10 pk/50 sheet
Fresh Ocean Seaweed Flavor, Slight Roasted Nuttiness
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).
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.
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.
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.
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).
Mustard plants are very rare in Japan. Japanese mustard seeds are very high quality seeds with powerful aroma & flavors. Yoogarashi has a milder mustard taste similar to western mustards. Karashi Yoogarashi mustard powder is made from ground yellow & white Japanese mustard seeds and has a more subdued and elegant flavor. Traditional mild Japanese mustard is made by only adding water to milled seed powder which yields a simple mustard flavor and allows it to be used well with a variety of other ingredients across many applications.
Regional Japanese Hot Red Chili Pepper, naturally dried in the sun and milled into a powder. This full flavored chili is harvested at the peak of ripeness to preserve its signature bright red color from a select linage of the finest red chili peppers. This powerful chili pepper originated in Japan after Hideyoshi Toyotomi received them in 1592 as a reward for his service in the Korean Invasion.
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.
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.