Ichimi 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.

Wasabi Salt is an ultra premium garnishing and general sodium alternative with incredible 100% Hon Wasabi 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 incredible salt delivers the spicy and aromatic qualities of 100% Hon Wasabi Root that can be conveniently dusted on proteins, vegetables, rice dishes or tempura. The versatility and flavor of this premium salt is unmatched.

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.

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.

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.