredients (2) •QB Cheese #80246 QBB KING PROCESSED CHEESE 15/800g #97230 #98852 •Boiled Octopus #97229 •Panko Breadcrumbs #710361 F-MUSHI TAKO ASHI 10/2.2lbs. •Flour #20153 MIYAKO PANKO 8lbs. (3.6kg) #20050 VERIBEST FLOUR 25lbs. 11.36kg •Yuzu Salt 4.96” dia. #99012 •Aonori Powder #30426 KOUMI SHIO YUZU 50/1.76oz. #60733 JYO AONORIKO 36/30.5oz. #99011 Sake of November TENMEI JUNMAI #98156 #99014 TENMEI JUNMAI GINJO FUNA-SHIBORI HIIRE FUNA-SHIBORI HIIRE In sake brewing, when building the mash #98157 This genshu sake sets itself apart from there is a process called San-Dan-Jikomi #99013 the crowd with its creative brewing (three stage brewing) where the koji #98158 techniques. After brewing this sake with and kakemai (steamed sake brewing a blend of different yeasts (Kyokai #9, rice) are added in 3 steps over the course 7.99” dia. and the local Fukushima Akira yeast), it of 4 days. While normally the kakemai #98857 is then aged unpasteurized at freezing of all 3 steps would consist of a single temperatures to expand the breadth of rice varietal, Akebono Shuzo had other flavor. After a year has passed, it is then ideas. On the first day, Gohyakumangoku #98855 flash pasteurized so as to avoid changes is used, but on the second they add to the taste, but to preserve the quality Kameno Oo sake rice to increase #98856 and stability of the sake. and crispness. Then on the third day, Yume no Kaori sake rice is used to soften The sake itself has a characteristic and sweeten the flavor. After the brewing stage is Manhattan Store Akebono Shuzo flavor - firm and clean completed, Akebono Shuzo also rests the sake in 711 3rd Avenue (on 45th St. btw. 2nd & 3rd Ave.) with a crisp finish - and it can be enjoyed freezing temperatures. The resulting sake is soft Store: 212-661-3333 or Online @ www.mtckitchen.com Online inquiries: 201-806-1827 at almost any temperature. and layered, with a plump yet crisp flavor. #540 TENMEI JUNMAI GINJO 12/720ml. #539 TENMEI JUNMAI 12/720ml. SHODA SHOYU BALSAMIC & TRUFFLE This unique sauce is made with balsamic vinegar from Modena in Italy, and naturally SCB HANA FLAVORED SAKE brewed Tokusen special-grade Japanese soy sauce. It has a perfect balance of rich SCB HANA FLAVORED SAKE balsamic flavor and deep aroma of soy sauce. Best enjoyed with roasted duck, beef NEW! NEW! steak or salad. ORANGE PINEAPPLE #24390 12/16.5floz. BALSAMIC SOY SAUCE $17.20/btl. $206.00/cs. A premium sake with lively A premium sake with bright, PONZU is a condiment made with Japanese soy sauce and vinegar. Made with natu- citrus fruit accents, rich orange distinctive pineapple sweetness rally brewed Tokusen special grade Japanese Soy Sauce, this Truffle Ponzu features taste and refreshing finish. Pour and delicious tropical fruit flavors both the elegant flavor of truffles and the rich, umami taste of bonito. Best enjoyed into a Champagne flute so the that everybody loves. Enjoy this with fresh vegetables and seafood. glass is about half full and top new sake as “Sake Pina Colada” #24391 12/16.5floz. TRUFFLE FLAVORED PONZU $12.50/btl. $140.00/cs. it off with MIO Sparkling sake, by mixing with Nigori sake! Add then garnish with a slice of some coconut flavored rum, such DEMI-GLACE SAUCE NEW! “TSURU” RICENEW! orange. as Malibu. Otafuku’s Umami Vegetable This short grain “Tsuru” rice is ideal Demi-Glace sauce includes toma- for making sushi. Selenio rice has #47 ORANGE HANA FLAV. #86 PINEAPPLE HANA FLAV.SAKE to paste and other special ingre- very fine round grains, which swell SAKE 12/375ml. #65 12/720ml. 12/375ml. #88 12/720ml. dients which create a sauce with and get sticky when cooked. Its char- full of savory, sweet and tangy acteristics are similar to Japanese taste that perfectly pairs well with sushi rice. The intense amylose* RECOMMENDED ITEMS OF NOVEMBER SRIRACHA NEW! many dishes such as Omelette content (starch) enables this rice to Tobiko and masago are both fish eggs that are commonly rice (Omu-rice), meatloaf, beefy turn sticky more quickly and it re- found in sushi. The main differences in tobiko and masago fries, chicken wings, steak and mains soft after cooking. The color of are that they are the roe (eggs) of different kinds of fish many more. the rice is very white and the texture “Tobiko,” Japanese for flying fish roe, is one of the most stays even when it gets cold. popular ingredients for sushi rolls and poke bowls. Tobiko #16659 6/5.11lbs. OTAFUKU DEMI can be infused with other natural ingredients to change -GLACE SAUCE $21.80/btl. $131.00/cs. #20403 44lbs. TSURU RICE 44lbs. $32.00/bag. its color and flavor and this new item from Azuma Foods is seasoned with Sriracha hot sauce! Your customer will be hooked on its tangy, spicy taste! Senkin Ama-zake NEW! Masago is capelin roe and is traditional, sweet non-alcoholic Japanese drink made HABANERO MASAGO are smaller than Tobiko. from fermented rice known as Koji. It is part of the family of tradi- This unique masago is seasoned with habanero puree to tional Japanese food made from Koji and the Koji mold (aspergilus add a little “fire” to the dishes. oryzae,) just like , soy sauce and sake. This Amazake can be served hot or cold. (Produced by Senkin Brewery in Tochigi) #74125 F-SRIRACHA TOBIKKO UMAMI 12/1.1lbs. #70387 F-HABANERO MASAGO 24/1.1 lbs. #833 SENKIN AMAZAKE 12/720ml. $17.00/btl. $200.00/cs.