Loading the content...
Navigation
Account

Shop

Return to Previous Page
Product Information

Additional information

Ingredients

Wheat Flour, Green Tea Powder, Buckwheat Flour, Salt

Packaging

20 x 250g

Flavor

Fresh Earthiness Flavor With Hints of Wheatgrass

Color

Olive Green

Storage

Shelf Stable, See Best By Date

Orgin

China

Allergenics

Contains Wheat As An Ingredient

Related Products

Quick View

Katsuobushi, Ribbon

Katsuobushi, or Skipjack Tuna is filleted into 4 loins, simmered for couple of hours, deboned, rubbed with fish paste and then smoked for about a month. Each loin is then elegantly shaved down to create a perfect shape and is sprayed with a mold similar to Koji. The finished loins spend the next 6 months cycling between the humid fermentation room and the dry sunlight. Once complete, it is packaged whole or shaved. Katsuobushi is a fundemental and critical ingredient across all Japanese cuisine. It can be found in soup stocks (Dashi), salads, dipping sauces, marinades, rice dishes, sushi and is often used as a garnish.
Quick View

Akajiso (Shiso) Bulk Leaf

Japanese Akajiso Bulk is made with whole dried Japanese Red Shiso leaves. This is the unprocessed form of bulk dried leaves, hand selected and minimally handled to preserve the highest quality aroma and flavor. Unsalted & unpickled, this lively, vibrant ingredient ranges from basil to mint, with earthy, vegetal overtones and a little zip. All Natural. Pesticide Free. Dried naturally and prepared using traditional Japanese techniques.
Quick View

Nori Sheets, Roasted B Grade

Yaki-Nori or Roasted Seaweed is a vital ingredient of the sushi trade, used primarily for Maki and Nigiri. As sushi has become more mainstream, ingredients such as nori have been used across many cuisines. Nori is rich in protein, fiber, vitamins, minerals, and trace minerals and has a wonderful natural flavor. Yaki-Nori sheets date back to the Edo period where it was first produced following the same techniques used in making paper. Nori grows best at a depth of around 25 feet and is typically grown on nets that can be easily harvested by boats. Each plant takes about 45 days from seed to first harvest and can reharvested about 10 times.
Quick View

Buckwheat Soba Noodles

Buckwheat is the second most harvested crop in Japan, behind only rice, making it a foundational ingredient throughout the cuisine. Buckwheat Soba is the bedrock pasta of Japanese Cuisine. If ramen is the Ramones of the noodle world, Soba is the Beatles. The thinking-man's noodle, a noodle of simplicity and contemplation. Crafted following multi-century old traditions handed down through the generations to carefully achieve the perfect nodogoshi, or "throat feel". Just the right amount of gluten to provide the ideal chewiness and texture. Serve hot or cold, in a dashi broth or dip in a kaeshi sauce (soy sauce and mirin base).
Quick View

Akajiso (Shiso) Ground Powder

Japanese Akajiso Tea Cut Leaf is made with whole dried Japanese Red Shiso leaves which are hand selected and minimally handled to preserve the highest quality aroma and flavor. They then milled carefully into a versatile powder. Unsalted & unpickled, this lively, vibrant ingredient ranges from basil to mint, with earthy, vegetal overtones and a little zip. All Natural. Pesticide Free. Dried naturally and prepared using traditional Japanese techniques.
Quick View

Hon Dashi

Hon Dashi is a vital and versitile ingredient used throughout Japan. It is used in Miso Soup, various other soups, dipping sauces, salad dressings, marinades, noodles and rice dishes. Made from 100% Bonito (Skipjack Tuna).
Quick View

Japanese Morioka Yellow Curry Powder

Japan has been refining the original British curry recipe since it arrived in Japan over 100 years ago. The modern Japanese culinary scene is saturated with curry stands and it is the second most consummed dish behind sushi. This regional, northern 14-spice yellow curry style, found in Morioka lends this curry to be milder with more emphasis on the umami qualities when its compared to its Indian & Southeast Asian counterparts. Japanese Yellow Curry has a unique flavor profile of both savory and sweet spices, with less heat. The base of this curry, Turmeric, Fenugreek, Coriander and Cumin provide a vegetal aroma and a deep earthy flavor. Cardamom ads the sweetness along with the bright zip of cinnamon. The heat in this regional blend comes from the perfect ratio of black pepper, regional Japanese red chili pepper, ginger root and mustard seed. Fennel seed add the licorice flavor and aroma. This perfectly balanced time-tested balanced ratio of 7 main spices with 7 trace sub spices makes this proprietary concoction a prized tool in a top chef arsenal.
Quick View

Black Garlic, Whole

Whole Black Garlic Bulbs, fermented in an ideal environment located in the Aomori Prefecture of Japan. Craftsman patiently mind the fermentation of the bulbs for around 30-45 days. Their craftsmanship yields a wonderfully versatile ingredient full of aroma, texture and flavor. Aromas of black truffle and mellowed garlic, texures of dried fruit and flavor notes of dried fig, raisin, balsamic with subtle garlic undertones. Sublime.
Quick View

Yuzu Shichimi

Yuzu Shichimi Togarashi is a fundamental 7-spice blend with tremendous history and importance throughout Japanese cuisine and represents the history and cultural refinement of this great cuisine. Shichimi Togarashi is a 7 spice blend developed in Edo (Modern Day Tokyo), Japan in 1625. The ingredients were first introduced to the Japanese by Portuguese missionaries around 1605. Over the past 400 years, these spice cultivators and craftsman have been able to refine farming practices and proprietary blending ratios that would make their ancestors proud. The seven prized ingredients that make up Shichimi Togarashi are Bansho Chili Pepper, Yuzu Fruit, Goma Toasted Black Sesame, Otane Hemp Seed, Shiso Japanese Basil, Sansho Chili Pepper and Byakukyo Japanese Ginger. The aroma is highlighted by the warmth given off by the chilies and the bright,floral essence of the yuzu. The clean spicy flavors of the dried peppers standout, but are balanced with toasted black sesame, hemp seed and herbal characteristics of the dried shiso. The ginger is also a welcomed addition to this blend and offer a different type of spiciness, acidity and subtle sweetness. This blend is a pillar of this revered cuisine.
Quick View

Akajiso (Shiso) Tea Cut Leaf

Japanese Akajiso Tea Cut Leaf is made with whole dried Japanese Red Shiso leaves which are hand selected and minimally handled to preserve the highest quality aroma and flavor. They then processed carefully into a tea-cut size. Unsalted & unpickled, this lively, vibrant ingredient ranges from basil to mint, with earthy, vegetal overtones and a little zip. All Natural. Pesticide Free. Dried naturally and prepared using traditional Japanese techniques.