Highlight of June JAPANESE “” IKASASHI FUKAHIRE MATSUMAE IKA IKA UNI MATSUMAE TSUBU UNI-IKA

Tender ika () Thinly sliced ika Sliced raw Squid Ika (a cuttlefish), her- Thinly shredded Uni crushed into little cooked in a soy and (squid) marinated in with uni ring , a shishamo and are simmered bits and mixed with broth with carrots, squid ink sauce. This paste. The squid acts smelt egg, kombu, in a rich broth thinly sliced squid. kombu seaweed. This is like noodles, with an a red pepper, and to make this delicious Great texture, smooth, unique Japanese deli- . It has a little cool, almost light flavor, a great condiment for a cacy pairs well with al dente texture, and soy sauce are mixed hint of shiso basil. This perfectly capturing and bowl of white rice. and Shochu. the uni is stirred up together to create this is a great condiment for balancing the uni with like a sauce. delicious delicacy. a bowl of white rice. the squid. #74341 100g #74343 100g #74339 100g #74340 100g #74344 100g #74338 100g New ITEMS SUPER FROZEN 今月の新商品Recommended Gas Pressure Rice Cooker Item Efficient, Ecological Operation Unlike conventional commercial gas rice cookers, BLUE FIN TUNA this pressure rice cooker uses higher heat to cook After an organism dies, its muscles produce chemicals that stiffen faster, uses about 1/3 less energy to cook compared flesh and reduce tenderness. The phenomenon is called rigor mortis to other commercial as rice cookers. Produces better and it takes place only a few hours after death. Super freezing tuna wuality ( and texture) cookerd rice. This rice to –76ºF delays the onset of rigor mortis, halting its cellular activity cooker is highly effective with high altitude cooking. and literally freezing decay in its tracks. Superfreezing begins at sea, Safe, better Operation where fishing boats are fitted with specialized freezers that store Equipped with the patented safety cap that elimi- a catch immediately after gutting and gill removal. Superfreezing nates clogging. Built in Thermocouple Flame Failure locks cell walls in place, so water loss is minimal, and it holds off Safety Device for a gas leak detection. oxidation, a natural process that results in browning. #94858 GAS PRESSURE RICE COOKER 13-32CUPS JPC-1000 Blue Fin Otoro Blue Fin Chutoro Blue Fin Tenmi Recipe of June SHIO KOJI Shio-koji is koji that has been fermented in . It is a live food that is rich in enzymes and brings out the in foods. It can be used in place of salt in any dish, as an ingredient in sauces or to marinate chicken or pork. 1. Combine the salt and koji and place in a plastic container (avoid stainless steel or metal containers). 2. Pour just enough water to cover the mixture. Keep covered and store in room temperature (during winter, store in a warm area for a #70240 BELLY SAKU OH-TORO 5-8 LBS. (1lbs./PC) week – 10 days and during summer store for about 5 days). 3. The next day, it will have absorbed most of the water so add just #70241 BELLY SAKU CHU-TORO 8-13 LBS. (1lbs. /PC) enough water to cover the mixture and stir well. #5019 SF-NORTHERN BLUE-FIN TENMI 3-7Lbs (NO.17D) 4. After the second day stir the mixture well once every day (but do Dry koji 20 oz (567 g) NOT add more water). #70245 SF-BELLY FLAP CHU-TORO 4-6l bs, 5. After 5 days (summer)- 10 days (winter), the fermented koji Salt 6.88 oz (195 g) marinade will be ready to use. #8705 SF-OOTORO BELLY PLATE SEC1 #11 20-25lbs (not iodized) 6. Use approximately 7-10% of the food weight in koji. For example, #70184 SF TORO 1KG SET 2.2lbs, Water if you are marinating 1 lb of pork, marinate in 1.12- 1.6 oz of the koji mixture. 7. For vegetables (turnip, cucumber, cabbage etc), marinate for up to half a day. There is no need to wipe off the koji mixture. FISH Madagascar Shrimp 8. For meat and fish, marinate anywhere from 1 hour to half a day (varies depending on the protein and cut/size). Chicken wings only Large tiger shrimp tails make excellent need to be marinated for 1-3 hours. hors d’oeuvres, such as shrimp cocktail 9. The koji marinade burns quite easily so wipe off any excess or grilled shrimp on skewers. They’re marinade before cooking. also good with pasta or in casseroles, #20200 COLD MTN DRY KOJI 35lbs. because they can withstand tossing #20201 CUP COLD MTN DRY KOJI 6/20 OZ with other ingredients. Farm raised. # 8769 F-5/7 MADAGASCAR SHRIMP,W/HD 6/2kg Sake of June # 8392 F-7/9 MADAGASCAR SHRIMP,W/HD 6/2kg SHIRANAMI KURADASHI GENSHU Nigerian Shrimp This shochu is called Genshu, undiluted shochu. we selected top quality Genshu from the distillery and bottled it. It is the You have probably never seen prawns master-piece of our shochu master brewer’s (toji) painstaking this large. In fact, they are like small work. Despite of its high alcohol content compared with other lobster tails! Sweet and very firm texture. shochu, it has deep, mellow and rich flavor. Enjoy it straight, on Wild caught shrimp from Nigeria. the rocks, oyuwari or mizuwari (mix shochu with hot water or cold water at the ratio of 5:5). #8333 F-NIGERIA SHRIMP 7/9(16/20),KY 6/ 2kg # 5558 SATSUMA SHIRANAMI GENSHU 6/750ml (74pf)