BROWN Highlight of March NEW ROSE CALROSE MATSURI RICE #20105 NEW ROSE RICE MATSURI 50# Alas, MATSURI golden Koshihikari super premium short grain rice is here- simply the best short grain rice grown in America. In , #20106 MIYAKO CALROSE Koshihikari is the ultimate rice and we’ve taken those Japanese praised seeds and planted them in the fertile soils of the Sacramento RICE 50# basin. This rice is the closest to the Japanese Koshihikari Harvested in the famous Minami Uonuma region in . This rice #23698 MATSURI BROWN has white and light cream, shiny lister, sweetness and silky smooth RICE 20# texture with an al dennte core. # 204221 40# # 20432 1 4.4# # 20423 15# AKITAKOMACHI RICE Akita prefecture is known in Japan as rice country. Much like Bor- UONUMA KOSHIHIK ARI RICE deaux or Burgundy is to French wine, Akita prefecture yields some Koshihikari is one of Japan’s most coveted table rice. It is a hybrid of of the best Japanese short grain rice in the land. The basin is where two other strains which were also very popular. Once cooked, Ko- much of the rice is harvested. There is a tremendous variance in shihikari is plump, shiny, short and firm. Making this rice extremely ambient temperature from morning, noon, and night. This natural appealing in Japanese cooking. Uonuma is a region in Niigata phenomenon forces the rice plants to constantly struggle to bare the Prefecture indigenous to top grade rice cultivation. The taste and hot and cold weather. In turn, this is tremendously beneficial for the texture off this rice is one of a kind. rice and we are able to yield superior products. Akita Komachi Rice is another premium short-grain rice similar to Koshihikari but slightly #4589 UONUMA SAN KOSHIHIKARI RICE 4/11lbs less sticky. #20119 AKITAKOMACHI 10/4.4# NEW!! CHAMAME NATTO Recipe of March KASU Sake-kasu (sake lees) is a by-product of the Japanese beverage, “sake”. It is the Nattō is a traditional remaining lees from pressing sake through a meshed filter. Sake is made from Japanese food rice, water, and koji (mold). After the alcoholic process, made from the mash is filtered and leaves behind lees. Sake kasu can be used to pickle soybeans vegetables, marinade , and also as a cooking paste to flavor a stew or fermented with sauce. an called # 60850 F-SAKE KASU 5lbs. # 60852 F-SAKE KASU 40lbs. Bacillus subtilis. It is most often served at breakfast. As a rich source of protein and good bacteria, nattō and Kabu and Pork belly the soybean paste were vital sources of nutrition in feudal Japan. Instead of using typical Sake K asu Hotpot soybeans, this Natto is made with an even more Ingredients flavorful variety of soybeans called “chamame”, -Thinly Sliced Pork Belly 300g ■ Ａ brown soybeans. Bigger in both size and flavor! -Kabu (Japanese turnip), quartered 6 -Sliced ginger root 1 (4 slices) -Water or stock 5 Cups # 70194 1 CHAMAME NATTO 25/40g x 2tray -Carrot, thinly sliced 100g -Hakusai (Napa Cabbage) 1/8 ■ Ｂ FRIED -Enoki Mushroom 200g ┌Shinshu Miso (White Miso) 3 Tbs. -Negi (Scallion) 1 └Sake Kasu 50g Atsuage is deep-fried cubic tofu known as a tofu 1. Set the ingredients to cook in the broth in a plarge plate. (Cut meat and vegetables) cutlet. It can also be served 2. To make the broth, heat the dashi stock in the donabe and add few slices of ginger (A). on its own with Cook pork in the broth untill it’s done and skim off any foam or impurities (aku) that rise to and ginger. But mostly, it serves a critical role in the surface. dishes which are simmered (nimono), stir-fried 3. In a bowl, whisk together the sake lees and a ladle full of the dashi stock from the donabe. Once the mixture is (itamemono), and hodgepodge (o-den). Tofu is a smooth, add it to the donabe. Add the miso and salt. (Adjust the seasoning by adding less or more salt.) great alternative to protein for vegetarians. 4. Cook the rest of the ingredients in the broth.(Start with the items which takes longer time to cook) # 8207 ATSUAGE (FRIED TOFU 30/8oz 5. Once everything is cooked, serve into individual bowls with some broth, and enjoy!! Recommended item Sake of March KIKUM ASAMUNE BREWERY NO MSG Kikumasamune brewery is one of the oldest sake breweries, WAFU which started producing sake in 1659.The main characteris- tic of Kikumasamune’s sakes has always been “dry and full of DASHI POWDER .”Kikumasamune is located in Nada, Hyogo, where there are Dashi stock powder is akin to soup stock cubes in many famous sake breweries. An amazing fact about this brewery Western cooking. Like soup stock cubes, they are a very is that 70% of restaurants in Japan has Kikumasamune sake on their convenient way to add a concentrated dose of umami menu and that is A LOT of coverage! This fact supports my belief, to a dish. which is “Kikumasamune sake goes well with any type of dish and # 20745 WAFU DASHI POWDER 20/1.1# it’s perfect for any occasion.” #7480 KIKU-MASAMUNE JUNMAI GINJO 12/720m #7400 JUNMAI SAKE 18lit Fish of March #7410 1.8- JUNMAI 6/1.8lit SHIR ASU #10130 KIMOTO JUNMAI 6/1.8lit Shirasu is boiled and dried baby anchovies or sardines. A common and popular way of eat- ing this tiny little fish is to garnish a hot bowl of rice, or mixed in with a little grated KIKUMASA TARU radish accented by a few drops of soy sauce. Kikumasamune brews Taru-sake, which I call “Aromatherapy It is also a great topping for Japanese pasta Sake.” Taru-sake is a type of sake that is tored in cedar barrel for dishes and the Japanese omelette called : a certain period of time, which results in its unique, soothing ”. By eating the whole fish, it is a cedar aroma. I think this aroma gives the sake a depth and body great source of calcium and protein. that compliment savory dishes. # 74616 1 F-NEW SHIRASU BOSHI 2/2.2#. # 7430 KIKUMASA JM TARU SAKE 24/300ml. # 73042 F-SHIRASU BOSHI 24/2.5oz(71g) # 3275 KIKUMASA JM TARU SAKE 12/720ml.