Sansho Grape Berry 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 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.

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.

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.

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.

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.