Wheat Flour, Potato Starch, Salt
20 x 250g
Wheat Pasta, Proper Texture, Mouth-Feel
Shelf Stable, See Best By Date
Contains Wheat As An Ingredient
Mustard plants are very rare in Japan. Japanese mustard seeds are very high quality seeds with powerful aroma & flavors. Wagarashi has a very hot mustard taste opposed to western mustards. Japanese Hot Wagarashi mustard powder consists of only ground yellow/brown Japanese mustard seeds. Traditional hot Japanese mustard is made by only adding water to milled seed powder which yields a very straight forward spicy flavor and allows it to be used well with a variety of other ingredients across many applications.
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).
A standout ingredient for the chef with a keen eye and creative mind, Black Garlic Molasses is a wonderfully complex symphony of flavors playing in perfect harmony. Nutty, savory, dried fruit, roasted garlic undertones, natural sweetness. The applications are endless
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 into the product we know today. Nori Goma Furikake is one of the most popular and basic Furikakes in Japan. Nori Goma 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. Use Aji Nori Furikake as a tasty topping for a variety of dishes.
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.
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.
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.
Wakame Seaweed is a fundemental ingredient of Japanese Cuisine. It is used across many applications, such as salads, added to dashis and soup bases, or as a stand alone ingredient. Wakame is slightly sweeter than Hijiki and doesn't have the bitterness. It has been harvested by sea-farmers for 1300 years. Wakame grows best in cold, well oxygenated waters that are abundant with reefs or rocky sub-terrain.
Hijiki Seaweed is a common ingredient across many Japanese dishes. It is used in salads, as a furikake on top of rice, in dashis and broths, or as a seasoning, among others. Hijiki is rich in dietary fibre and essential minerals such as calcium, iron, and magnesium. Farmers harvest the Hijiki in the spring between May and March during low tide. After collection, the seaweed is boiled and then dried in the open air. It can be milled as used as a powder or reconstituded.