Monthly Miyako Letter
October 2026 Newsletter
Past Newsletters
New Items
SENRI MATCHA POWDER
Senri is a versatile Chinese matcha with a vibrant green color, smooth texture, and balanced umami. Ideal for high-volume use in lattes, smoothies, café beverages, and baked goods.
SHIKUWASA JUICE
Made with 100% Shikuwasa citrus from Okinawa, this pure, unheated juice features a fresh, just squeezed aroma and refreshing acidity. Ideal for a variety of menu applications, including beverages, cocktails, dressings, and sauces!
BENI IMO PASTE
Made with Okinawan purple sweet potatoes, this smooth, vibrant paste is carefully streamed and strained to preserve its natural flavor and beautiful color. Ideal for tarts, Mont Blanc cakes, ice cream, and traditional Japanese sweets.
BOTAN EBI
Whole, wildcaught Canadian spot prawns (Botan Ebi) in LG size, frozen and suitable for raw consumption. Their firm texture, delicate sweetness, and generous size make them ideal for sushi and sashimi.
KEWPIE SPICY MAYO
Made with egg yolks for a rich, creamy texture, KEWPIE Spicy Mayo combines the signature umami of Japanese mayonnaise with the tangy heat of sriracha. Its balanced flavor and smooth consistency make it ideal for sushi rolls, poke bowls, burgers, sandwiches, fried dishes, and more.
Monthly Highlights
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ISEKADO HAZY IPA KEG
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ORION DRAFT BEER KEG
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SUNTRY THE PREMIUM MALT’S
Recommended Items
TAKO WASABI
Takowasa is a popular side dish in Japanese izakaya. This Tako Wasabi is made with raw octopus, Wasabi, wasabi plant stems, and yamakurage. Great for making Sushi rolls too!
KINU-ATSUAGE MINI
Small deep-fried pieces of silken tofu characterized by their smooth texture and delicate tofu flavor without any unpleasant aftertaste. Even when frozen, they have minimal soybean flavor and offer both softness and ease of preparation. They can be used in stir-fries, salads, poke bowls, appetizers, and other dishes.
#63375 F-KINU ATSUAGE MINI AF 6/2.2lbs.(450-455 pcs)1.5x1.5cm
MASAGO TUB
The most popular use for Masago is in sushi. It makes for a colorful addition to rolls, nigiri, and gunkan, due to its stickier and softer texture. Can also be used as a topping and supplementary ingredient in many dishes like poke bowls.
IKA KARAAGE
Crispy, golden-fried squid packed with rich savory flavor. Featuring a variety of textures from rings and tentacles, it’s perfect as an appetizer or snack.
OTAFUKU TENKASU
Delicious fried taste without the grease! This tenkasu is easy to use, can be mixed with shichimi chili peppers or ao nori seaweed. Use as a poke bowl topping, with takoyaki, okonomiyaki or noodle dishes.
SASANOHA LEAVES
Sasanoha leaves add natural color and seasonal elegance to food presentations. Ideal for enhancing sushi, sashimi, grilled fish, Japanese sweets, and more.
FOODSERVICE TOWELS
Designed for professional kitchens, these premium nonwoven foodservice towels offer excellent absorbency, softness, and durability. Made from a specialized fiber blend, they provide reliable performance for everyday food preparation and cleaning tasks.
Retail Items
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SWISS ROLL CAKE
VANILLA -
SWISS ROLL CAKE CHOCOLATE
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SWISS ROLL CAKE
EARL GREY -
SWISS ROLL CAKE CHOCOLATE MATCHA
Beverage & MTC Kitchen Highlights
Explore a diverse array of sake meticulously crafted from the finest rice and pure water sources, showcasing the harmonious blend of traditional brewing methods and innovative techniques. Indulge in the nuanced flavors and cultural richness of our premium sake selection, curated for enthusiasts seeking the pure essence of this exceptional Japanese beverage.
#10605 NOGUCHI HIYAOROSHI 12/720ML (38PF)
#79946 HAKKAISAN JDG SNOW UNAGED 12/720ML (34PF)
KANAYAMA YAKI
Kanayama Pottery is a traditional craft from Aomori, Japan, fired at high temperatures in a red pine wood-fueled kiln without glaze. Each piece develops unique colors and character with use, revealing its natural texture, warmth, and timeless beauty.
Tsukiji Ohta’s Seasonal Fresh Fish
Featured Fish for October
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Late Summer – Winter
Nodoguro has a tender flesh and natural oils, creating a velvety, melt-in-your-mouth sensation comparable to fatty tuna (chutoro), but with a cleaner, more refined finish. Beneath the heavy richness lies a delicate, natural umami sweetness. Prepare them as seared sushi or as grilled fish.
Nodoguro (Rosy Seabass)
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Fall – Winter
Kuromutsu develops a rich layer of fat during fall and winter, offering natural sweetness and deep umami. Despite its high fat content, it has a lean, balanced flavor and a tender texture, making it ideal for sushi, sashimi, or cooked dishes.
Kuromutsu (Black Gnomefish)
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Winter – Spring
Sawara has a unique texture and flavor that falls somewhere between hikarimono (silver skinned, shiny fish) and shiromi (white fish). In the wintertime, at its peak level of fat, it has a soft, almost flaky texture and great umami flavor. This fish can be enjoyed both raw and cooked in any cuisine.