NY MUTUAL TRADING INC, 77 Metro Way Secaucus NJ 07094 NO. 126 MIYAKO LETTER Tel.:201-933-9555, 212-564-4094 YOKOHAMA SHUMAI WONTON & HIGHLIGHT FROZEN WONTON & SHUMAI Traditional Yokohama style Shumai uses oyster sauce for more flavor SHUMAI SKIN SQUID SHUMAI and Umami ; soft and juicy texture. NEW SHRIMP WONTON Unlike typical shumai, this squid shu- mai is filled with a generous amount #71094 F-YOKOHAMA of chopped, freshly-caught squid SHUMAI 4/1.65lbs. (50pcs) mixed with surimi fish paste they are beautifully wrapped with thin strips of KOBE SHUMAI A savory pork, shrimp and cabbage #40511 F-SHINWA WONTON dumpling skin resembling a blooming filling with small chunks of crunchy flower. & SHUMAI SKIN 185g water chestnuts in a delicate wrap. (ab. 50pcs) This hand made shrimp wonton #71258 F-HANA IKA SHUMAI It's a ittle bigger than most shumai. from Vietnam has a great 12/8.49oz (10pc) $5.40/ea. $63.00/cs. NO MSG #40506 F-DRAGON WONTON SKIN 12oz. texture with crunchy shrimp #74297 KOBE SHUMAI 4/1.69 lbs. (ab.46pcs) and thin silky skin wrap. You WASABI SHUMAI (about 27pcs/bag) can boil, fry or steam these Fresh pork and vegetable is used MUSTARD dumplings to make delicious to ensure superior flavor. Japanese SAKURA EBI SHUMAI wasabi adds extra depth to tradi- Fresh shrimp and fish paste filling POWDER appetizers, wonton soup and tional Shumai flavors. We have two wonton noodle soup. It's a enrobed in a pink wrapper. 6 #31051 sizes: jumbo(28g) and mini (15.5g). dumplings in a sealed tray for quick WAGAR ASHI- great topping for ramen noodle and easy preparation. Typically KO, CHIYODA or hotpot dishes. #70195 F-JUMBO WASABI SHUMAI 4/1.69lbs. (abt. 27pc) steamed piping hot to retain the 30/400g #71549 SHRIMP WONTON, VT 20/40pc.(11g) #74749 F-MINI WASABI SHUMAI 4/1.55lbs. color of the pink wrapper. (abt. 48pc) #70187 F-HANJO SAKURA EBI SHUMAI 20x6.76oz(6pc) RECOMMENDED ITEMS MATCHA SALT Chef’s recipe by Using high quality Match pow- Chef HIROKI ABE from STEAMED ABURI ANAGO der from Ise, this matcha salt En Japanese Brasseries has a deep, elegant aroma and with JAPANESE PICKLES 1. In a pan, combine ingredients A, and let it KOUMI SALTS flavor. Please enjoy this salt with Ingredients (2 Portions) fried dishes such as tempura and cool to make a pickling brine. fried tofu or simply with sashimi. • Dashi 800cc 2. Bring the water to boil and blanch all the • Tosa Shoyu 100cc vegetables. & SOY SALTS #30425 KOUMI SHIO MAT- A • Mirin 100cc CHA 1.76oz(50g ) 3. Marinate the vegetables in the brine over WASABI SALT {• Vinegar 100cc night. This wasabi salt has a YUZU SALT •Aburi Anago 2 pcs. 4. Steam the aburi anago for about 5min. strong wasabi flavor and Banrai, producer of this salt, uses •Cauliflower, green beans 5. Place the pickeled vegetable and anago on 10% Yuzu juice from kochi to spiciness without being turnips and asparagus a plate, pour some of the dashi brine you overwhelming. Fantastic to make this delightful citrus salt. use on fish and meat dishes Perfect on tofu, sashimi, grilled • Ginger oil used to marinate the vegetables and such as steak, sushi, sashimi meats, fried chicken, salad and sprinkle a few ``drops of ginger oil. and tempura. much more. 1 2 3 4 5 #5136 KOUMI SHIO WASABI #30426 KOUMI SHIO YUZU 1.76oz(50g) 1.76oz(50g ) KAMEBISHI This soy salt is made fromSOY artisanal SALT Shoyu that has been fermented in 100-year-old cedar vats for 3 years. With big flakes and crispy pieces, it has an amazing crunchy texture. This is great to be served with sushi, sashimi and rice dishes. #8348 F-ABURI ANAGO (41-45cm) 40/250g (3pc) Also, be adventurous and try this item as a topper to pizza, #23074 TOSA SHOYU,SHODA (Dashi Shoyu) 6/1.8Lit. (60.8floz.) pasta, salad or fish. #7600 18L USA TAKARA MIRIN 18 Lit. #30274 SOY SALT SANNEN JOZO(KARYU) 80g #20390 1 TOKUSEN DASHI PACK 5/10pk(100g) “B” (50pk/CS) #20749 GINGER OIL 12/2.29oz NAOGEN SOY SALT / CRYSTAL HAKUTEN HOZANNEW HATCHO MISO POWDERNEW This special soy salt is a crystallized form of Naogen Brewery’s special Soy SWEET POTATO SHOCHU Maruya Hatcho miso makes their miso sauce “Moromi no Shizuku.” “Moromi no Shizuku” soy sauce is made from Hakuten Hozan is a premium sweet using ancient natural fermentation Enrei soy beans from Ishikawa prefecture, sea salt and spring water from potato shochu from Nishi Shuzo, methods in large cedar wood barrels. Hakusan Mt. You can taste the rich aroma of soy sauce, rounded saltiness which also makes products like Tomi The ingredients are very simple and and a lot of Umami. Try this soy salt with grilled meat, sashimi No Hozan and Kiccho Hozan. The natural; soy beans, salt and water. Hatcho sushi, vegetables, soup, and even with dessert! distiller produces this Shochu once miso powder is the dried version of a year and the shochu is stored in a their special miso and surprisingly, it #30642 NAOGEN SOY SALT 24/20g ceramic jar known as “Kametsubo.” tastes like a rich cocoa powder! This The shochu has a buttery feeling could be used for making pastries while providing floral and aromatic or simply sprinkle on fried dishes or SHARK SKIN flavors. even on vanilla Ice Cream. NEW #8182 HAKUTEN HOUZAN #25101 MISO POWDER MARUYA 20/1.76oz 12/750ml.(50pf) 1 GRATERS (50g) 2 3 4 SPARKLING NIGORI SAKE NAGARAGAWA GINJO HAKKAISAN FUTSUSHU With an apple-like aroma, this With a refreshing acidity and gorgeous unpasteurized sparkling nigori has a aroma, Hakkaisan Sparkling Nigori is certainly hint of sweetness while remaining very enjoyable as an aperitif, but this popular sake Shark Skin Graters have been an essential tool for grating Wasabi root since the refreshing. can be enjoyed with many dishes. end of 19th century. Grating Fresh Wasabi with shark skin helps to further break Omachi Brewery / Gifu Prefecture Hakkai Brewery / Niigata Prefecture down Wasabi root cells and releasing the natural aroma and flavor of Wasabi. #8480 NAGARAGAWA SPARKLING #4543 HAKKAISAN SPARKLING SHARK SKIN GRATER/SAMEKAWA NIGORI 12/300ml NIGORI 12/360ml. 1 #99161 X LARGE 23.7x11.1x12.3cm AMABUKI JUNMAI GINJO DASSAI JUNMAI DAIGINJO 2 #99162 LARGE 13.8x 8.2x8.2cm This semi-dry sparkling sake has a floral Utilizing a true champagne method, this 3 #99163 MEDIUM 11.2x6.2x8.2cm aroma with refreshing carbonation. sake undergoes a secondary fermentation Thanks to its clean and dry after taste, this within the bottle. Exhibits a vivid flavor with 4 #99164 SMALL 8.5x5.1x5.3cm Manhattan Store sake pairs well with food. a delicate yet full body and a clean, semi Amabuki Brewery / Saga Prefecture sweet finish. 711 3rd Avenue (on 45th St. btw 2nd & 3rd Ave.) Asahi Brewery / Yamaguchi Prefecture Store: 212-661-3333 or #3982 AMABUKI SPARKLING Online Shopping @ www.mtckitchen.com JUNMAI GINJO 12/720ml #4837 360 DASSAI 50 SPARKLING Online inquiries & phone orders: 201-806-1827 $16.60/btl. $193.00/cs. NIGORI 12/360ml. $12.00/btl. $140.00/cs.