SAKAI TAKAYUKI INOX KNIVES

MIYAKO LETTER
Highlight of April
NY MUTUAL TRADING INC,
25 Knickerbocker Rd. Moonachie, NJ 07074-1613
Tel.:201-933-9555, 212-564 4094
NO. 55
SAKAI TAKAYUKI INOX KNIVES
Sakai Takayuki Knives have 600-year old history and reputation. The Takayuki Inox Series are professional quality knives that use
Molybdenum corrosion resistant steel. These knives are hand sharpened and finished by seasoned craftsmen. The handles are made of
POM-resin and are attractive, ergonomically comfortable and durable. We love these knives and they offer excellent value.
GYUTO 18cm
GYUTO 27cm
GYUTO 21cm GYUTO 24
GYUTO 30cm
SUJIHIKI 24cm
SUJIHIKI 27cm
WESTERN DEBA 24cm or 27cm
#94491
#94492
#94493
#94494
#94495
INOX GYUTO 30CM TAKAYUKI
INOX GYUTO 27CM TAKAYUKI
INOX GYUTO 24CM TAKAYUKI
INOX GYUTO 21CM TAKAYUKI
INOX GYUTO 18CM TAKAYUKI
PETITE KNIFE 15cm
#94496 INOX PETTY KNIFE 15CM TAKAYUKI
#94507 INOX YO DEBA 24CM TAKAYUKI
#94509 INOX YO DEBA 21CM TAKAYUKI
YAKI-AGO New Item!!
Ago means Tobiuo (flying fish) in the regional
dialect. It is one of the local specialities in
Hirado (Nagasaki). Yaki-Ago is grilled and dried
young “flying fishes” for making delicious
broth. Just like when you use kelp (kombu), you
get kombu-dashi. Broth made from yaki-ago
is richer than bonito dashi and more plesantly
flavorful. This special broth is very common in
Kyushu region of Japan and used in a variety of
the dishes.
# 50729 YAKI AGO (YUTO) 1.1lbs
# 64130 YAKI AGO (HIRAKI) 1.1lbs
Sake
#94497 INOX SUJIHIKI 27CM TAKAYUKI
#94506 INOX SUJIHIKI 24CM TAKAYUKI
KIKUSUI FUNAGUCHI
“Funaguchi” is a truly fresh sake which
is not subjected to either pasteurization
or blending. Funaguchi has an alcohol
content of 19% which is slightly higher
compared with the average sake. Being
rich and flavorful in taste, Funaguchi
presents slightly different variation
mature tastes as it deepens its maturation in a can, fresh our of the
brewery, six months later, and one year later.
NEW! SHINMAI FUNAGUCHI (Green)
Much like the yellow can, this is a one of a kind “nama” sake. Although
you may detect a slight sharpness in the beginning. that is because this
is the very first batch coming out of the brewery. A Bourgelais Nouveau
of sorts. The sake is tight and fresh. Unique in it’s own way.
#5850 KIKUSUI FUNAGUCHI (200ml.)
#2975 KIKUSUI FUNAGUCHI JUKUSEI (200ml.)
#3971 SHINMAI SHINSHU FUNAGUCHI (200ml.)
Fish of April B AY SCALLOPS
Bay scallops and sea scallops are closely related
members of the same family of shellfish. Both
make extremely good eating. Bay scallops are
inhabitants of the shallow waters of the bays, and
gourmets particularly prize bay scallops, which
are much smaller than sea scallops, for their
tenderness and the sweetness of their flavor.
# 74221 F-BAY SCALLOP IQF (60/80) 5lbs.
# 74201 F-BAY SCALLOP IQF (80/120) 5lbs.
Recipe of April ISHIRI
SHOYU
Ishiri is a traditional fish sauce that originated in Noto-cho town
in Ishikawa Prefecture. Ishiri uses squid intestines as the basic
ingredient, and is prepared by pickling the ingredients with salt
before letting them ferment naturally for 2 to 3 years. Ishiri is
best used as a ‘hidden flavor’ of a recipe, much like namplah. It
has been confirmed that Ishiri contains substances that contain
antioxidants, low molecular peptides as well as agents that
suppress blood pressure elevation. As a result of this, people are
taking a second look at Ishiri as a naturally fermented healthy
“slow-food” which is a safe and natural all-purpose seasoning.
#20345 OKUNOTO ISHIRI,KANEISHI
28/150ML
Squid & Broccoli rabe Pasta with Ishiri
Spaghetti
80g
Squid (whole)
50g
Garlic
1 clove
Nanohana Rabe (or Broccoli Rabe) 50g
Dried Chili Pepper
1
Olive Oil
1 Table Spoon
White Wine or Dry Sake
1 Table Spoon
Ishiri Sauce
1 teaspoon
Salt and Pepper
1.Trim and discard any large woody stalks and wilted leaves from the broccoli
rabe. Wash the rabe well under cold running water.
2.Heat the oil in a large skillet over medium heat. Add the garlic, chili pepper,
and squid, and cook, stirring, only until the squid becomes chalky white, 1 to
2 minutes. Add white wine (or sake) and Broccoli Rabe and stir fry for 3min
3.Meanwhile, bring a large pot of water to a boil. Add 1 tablespoon of salt,
and the pasta. Cook, uncovered, over high heat, stirring occasionally, until
the pasta is tender but still a bit firm to the bite. Scoop up and reserve 1/2 cup
of the pasta cooking water. Mix in pasta, pasta water to 2. Season with salt,
pepper and Ishiri soy sauce.
Recommendation
HANDMADE TAKOYAKI
Takoyaki (literally fried or grilled
octopus) is a popular ball-shaped
Japanese savory pancake made
of batter and cooked in a special
takoyaki pan . This frozen Takayaki is
made by hand, and have a perfectly
round shape, which is very hard to
find in any other frozen Takoyaki
in the market. Originally takoyaki
used to be eaten without sauce or
dip, but in modern days it became
common to eat it with a variety of
sauces , such as Okonomiyaki sauce (Japanese Worcestershire sauce)
with shaved Bonito flakes and Aonori Seaweed flakes, or with Mayonnaise
and chopped scallion, or with mayonnaise and Japanese Shichimi pepper
flakes. # 71518 F-TAKOYAKI
10/1KG(50pcs)
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