NY MUTUAL TRADING INC, NO. 95 77 Metro Way, Secaucus NJ 07094 MIYAKO LE T T ER Tel.:201-933-9555, 212-564 4094 HOT SAKE for Tools to make Highlight COLD WINTER!! YAMAHAI SAKE perfect hot sake Sake can be enjoyed cold or hot, presenting different faces depending on the temperature. One drinks hot sake not only to get warm in cold weather, but to enjoy subtle flavors and aromas that emerge when the sake is heated. The taste of warmed sake is different at different temperatures. Yamahai sake is an excellent choice for # 94280 Kanzake (warmed-up sake) due to its rich and fuller flavor. The sake brings out the higher acidity levels that goes STAINLESS well with a variety of food, such as grilled or roasted meats and hotpot “nabe” dishes. NJ/NY ONLY PRICE TANPO # 94286 #91338 #3145 COWBOY YAMAHAI JG GENSHU 12/720ml COPPER CHIRORI #3146 24/300ml SAKE TAＭPO #4821 YAMATO SHIZUKU YAMAHAI JUNMAI 12/720ml #7890 TENGUMAI YAMAHAI JUNMAI 12/720ml. #7880 6/1800ml #8550 TAMANO HIKARI YAMAHAI 6/720ml #3968 AMABUKI YAMAHAI OMACHI JUNMAI 12/720ml #4015 JOKIGEN YAMAHAI JUNMAI 12/720ml. # 94278 # 91349 KANSUKE KANSUKE #5969 TAMAJIMAN YAMAHAI GENSHU 6/720ml Fish Frozen “Kisu” Recipe Garlic Rice with (2 Servings) Beef and Asparagus Fish Hiraki • 2 cups cooled leftover white rice • 100g of thinly sliced beef Kisu is called “sand-borer,” “smelt-whiting” in • 2 large asparagus, cut into 1 1/2-inch lengths English. It is very popular fish in Japan and the • 1 Table spoon of roasted garlic oil (#40634) meat of this fish is soft and not fatty. Besides • Dry Garlic chips (#52689) grilling it with salt, it is eaten as sashimi, as tem- Salt, freshly ground pepper, sake, butter and soy sauce. pura and fried in breadcrumbs. With tempura, 1. Season thinly sliced beef with salt and paper. Wash asparagus, trimmed and peeled, the goal is to achieve a lacy, golden effect with cut diagonally into 1- to 1½-inch pieces (about 1¼ cups) the deep-fried coating, not a thick, armor-like 2. Heat the garlic oil in a large nonstick skillet over medium-high heat until very hot. pancake casing. Add the beef, asparagus and sake. Cook until beef is no longer pink and vegetables are crisp-tender. Scoop out onto a plate. #70374 F-KISU HIRAKI 10/550g (30pcs) 3. In a same skillet, add rice and butter, toss in the rice and break up any remaining clumps with a spatula. Continue to stir-fry until the rice starts to turn golden, about 2 Sake of December minutes. Add the soy sauce and (2.) Stir until well-mixed with the rice. 4. Garnish with black pepper and garlic chips before serving. KINOENE MIGAKI HACHI-WARI Junmai #52689 DRY GARLIC CHIPS 10/2.2Lbs. Only 20% of rice is polished down to create this very flavorful dry sake. This sake exhibits a solid rice flavor as well as a strong acidity. These characteristics 3 Types of Aromatic Oils work together to create a sake that is perfect for Japanese food as well as a variety of meat dishes. Roasted Garlic Oil Smoked Onion Oil #4873 KINOENE MIGAKI 8-WARI JUNMAI 6/720ml. Add flavor to any dish with this This smoked onion oil is great to Roasted Garlic Oil. A satisfying drizzle on meat, fish, salads, pizza, taste of garlic emulates from soups, and pasta! Roast vegetables KINOENE YUUGA Junmai Ginjo the oil offering a delightful and or cook your eggs. Also we recom- This value Ginjo has an aroma profile filled with soil, butter, cream, plum, and simple oil perfect to cook with. mend this item to make your original caramel tones. Talk about a multi-temperature Ginjo sake! It is not your typi- Perfect for Ramen noodle, salad salad dressings. Perfect for making cal light and fruity Ginjo, rather it is light and rich with very mild and neutral dressing and stir fry dishes. aromatic bowl of ramen too! flavor elements such as steamed rice, nuts, and a touch of caramel. There is #40634 ROASTED GARLIC OIL #40635 SMOKEN ONION OIL also the allusive “umami” quality that speaks to those who like a certain a 6/1Lit. 6/1Lit. rice-flavor driven sake. Roasted Niboshi Oil #8395 KINOENE YUUGA JUNMAI GINJO 12/720ml. (dried baby sardin) Created by 400 Niboshi are dried baby sardines which is years old soy sauce used to get dashi broth. This oil is infused NEW! company with Niboshi and a MUST HAVE item to Japanese Dressings make Niboshi ramen, or any fisherman Japanese Carrot Derssing style ramen noodles. This carrot Japanese dressing combines the sweetness of fresh carrots #40633 ROASTED FISH OIL 6/1Lit. with tomatoes, onions and soy sauce. This light and refreshing vinaigrette salad dressing goes well with mixed greens, tofu, and carpaccio dishes. #22896 CARROT DRESSING, 8/1L NAOGEN Recommended items Japanese Onion Dressing This onion Japanese dressing combines the rich flavor of fresh MIYAKO ODEN SET onion with a hint of zesty ginger and soy sauce. This salad dressing Oden is a Japanese winter dish consisting goes well with tofu salad, deep fried dishes and carpaccio. of several ingredients such as boiled eggs, #22895 ONION DRESSING, NAOGEN 8/1L daikon radish, konnyaku, and processed fish cakes stewed in a light, soy-flavoured dashi broth. Ingredients vary according to Japanese Daikon Radish Dressing region and between each household. This Daikon Radish Oroshi is a traditional Japanese condiment made Miyako 15 pieces Oden set comes with from the white oriental radish known as ‘daikon’. This is a very dashi broth as well and all you need is versatile dressing that can be used in many ways. It is made from water. Enjoy it with Japanese mustartd. daikon, soy sauce, hint of Shiso leaves and seasonings and has a mild radish and soy taste. # 71044 1 F-MIYAKO ODEN SET (W/SOUP) 6/694g (15pcs) #22897 RADISH DRESSING, NAOGEN 8/1L # 31051 WAGARASHIKO,CHIYODA 30/400g .