1. food and drink
2. food
3. grains and pasta

MIYAKO LETTER
HIGHLIGHT OF AUGUST
NEW SHRIMP ROLL
Deep-fried Vietnamese rice net
rolled with shrimp. Don’t defrost sping roll. Dip one by one in sufficient
cooking oil in at the temperature
of about 170C. take them out when
they turn brownish. Great with
sweet and sour sauce.
#70190 16G (30PCS)
#70191 35G (20PCS)
A succulent tail-on shrimp is
wrapped in shoestring potatoes for a truly unique visual
presentation and flavor profile.
Deep fry untill golden brown.
# 71521 F-POTATO SHRIMP
20/300G (10PCS)
Fish of August
UNAGI KABAYAKI BITS
Unagi is the Japanese word for freshwater eels,
especially the Japanese eel, Anguilla japonica. Saltwater eels are known as anago in Japanese. Unagi
are a common ingredient in Japanese cooking. This
product is not perfect in shape, but still have the
great taste and flavor of unagi. Perfect for making
“eel rolls. ”
RECIPE OF
AUGUST
25 Knickerbocker Rd. Moonachie, NJ 07074-1613
Tel.:201-933-9555, 212-564 4094
HANDMADE SEAFOOD APPETIZERS
POTATO SHRIMP
# 8402 F-UNAGI KABAYAKI BITS 2/11#
NY MUTUAL TRADING INC,
EBI FRY
Breaded and deep fried shrimp are
called ebi fry in Japan. It’s good to
serve ebi fry with tartar sauce with
Tonkatsu Sauce or eat as a topping
for Japanese curry rice.
# 70345 PRE COOKED
SHRIMP (10pc)
New Items
AKAFUJI RICE
Rice is such an important component of
the Japanese diet and
one of the most crucial
points for Japanese
people when assessing
a Japanese restaurant is
the flavor and quality of
their rice. This Akafuji
brand rice is Japanese
Koshihikari rice. Koshihikari is one of the most famous and
commonly grown rice variety in Japan.
The grains after milling have a creamy
off-white color and a sweet characteristic
aroma. It has stickiness and the taste is
uniform. This rice is great for making
sushi and other Japanese rice dishes.
#20359 AKAFUJI RICE 22#
MEN’s ROLL Udon&Soba
In Japan, a lot of noodle shops have a sign
out front reading, ‘teuchi soba‘ (handmade
soba), ‘teuchi udon‘ (handmade udon), but
actually, very few are really handmade. It
is simply because Making real handmade
noodles is hard labor, and requires skill
and experience. If you’ve avoided making
homemade Soba or Udon because you
didn’t want to make the dough itself, Men’s
Roll is a great product for you.( Men means
Noodle) This rolled up sheet form Udon or
Soba are ready to be cut in any thickness
and shape you want. Same great flavor and
texture as handmade “Teuchi Soba” or “Teuchi Udon” you get at noodle restaurants in Japan.
#40476 F-IMASUKE UDON ROLL
10/10.5oz
#40073 F-IMASUKE SOBA ROLL
10/8.4oz
SESAME SOBA NOODLE SALAD
【KOREAN SALAD DRESSING】
2 Tbs.
3 Tbs.
LEMON JUICE
1 Tbs.
SLICED LEMON 2 Sices
IRI GOMA
1 Tbs,
RED PEPPER POWDER 1/2 Tbs.
Cold, refreshing Soba(or Udon) SESAME OIL
salad for hot summer days!
SOYSAUCE
INGREDIENCE (4SERVINGS)
BABY LEAVES 1/2 Bag
SOBA or UDON 2 Portions
1. In a small bowl, make Korean Salad dressing. Wash the baby leaves. Drain very well.
2. Bring a large pan of water to the boil Put in the soba noodles and cook them according to package
instructions. Have a bowl of iced water waiting to plunge them into after draining*.
3. Transfer the noodles and baby leaves to a large bowl. Toss with the dressing.
NO59
SEAFOOD OKOWA
EBI TEMPURA
Okowa is the name given to a type of
rice dish in which sticky glutinous rice
is mixed with all kinds of vegetables or
This deep-fried, crisp, fluffy batter meat and steamed. It’s related to Chisurrounding juicy, perfectly cooked nese sticky rice, which you might have
prawns is very easy to use. Just
had as part of a dim sum meal. This
microwave it for few min to make Seafood Okowa contains edamame,
Shrimp rolls or use as a topping for small scallops and shrimps. Comes
in a very cute square box made with
Soba and udon noodle dishes.
bamboo leaves.
# 71151 EBI TENPURA (26/30) # 71524 F-SEAFOOD OKOWA
100pc/CS
16/600G (15PCS)
Recommended Items
SESAME SEEDS PRODUCTS
IRI-GOMA
The best quality roasted sasame
seeds, produced by KUKI company
in Japan. Roasted sesame seeds
are typically coarsley ground and
used to top sushi, rice or vegetable
dishes. Toasting brings our the rich
nutty flavor of the seeds.
#52360 1 IRI SHIRO GOMA, KUKI
#50782 IRI KURO GOMA, KUKI
12/2.2#
12/2.2#
NERI-GOMA
Neri-goma is Japanese word for Tahini,
which roughly translates to sesame paste.
It has the same texture as peanut butter.
This is great for making sauce, creamy sesame dressing, noodle dishes, goma-tofu
and even for making goma ice cream!!
#50764 SHIRO NERI GOMA, KUKI 2.2#
#50781 KURO NERI GOMA, KUKI 2.2#
White sesame seeds contain slightly more oil than the black variety. Black
sesame seeds, however, have more flavor.
SAKE NIHONSAKARI
Nihonsakari brewery is one of Japan’s renowned brewery, founded in
1889 in the famed Nada region which is home to the pristine mineralrich Miyamizu. Local spring waters and rice harvested in Nada are ideal
ingredients for sake production. At Nihonsakari, traditional brewing experience and biotechnology are combined to assure that these precious
ingredients reach their full brewing potential.
NIHON SAKARI REISHU
A unique blend of aged sake and nama-chozo draft
sake. Deep and rich flavor layered with
essence of green apples & fresh kiwi fruit.
Gently dry & light aftertaste matches variety of dishes such as sashimi, grilled fish,
tempura and other dishes. Serve chilled.
#3972 NIHONSAKARI 300ml.
NIHON
SAKARI JUNMAI
Dry yet very gentle sake with tons of Umami from
the high quality sake rice 100%. Goes well with
various dishes and can be served chilled or Atsukan
(hot).
#3995 NIHON SAKARI JUNMAI 6/1.8L
#3996 NIHON SAKARI JUNMAI 6/720ml