Ume Shiso Furikake

Premium green matcha from Shizuoka Prefecture picked from the first harvest is blended with one of the most acclaimed sea salts in Japan. 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. The complex, vegetal, sweet and slightly bitter, alluring taste of matcha makes this salt so unique. The vibrant color and delicate flavor give a sophisticated finishing touch to a broad range of dishes. Traditionally, used as dipping salt for tempura but also recommend for garnishing on sashimi, or other protiens, rice dishes, deserts or pastries.

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

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.

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 10-spice Yellow curry style, found in the Akita Prefecture is the closest of the three yellow curries we carry to the Indian style, but is still very uniquely Japanese. It is the hottest of the yellow curries, but in general, Japanese curry is not as hot as the Indian counterparts. The base of Turmeric, Coriander and Cumin provide a vegetal aroma and a deep earthy flavor. The spice comes from black pepper, regional red chili peppers and ginger root, while the plentiful cardamom mellows with sweeteness. Fennel seed adds the licorice flavor and aroma. This refined and perfected yellow curry balances a ratio of 5 main spices with 5 trace sub spices is extremely popular in this region.

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.