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.
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.
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.
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.
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
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.
Ume Shiso Salt is a ultra premium garnishing and general sodium alternative with incredible flavor. Fermented, dried ume plum flavor, similar to an aged appricot is complimented very well by the herbal, vegetal, slightly sweet shiso leaves. This slightly bittersweet combination works brilliantly in this versatile sea salt. 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.
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.
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.