NY MUTUAL TRADING INC, NO.157 77 Metro Way Secaucus NJ 07094 MIYAKO LETTER Tel.:201-933-9555, 212-564-4094 03/01/20 These rehydratable Japanese side dishes can be stored in room temperature for up to 2 years. Just pour hot water and wait for 15min. and OKARA-NI HIJIKI-NI REHYDRATABLE SIDE DISHESthey are ready to be served! KOMATSUNA NO OHITASHI SIMMERED KOYA-TOFU VEGETARIAN MAPO-HARUSAME

#31030 FREEZE-DRIED OKARA NI #61028 FREEZE-DRIED HIJIKI NI 10/1.4oz (40g) 10/1.0oz (30g) KIRIBOSHI DAIKON KINPIRA GOBO Komatsuna is cooked with light dashi broth Koya tofu is freeze dried tofu, believed to This Mapo Harusame uses healthy glass and mixed with sesame seeds and carrots. have been developed in the Edo Period. noodles made with mung bean starch, soy Komatsuna is a traditional Japanese green Koya tofu, fried tofu skin, spinach and bean meat, koya-tofu, carrots and scallions. leafy vegetable. It has tender deep green carrots are cooked in a slightly sweet dashi Seasoned with white soy sauce, miso and leaves with a flavor resembling spinach but broth. Koya-tofu has a spongy texture and it chili paste. It tastes similar to “Mapo Tofu” crunchier and less astringent taste. soaks up the dashi broth very well. and goes well with white rice! #79100 FREEZE-DRIED KOMATSUNA #79101 FREEZE-DRIED KOYATOFU #79102 FREEZE-DRIED MAPO HARU #61031 FREEZE-DRIED SENGIRI #61029 FREEZE-DRIED KINPIRA 10/0.91oz (26g) 10/1.1oz (32g) -SAME 10/1.34oz (38g) DAIKON 10/1.1oz (32g) 10/1.3oz (37g)

New Items SQUID SKEWERS New HASEGAWA WOOD CORE CUTTING BOARD Hasegawa PE Brown wood core cutting boards have been developed in response to a need from chefs in high volume, fast-paced kitchens for a cutting board with greater resistance to stains and scarring. These boards are better suited to rougher cutting tasks, high volume prep and ingredients prone to staining where maximum edge retention is not the primary concern.

These squid skewers are made with fresh “Surume Ika” squid. You can enjoy them by simply grilling on a pan or open fire with Mayo and Shichimi pepper dipping sauce. We also recommend you to deep fry them by breading or coating them with flour. Pairs perfectly well with Tonkatsu sauce or Tartar sauce. This item will be a wonderful addition to Oden (Japanese hot pot dish) for extra Umami. #18182 FSB ​BROWN ​WOODCORE ​MANAITA 1200x400x30 (mm) #74692 F-SURUME ​IKA, ​CUT 1.5kg(30 ​skewers) #80588 FSB ​BROWN ​WOODCORE ​MANAITA 900x400x25 (mm) #74693 F-SURUME ​IKA, ​SUGATA 1.5kg(30 ​skewers) #18180 FSB ​BROWN ​WOODCORE ​MANAITA 800x350x25 (mm) #87639 FSB ​BROWN ​WOODCORE ​MANAITA 500x250x20 (mm) Simple and delicious; deep fried calamari known as Manhattan Store IKA“IKA KARAAGE” KARAAGE in Japanese. Similar to fried calamari, but 711 3rd Ave.(on 45th St. btw. 2nd & 3rd Ave.) Store: 212-661-3333 Japanese Karaage style breading provides much lighter Online @ www.mtckitchen.com Online inquiries: 201-806-1827 texture than the typical deep fired squid you’d find in American restaurants. Pre seasoned and ready to be fried. Recipe One of the most popular dishes in Izakaya restaurants in NAGOYA’s Items used in this recipe Japan. #71777 F-IKA ​KARAAGE, ​AF 6/2.2lbs.(1kg) FAMOUS Though the nameTAIWAN suggests it comes RAMEN from Taiwan, this is a local food born in Nagoya and is eaten mainly in the area. KONDO AKAGISAN Ingredients (1 Portion) BREWERY • Shoyu Soup Base AKAGISAN Junmai Ginjo 1.5 fl.oz. • Spicy Miso Topping A bold and full-bodied Junmai Ginjo 20g • Garlic Oil 2 tspn AKAGISAN Daiginjo sake produced using selected grains • Stock/Hot Water of Gohyakumangoku sake rice, known 12fl.oz. Combining the pristine water of • Ramen Noodle 1 Akagi Mountain and the esteemed for a high standard of quality that • Stir Fried Ground Pork, Tokyo Ramen Soup Base techniques of Iwate Nanbu Toji (aka. brings out the best in any brew. This Chives and Bean Sprouts #78681 SHOYU ​RAMEN ​BASE ​NB, ​WK “a northern sake brewing guild”), this sake is the culmination of 140 years 12/2.2 lbs. ​(1kg) sake is a hand-crafted masterpiece. of brewing history and technique, 1. Stir fry ground pork, chives and bean sprouts. Aromatic, with notes of ripe fruits and incorporates delicious mineral 2. Cook the noodle. Once the noodles have cooked, drain Spicy Miso Topping and flowers, this medium bodied water from Mount Akagi - a composite and plate in a bowl. #20070 SPICY ​MISO, ​RAMEN ​TOPPING, ​ Daiginjo pairs well with vegetable volcano that is home to a quiet 3. Boil the stock, add shoyu soup base, spicy miso topping, WK 12/2.2lbs.(1kg) crudité, shrimp shumai and/or gyoza. temple, cold northern winds, and lush garlic oil and mix them well. vegetation. 4. Pour the soup and put some of the topping you made in Light Garlic Oil #4000 AKAGISAN step 1. Serve while its hot. #7863 LIGHT ​GARLIC ​OIL, ​WK 12/900g #1748 AKAGISAN ​DAIGINJO 6/720ml. DAIGINJO 6/720ml Recommended from Mochi Inari This is a deep-fried tofu from Items Tofu Items Habutae Tofu called inari is used as a pouch Soy Sauce Shoda Shoyu Tonyu means “soy-milk” and this containing a small block of Tonyu Steak item is made with rich, high quality mochi. You can enjoy this Mochi GLUTEN FREE SOY SAUCE soymilk hence the name “Tonyu Inari by toasting, grilling or most This gluten free soy sauce consists only of water, Steak.” Unlike regular Tofu, you don’t commonly, simmer in a dashi broth. rice, salt, and soybeans. Packs of a lot of Umami need to press the tofu to remove Delight your guests with a surprise and has a very rounded flavor which makes this soy excess moisture to help it absorb bag of oozy melty goodness sauce very special compare to other gluten free soy the marinade. Enjoy this item by contained in the safety of a spongy sauce in the market. NO GMO MADE IN JAPAN steaming, grilling and deep frying. pouch that has soaked up lots of #23077 GLUTEN FREE SOY SAUCE 6/1.8L yummy broth! This doesn’t easily #81499 BIB ​SHODA ​GLUTEN ​FREE ​SHOYU 18L #63371 F-TONYU STEAK 8/35.2oz. get hard even when cold! (25pcs) #71802 F-MOCHI INARI AGE 20/350g (35gx10pcs) NIDAN JUKUSEI SHOYU Kyo-Ganmo This fried tofu ball is called “Ganmodoki” Soy sauce lies at the very heart of Japanese cuisine and or “Ganmo.” “Kyo-Ganmo” is the smaller Ganmodoki with Shoda’s “Double Fermented” Naturally Brewed Soy Kyoto-Style variety of Gonmadoki. This Sauce stands at the pinnacle of quality.Produced using item contains black sesame seeds and Edamame specially-developed brewing technique, fermenting finely chopped carrots. It is a often Mushed tofu is mixed soy sauce with previously fermented soy sauce, the cooked in nimono (simmered with Edamame and deep result imparts such wonderful depth of flavor. dishes), such as oden. fried. This is like a great #20533 SHODA NIDAN JUKUSEI 6/1.8L #63370 F-KYO GANMO 8/26.4oz vegetarian version of a #1099 SHODA ​NIDAN ​JUKUSEI SHOYU ​18L (25pcs) meatball! #71800F-VEGGIE TOFU NUGGET (EDAMAME) 10/500g OTHER SOY SAUCES FROM SHODA Funwari Age Tofu This Item looks similar to chicken Regular Less Salt Usukuchi nuggets, but they are acutally Ganmodoki with made with Tofu, fish paste, carrots, onion, and corn. Pairs well with any Renkon dipping sauce. Mushed tofu is mixed with chopped lotus roots * These new tofu nuggets aren’t and deep fried. Great vegetarian because they contain texture of crunchy lotus fish paste. roots. #71799 F-FUNWARI AGE TOFU 6/31.7oz (900g) #71801 F-VEGGIE TOFU NUGGET (RENKON) #81500 SHODA SOY SAUCE 18L. 30g x 30pc. 10/500g #84490 LESS SALT 18L #83330 USUSKUCHI 18L