Monthly Miyako Letter
Past Newsletters
New Items
PUCHI PUCHI UMI BUDO
Freshly harvested sea grapes are processed using a proprietary technique that preserves their signature popping texture and natural ocean flavor. Shelf-stable at room temperature for extended storage, they can be easily rehydrated in water and enjoyed in salads, appetizers, snacks, and a variety of other dishes.
TAKO SANSAI
A colorful blend of octopus stem lettuce, wood ear mushrooms, and bamboo shoots, offering a delightful mix of textures and flavors. Enhanced with the rich aroma of sesame oil. It’s ready to serve as an appetizer side dish, or accompaniment to drinks.
MIYAKO EBI SHUMAI
Our original Miyako brand Shrimp Shumai has been upgraded with significantly increased shrimp content! Packed with generous shrimp both inside and on top, it’s as impressive to look at as it is to eat. Give it a try!
KUROBUTA PORK KIRIOTOSHI
Premium Berkshire pork, known for its finely textured meat and delicate natural sweetness, sliced for convenient everyday use. Enjoy its tender bite and rich, full-bodied umami in a wide range of dishes from stir-fries and hot pot to rice bowl toppings and beyond.
Monthly Highlights
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F-SOKUSEKI RAMEN
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F-IQF COOKED RAMEN
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#8 TOMATO VEGAN
RAMEN BASE, WK -
YUZU SHIO RAMEN SOUP, KUBARA
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#5 TANTAN VEGGIE
SESAME BASE
Recommended Items
FIVE TYPES OF TOBIKO
HIJIKI SALAD
A well-balanced Japanese style side dish combining hijiki seaweed and lotus root. An easy-to-serve side dish for appetizer.
EDAMAME SALAD
A vibrant Japanese-style side dish featuring hijiki seaweed and edamame. Generously loaded with edamame for a hearty and satisfying bite.
FRIED SQUID 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.
Retail Items
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TAKEMAN TAKENOKO
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YAWARAKA TAKENO
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.
#76348 DAINA HORYUSHA JD 4/720ml (30pf)
SWAN SHAVED ICE MACHINES
A compact Manual Ice Shaver has now been added to our lineup, in addition to the commercial electric model and manual model. Perfectly sized for bars and home kitchens, this high-quality ice shaver is a great way to enjoy authentic shaved ice at home or in your shop.
#33965 SWAN ELEC ICE SHAVER NO-NSF 11.7x15.4x27.7”H/115V
#32266 SWAN MANUAL ICE SHAVER 14.2x14.2x26.8”H/SI-8B
Tsukiji Ohta’s Seasonal Fresh Fish
Featured Fish for June
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Spring ~ Summer
Ayu, which is translated “sweet fish” because of its unique flavor said to resemble watermelon, is a summer delicacy. Ayu is more eaten grilled with salt known as shioyaki. Ayu can also be cooked tempura-style, deep fried, or cooked with rice.
Ayu (Sweet Fish)
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Spring ~ Summer
Isaki comes into season during the early summer ~ summer in Japan. With every bite of the pale-pink flesh, you can enjoy its tasty fat. The ideal method of eating Isaki is as sashimi or as sushi to best enjoy Isaki’s firm texture, and its mild, sweet flavor. This versatile fish can be prepared using many methods for any type of cuisine.
Isaki (Chicken Grunt)
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Summer
As its name suggests, Tachiuo is a long, thin, and flat fish resembling a belt (katana, or sword, in Japanese). Its caught throughout the year and has a consistent flavor in any season, but it is at its fattiest and most delicious in midsummer. It can be prepared in a variety of ways, including grilled, fried, and simmered.