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Japanese Premier Products News-June 2011 IssueFocused
Products"Teriyaki Fish"
Tsukudani
Nishin Uma-ni
Iwashi Kanro-ni
Sanma Kabayaki

TSUKUDANI means
fish cooked in soy andsugar. This cuisine
originated as apreservation method,developed by thewisdom of fishermen
who understood thenutritional value offish. The sweet andsalty taste ofTsukudani goes
perfectly with rice andtoday is indispensable
to the Japanese dinnertable. People fromoverseas find the taste
similar to teriyaki andoften refer to this foodas "teriyaki fish."
NISHIN is herring, asmall oily silverskinned fish. Nishin is
full of Omega-3,
Vitamin D, DHA, andEPA. Herring isabundant with cancerreducing effects and is
a common staple in
Nordic and Jewish

Featuring Chef: Jehangir Mehta
BIOGRAPHY:

Mumbai native, Chef
Jehangir Mehta,
expressed a passion
for the culinary arts ata young age. He
attended the Instituteof Hotel Management,
Catering, Technology
and Applied Nutritionin Mumbai for foodand cuisine, before
moving to the UnitedStates and further
studying at therenowned Culinary
Institute of America,
Hyde Park, NY.
After completing hiseducation, in 1996 Mehta landed his first job at L'Absinthe
in New York. Soon after, he worked under James Chew
as a pastry chef at Typhoon Brewery. In 1997 Mehta
worked at Jean-Georges, and was chosen by
Jean-Georges Vongerichten to open his new restaurant,
Mercer Kitchen. Hungry for a change, Mehta moved onto
Rocco di Spirito in Union Pacific in 1999. After finding hisniche and building his reputation as an innovative andskilled chef over the next few years, Mehta started hisown event management business in 2003, as well as acamp for children, Candy Camp.
In 2007 Mehta opened Graffiti, his own restaurant in NewYork, which focuses on inspirational and global cuisine.
The restaurant allows people to taste the passion andcreativity of this highly respected chef. Mehta on Graffiti:"I use my background of India and spices as a base thenmix in my past knowledge in terms of pastry and therestaurants I worked in, as well as simply using what I
like. My personal expression is what Graffiti really is. It iscuisine. It can be
pickled or cured. InJapan, nishin iscommonly grilled withsalt, or in preservedform, Tsukudani, nishin
is eaten over whiterice.

a very small space with only four tables, so it is as
intimate as a living room."

IWASHI are sardines
boiled in sweetenedsoy sauce. Iwashi arevery healthy as they
are a good source ofNiacin and Calcium,
and a very goodsource of Protein,
Vitamin D, Vitamin
B12, Phosphorus andSelenium.

Mehta has been featured in Vogue and The New Yorkeras well as appearing on Martha! and the Food Network.
In 2009, he battled against Iron Chef Morimoto, and wasrunner up in the 'Next Iron Chef' contest.

SANMA is Japanesetraditional method ofpreserving Sanma,
also known as
mackerel pike orPacific saury. After theSanma is flattened andfilleted it is seasoned ina sweet soy sauce, amixture of soy sauce,sugar, and a glutinous
corn starch syrup
called mizuame. It isthen boiled and baked
to produce a tasty
delight that has an
exquisite flavor anddelicate
texture. Sanma, is acommon fish in many
East Asian cuisine andmost prominentlyrepresents autumn
cuisine in Japan.
The flesh of Sanma isrich in protein which
can be easily digest,absorbed and thenused by the humanbody. Sanma also
contains unsaturated
fatty acids, EPA andIn 2010, Mehta opened his second restaurant Mehtaphor
in New York's Tribeca. The restaurant has several dining
rooms with a surprising and inventive menu, that seeks toredefine global cuisine. We can truly feel Metha's cultural
background,philosophy and talent from each plates.

ON TSUKUDANI:"I love Japanese food, just yesterday I was eating soba andtempura with my daughters." - Chef Mehta

Mehta loves the culture in Japanese food, "because there
is always a story to tell; a reasoning why this food wasmade and why people eat it." Dried fish is a commonly
eaten food in India, so preserved fish was not unusual toChef Mehta.
When he was confronted with Tsukudani he "did not wantto take away any flavor, because people work so hard to
put it in." Instead he chose to leave the fish as is, andmarry them with other flavors.
"It is nice when you are mixing things to keep themtraditional and see how they will mix alongsidepeashooter. Of course, there must be a common thread.
By traditional, I am preserving the ingredient instead ofchanging the identity. When mixing flavors, it is likebringing in a therapist so the ingredients can see
eye-to-eye versus changing the ingredient itself."
With his Indian and pastry background, Chef Mehta, looks
at food very differently. He enjoys "mingling spices withaspects of pastry." In the recipe below, he uses
raspberries and puff pastry to add an element of dessert
into a savory dish.

Herring Gratineé & SardineFennel SaladChef Mehta uses both Nishin Uma-ni (Herring) and Iwashi

DHA. These are the"good fats" which aid
the body in preventing
cancer, blood
diseases, reduce therisk of high bloodpressure and promote
brain activity.
HIRAMATSU's Sanma
are prepared when theSanma is freshest andraw. It is thenseasoned withproducts that are
selected with care andwith authenticallybrewed soy sauce.
Hiramatsu's Sanma
Kabayki received Gold
Medal awards inconsecutively in 2005,
2006, 2007, and 2008
at the Monde Selection
International Food
Competition for thequality and flavor of thefish.

Kanro-ni (Sardine) in different combinations on the same plate.
Here, fennel adds a sweetness to reduce some of the saltinessof the sardine.

Ingredients:-1 tbs reblochon, creamy French cheese-1! tbs sliced Iwashi kanro-ni (Sardine),
Nishin Uma-ni (Herring)-1 tbs gratineé-1 fennel-2 tbs of Panko, Japanese toasted breadcrumbs-Chili pickled ginger-1 tbs extra virgin olive oil-! sprig thyme-! tsp black pepper-Juice of ! lemon
Procedure:-Heat oven to 350˚ F.
-Place reblochon and herring in a small ramekin.
-Cook in oven for about 10 min.
-Sprinkle Panko on top.
-Slice fennel and marinate in extra virgin olive oil, thyme,
black pepper, and lemon juice.
-Slice sardine and place on top of fennel salad.

AboutCompany
Since 1924,
HIRAMATSU
SEAFOODS

Tamarind Pike Seaweed Tart
Chef Mehta shows his pastry background by incorporating apastry tart into this dish. Korean chili powder is added, which issmokier and sweeter than other chili powders.

COMPANY
has been making
traditional Japanese
Tsukudani, fishboiled in soy sauce,in Toyohashi City inAichi Prefecture.
Toyohashi is blessedwith an abundance ofproduce from bothland and sea, andthey have striving
each day to ensurethat the traditional
foods of Toyohashi
are kept alive in themodern era.
HIRAMATSU
SEAFOODSCOMPANY uses
freshest seafoods
and the best
ingredients toproduce the most
flavorful and healthy
product possible.
Hiramatsu's products
received manyawards.

Ingredients:-1 tsp tamarind paste-3 tbs seaweed salad-Sanma Kabayaki (Pike)-2" round puff pastry-1 cup rice noodles

www.bisyoku.com

Procedure:-Heat oven to 350˚ F.
-Bake puff pastry for 12-15 minutes until light golden brown.
-Cool to room temperature.
-Slather tamarind paste on puff pastry.
-Place seaweed salad and Korean chili powder on top.
-Add sliced pike.
-Deep fry rice noodles in hot oil and place on top.

Purchase InStores

Graffiti

HIRAMATSU
SEAFOODSCOMPANYMITSUWA
595 River Road
Edgewater, NJTel)201-941-9113
http://www.mitsuwanj.com/en/
KOTOBUKI
1815 Massachusetts Ave
Porter Exchange Blvd.

224 East 10th Street
New York, NY 10002
Tel) 212-464-7743
websiteMehtaphor
130 Duane Street
New York, NY 10013

Cambridge, MATel)617492-5330
YAGURA
24 East 41st
New York, NYTel)212-598-3040
MARUICHI
1049 Rockville Pike Rockville,MD Tel)301-545-0101
SUNRISE MART
8 Stuyvesant St 2Fl
New York, NYTel)212-598-3040

Tel)212-542-9440
websiteNewsletter Created by:
La Fuente Services, Inc.
Tel) 718-329-6512
www.la-fuente.us
fuke@la-fuente.us
Photos by Atsushi Tomioka
www.tomistudio.com

Distributors
Daiei Trading Co., IncTel)718-539-8100
http://daiei-trading.com/HomeNew York Mutual TradingTel)201-933-9555
www.nymtc.com

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