Loading the content...
Navigation
Account

Shop

Return to Previous Page
Product Information

Additional information

Ingredients

Bonito

Packaging

180g x 10

Flavor

Aged, Fermented, Slightly Smokey Fish Flavor

Color

Light Brown, Redish Hue

Storage

Shelf Stable

Orgin

Korea

Allergenics

Contains Fish As An Ingredient

Related Products

Quick View

Ume Shiso Furikake

Furikake was originally developed in Japan around 1912 by a pharmacist as a helpful solution to nutrition deficits. Then it was called Gohan No Tomo, A Friend for Rice. It was then a ground product to be sprinkled on top of cooked rice , vegetables, and fish. Over the last 100 years Furikake has been refined into the product we know today. Ume-Shiso Furikake is a Japanese colorful flavored rice topping. Ume-Shiso Furikake has distinctive look and delicious flavor from the dried purple perilla leaves. Shiso (Perilla) is a herb used in the preparation of Umeboshi to impart its vivid red color. The shiso leaves are dried and finely chopped to make this zesty topping. The Perilla leaves add an enjoyable flavor that is reminiscent of anise. A delightful crunch and nutty sesame taste from the Toasted White and Black sesame seeds. A perfect balance of sweet and savory from a dash of sea salt and sugar. Use Ume-Shiso Furikake as delicious tangy topping for a variety of favorite dishes such as brown rice, tofu, salads.
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

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

Cha Soba (Green Tea)

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 prerfect nodogoshi, or "throat feel". Just the right amount of gluten to provide the ideal chewiness and texture. Made with premium Green Tea, the Cha Soba has a wonderful fresh earthiness flavor with hints of wheatgrass. Serve hot or cold, in a dashi broth or dip in a kaeshi sauce (soy sauce and mirin base).
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

Japanese Akita 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 10-spice Yellow curry style, found in the Akita Prefecture is the closest of the three yellow curries we carry to the Indian style, but is still very uniquely Japanese. It is the hottest of the yellow curries, but in general, Japanese curry is not as hot as the Indian counterparts. The base of Turmeric, Coriander and Cumin provide a vegetal aroma and a deep earthy flavor. The spice comes from black pepper, regional red chili peppers and ginger root, while the plentiful cardamom mellows with sweeteness. Fennel seed adds the licorice flavor and aroma. This refined and perfected yellow curry balances a ratio of 5 main spices with 5 trace sub spices is extremely popular in this region.
Quick View

Yuzu Furikake

Furikake was originally developed in Japan around 1912 by a pharmacist as a helpful solution to nutrition deficits. Then it was called Gohan No Tomo, A Friend for Rice. It was then a ground product to be sprinkled on top of cooked rice , vegetables, and fish. Over the last 100 years Furikake has be refined into the product we know today. Yuzu Furikake is one of the most popular and basic Furikakes in Japan. Yuzu Furikake has color , texture and a traditional taste. You get an emerald green look and a fresh sea taste from the small nori squares. A delightful crunch and nutty sesame taste from the Toasted White sesame seeds. A perfect balance of sweet and savory from a dash of sea salt and sugar. Yuzu has been described as Zesty, aromatic, subtle and coy. The Yuzu flavor is fresh bright & tart, closely resembling that of the grapefruit, with overtones of Tangerine and Meyer Lemon with subtle hints of Pine. Japanese love the essence of this wonderful fruit. Yuzu trees are common in Japan, especially in the temperate southern and western regions. Use Yuzu Furikake as a tasty topping for a variety of dishes.
Quick View

Udon Katakuriko

Udon Katakuriko, or Udon made from potato starch is made in the Hokkaido style, a mountainess region that receives heavy snowfall and is also one of the largest potato producing regions. The starch from the potato flour doesn't provide much potato flavor, but is necessary to produce the ideal Koshi, or "strong texture" preferred by most Udon lovers. This versatile noodle can be served hot or cold, in a broth or plain with a dipping sauce.
Quick View

Gochugaru Pepper Flakes

Gochugaru flakes are made from the Gochu chilis. Used in Korean dishes such as kimchi and bullgogi. Slightly smoky with sweet heat.
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.