Loading the content...
Navigation
Account

Akajiso (Shiso) Ground Powder

‹Return to Previous Page
Product Information

Additional information

Ingredients

Ground Japanese Red Shiso Leaves

Packaging

100g/5.29oz x 10

Flavor

Lively, Vibrant, Basil to Mint with zesty spice overtones

Color

Reddish Purple Brown

Storage

Shelf Stable, See Best By Date – Reseal and keep in cool place

Orgin

Japan

Related Products

Quick View

Yuzu Salt (Fine Snow Salt)

Yuzu salt can be described as floral, zesty, bright and exciting. The Yuzu flavor is fresh, bright and slightly tart, closely resembling that of the grapefruit, with overtones of tangerine and meyer Lemon with hints of Pine. This salt is made with what the Japanese classify as "Snow Salt". They find it to be the purest sea salt available and its fine granuals deliver flavor to each application faster and more uniformly, a wonderfully versatile texture. Yuzu salt is a stimulating sodium alternative that will elevate your menu.
Quick View

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.
Quick View

Hijiki Seaweed Salt

Japanese Hijiki Seaweed Salt is an ultra premium garnishing and general sodium alternative with incredible natural sea, vegetal and umami flavor. This salt is made with what the Japanese classify as "Snow Salt". They find it to be the purest sea salt available and its fine granuals deliver flavor to each application faster and more uniformly, a wonderfully versatile texture. This incredibly versatile salt delivers full natural seaweed flavor that can be conveniently dusted on protiens, rice dishes, sauces, soups and dashis. The quality and flavor of this premium salt is unmatched
Quick View

Aji Nori 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. Aji Nori Furikake is one of the most popular and basic Furikakes in Japan. Aji Nori Furikake has color , texture and a traditional taste. You get an emerald green look and a fresh sea taste from the small nori strips. 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. Its finished off will another dash of complementary color and sea flavor from the sundried black Hijiki. Use Aji Nori Furikake as a tasty topping for a variety of dishes.
Quick View

Matcha Salt (Fine Snow Salt)

Premium green matcha from Shizuoka Prefecture picked from the first harvest is blended with one of the most acclaimed sea salts in Japan. This salt is made with what the Japanese classify as "Snow Salt". They find it to be the purest sea salt available and its fine granuals deliver flavor to each application faster and more uniformly, a wonderfully versatile texture. The complex, vegetal, sweet and slightly bitter, alluring taste of matcha makes this salt so unique. The vibrant color and delicate flavor give a sophisticated finishing touch to a broad range of dishes. Traditionally, used as dipping salt for tempura but also recommend for garnishing on sashimi, or other protiens, rice dishes, deserts or pastries.
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

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.
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

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

Sansho Grape Berry Powder

Prized in Japan for being the fleshiest of berries, they are collected while still green in May. These berries are a burst of flavor consisting of citronella, Meyer lemon, mint, black pepper with a lingering numbness left on the tongue. A fun, vibrant ingredient to expand the flavor profile of any creation.