Shichimi Togarashi
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, Chimpi Japanese Mandarin Orange, 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 floral essence of the mandarin orange. 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.
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.
Ichimi Powder
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.
Japanese Wagarashi (Hot) Mustard Powder
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.
Karashi Yoogarashi (Mild) Mustard Powder
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.
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.
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.
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.
Japanese Miyagi Green Matcha 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 green curry style, found in Miyagi Prefecture lends this curry to be milder with more emphasis on the umami qualities when its compared to its Indian & Southeast Asian counterparts. The Coriander, Cumin, Turmeric and Matcha Tea give this curry a warm vegetal aroma and deep earthy flavor. Sweetness comes from the Green Cardamom Seeds, Cinnamons bright zip and finally, Fenugreek adds its nutty, slightly sweet flavor . Sansho Grape Berry offer a welcomed warmth. The Anethole from fennel offer the licorice flavor and aroma. This refined and perfected green curry balances a ratio of 9 main spices with 8 trace sub spices is extremely popular in this region.
Japanese Yamagata 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 prized 18-spice regional, northern yellow curry style, found in the Yamagata Prefecture 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 Turmeric, Coriander, Cumin and Beiriifu provide a vegetal aroma and deep earthy flavor. Cardamom ads the sweetness along with the bright zip of cinnamon. The heat in this tantalizing mixture come from the perfect ratio of black pepper and regional red chili pepper. The Anethole from the star anise and fennel add the licorice flavor and aroma. This ultra-premium, refined and perfected yellow curry balances a ratio of 9 main spices with 9 trace sub spices is extremely popular in this region.
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.
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.