NY MUTUAL TRADING INC, 77 Metro Way Secaucus NJ 07094 NO. 129 MIYAKO LETTER Tel.:201-933-9555, 212-564-4094 HIGHLIGHT OF NOVEMBER FROZEN SEAFOOD ITEMS FOR DEEP FRYING BONELESS AJI FRY KAKI (OYSTER) FRY IIDAKO KARAAGE This is a panko-crusted, boneless The oysters are simply seasoned with Idako Karaage is lightly battered baby horse mackerel known as “Aji Fry” salt and pepper, and then bread- octopus. Pre-seasoned and ready to be in Japanese. It tastes delicious with ed with crunchy dry panko bread deep fried until golden brown. A very homemade tartar sauce and tonkat- crumbs. Kaki fry is traditionally served popular dish in Japanese Izakayas. su sauce and it’s usually served with with fresh lemon wedges and tonkat- #74198 F-IIDAKO KARAAGE shredded cabbage and rice. su sauce or tartar sauce. 10/2.2lbs. #74724 4 F-HONENASHI AJI FRY 100pcs (60g/pc) #70988 F-XL KAKI FRY,KURAHASHI 5x20pc(45g) #70974 F-KAKI FRY,KURAHASHI 10x20pc(25g) TRY DEEP-FRYING THESE ITEMS! HANA IKA SHUMAI FRIED WHITE FISH COCONUT BREADED Unlike typical shumai, Hana Ika Flaky, tender white fish fillets in BUTTERFLY SHRIMP Shumai is filled with a gernerous classic Japanese crunchy Panko. Sweet and crunchy on the outside and amoint of chopped squid with fish Enjoy this fried fish with Japanese tender on the inside, Aqua Star Butterfly paste which are then beautifully curry rice. Uniform shape and per- Coconut Shrimp are a tropical delight. wrapped with thin strips of dumpling fect to make fish sandwich as well. Serve them with sweet-chili dipping skin. This dumpling has natural sauce or spicy mayo sauce. sweetness from the squid and is #73025 F-SHIROMI SAKANA FRY, 100pcs (40g/pc) #5102 F-COCONUT SHRIMP 4/2.5lbs. (16/20) perfect for deep frying. MAME AJI KARAAGE #71258 F-HANA IKA SHUMAI 12/8.49oz(10pc) EBI (SHRIMP) FRY Mame Aji (baby Japanese horse mackerel) is caught off Ebi fry is a popular Japanese dish of the coast in Kagoshima Prefecture. Each Mame Aji has SHRIMP WONTON shrimp that is breaded, deep fried This hand-made shrimp wonton has been cleaned - gutted and gills removed - and lightly a great texture and flavor of shrimp and served with tonkatsu sauce or dusted with potato starch. Simply deep fry for a few tartar sauce. This Ebi Fry is prepared inside. Please try deep frying them minutes and serve. Mame Aji Karaage is great on its own to make a tasty finger food. by hand to obtian its perfect shape or arranged into an exquisite traditional Japanese dish and freshness. called Nanban-zuke (vinegar marinated deep fried fish). Only $5.00 for 40 wontons! #71146 F-VIETNAM EBI FRY 20/6pcs (26-30) #70074 2 F-MAME AJI 6/2.2lbs. (ab.90pcs) #71549 F-SHRIMP WONTON 20/40pcs(11g) RECOMMENDED ITEMS SOUMI KITANONEW SOUMI SPICY NEW EASY TO USE NEW KIKUSUI “HIYA-OROSHI” Junmai Ginjo MISO SOUP G GARLIC SAUCE This seasonal sake is a lip-smacking treat for the fall! The balance evident in every KARAAGE POWDER sip is achieved through the Edo-era method of aging the bottles in the coolest part of the brewery from spring to fall. They doze there from the end of previous brewing season until the chill (Hiya) of fall creeps in , when the brewery drops (Oroshi) the sake into the market. This sake has a round, lively personality with notes of rice, honey, and roasted nuts. Rice: Gohyakumangoku Rice-Polishing Ratio: 55% Brewery Location: Niigata #3953 KIKUSUI HIYAOROSHI JG 12/720ml(+2) $13.00/Bottle. Concentrated soup base for Spice up any dish with this flavorful making flavorful miso ramen Easiest item to make Japanese spicy garlic sauce from Somi. Made style deep fried chicken “Kara KIKUMASAMUNE IZUMIBASHI soup. Carefully selected to be a versatile ingredient to many Age.” No Water, No Measuring, ingredients, including miso and “KOUJO” KURO TOMBO dishes, it can serve as a cooking base No Mixing Needed. NEW vegetables, create a rich and deep Kiku-Masamune Koujo Junmai NEW Believing that good sake or as a dip. Use it also for marinating It’s seasoned with soy sauce and is something out of the ordinary flavor without using any meat/ and stir-frying. Try pouring some on to is made with good rice, seafood ingredients. Perfect for ginger. It delivers a very nice in contrast to other typical Izumibashi is one of the few boiled edamame or cut cucumbers to crunch texture for quick fried junmai Sake from Kiku-Masamune making vegetarian ramen or as a make spicy appetizers. breweries in Japan that polish chicken nuggets or fish. brewery. Koujo Junmai is brewed AND grow their own sake-rice hotpot base. using the brewer’s newly invented #23248 SOMI VEG MISO #23002 SOMI SPICY GARLIC #20407 KARAAGE COATING SAUCE 12/20.4oz (580g) original yeast, Kikumasa HA14. This with their own hands. This RAMEN SOUP G 10/2.2lbs. MIX 10/3lbs. new yeast brings out the fruity special Kanagawa prefecture Ginjo characteristics without kimoto sake has a reserved and Sho Chiku Bai milling the rice to Ginjo standards. understated aroma, with light SAKE SHIRAKABEGURA Brewery Sakes Nose of crisp apple and its delicate delicate flavors. It is delicious Utilizing Japan’s famous miyamizu water, and Kimoto Junmai carefully selected rice, Shirakabeura combines ezpertNEW SHIRAKABEGURA sweetness is uniquely balanced slightly warm, and perfect for knowledge with cuttin g edge technology designed This sake is crafted using kimoto process, the with the original umami of Junmai. enhancing rich flavors and to faithfylly capture the delicate essence of hands on most traditional and hands-on process of cutting through oil. brewering techiniques, enabling their deciated brew- creating a Sake starter. It has a robust body with KIKUMASA KOUJO ery staff to bring you the sake that accurately reflects varying flavor profiles – earthy aroma with apple, #8125 6/1.8Lit. #8373 BLACK DRAGONFLY their aspirations. cream cheese, and herbal flavors when warmed; #7778 6/720ml. KIMOTO J 12/720ml SHIRAKABEGURA Tokubetsu Junmai light, delicate aromas of vanilla, flowers, stone #7776 12/300ml. The nose on this Junmai is all steamed rice fruit, melon and sweet milk when served chilled. and earth. Whitewall uses Gohyakuman- #8841 SHIRAKABE GURA KIMOTO NEW goku brewing rice milled to 60% and this is “HOKKE” Atka Mackerel evident by its deep earthy richness. JUNMAI 6/640ml. Hokke, also known as Atka Mackerel, is quite similar to Saba mackerel. #5190 6/1.8Lit. SHIRAKABEGURA NEW #6130 12/720ml. Junmai Daiginjo Hokke has high fat content and is #5500 12/300ml. Shirakabegura Junmai Daiginjo is made with packed with Omega-3. It’s absolutely SPARKLING SAKE “MIO” Yamadashinishiki rice from Hyogo prefecture. delicious when grilled and served as Refreshing, fruity and unique sweet It is full bodied with a hint of sweetness and Teishoku. aroma. Crafted in the traditional brew- smooth, velvety texture on the palate. This Grilled Hokke is also a very popular Izakaya dish paired with Sake ing style, with rice, water and Koji, Mio Sake has subtle aromas of pear, melon, banana and Shochu. Whole Hokke is a good size for sharing among 2-3 appeals to a wide range of tastes. and petrichor, with flavors of vanilla, melon, people #3572 6/750ml. banana and white mushroom. #8840SHIRA F-SALTED ATKA MACKEREL #3137 12/300ml. -KABEGURA DAIGINJO 6/640ml. #74082 24/14oz #74083 24/18oz. Chef’s recipe by Chef HIROKI ABE from HOKKAIDO TOKACHI BEEF RIBEYE STEAK SAKON RYUGA En Japanese Brasseries 1. Clean the Hokkaido Tokachi Beef by removing excess fat. YANAGI *Comes with 2. On a grill, evenly sear your beef. (both sides) It should be rare on the inside. SAYA The Ryuga series from * DO NOT burn the outside. Sakon brand was made to re- 3. Transfer the steak straight into the oven for midium/medium rare. spond to the growing demand for knives made with powdered * DO NOT over-cook the steak. High speed steel. HRC64 Powder 4. Remove the steak from the oven and let it rest. steel has excellent edge retention. 5. Slice the beef and put some of the truffle butter on top. Serve with Truffle salt #98037 RYUGA YANAGI SAKON on the side. 30cm W/SAYA

1 2 3 #98036 RYUGA YANAGI SAKON 27cm W/SAYA #98035 RYUGA YANAGI SAKON 24cm W/ SAYA Ingredients (2 Portions) Manhattan Store 1. 2. 3. 5. •Hokkido beef 500g 711 3rd Avenue (on 45th St. btw 2nd & 3rd Ave.) •Truffle Seasalt #20078 5 F-A5 RIB-EYE,HOKKAIDO WAGYU ab.6.5lbs.x2pcs Store: 212-661-3333 or •Truffle Umami Butter #51982 TRUFFLE SEA SALT,SBT 6/14oz. Online Shopping @ www.mtckitchen.com #20540 UMAMI BUTTER W/TRUFFLE 10/16oz. Online inquiries & phone orders: 201-806-1827