March Issue 2010
New Bite!"Tsukuda-ni Sandwiches"
WHERE TO PURCHASEIN STORES
MITSUWA
595 River Road
Edgewater, NJ Tel)201-941-9113
KOTOBUKI
1815 Massachusetts Ave Porter
Exchange Blvd. Cambridge, MATel)617492-5330
YAGURA
24 East 41st
New York, NY Tel)212-598-3040
MARUICHI
1049 Rockville Pike Rockville, MDTel)301-545-0101
SUNRISE MART
8 Stuyvesant St 2Fl
New York, NY Tel)212-598-3040

DISTRIBUTORS
Daiei Trading Co., Inc.
Tel)718-539-8100
www.daieitrading.com
New York Mutual TradingTel)201-933-9555

TSUKUDA-NI means fish cooked in soy and sugar. This
cuisine originated as a preservation method, developed by thewisdom of fishermen who understood the nutritional value offish. The sweet and salty taste of tsukudani goes perfectlywith rice, and today is indispensable to the Japanese dinnertable. People from overseas find the taste similiar to teriyaki
and often refer to it as "teriyaki fish."Since 1924, HIRAMATSU SEAFOOD COMPANY has
been making traditional Japanese tsukudani (fish boiled insoy sauce) in Toyohashi City of Aichi Prefecture, a city
blessed with an abundance of produce from both land and sea
as well as fresh and clear water, and they have been striving
each day to ensure that the traditional foods of Toyohashi are
kept alive in the modern era.

www.nymtc.com

Hiramatsu Seafoods
Company
www.bisyoku.com

XIE XIE
645A 9th Avenue
Tel:212- 265-2975
www.xiexieproject.com/

Newsletter Created by:
La Fuente Services, Inc.
Tel:718-329-6512
fuke@la-fuente.us
www.la-fuente.us
Photos by Atsushi Tomioka
www.tomistuido.com

IWASHI KANRO-NI is sardines boiled in sweetened soy
sauce. Iwashi are extremely nutritious as they are a goodsource of niacin and calcium, and a good source of protein,vitamin D, vitamin B12, phosphorus and selenium.
Hiramatsu Seafood Company uses the freshest Iwashi and thebest ingredients to produce the most flavorful and healthy
product possible. In 1994 Iwashi Kanro-ni received theOsaka Governor's Award at the 43rd Seafood ProductExhibition. Even more recently, in 2008 Iwashi Kanro-ni
received a Grand Gold Medle at the Monde Selection
international food competition, which was established in1961 in Brussels.
SANMA KABAYAKI is a Japanese traditional method ofpreserving Sanma, or Pacific Saury. After the Sanma is
flattened and filleted the saury is seasoned with a sweet soysauce (a mixture of soy sauce, sugar, and a glutanous corn
starch syrup called mizuame) and then boiled and baked toproduce a tasty delight that has an exquisite flavor anddelicate texture. Sanma, or the Pacific Saury (it is also
known as mackerel pike) is a common fish in many East
Asian cuisine and most prominently represents Autumn
cuisine in Japan.
The flesh of Sanma is rich in protein which can be easily
digested, absorbed and then used by the human body. Sanma
also contains unsaturated fatty acids, EPA and DHA. These
are the "good fats" which aid the body in preventing cancer,blood diseases, reduce the risk of high blood pressure andpromote brain activity.
Hiramatsu's Sanma are prepared when the fish is freshest andraw. It is then seasoned with products that are selected with

care and with authentically brewed soy sauce. Hiramatsu's
Sanma Kabayki recieved Gold Medal awards inconsecutively in 2005, 2006, 2007, and 2008 at the Monde
Selection International Food Competition for the quality andflavor of the fish.

ANGELO SOSAAngelo Sosa is aConnecticut born
Dominican Italian. At anearly age Sosa developed
a passion for food, andentered the Culinary
Institute of America at age
18. After graduating withHigh Honors, he served as
Sous Chef in Connecticut
for Christian Bertrand. In
1999 Sosa worked withJean George Vongerichten
at Jean George for fiveyears. Sosa opened up
renowned restaurant Spice Market as Executive Sous Chef
with Jean George.
Sosa's passion for Asian flavors began to emerge, and inSpring 2005, Sosa was Executive Chef at Yumcha, a modernChinese restaurant located in the West Village of New York
City. Sosa then consulted restaurateur Stephen Starr in thecreation of Buddakan, as well as Morimoto.
In the summer of 2009, Sosa opened up Xie Xie a fast-casual
Asian-inspired sandwich shop in Midtown, with his righthand-man Ricardo Camacho. The restaurant focuses on
subtle Asian ingredients in familiar sandwiches.

INTERNATIONAL RESTAURANT AND
FOODSERVICE SHOW OF NEW YORK 2010
At this years International Restaurant and Foodservice Show,

Angelo Sosa alongside Ricardo Camacho, created twosandwiches using Tsukudani. Sosa approached the productby taking a classic Western dish such as a slider inspired byJapanese and other Asian ingredients.
In creating the recipes for the event, Sosa and Camacho used
ingredients to highlight the Tsukudani's flavor instead ofmasking it. In developing the dishes Sosa was extremelyinspired by the flavor of Tsukudani, "our style is Asian, andthe flavor of this product is right up our alley so wanted toplay off sweet, sour, and salty--really the basis of Asiancooking."
During their two hour demonstration, more than 100 people
ate the Tsukudani sliders, over the 3 days. People trying thefoods for the first time were amazed at how delicious the dishwas, and the line to try Sosa and Camacho's creation wasconstant. One woman said she had never tasted anything likeit before, but it was "amazing." Another man after his firstbite said he "just died and went to heaven" and that theproduct is a "clean slate that you can do anything with, evenput them out at a party with crackers and people would gonuts." The positive responses assured Sosa that American'swould welcome Tsukudani into their mouths. Sosa said it
could be used a "condiments to another process" such as inpastas, eggs, or any sandwich.

Kabayaki- Glazed Sanma Slider
Miso mayonnaise, cucumber kimcheeSosa says that "as chefs, when we are really inspired byingredients we can make amazing dishes such as the sliders
we made today." The delicate umami flavor of the Sanma ispaired with ingredients to make this dish explode withdifferent tastes, but still keep the Sanma the star of the dish.

Sanma:
4 fillets Kabayaki cured Sanma, Deboned8 oz
Kabayaki No Tare
1 oz
Unsalted Butter

Miso Mayonnaise:
2 oz
12 oz
1 oz
1 oz

White MisoMayonnaise
Lemon Juice
Sriracha

Cucumber Kimchee:
1 lb
1 tsp
2 tsp

European Cucumber, seeded and sliced on thin bias
Salt, Kosher
Sugar

Sambal Olek:
3 ea
1tsp
1tsp
1tsp
1 tsp

Garlic, Cloves- thin slice
Ginger, young, very thin julienne
Soy Sauce, Lite
Sugar
Fish Sauce, Three Crab

Garnish:Cilantro, leaves
Scallions, whites only cut on thin bias

Brioche slider bun, cut in half-toasted

Directions:
1. To a skillet, add the Kabayaki along with Sanma filets and slowly
warm fish on medium low heat. Then add the butter and allow todissolve while gently moving pan back and forth.
2. In a bowl, mix all of the mayonnaise ingredients together with a whisk
until smooth
3. On a sheet tray with a rack, arrange cucumber slices and sprinkle thesalt and sugar over the cucumbers allow to sit for 15 minutes
4. In a mixing bowl, combine the second group of kimchee ingredientsalong with cucumbers from step 3 and allow to sit for at least 20 minutesbefore serving

To Serve :1. Apply Miso Mayo to both halves of toasted buns
2. Place some cucumber kimchee on bottom half of bun
3. Cut warmed glazed Sanma Filet in half and place on top of kimchee
4. Top the filet with cilantro leaves and scallion
5. Set top bun in place and enjoy!

Cured Iwashi Kanro-ni Sandwich
Avocado Mayonnaise, Ponzu Marinated Shallots, Finger
Chili Pickles

Camacho says that this sandwich was meant to be"reminiscent of a classic sardine sandwich you eat growingup." The iwashi is in olive oil to round out the slightly
metallic and oceanic flavor of the fish itself. The dillcounteracts the spiciness of the chilies and to add brightness,while the avocado mayonnaise gives viscosity.

Cured Iwashi (Sardine) Kanro-ni, Deboned 2 Filets
Avocado Mayonnaise:
12 oz Mayonnaise
1 ea
Avocado, Hass, chopped
1 oz Lemon JuiceWhite Pepper to taste
Ponzu Shallots:
6ea
Shallots. Thinly Sliced
6 oz Soy Sauce, Lite
2 oz Yuzu Juice
1/2 tsp Salt
2 tsp Sugar
Finger Chili Pickles:
2 ea
Large Bowl with ice water
3 oz Red Finger Chili, sliced thin-bias
3 oz Green Finger Chili, sliced thin-bias
14 oz Rice Vinegar
5 oz Sugar
Garnish:Dill, Picked frawns
1 ea Brioche slider bun

Directions:
1. Add Chilies to ice water and allow to sit for 10 minutes. After 10
minutes remove chillies and add to second bowl of ice water.
Allow chilies to sit for another 10 minutes before removing
2. In a bowl combine vinegar and sugar mix until sugar dissolves.
Add chilies and pickle for at least 30 minutes
3. In a blender puree Mayonnaise ingredients until smooth
4. In a bowl combine ponzu ingredients mix well, add shallots andallow to marinate for 20 minutes
5. In a bowl combine vinegar and sugar mix until sugar dissolves.
Add chilies and pickle for at least 30 minutes

To Serve:
1. Apply avocado mayo to both halves of toasted bun along with dillfrawns
2. Place ponzu shallots on bottom half
3. Place filets on top of shallots, and pickled chilies on top
4. Set top bun in place and enjoy!

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