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NY MUTUAL TRADING INC, 77 Metro Way Secaucus NJ 07094 NO.167 Miyako Letter Tel.:201-933-9555, 212-564-4094 02/01/21 February Highlights UDON NOODLES Tsuyu & Dashi Topping Suggestions Udon is a type of thick, wheat-flour noodle used frequently in Japanese cuisine. It is often served hot as a noodle soup in its simplest form or with any toppings you like. During Tenkasu hot summer days, people enjoy cold udon by dipping in chilled Tsuyu dipping sauce. Udon TENKASU are the crunchy bits of deep noodles are sold dried, fresh or frozen and each has its own unique characteristics. fried flour-batter used in Japanese cuisine, specifically in dishes such as soba, udon, FROZEN UDON : Quick preparation and firm/chewy texture. FRESH UDON : Longer cook time, takoyaki, poke and okonomiyaki. This but it has great springy texture and most flavorful. DRY UDON : Longer shelf life, can be both Tenkasu is very light and crispy. firm and soft. Good for making cold udon dishes. #7214 OTAFUKU TENKASU 6/2.2 lbs. ＜Frozen Udon＞ (1kg) Mentsuyu and Shirodashi are made from sake, mirin, soy sauce, Shrimp & Vegetable Kakiage kombu, and katsuobushi, the Kakiage is a type of tempura and it is flavor is delicate yet intensely made by batter-dipping and deep frying a savory. Perfect item for making batch of ingredients. This Kakiage is made broth. with shrimp, shredded onion, carrots and leaves of edible Chrysanthemum known as #22752 1.8L-SOBA ​TSUYU ​SOMI “shungiku.” You can enjoy this Kakiage on a 6/1.8L bowl of rice with some tsuyu or eel sauce. #40478 F-SANUKI STYLE UDON 8/5x8.8oz(IVP) #20263 YAMAKI ​TSUYU ​1.8L #6815 F-EBI KAKIAGE, VT 10/10pcs(40g) #406511 F-HANJO REITO UDON 8/5x8.8oz 6/1.8L #20389 YAMASA SHIRODASHI #40568 F-MIYAKO KAMAAGE UDON 8/5x8.8oz TSUYU Shrimp Tempura #44619 F-MIYAKO PREMIUM HOSO UDON 8/5x8.8oz Extra crunchy on the outside #20305 YAMAKI SHIRODASHI and tender on the inside, these 6/60.9floz authentic Tempura battered shrimp ＜Fresh Udon＞ ＜Dry Udon＞ Maguro Shirodashi Shoyu are tasty and delicious as a topping Kameda Dashi Shoyu for noodle/rice dishes or appetizer. They are hand-made in Vietnam Dashi shoyu is soy sauce enriched with no artificial colors or additives. with a natural broth #71151 F-VIETNAM EBI TENPURA (26/30) made from fish extracts and Kombu. Sansai Mizuni Good to pour over Mountain vegetables “Sansai” such as tofu, noodles, or bracken, bamboo shoots, mushrooms, Japanese pickles. carrots have been boiled and preserved in water. Tasty and ready to eat, these #20083 MAGURO SHIRODASHI vegetables are perfect for adding color and #70451 F-SANSHU-MENBO NAMA UDON #40171 INANIWA ​UDON,SATO ​YOSUKE SHOYU 6/1L texture to Udon or Soba noodle dishes. 18/250g 30/1.1lbs. #23082 KAMADA DASHI SHOYU #60817 SANSAI MIZUNI MIX, MATSU- #70452 F-SANSHU-MENBO HOSO NAMA #40171 BANSHU ​TEBURI UDON 20/10.5oz 32/16.6floz MI 15/2.2lbs. UDON 18/250g Recommended Items Tender & Juicy、 Spices in Tube The Sangenton pork, which is commonly consumed in Japan, is SANGENTON PORK Hot Mustard Paste in Tube Sliced Pork Belly Pork Belly Block New Its pungency as its main characteristic makes usually a crossbreed of Large Yorkshire, Landrace, and Duroc. This it suitable for the Western and Chinese dishes, Sangenton Pork is a cross between Landrace, Duroc, and Berkshire and not to mention Japanese dishes. It is great breeds. They are fed a special corn feed, and they are known for for fermented soy beans (Natto), fried pork their tender meat texture. Sangenton pork is regarded highly by cutlets, chinese dumplings. It is also good for professional cooks. Now we added ground meat, large cuts (block) sandwiches and salad dressings. of pork shoulder and pork belly to our selection! #30335 S&B TUBE, NERI GARASHI 10/10/1.52oz Sliced Pork Butt Pork Shoulder Block New #76906 F-SANGEN PORK BELLY SLICE 20/1lbs. #18282 F-SANGEN PORK BELLY ab.40lbs./CS (4pcs) BUY 5cs GET 1cs FREE New Ground Meat Wasabi Paste in Tube The S&B’s tube wasabi has authentic flavor, pungency and aroma of wasabi. Use it to enjoy its unique flavor and pungency just by adding it to many kinds of food, such as soy sauce for sashimi and sushi, soba #76907 F-SANGEN PORK BUTT SLICE 20/1lbs. and udon. #5064 S&B ​TUBE NERI ​ #18227 F-SANGEN PORK SHOULDER ab.20lbs./CS (4pcs) #76911 F-SANGEN PORK GROUND MEAT 30/1lbs. WASABI 4/10/3.17oz Ryujin Brewery Chefs have often regarded Shark Skin graters as the SAKE Junmai HAGANE ZAME premier tool when preparing fresh wasabi due to the NY, NJ Oze x Rose Daiginjo Wasabi Grater airy & creamy texture made when grating wasabi. A lovely rose-colored sake that exists within a HaganeZame, which literally translates to Steel Shark, is PRICE sphere of balance between sweet and tart, and has #81883 #81884 a uniquely designed grater that effectively retains the a flavor that resembles wild strawberries. Brewed intrinsic flavors & nutrients of wasabi, while upholding with the exceedingly difficult-to-use red yeast, it that airy and creamy texture so many have come to love has been said that if a Junmai Daiginjo is the most when enjoying wasabi. This unique grater maintains difficult grade of sake to brew, this Rose Junmai the full flavor and texture of how fresh wasabi Daiginjo was 10 times as difficult, so many brewers should be enjoyed. #81883 HAGANE-ZAME WASABI ​ are unable to work with it. Enjoy as aperitif, dessert Manhattan Store 711 3rd Ave. (45th St. btw 2nd & 3rd Ave.) GRATER 13.5 x 19.5 x 4.5cmh. #81884 AGANE-ZAME ​PRO wine, or pairs with food such as fresh seafood, or Shop @ www.mtckitchen.com Online inquiries : 201-806-1827 WASABI GR ATER. 27x13x2.5cmh oysters and shellfish. A perfect bottle of sake for special occasions as well as Valentine’s day! Narumiya Kuromame Okaki NEW ITEMS Rice Crackers with Black Soy #10135 OZE X ROSE JMD 12/720ml NARUMIYA RICE CRACKERS Beans : This box of individually wrapped okaki with Tanba black soybeans from Kumihama EST. 1877 in Fukushima KOKKEN SHUZO contains plain (salt) and soy sauce flavors. Kokken Daiginjo Narumiya Kyo No Tsudoi : This set Solid bodied with a subtle Kokken Junmai contains eight individual pouches each with a sweetness, this sake This sake’s distinctive variety of different types of okaki. The beautiful exhibits a gorgeous and luxurious aroma, gentle packaging makes this set ideal for a gift or flamboyant aroma of fruits sweetness and refreshingly present to guests. and flowers that is met with smooth aftertaste work highly balanced acidity, together to ensure that each Narumiya Kyo Okaki : This assorted gentle umami tones, and a sip is more delicious and #34227 NARUMIYA KUROMAME OKAKI 10/160g(16pc) box of Kyoto okaki contains three different types long, luxurious finish. interesting than the last. #34228 NARUMIYA KYO NO TSUDOI 10/152g(8pc) of individually wrapped okaki; tamari soy sauce, #34229 NARUMIYA KYO ARARE 10/100g(9pc) black bean, and wrapped in seaweed. Kokken Yumeno Kaori Tokubetsu Junmai Kokken Otafuku Seafood Okonomiyaki Bing Gre Kimchee The sake rice varietal “Yume Yamahai Junmai no Kaori” is a local specialty This aged sake has a heady, from the Southern Aizu region mature aroma and a deep, of Fukushima Prefecture. round flavor. When serving This sake, made with 100% this sake gently warmed, Yume no Kaori has a fresh and one can enjoy these qualities mellow flavor that lovingly This frozen okonomiyaki is made with squid envelopes the palate. at the peak of performance. and shrimp. This seafood rich Japanese-style Bing Gre Kimchee is locally made in Queens, NY. This kimchee is a blend of pancake is best sprinkled with sauce, bonito cabbage, radish, garlic, ginger, red pepper and scallions. Delicious on its own #10169 KOKKEN DAIGINJO 12/720ml. flakes and Ao-nori (seaweed powder), all as a side dish or mix into fried rice, add to hotpot or stir fried dishes. #10167 KOKKEN YUMENOKAORI 12/720ml. which come in the package. #10166 KOKKEN JUNMAI 12/720ml. #71795 F-OTAFUKU OKONOMIYAKI #18061 BING GRE KIMCHEE 6/64oz. #10168 KOKKEN YAMAHAI JUNMAI 12/720ml. 2/12/10.2oz #33292 BING GRE KIMCHEE (S) 12/16oz. .
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  • Soba Noodles

    Soba Noodles

    Lunch Soba Noodles Mori Soba (Cold) 800yen Freshly handmade every day, using the specially selected Kake Soba (Hot) Mori Soba (Cold) buckwheat flour straight from the best field in season. Kake Soba (Hot) 800yen Simply savor the aroma of our dashi to the last drop. Bamboo-grated Daikon Soba (Cold) 1,000yen Bamboo-grated Daikon Daikon radish grated using a bamboo grater results in Soba (Cold) exquisite texture and aroma, with a hint of sansho pepper. Kamo (Duck) Seiro (Cold) Kamo (Duck) Seiro (Cold) 1,600yen Cold soba noodles served with warm dipping soup made with thick and flavorful meat of Iwate Duck. Cold Kake Soba with Seiro without Soup (Cold) 600yen Kujo-negi Scallions (Hot) Cold Kake Soba with Second serving of soba noodles only. Thank you for ordering Kujo-negi Scallions (Cold) an extra serving. Cold Kake Soba with Kujo-negi Scallions (Cold or Hot) 1,200yen Refreshing aroma of kujo-negi scallions goes well with yuzu- Egg-drop Soba (Hot) kosho (hot and citrusy condiment) paste on the side. Yuba Soba (Hot) Yuba Soba (Hot) 1,200yen Soba noodles served with tofu skin made with 100% Japanese soybeans, with earthy aromas. Egg-drop Soba (Hot) 1,000yen Shrimp Tempura Soba Soba noodles topped with eggs perfectly simmered, good to Shrimp Kakiage Soba (Cold) the last drop. (Cold) Shrimp Tempura Soba (Hot or Cold) 1,900yen Soba noodles with two pieces of shrimp tempura and vegetable tempura. Shrimp Tempura Soba Shrimp Kakiage Soba (Hot or Cold) 1,800yen (Hot) Fritter-style tempura of shrimps and mitsuba parsley. Shrimp Kakiage Soba (Hot) Rice Bowls Shrimp Tempura Bowl 1,800yen Generous serving of shrimp tempura with our homemade sauce, a perfect fusion of flavors.
  • Japanese Recipes

    Japanese Recipes

    Japanese Recipes Shumai Also known as gyoza. 24 wonton skins 300 g lean ground beef 2 tbsp fresh grated ginger root 2 tbsp finely chopped green onion 1 tbsp soy sauce ½ tsp sugar 1½ tbsp sesame oil 2½ tbsp corn starch 2 tbsp green peas Mix ginger root, onion, soy sauce, sugar, sesame oil and corn starch and add the mix to the lean ground beef. Stir and mix well until the mixture becomes sticky. Divide into 22- 24 fillings and place on the center of the wonton skins. Forn the wonton skins into "bowls" with flat bottoms. Place a geen pea on the center of the filling. Steam 12-14 minutes over high heat. The skins may also be seald in shaped into "half moons". Deep-fry in oil (180°C) until golden. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~ Oyako Donburi serves 4 1/2 lb raw chicken cut from bone (1 large breast) 5 eggs flour 1 c water 3 dried mushrooms 1/4 c sugar 1/3 c Japanese-type soy sauce 2 scallions, cut diagonally or one onion, sliced 2 c chopped fresh spinach Cut chicken into small pieces. Beat in a bowl the eggs. Dust chicken pieces with flour, dip in beaten egg (reserve extra), and fry on both sides in hot oil until brown. Combine in saucepan the water and mushrooms. Simmer 10 minutes, remove mushrooms, and cut fine. Drain any excess oil from skillet. Add to skillet the mushrooms and liquid, sugar and soy. Simmer 15 minutes. Add scallions. Simmer 10 more minutes. Add spinach. While spinach is still bright green, add reserved beaten eggs to skillet and cover.
  • Main Meals Ippin Ryori

    Main Meals Ippin Ryori

    KAKIAGE $8.00 TERIYAKI CHICKEN DON $11.90 IPPINIPPIN RYORIRYORI Deep fried vegetables. Our most popular donburi. A bowl of rice topped with teriyaki chicken, le�uce, avocado, WAFU SALAD $7.50 Japanese style tapas Japanese mayonnaise & teriyaki sauce. A green salad, cucumber, carrot, wakame, Garnished with spring onions & sesame seeds. cooked tuna & a seafood s�ck with Japanese dressing. SWEE T & SOUR CHICKEN Tapas $8.50 BOWL OF RICE $3.50 GYOZA $6.50 With rice $11.90 Japanese style pork dumplings. 5 per serve Bowl of rice with furikake (flavoured rice sprinkles). OYAKO DON $11.90 KARAAGE $7.00 Chicken, egg & onion simmered in dashi, Japanese style deep fried chicken served on a bowl of rice. Garnished with spring onions & sesame seeds. SPRING ROLLS $6.00 Vegetarian mini spring rolls, 5 per serve. KARAAGE DON $11.90 Deep fried chicken, wakame, carrot, le�uce SALMON SASHIMI $8.50 with teriyaki sauce and mayo. AGEMONO MIX $8.00 JAPANESE CURRY RICE $11.90 A combina�on of deep fried octopus, octopus MAINMAIN MEALSMEALS Almost a na�onal dish that is found in every balls, kaki-age (deep fried vege) and food hall in Japan. Made with Japanese style tempura prawn. Japanese cuisine curry paste, beef, onion, potato & carrot. RICE PAPER ROLL Served on a bed of rice. Vegetarian $3.00 TEMPURA UDON $11.90 Prawn $4.50 Udon noodles with tempura prawns and Salmon $4.50 spring onions. OKONOMIYAKI $10.90 TAKO-YAKI $7.00 KATSU DON $13.90 Octopus balls, 8 per serve. Bacon $11.90 Prawn $13.90 A bowl of rice topped with a deep-fried chicken, SUIGYOZA $7.50 Savoury pancake made with shredded egg & onions.