Monthly Miyako Letter
August 2026 Newsletter
Past Newsletters
New Items
MENBOSHA SHRIMP TOAST
A popular Korean shrimp toast made with succulent shrimp paste sandwiched between slices of bread. Simply deep-fry for a crispy, golden exterior and juicy shrimp filling. Delicious with sweet chili sauce or mayonnaise-based sauces, it’s a perfect addition to appetizer and izakaya menus.
TOKUSEN WHITE MISO
A premium white miso from Japan, featuring a delicate, light color. Perfect for miso soup, dressings, sauces, and a variety of menu applications.
Monthly Highlights
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TSUJIRI MATCHA
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REIKYU UJI MATCHA
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MATCHA WARABI MOCHI
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MATCHA CHEESECAKE
Recommended Items
SANDWICH BUN (CHIMEI GUA)
These soft, fluffy steamed buns make it easy to prepare the popular Chinese-style sandwich, Gua Bao. Perfect for filling with braised pork, shrimp tempura, fried items, vegetables, and more, they offer endless possibilities for creating original menu items.
EBI TEMPURA
Each shrimp tempura is carefully handmade at the factory to ensure consistent quality. Perfect as a topping for noodle dishes and rice bowls, or served as a delicious appetizer or side dish.
SESAME SEEDS
Kuki Sangyo’s roasted sesame seeds are made from carefully selected sesame seeds that are meticulously cleaned, washed, and roasted to perfection.
NOMINA EXTRA SPARKLING WATER
Sourced from pristine snowmelt in the Southern Japanese Alps, Nomina captures the purity of its origin. Bottled in Shizuoka with signature extra carbonation, it delivers crisp, refreshing bubbles and a clean finish. Its naturally soft, neutral profile pairs seamlessly with food and enhances the aromas of premium spirits without masking their character.
Retail Items
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MOSHI KETTLE CHIPS
ROASTED GARLIC & MISO -
MOSHI KETTLE CHIPS
SPICY YUZU KOSHO -
MOSHI KETTLE CHIPS
SRIRACHA SEAWEED -
MOSHI KETTLE CHIPS
YAKINIKU BBQ
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.
#10235 SENKIN KAKUMEI URARA 6/720ml
HIRO TAKEOUT CONTAINERS
Give your food a fresh, premium look with these clear blue PET takeout containers. Available in 2 designs and 8 sizes, they are ideal for sushi, salads, and various deli items.
#48334 600set/cs/22.2x9x4.5cm (SA502)
#48451 400set/cs/18.5x18.5x5cm (SA40)
#48409 600set/cs/19.2x11.7x5cm (SA20)
#48346 600set/cs/16.4x11.3x4.5cm (SA503)
#48447 400set/cs/23.8x11.6x5cm (SA30)
#48406 400set/cs/21.3x13.3x4.5cm (SA505)
Tsukiji Ohta’s Seasonal Fresh Fish
Featured Fish for August
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Early Summer ~ Summer
Suzuki, or Japanese sea bass, changes names as it grows - as if being promoted - starting with “Seigo” then “Fukko”, and finally “Suzuki”. The Japanese seabass comes into season in summer having a mild flavor and tender texture, which is great for sushi or sashimi. The whole sea bass is good steamed or roasted for both Asian and Western dishes.
Suzuki (Japanese Seabass)
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Early Summer ~ Early Fall
White squid (kensaki squid) begins to see an increase in catches starting in early summer, reaching its peak season in August and September. It is characterized by its strong sweetness and soft flesh, making it particularly recommended for sashimi. It can also be enjoyed in a variety of preparations, such as tempura, fried, or simmered dishes.
Shiro Ika (White Squid)
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Summer
Marbled flounder is a premium white fish prized for its delicate sweetness and refined flavor. Its firm yet tender texture makes it ideal for sashimi, while also lending itself beautifully to simmered dishes, tempura, and meunière.