New York Mutual Trading, Inc.

Ingredients Thinly Sliced Pork Belly ....... 300g Kabu (Japanese turnip), quartered ....... 6 Carrot, thinly sliced ....... 100g Hakusai (Napa Cabbage) ....... 1/8 Enoki Mushroom ....... 200g Negi (Scallion) ....... 1 [ A ] Sliced ginger root ....... 1 (4 slices) Water or dashi stock ....... 5 Cups [ B ] Shinshu Miso (White Miso) ....... 3 Tbs. Sake Kasu ....... 50g # 60850 F-SAKE KASU 5lbs.

1. Set the ingredients to cook in the broth in a large plate. (Cut meat and vegetables)
2. To make the broth, heat the dashi stock in the donabe and add few slices of ginger (A). Cook pork in the broth until it's done and skim off any foam or impurities (aku) that rise to the surface.
3. In a bowl, whisk together the sake lees and a ladle full of the dashi stock from the donabe. Once the mixture is smooth, add it to the donabe. Add the miso and salt.
4. Cook the rest of the ingredients in the broth. (Start with the items which takes longer time to cook)
5. Once everything is cooked, serve into individual bowls with some broth.

TAISETSU Junmai

• Rice Polished Down To: 60%
• S.M.V.: +3 (Semi Dry)
• Acidity: 1. 3
• Rice Name: Hokkaido made rice

#6418 300ml./ 20 bottles
#8442 720ml./ 12 bottles

TAISETSU Junmai Ginjo

• Rice Polished Down To: 45%
• S.M.V.: +3 (Semi Dry)
• Acidity: 1.3
• Rice Name: Ginpu, & Yukino Sei

#8440 720ml./ 12 bottles.
#5140 300ml./ 20 bottles