Ground Japanese Red Shiso Leaves
100g/5.29oz x 10
Lively, Vibrant, Basil to Mint with zesty spice overtones
Reddish Purple Brown
Shelf Stable, See Best By Date – Reseal and keep in cool place
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 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.
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.
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.
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.
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.
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 red curry style, found in the Aomori 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 give this mix a herbal aroma and deep earthy flavor. Sweetness comes from Green Cardamom Seeds, Cinnamon brings bright zip and the Fenugreek adds its nutty slightly sweet flavor. Japanese Red Chilies provide the signature heat, while the Anethole from Fennel & Star Annise add the licorice flavor and aroma. This refined and perfected red curry balances a ratio of 9 main spices with 8 trace sub spices is extremely popular in this region.
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.
Japanese Konbu 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