NY MUTUAL TRADING INC, NO59 25 Knickerbocker Rd. Moonachie, NJ 07074-1613 MIYAKO LETTER Tel.:201-933-9555, 212-564 4094 HIGHLIGHT OF AUGUST HANDMADE SEAFOOD APPETIZERS SEAFOOD OKOWA NEW SHRIMP ROLL POTATO SHRIMP EBI FRY EBI TEMPURA

Okowa is the name given to a type of rice dish in which sticky glutinous rice Deep-fried Vietnamese rice net is mixed with all kinds of vegetables or A succulent tail-on shrimp is Breaded and deep fried shrimp are This deep-fried, crisp, fluffy batter meat and steamed. It’s related to Chi- rolled with shrimp. Don’t defrost sp- wrapped in shoestring pota- called ebi fry in Japan. It’s good to surrounding juicy, perfectly cooked nese sticky rice, which you might have ing roll. Dip one by one in sufficient toes for a truly unique visual serve ebi fry with tartar sauce with prawns is very easy to use. Just had as part of a dim sum meal. This cooking oil in at the temperature Seafood Okowa contains edamame, presentation and flavor profile. Tonkatsu Sauce or eat as a topping microwave it for few min to make of about 170C. take them out when small scallops and shrimps. Comes Deep fry untill golden brown. for Japanese curry rice. Shrimp rolls or use as a topping for they turn brownish. Great with Soba and udon noodle dishes. in a very cute square box made with sweet and sour sauce. bamboo leaves. #70190 16G (30PCS) # 71521 F-POTATO SHRIMP # 70345 PRE COOKED # 71151 EBI TENPURA (26/30) # 71524 F-SEAFOOD OKOWA #70191 35G (20PCS) 20/300G (10PCS) SHRIMP (10pc) 100pc/CS 16/600G (15PCS) New Items Recommended Items Fish of August SESAME SEEDS PRODUCTS AKAFUJI RICE UNAGI KABAYAKI BITS Rice is such an impor- IRI-GOMA tant component of The best quality roasted sasame the Japanese diet and seeds, produced by KUKI company one of the most crucial in Japan. Roasted sesame seeds points for Japanese are typically coarsley ground and people when assessing used to top sushi, rice or vegetable a Japanese restaurant is the flavor and quality of dishes. Toasting brings our the rich their rice. This Akafuji nutty flavor of the seeds. brand rice is Japanese Unagi is the Japanese word for freshwater eels, Koshihikari rice. Ko- #52360 1 IRI SHIRO GOMA, KUKI 12/2.2# especially the Japanese eel, Anguilla japonica. Salt- shihikari is one of the most famous and #50782 IRI KURO GOMA, KUKI 12/2.2# water eels are known as anago in Japanese. Unagi commonly grown rice variety in Japan. are a common ingredient in Japanese cooking. This The grains after milling have a creamy product is not perfect in shape, but still have the off-white color and a sweet characteristic NERI-GOMA great taste and flavor of unagi. Perfect for making aroma. It has stickiness and the taste is Neri-goma is Japanese word for Tahini, “eel rolls. ” uniform. This rice is great for making which roughly translates to sesame paste. sushi and other Japanese rice dishes. It has the same texture as peanut butter. # 8402 F-UNAGI KABAYAKI BITS 2/11# #20359 AKAFUJI RICE 22# This is great for making sauce, creamy ses- ame dressing, noodle dishes, goma-tofu RECIPE OF and even for making goma ice cream!! #50764 SHIRO NERI GOMA, KUKI 2.2# AUGUST MEN’s ROLLIn Japan, Udon&Soba a lot of noodle shops have a sign #50781 KURO NERI GOMA, KUKI 2.2# out front reading, ‘teuchi soba‘ (handmade White sesame seeds contain slightly more oil than the black variety. Black soba), ‘teuchi udon‘ (handmade udon), but sesame seeds, however, have more flavor. actually, very few are really handmade. It is simply because Making real handmade noodles is hard labor, and requires skill and experience. If you’ve avoided making SAKE homemade Soba or Udon because you NIHONSAKARI didn’t want to make the dough itself, Men’s Nihonsakari brewery is one of Japan’s renowned brewery, founded in Roll is a great product for you.( Men means 1889 in the famed Nada region which is home to the pristine mineral- Noodle) This rolled up sheet form Udon or rich Miyamizu. Local spring waters and rice harvested in Nada are ideal Soba are ready to be cut in any thickness ingredients for sake production. At Nihonsakari, traditional brewing ex- and shape you want. Same great flavor and perience and biotechnology are combined to assure that these precious texture as handmade “Teuchi Soba” or “Teuchi Udon” you get at noodle restaurants in Japan. ingredients reach their full brewing potential. #40476 F-IMASUKE UDON ROLL 10/10.5oz NIHON SAKARI REISHU #40073 F-IMASUKE SOBA ROLL 10/8.4oz A unique blend of aged sake and nama-chozo draft sake. Deep and rich flavor layered with essence of green apples & fresh kiwi fruit. SESAME SOBA NOODLE SALAD Gently dry & light aftertaste matches vari- 【KOREAN SALAD DRESSING】 ety of dishes such as sashimi, grilled fish, Cold, refreshing Soba(or Udon) SESAME OIL 2 Tbs. tempura and other dishes. Serve chilled. salad for hot summer days! SOYSAUCE 3 Tbs. #3972 NIHONSAKARI 300ml. LEMON JUICE 1 Tbs. INGREDIENCE (4SERVINGS) SLICED LEMON 2 Sices BABY LEAVES 1/2 Bag IRI GOMA 1 Tbs, NIHON SAKARI JUNMAI SOBA or UDON 2 Portions RED PEPPER POWDER 1/2 Tbs. Dry yet very gentle sake with tons of Umami from 1. In a small bowl, make Korean Salad dressing. Wash the baby leaves. Drain very well. the high quality sake rice 100%. Goes well with 2. Bring a large pan of water to the boil Put in the soba noodles and cook them according to package various dishes and can be served chilled or Atsukan instructions. Have a bowl of iced water waiting to plunge them into after draining*. (hot). #3995 NIHON SAKARI JUNMAI 6/1.8L 3. Transfer the noodles and baby leaves to a large bowl. Toss with the dressing. #3996 NIHON SAKARI JUNMAI 6/720ml