NY MUTUAL TRADING INC, 77 Metro Way Secaucus NJ 07094 NO. 133 MIYAKO LETTER Tel.:201-933-9555, 212-564-4094 Highlight of March PREMIUM QUALITY JAPANESE VINEGAR MIZKAN “YAMABUKI-SU” A blend of rice and lees vinegar which NEW! #33508 JAPAN YAMABUKI SU, MTKN 667oz. (20LT) “IWAI” Koshihikari rice MIZKAN “YUSEN-SU” and taste, featuring a dark shade color unique to sake lees vinegar. “IWAI”Koshihikari rice is your best choice for making sushi rice! #33508 JAPAN YUSEN SU, MTKN 667oz. (20LT) Koshihikari rice is recognized as the top strain of rice both in and outside MIZKAN “SHIRAGIKU-SU” of Japan. This premium Koshihikari and aroma of rice, this vinegar is designed for making great sushi rice. rice was harvested in Northern #33507 JAPAN SHIRAGIKU SU, MTKN 667oz. (20LT) California’s Sacramento Valley, YOKOI “SUISEN-SU” A sake lees vinegar with a balanced acidity. where the water (natural spring This vinegar is wonderful for pickling vegetables and making dressings. water from Sierra Nevada), soil, and #33510 YOKOI SUISEN SU, GREEN 667oz(20 LIT) climate are ideal for rice cultivation. The rice farmers are specialists in MIYABI GOKU TOKKYU MIYABI TOKKYU MIYABI TOKUSEN “NORI” SEAWEED FOR SUSHI growing Koshihikari rice and the rice #63042 MIYABI GOKU TOKKYU 10/50pcs, they harvested was dried and stored in a carefully controlled TAKAOKAYA, JAPAN environment. The milling company uses a very precise rice #63000 MIYABI TOKKYU NORI 10/50pcs, polishing technique to carefully asses the color, size and TAKAOKAYA, JAPAN maturity of each grain to obtain shiny rice. #63003 MIYABI GOKU TOKKYU 10/100pcs, #20419 IWAI KOSHIHIKARI RICE 40lbs. TAKAOKAYA, JAPAN New Items for March Amazake is aF tRradOitiZonaENl, sw AMeet noAnZ-alAcoKhoElic Hangiri Wooden Rice Barrel with Sanitary Stainless Hoop Japanese drink made from fermented rice. The essential Sawara Cypress Hangiri for Sushi Restaurants has become more sanitary. This Stainless-Steel It is part of the family Hoop version might look unfamiliar but it will not create green rust or loosen with temperature change of traditional Japanese unlike the common copper version. Health Inspectors will always prefer Stainless Steel items over Copper. foods made using koji and #98911 75cmd. w/STNL $370.00/ea. the koji mold aspergillus oryzae like , , #98912 72cmd. w/STNL $360.00/ea. and sake. 75cm 72cm 66cm #98913 66cmd. w/STNL $300.00/ea. (Amazake contains living yeast and active enzymes, which means it is prone to spoil #98914 60cmd. w/STNL $260.00/ea. unless its frozen.) This Amazake can be served hot or cold (like in cocktails or as an #98915 45cmd. w/STNL $160.00/ea. ingredient for cooking and baking). Manhattan Store #70680 F-NAMA AMAZAKE (Non-alcohol) 60/7.05oz (200g) 60cm 45cm 711 3rd Avenue (on 45th St. btw 2nd & 3rd Ave.) Store: 212-661-3333 or Online CS: 201-806-1827 Yuzu & Soy flavored AWABI Awabi is the Japanese word for Abalone. It is Online Shopping @ www.mtckitchen.com also knows as the “king of clams”, due to its vibrantly colored shells which hide the delicacy SAKE OF MARCH within. Cooked in a soy sauce based special AKITA, OKUDA BREWERY SAKE broth with a hint of Yuzu aroma. It has a very CHIYOMIDORI MS3 JUNMAI DAIGINJO SAKEThe MS3 refers to the type of yeast used by the Okuda Brewing company to ferment this sake. MS3 is a ‘kuratsuki bunri kobo’ which literally means - brewery attached and separated yeast. This sake has #70807 F-YUZU AWABI (ABALONE) 8/11.2oz (30gx16pcs) Takenoko is the Japanese word for bamboo, CHIYOMIDORI R-5 Junmai Ginjo & CHIYOMIDORI No.12 Junmai Ginjo TAKENOKO NO TOSANI and Tosani describes the taste of bonito Chiyomidori R-5 is brewed with new sake yeast “R-5”developed by Akita and soy sauce. Tosa is a former province prefecture. The result is well-balanced sake with plentiful umami and an of Japan, presently known as Kochi prefecture, located in Southwestern Shikoku island. The region is famous for its delicious Katsuo (bonito) and enjoyed as an appetizer, side dish or paired with #9471 CHIYO MIDORI “MS3” JDG 12/720ml $16.20/btl. $160.00/cs. sake or shochu. #9480 CHIYO MIDORI”R-5” JMG $26.00/btl. $298.00/cs. #9481 CHIYO MIDORI”NO.12” JMD 12/720ml. $24.00/btl. $276.00/cs. #61005 TAKENOKO TOSANI AJIKAN 10/1kg IBARAKI, INABA BREWERY SAKE Hijiki seaweed has been a part of the Japanese diet HIJIKI NO NIMONO STELLA Junmai Daiginjo Muroka Genshu “Shizuku” Sake minerals. it’s most commonly eaten as hijiki no nimono is brewed with natural water from Mt.Tsukuba in IBARAKI. “Shizuku” means “drops,” (literally translated to “braised hijiki,” simmered in soy sauce, sake and ). This Hijiki no nimono is beans, carrots, lotus roots, bamboo shoots, konnyaku, #8145 PREMIUM STELLA JMD 12/720ml. MUROKA $50.00/btl. $568.00/cs. burdock, fried bean curd, , sesame seeds. Minanogawa Junmai Ginjo Tsukuba 100 This sake is brewed with great care using spring # 61036 HIJIKI NI(10) AJIKAN 10/1kg water from Mount Tsukuba and rice carefully selected for its suitability for sake brewing. kinds of dishes. Chef’s recipe by #8146 MINANOGAWA JG MUROKA 12/720ml. $21.00/btl. $242.00/cs. Chef HIROKI ABE CLAYPOT RICE with OYSTERS 1. Defrost the oysters and pat-dry with paper towel. Separate Maitake by hand tearing fronds . Recommended Items JAPANESE “OTSUKEMONO” PICKLES 2. In a“Donabe” clay pot, combine the rice 2cups, water 350cc and Soba Tsuyu 50cc. Carefully lay the Maitake, julienne KONASU-ZUKE SOMA-KYURI ZUKE and oysters over the rice. “Ko Nasu”, literally means This old-fashioned lacto-fermented small eggplant. It has Japanese cucumber “tsukemo- 3. Cover “Donabe” with a lid and cook over high heat until it a sweet, soft skin, no” is known as Soma-Zuke. almost containing Marinated in Honjozo style no seeds, it is popu- soysauce and shiso leaves. for 10 min. Do not open the lid yet. Make Kaki Fry while rice lar for pickles. This Savory and salty, with a is cooked. tsukemono makes wonderful crunhy texture. 4 a good vegetarian Enjoy this as it is for a drinking Mitsuba leaves before serving. snack, or with rice. Ingredients (2) 1 2 3 #73013 F-KONASU (Pickled Eggplant) #40390 F-SOMA PICKLED CUCUMBERS 18/17.6oz •Steamed Oysters 18/17.6oz (500g ab.55pc) •Soba Tsuyu WASABI FLAVORED •Maitake GANKO NASU AO SHISONOMI-ZUKE •Panko This small eggplant has shiny dark •Julienne Ginger purple tender skin with white juicy Finely chopped crunchy Japanese cucumber mixed with young Shiso •Rice eggplant. A hit of wasabi (Japanese perilla) seeds in a soy adds a subtle heat to sauce based brine. Good for #70804 F-MUSHI MAGAKI (L) 10/2.2 lbs. IGA GOHAN NABE these savory pickles. making fried rice, onigiri, and #22752 1.8L SOBA TSUYU SOMI 6/1.8Lit. #97262 1-GO Serve with rice as an Japanese style tartar sauce. #64098 MAITAKE ORGANIC 24/3.5oz. #97263 3-GO #97264 5-GO okazu (side dish) or, with In place of overly sweet store- #22937 F-NAMA PANKO (L) 4/5lbs. drinks as an otsumami bought relish, use this pickles (snack). to garnish hotdogs too. MATSURI RICE, KOSHI #73014 F-GANKO NASU(Pickled Eggplant) #73015 F-AO SHISONOMI(Pickled Seeds) #20422 1 40lbs. #20423 15lbs. 18/17.6oz (500g ab.15pc) 18/17.6oz. (500g)