NY MUTUAL TRADING INC, NO.169 77 Metro Way Secaucus NJ 07094 Miyako Letter Tel.:201-933-9555, 212-564-4094 04/1/21 APRIL HIGHLIGHTS Lobster Sauce LEG PORTION This is a velvety smooth, gourmet lobster sauce made from all-natural ingredients; Lobster, butter, flour, onion, carrot, SNOW CRAB CLAWS celery, tomato, olive oil, garlic and sea . Try this item to make delicious lobster mac and cheese, pasta sauce or even your own bisque. #70550 F-LOBSTER SAUCE 16/1lbs. Lobster Foundation Our snow crab is caught off the This item is made with lobster, onion, , tomato, olive oil, Snow Crab is often referred to as Queen Crab, and has a stringy icy shores of Alaska/Canada, and garlic and cornstarch. Because of its thick texture and rich yet delicate texture with a sweet . This wild caught, all is the perfect balance of sweet flavor, you can use this product as is or dilute with milk or natural Snow Crab Claw has a mild sweet flavor, delicate texture. and slightly salty. Gently cooked, seafood/ broth to make a delicious soup. These cocktail claws are “deep cut” just below the pincer to peeled and IQF treated. As snow expose the maximum amount of succulent for a beautiful crab is sold pre-cooked, it needs #74124 F-LOBSTER FOUNDATION 16/1lbs. plated presentation. The freezing method of IQF technology to only be thawed for chilled maintains the separate pieces during the freezing process applications, or thawed and heated Lobster Fond de Homard as well as the products’ natural shape, color, taste, smell and for hot applications. Snow crab This packed lobster stock will enhance a variety of dish- texture. Please enjoy this product by making fried dishes such as meat is very good in , hotpot, es. Made with simple ingredients; Lobster, onion, wine, tomato and use as toppings for and pasta dishes. quiches, soups, salads, pastas and olive oil and garlic. A delicious addition to your pasta, soups and (S) #74205 F-SNOW CRAB COCKTAIL CLAWS 3 lbs. (21/25) rice casseroles. sauces. Try making Japanese inspired lobster dishes such as (M) #74204 F-SNOW CRAB COCKTAIL CLAWS 3 lbs. (16/20) #74178 F-SNOW CRAB LEG PORTION lobster and lobster chawanmushi. (L) #74203 F-SNOW CRAB COCKTAIL CLAWS 3 lbs. (12/16) 10/340g (20pc) #16836 F-LOBSTER STOCK 16/1lbs. NEW Recipe choya Lemonshu Kokuto Ice Cream BLACK SESAME MARBLE1. Preheat oven POUND to 325 F. Line loaf CAKE pan with ITEMS This refreshing lemon soda is made Kokuto (Brown sugar) is a popular Ingredients parchment paper. from 15% juice using the fruits and sweetener in . It contains many •Eggs 4 (L) 2. Combine eggs and sugar. Whip on high for skin of lemons from Sicily, Italy. 2-3 minutes. Gently incorporate sour cream minerals such as potassium, iron, •Granulated sugar 1 1/3 cup The fruit is processed into an ultra- calcium, and zinc. You can add boba into egg mixture. smooth puree and blended to give •Sour cream ½ cup 3. In a medium bowl, combine flour, baking as a topping create the powder and salt. Whisk together dry it a rich, full-bodied flavor. CHOYA’s popular dessert that •AP Flour 2 cups ingredients. Lemon Soda contains no artificial everyone is talkingabout •Baking powder ¾ tsp 4. Fold dry ingredients into the egg mixture in thirds. additives and is certified 0.00% lately! •Salt 5. Slowly whisk in melted butter. Once mixed, divide one third of the alcohol content. #11023 CAN, ​CHOYA ​ 1/3 tsp batter into separate bowl. #70639 F-KOKUTO ​ICE ​CREAM •Butter(Melted) LEMONSHU ​(ALC0.00%) 24x350ml 2.5 gal 6 tbsp 6. Mix in black sesame paste into the third of the batter until just combined. •Vanilla extract 1 tsp 7. Pour plain batter into prepared loaf pan. Spoon in dollops of black sesame batter throughout loaf pan. Using a knife, make swirl pattern Imuraya Yokan Neri & Ogura •Black sesame paste 1/3 cup through sesame batter. Yokan is a traditional Japanese confection made from red bean 8. Bake for 55 minutes to 1 hour. paste. Imuraya uses carefully selected high-quality azuki beans #50781 TUBE ​KURO ​NERI ​GOMA, ​KUKI 12/2.2lbs. from Hokkaido. This 4-pack comes in perfectly portioned single servings of chunky or smooth red bean paste. #50873 OGURA ​YOKAN, ​IMURAYA 6/8.18oz ​(4pcs) #50872 NERI ​YOKAN, ​IMURAYA 6/8.18oz ​(4pcs) Our Wooden takeout trays enhanceWooden food presentations Takeout in an elegant way. It isTray made from Falcataria wood, a sustainable and fast-growing renewable resource. These wooden boxes are perfect for , Chirashi and more. For maximum safety, the Falcataria wood SukiyakiYamasa is a popular Japanese hotSauce pot dish ConcentratedYamasa soup stock made from Tsuyu kombu is covered with Glassine to ensure air, water, and grease resistance. with , and simmered in a (dried kelp) and bonito. This delicious sweet, salty soy broth. This easy-to-use sukiyaki combination adds a rich yet mellow flavor to Rectangle (S,M or L) Square (1size) base combines the rich flavors of Yamasa soy a multitude of dishes. This versatile stock is sauce and tamari . No need to dilute! packed with umami and ideal for noodle soups, Simply add this base to your favorite sukiyaki marinades, dressings, and dipping sauces such ingredients. Try this item to make Nikujyaga or as , , , and tempura. Oyako don too! #11058 SUKIYAKI ​SENKA, ​ #20332 KONBU ​TSUYU, ​YAMASA 12/17oz ​ YAMASA 12/16.9oz ​(500ML) (500ML) from Kagoshima FISH SLICES #81981 WOOD ​FOOD ​CONT. ​6-SUN ​W/LID 17x11x3.8cm 16/25/CS SATSUMA AGE Mirin kasu are lees born from #81879 WOOD ​FOOD ​CONT. ​7-SUN ​W/LID 19x11.5x4cm 16/25/CS TOKUJO VEGETABLE TOFU the process of mirin (sweet #81879 WOOD ​FOOD ​CONT. ​8-SUN ​W/LID ​23x12x4cm 16/25/CS sake).Kasu-zuke, is a Japanese dish #81881 WOOD ​FOOD ​CONT. ​5.5-SUN ​W/LID SQ ​17x17x4.6cm 12/25/CS made by fish or vegetables 711 3rd Ave. (45th St. btw 2nd & 3rd Ave.) Store: 212-661-3333 or in the lees. These 4 types of Manhattan Store premium quality Japanese fish Shop @ www.mtckitchen.com Online inquiries : 201-806-1827 slices were marinated in Suzunami’s special recipe sauce. Recommended SAKES & for April NY, NJ PRICE GINDARA (Sable Fish) Ryujin Namazume Very popular fish to marinate in sake Junmai Daiginjo lees. With its delicate and buttery Amabuki Kimoto This special Nama zume sake has Satsuma-age is a fried originating texture, it simply melts in your mouth. Junmai Daiginjo Brewed using local rice and a bright citrus aroma with an ele- from Kagoshima, Japan. This producer only #70645 F-GINDARA ​MIRIN ​KASUZUKE 4.05oz gant sweetness. Enjoy its smooth uses top quality Pollock paste and other water from Akita prefecture. texture and a clean, sharp after ingredients to make these premium quality GINSAKE (Coho Salmon) Has the sweet, mellow fruity taste. Very limited availability fish cakes loved by locals and people in Japan This salmon has enough fat to be fragrance of pears and grapes. even in Japan. unctuous but no overpowering Clean and elegant sake with a for over 100 years. fishiness. Very delicious fish. beautiful finish. #4592 RYUJIN ​JMD ​NAMAZUME ​ JMD 12/720ml TOKUJO : Made with the premier quality of #70646 F-GINSAKE ​MIRINKASUZUKE 3.70oz #4979 YAMATO ​SHIZUKU ​JMD cod fish paste. #1 seller. Plain. 6/720ml KARASU KAREI (Greenland halibut) Kikusui VEGETABLE : High quality Pollock paste This type of fish is characterized by Junmai Daiginjo mixed with finely chopped carrots and onion. a soft tender meat with a lot of fat. Amabuki Kimoto Kikusui is not only the brand name, TOFU : Pollock paste mixed with tofu. Softer Matches very well with Mirin-Kasu. Junmai Daiginjo but also the name of the ancient and sweeter than regular satsuma age. #70647 F-KARASUKAREI ​MIRINKASUZUKE 4.05oz Brewed with yeast cultivated sake rice revived from extinction on Rhododendron flowers, using 25 precious remaining seeds. #70676 F-SATSUMA ​AGE ​TOKUJYO 42/7.93oz SAWARA (Japanese Spanish mackerel) using the traditional Kimoto This beautifully dry and crisp sake (5pcs) Considered as the best kind of Mackerel in brewing method and Omachi is crystal clear on your palate, with #70677 F-SATSUMA ​AGE ​YASAI 42/7.93oz(5pcs) Japan. It is very succulent white flesh fish rice, giving this sake a pleasant sophisticated layers to entertain with a texture that melts in your mouth. acidity and bold flavor/Umami. your taste buds. #70675 F-SATSUMA ​AGE ​TOFU 42/7.93oz(5pcs) #70648 F-SAWARA ​MIRINKASUZUKE 3.70oz #4040 AMABUKI ​KIMOTO ​JMD #10347 KIKUSUI ​JMD 6/720ml Recommended items A light, tart, low-sugar cocktail that begs NATTO for sunlight and springtime. Natto is a traditional Japanese fermented soybean dish whose Sakura-Ume1. Soak 2 salted Sodawari cherry blossoms in water until rehydrate, and muddle probiotics are said to promote gut health. half of a Tanenashi . MARUMIYA KYUSHU ICHIBAN : It has a thicker texture and less 2. Chill a tall glass and fill with ice, placing soaked cherry blossoms artfully smell compared to a typical natto. Comes with a mellow sweet sauce. in between the cubes. MITO KARA NATTO: Natto from Mito city in Ibaraki prefecture, 3. In a large mixing glass, pour 3oz Sakura Shiranami Imo over ice, which is known to be the most famous natto producing region. then spoon in umeboshi paste. NEW NEW This natto’s soybeans are small in size. 4. Mix until incorporated but still slightly pulpy, then strain into the tall HOKKAIDO NATTO: Made with 100% Hokkaido high quality glass, top with soda water and serve with a straw. Sakura blossoms soybeans. It has a pleasantly soft and sticky texture. should be blooming and floating beautifully. #74450 KONBU ​TSUYU, ​YAMASA 12/17oz ​(500ML) #7260 SAKURA ​SHIRANAMI ​SHOCHU 12/750ml ​(50pf) #711181 F-MITOKARA.COM ​NATTO 12/5.29oz ​(3pk) #60811 TANENASHI ​UMEBOSHI ​W/HONEY 8/1.1lbs.(500g) #70337 F-HOKKAIDO ​NATTO 12/4.2oz(3srv) #61476 SAKURA ​SHIOZUKE ​(500g) 20/1.1lbs.(500g)