Hijiki Seaweed Salt

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.

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.

Katsuobushi Salt is a umami and sodium rich flavor bomb. Often used as a MSG alternative due its incredible natural flavor enhancement qualities. Rich in amino acids and natural enzymes. 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. Simply rub on protiens and vegetables prior to grilling or sprinkle over rice dishes.

Gochugaru flakes are made from the Gochu chilis. Used in Korean dishes such as kimchi and bullgogi. Slightly smoky with sweet heat.

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.