099 361 350
Hikari Miso dashi
$6.81000gHikari Miso Dashi is a type of Japanese soup stock made from dried bonito flakes (katsuobushi) and kombu seaweed. It is a key ingredient in many Japanese dishes, particularly in miso soup, and is known for its umami-rich flavor and aroma. Hikari Miso Dashi is high in protein, low in calories, and contains essential amino acids that are beneficial to the body. It is also free from artificial flavors, preservatives, and MSG, making it a healthier option than many other types of soup stocks. Overall, Hikari Miso Dashi is a versatile and flavorful ingredient that is widely used in Japanese cuisine, adding depth and richness to soups, stews, and other dishes. Usage: Hikari Miso Dashi is a versatile ingredient that is used in a variety of Japanese dishes. Here are some common uses of Hikari Miso Dashi: 1. Miso Soup: Hikari Miso Dashi is the key ingredient in miso soup, a traditional Japanese soup made with miso paste, tofu, and various vegetables. 2. Noodle Soups: Hikari Miso Dashi can be used as a base for various noodle soups, such as ramen, udon, and soba. 3. Stews: Hikari Miso Dashi can be used to add flavor to stews and hotpots, such as sukiyaki and shabu-shabu. 4. Sauces: Hikari Miso Dashi can be used as a flavoring agent in sauces, such as teriyaki, yakitori, and tonkatsu. 5. Marinades: Hikari Miso Dashi can be used as a marinade for meats and fish to add flavor and tenderness. Preparation: Hikari Miso Dashi is typically made in the following way before it is packaged and shipped from the factory: 1. Preparing the Ingredients: The first step in making Hikari Miso Dashi is to prepare the bonito flakes and kombu seaweed. The bonito flakes are shaved from dried, smoked and fermented bonito fish, while the kombu seaweed is dried and cut into strips. 2. Boiling the Ingredients: The bonito flakes and kombu seaweed are then added to water and brought to a boil. The mixture is then simmered for several minutes to allow the flavors to infuse. 3. Straining the Broth: Once the broth has simmered for long enough, it is strained through a fine mesh sieve to remove any solids and impurities. 4. Packaging: The Hikari Miso Dashi is then packaged into containers and shipped to distributors or directly to stores and restaurants.
Hon Mirin
$18.01800mlHon Mirin is a high-quality Japanese sweet liqueur and one of the most important seasonings in Japanese cuisine, where it is used in many ways. The most famous example is probably teriyaki sauce. This mirin is carefully made with a rich fragrance and elegant taste. The light is good, and it removes the scissors, gives an elegant sweetness, and makes use of the ingredients of a variety of dishes. The alcohol content is more than 52°F (13.5°C) and lower than 30.9°F (14.5°C), and the extract is over 104°F (40°C). This product is alcohol (genuine mirin). This product is a professional product, but it can be used by general consumers.
Inari Tofu Pockets
$5.410pcInari Tofu Pockets, also known as Inari Sushi, is a popular Japanese dish made from seasoned sushi rice stuffed inside deep-fried tofu pockets. The tofu pockets are made from aburaage, a type of thin, deep-fried tofu that is commonly used in Japanese cuisine. To make Inari Tofu Pockets, the aburaage is first soaked in water and then simmered in a mixture of dashi, sugar, soy sauce, and mirin to season and soften the tofu. The tofu pockets are then stuffed with sushi rice that has been seasoned with rice vinegar, sugar, and salt. Inari Tofu Pockets are a vegetarian and gluten-free dish, making them a popular choice for those with dietary restrictions. They are also high in protein and fiber, making them a healthy and satisfying snack or meal option. Overall, Inari Tofu Pockets are a delicious and unique dish in Japanese cuisine that are enjoyed for their flavor and texture
Japanese Plum Paste
$5.1BottleJapanese Plum Paste, also known as Umeboshi paste, is a popular condiment in Japanese cuisine that is made from pickled Japanese plums. It has a distinctive sour and salty taste and is often used as a flavoring agent or condiment in a wide range of dishes. The main ingredient of Japanese Plum Paste is Umeboshi, which are Japanese plums that have been pickled in salt and red shiso leaves. The plums are fermented for several months, which gives them a sour and salty flavor and a distinctive pink color. To make Japanese Plum Paste, the Umeboshi are pitted and ground into a paste using a food processor or mortar and pestle. The resulting paste is salty and sour, with a slightly fruity and tangy flavor. Japanese Plum Paste is commonly used as a condiment or flavoring agent in Japanese cuisine. It can be added to sauces, dressings, and marinades to give them a sour and salty flavor, or used as a spread on rice balls or sandwiches. It can also be used to flavor soups, stews, and noodle dishes. In addition to its culinary uses, Japanese Plum Paste is also known for its health benefits. It is high in antioxidants and has been shown to have anti-inflammatory and anti-bacterial properties. Usage: Japanese Plum Paste, or Umeboshi paste, is a versatile condiment that is commonly used in Japanese cuisine. Here are some ways to use it: 1. As a condiment: Japanese Plum Paste can be used as a condiment for rice dishes, sushi, or sandwiches. Simply spread a small amount of the paste onto the food to add a sour and salty flavor. 2. In marinades: Japanese Plum Paste can be used as a flavoring agent in marinades for meats or vegetables. Combine the paste with soy sauce, ginger, and garlic for a flavorful marinade. 3. In dressings: Japanese Plum Paste can be added to salad dressings to give them a tangy and salty flavor. Whisk together the paste with rice vinegar, soy sauce, and sesame oil for a flavorful dressing. 4. In soups and stews: Japanese Plum Paste can be added to soups and stews to give them a sour and salty flavor. Simply add a small amount of the paste to the broth and stir to combine. 5. In sauces: Japanese Plum Paste can be added to sauces for a tangy and salty flavor. Add the paste to a stir-fry or noodle sauce for added flavor. Preparation: Japanese Plum Paste, or Umeboshi paste, is made from pickled Japanese plums. Here is a general overview of the traditional preparation process: 1. Pickling: The main ingredient of Japanese Plum Paste is Umeboshi, which are Japanese plums that are pickled in salt and red shiso leaves. The plums are fermented for several months, which gives them their sour and salty flavor and distinctive pink color. 2. Pitting and grinding: Once the Umeboshi plums have been pickled, they are pitted and ground into a paste using a food processor or mortar and pestle. The resulting paste is salty and sour, with a slightly fruity and tangy flavor. 3. Packaging: The finished Japanese Plum Paste is then packaged for sale, typically in small jars or containers.
Jfda Tempura Flour
$6.61000gJFDA Tempura powder is a type of flour mixture used to make tempura, a popular Japanese dish that consists of battered and deep-fried seafood, vegetables, or other ingredients. JFDA stands for the “Japan Food Additive Association,” which sets standards for food additives in Japan.
JFDA Tempura powder is typically made from a combination of wheat flour, cornstarch, baking powder, salt, and other seasonings. The mixture is designed to create a light and crispy coating on the ingredients that are being fried.
JFDA Tempura powder is a popular ingredient in Japanese cuisine, often used in restaurants and homes to make tempura. It is also used to make other fried foods such as chicken nuggets, onion rings, and fried calamari.