500g x 4
Aged, Fermented, Slightly Smokey Fish Flavor
Light Brown With Redish Hue
Contains Fish As An Ingredient
Cha Soba (Green Tea)
If ramen is the Ramones of the noodle world, Soba is the Beatles. The thinking-man's noodle, a noodle of simplicity and contemplation. Crafted following multi-century old traditions handed down through the generations to carefully achieve the prerfect nodogoshi, or "throat feel". Just the right amount of gluten to provide the ideal chewiness and texture. Made with premium Green Tea, the Cha Soba has a wonderful fresh earthiness flavor with hints of wheatgrass. Serve hot or cold, in a dashi broth or dip in a kaeshi sauce (soy sauce and mirin base).
Hon Dashi is a vital and versitile ingredient used throughout Japan. It is used in Miso Soup, various other soups, dipping sauces, salad dressings, marinades, noodles and rice dishes. Made from 100% Bonito (Skipjack Tuna).
Katsuobushi, or Skipjack Tuna is filleted into 4 loins, simmered for couple of hours, deboned, rubbed with fish paste and then smoked for about a month. Each loin is then elegantly shaved down to create a perfect shape and is sprayed with a mold similar to Koji. The finished loins spend the next 6 months cycling between the humid fermentation room and the dry sunlight. Once complete, it is packaged whole or shaved. Katsuobushi is a fundemental and critical ingredient across all Japanese cuisine. It can be found in soup stocks (Dashi), salads, dipping sauces, marinades, rice dishes, sushi and is often used as a garnish.
Nori Sheets, Roasted A Grade
Yaki-Nori or Roasted Seaweed is a vital ingredient of the sushi trade, used primarily for Maki and Nigiri. As sushi has become more mainstream, ingredients such as nori have been used across many cuisines. Nori is rich in protein, fiber, vitamins, minerals, and trace minerals and has a wonderful natural flavor. Yaki-Nori sheets date back to the Edo period where it was first produced following the same techniques used in making paper. Nori grows best at a depth of around 25 feet and is typically grown on nets that can be easily harvested by boats. Each plant takes about 45 days from seed to first harvest and can reharvested about 10 times.
Okinawan whole ginger root cold pressed using proprietary techniques captures peak natural ginger flavor. Flash pasteurization highlights sharp, floral aromatics and spicy, natural citrus-like flavors.
Dried Wakame Seaweed
Wakame Seaweed is a fundemental ingredient of Japanese Cuisine. It is used across many applications, such as salads, added to dashis and soup bases, or as a stand alone ingredient. Wakame is slightly sweeter than Hijiki and doesn't have the bitterness. It has been harvested by sea-farmers for 1300 years. Wakame grows best in cold, well oxygenated waters that are abundant with reefs or rocky sub-terrain.
Authentic Japanese style ramen noodles crafted with the perfect texture and flavor worthy of a Master's Ramen Bar. Crafted with the proper gluten to achieve the desired textures of today's top ramen masters.
Buckwheat Soba Noodles
Buckwheat is the second most harvested crop in Japan, behind only rice, making it a foundational ingredient throughout the cuisine. Buckwheat Soba is the bedrock pasta of Japanese Cuisine. If ramen is the Ramones of the noodle world, Soba is the Beatles. The thinking-man's noodle, a noodle of simplicity and contemplation. Crafted following multi-century old traditions handed down through the generations to carefully achieve the perfect nodogoshi, or "throat feel". Just the right amount of gluten to provide the ideal chewiness and texture. Serve hot or cold, in a dashi broth or dip in a kaeshi sauce (soy sauce and mirin base).
100% calamansi juice - Grown in the revered Co-Op of Duong-Vu located in the prized citrus region of Can Tho. Whole fruit processed, presented in its natural state, capturing the true flavor of the fruit and natural essential oils - preserving peak freshness. Bright floral aroma, very tart, notes of sour mandarin and key lime.
Dried Hijiki Seaweed
Hijiki Seaweed is a common ingredient across many Japanese dishes. It is used in salads, as a furikake on top of rice, in dashis and broths, or as a seasoning, among others. Hijiki is rich in dietary fibre and essential minerals such as calcium, iron, and magnesium. Farmers harvest the Hijiki in the spring between May and March during low tide. After collection, the seaweed is boiled and then dried in the open air. It can be milled as used as a powder or reconstituded.