NY MUTUAL TRADING INC, NO. 132 77 Metro Way Secaucus NJ 07094 MIYAKO LETTER Tel.:201-933-9555, 212-564-4094 02/01/18 HIGHLIGHT OF FEBRUARY SNOW CRAB COMBO MEAT RED KING CRAB LEGS “KEGANI” HAIRY CRABS If you are looking for a The Kegani (Horsehair 1 decadent flavor and savory Crab) are bountiful around taste for that very special Hokkaido. They are very occasion, then look no sweet and their meat is further!! Nothing is more tender. Ke-gani is smaller Meat is hand-picked to ensure larger whole pieces and then impressive than these in size and it has little 2 is vacuum sealed to ensure optimal freshness and packed in Alaskan Red King Crab Legs. meat; however, the flavor separate layers of leg, body and claw meat. This combo meat Caught during the winter is full-bodied and it has contains less sodium than similar products in the market. Its months in the frigid and great kani-miso (crab guts) meat is snowy white and has a moist, tender texture with a pristine waters of Alaska, the which is a very popular delicate, sweet flavor. Perfetct for making fried rice, salad, egg quality is incomparable and Japanese delicacy. Winter foo young, crab croquet, chawan-mushi and more. will be enjoyed by all who is the best time of year to tuck into the tasty 1 #73557 F-SNOW CRAB COMBO MEAT, KY 6/5lbs. #73897 F-RED KING crustacean. 2 CRAB CLUSTERS 40lbs. #71484 F-BOILED HAIR CRAB,KEGANI #73558 F-PREMIUM SNOW CRAB COMBO MEAT 6/5lbs. (KY) #73898 1 28lbs. (900UP) 4kg (11pc)/cs ASARI & HAMAGURI WITH SHELL 15%OFF SALE Annual ZOJIRUSHI FAIRis HERE!! The new Thermal Carafe is included in the discount sale, be sure to take advantage of it. BL#89729 CG#89731 B#89732 PP#89728 TQ #89730

Hamaguri are the shells of the common orient clam. Found throughout Japan, they are eaten in the spring when they are easily harvested from beaches during high tides. Asari is very similiar to “little neck clams” and “manila clams” and one of the most common shell fish in Japan. These vacuum packed frozen clams are thoroughly cleaned and are free of grit and sand. Pre-cooked and ready to make delicious clam dishes, such as Spaghetti alle vongole, Clam #92100 RICE COOKER & WARMER (20CUPS) chowder, steamed clams with sake /white wine or miso soup, clear soup “osui- #97983 ELECTRIC RICE WARMER (8LIT.) mono” or simply toss with garlic and butter. #96629 IH RICE COOKER (5.5CUPS) #70801 F-BOILED SHORT-NECK CLAM, FK 10/2lbs. #92809 AIRPOT HYBRID #70802 F-BOILED HAMAGURI, FK 20/1lbs. #93556 AIRPOT STNLS (3L) HOKKAIDO WHELKS "TSUBU-GAI" #98646 VACUUM THERMAL CARAFE (1.5LIT) Whelks or "Tsubugai" are a type of sea snail, Manhattan Store or gastropod, inhabiting the Atlantic Ocean 711 3rd Avenue (on 45th St. btw 2nd & 3rd Ave.) in North America and Europe. In Japan, whelk Store: 212-661-3333 or Online Shopping @ is frequently used in sashimi and sushi and www.mtckitchen.com Online inquiries : 201-806-1827 this product from Hokkaido is the best you can find in the market. They have a sweet taste with a slightly crunchy texture, and are packed with a lot of SAKE OF FEBRUARY UMAMI. PREMIUM SAKES IN PET BOTTLE #70800 F-LG HOKKAIDO TSUBUGAI HIRAKI 10/1.1lbs (ab.15pc) 33% lighter, durable, shipping friendly and recyclable “KIFU” JUNMAI Ginjo Sake (HEIWA SHUZO, WAKAYAMA) HOKKAIDO SURFCLAMS "HOKKI-GAI" Kifu has a refined fragrance with a hint of citrus fruits. The well-rounded flavor Commonly referred to as ‘surf clams,’ Hokkigai and crisp clean finish helps it pairs with foods like fatty tuna, deep fried dishes is a Japanese delight that’s best enjoyed in or risotto with cream and cheese. various sushi delicacies and Asian cuisine. #9380 KIFU JG PET 12/720ml These surf clams are harvested offshore of the Hokkaido Coast. Hokkigai is ideally “SUIGEI” Tokubetsu JUnmai Sake (Suigei SHUZO, KOCHI) served as sashimi. They are ivory colored A reserved aroma, gentle rice notes, perfect acidity and a fine finish combine to with a pale purplish hue at the end which turns into a pretty create the unique flavor profile of Suigei Tokubetsu Junmai. Chilling creates a crimson when the clam is cooked. freshness that is quite pairable with many dishes, but warming it reveals a wide #73140 F-LG HOKKIGAI HIRAKI (HOKKAIDO) 10/1.1lbs. reverberating breadth offlavor and harmony. (ab.10pcs) #9370 SUIGEI TBJ PET 12/720ml. “ATAGO-NO-MATSU” JUNMAI GINJO Sake (NIIZAWA SAKE BREWING, MIYAGI) HON WASABI FRESH HON WASABI A gentle banana-like aroma, rich umami and refreshing acidity. It also has a crisp clean aftertaste. Pairs Real wasabi is called “hon well with a wide variety of cuisines, from fresh seafood to meat dishes This Hon “True” wasabi.” This Hon-wasabi wasabi is 100% fresh is air shipped by a wasabi #9371 ATAGO NO MATSU JG PET 12/720ml. wasabi root grated *PET bottles are widely used because of their light weight and physical durability. However, PET’s relative at -320F to maintain farmer from Izu, Japan. flavor and color. As a Wasabi from Izu area is permeability has historically made it not ideal for sensitive contents like Sake. Lately, various gas barrier enhancing garnish, dip, or fun, known to be extremely technologies have developed to solve the problem, The DLC (or Diamond-Like Carbon) coating applied to the inner the natural green color adds visual AIR SHIPPED high quality with an surface of the bottle. Prevents the inflow and the outflow of oxygen, carbon dioxide and aroma compounds much appeal to any raw or cooked dish. FROM A FARMER elegant sweetness within more effectively than the conventional, uncoated PET bottle. #33130 OROSHI HON WASABI FS IN JAPAN the spicy flavor. 208 6/5/7.05oz. #6139 FRESH WASABI ab. 100g/pc Chef’s recipe by Chef HIROKI ABE ANAGO BOWL NANOTSUKI60 STEAMED OYSTER Ingredients (1Portions) 1. Defrost and clean the Anago fish . NEW ITEMS Organic Junmai 2. On a grill, evenly sear the fish. This Junmai sake from Tsukinoi brewery in •ANAGO 1 piece 3. Carefully brush with the unagi sauce. Flip the fish Ibaraki prefecture is brewed from organic •KABAYAKI TARE and grill for a minute or so, until the sauce starts to Miyamanishiki rice polished only superficially •HARI NORI bubble on top. Repeat this process 4~5 times. (a mere 20 percent; top-grade sake rice is •Sansho Powder 4. Slice the fish and put them on top of rice with Hari often polished 60 percent or more), then • nori seaweed. Serve with blistered shishito peppers Shishito pepper and sansho pepper powder. aged for three years. Strong Umami and •White Rice sweet taste with soft mouth-feel. #8830 NANOTSUKI 80 ORGANIC J 2 3 4 12/720ml Freshly shucked Hiroshima NANOTSUKI 60 oysters are flash steamed to Organic Junmai Ginjo preserve freshness and natural This Genshu style sake is also brewed from a Umami. Just defrost them and strain of JAS certified Miyamanishiki organic eat them with Ponzu or dust rice polished down to 60% of its original them in bread crumbs, then fry size. It has a dry and clean refreshing taste. up to make delicious Kaki fry. When the sake is warmed slightly the flavor Kakigohan (oyster rice) is the #71209 F-MA ANAGO IKIJIME (51-55cm) 10/4.4lbs. becomes bolder and richer. Pairs very well perfect dish to make with this #20819 KB-23 SUZUKATSU EEL SAUCE with meat dishes. product too. #70804 F-MUSHI #7326 HARI NORI,TAKAOKAYA 12/1oz(0.5mm) #8831 NANOTSUKI 60 ORGANIC MAGAKI (L), 10/2.2lbs. #24385 1.1lbs. S&B SANSHO KO 10/1.1lbs. JG 12/720ml #20134 DAICHI NO MIYAKO KOSHIHIKARI 50lbs.