Additional information
Packsize | 6/750 ML |
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Takumi White Soy Sauce is rare. With a long tradition in Japan, light amber in color as well as cleaner and thinner than typical soy sauces, this white soy infuses wonderful flavor without darkening the color of foods. The more subtle Shiro (or white) soy sauce involves more wheat and has a lighter color and sweeter flavor. The wheat is roasted in hot sand until it turns fox brown in color and yields a fragrant aroma. Then it is coarsely milled to resemble cracked wheat and a small amount of steamed soybeans are mixed with the fragrant, roasted wheat. The soybeans and wheat are mixed together and inoculated with koji seed. Because of this mildness, white soy sauce is a favorite of chefs & mixologists looking to add the flavor of soy without overpowering the flavors and colors of other ingredients.
Truly a treasure among the world’s greatest marmalades, Yakami Orchards Yuzu Marmalade simply combines ripe, fresh Yuzu Fruit, Cane Sugar & Honey. The perfect breakfast condiment, add it to tea or pair it with seared fois gras. Yuzu Marmalade is a staple on the finest cheese boards. Bright, fresh and floral, Yuzu Marmalade is a versatile ingredient for the finest chefs and home cooks alike.
A classic table condiment found throughout Japan, Yakami Orchards Yuzu Kosho has become a secret ingredient of America’s finest chefs. Fresh Yuzu Zest is combined with Fresh Chilies, Sea Salt and Konbu Seaweed to create a bright, spicy flavor profile with a subtle Umami finish. Incredible as a rub on meat & poultry, a wonderful condiment with sushi, add a dab to marinades, salad dressings, soups or eggs, or even toss with pasta. A must try for any Japanese cuisine enthusiast.
A classic Ponzu, skillfully crafted in the Kyoto Tradition. Cedar Aged Rice Vinegar and Mirin are delicately married with a vibrant Momotaro Tomato broth and peppery-cumin Sudachi Lime citrus with the exceptional Umami balance of Takuko Organic Tamari, Bonito and Kombu Seaweed. Works beautifully with brunch cocktails, fish & shellfish, salads & vegetables, dumplings or marinades. A must for all Japanese Cuisine enthusiasts.
Delicate, subtle and refined, a fundamental Ingredient of Japanese cuisine. Haku Iwashi Whisky Barrel Aged Fish Sauce is Master crafted following ancestral methods dating back to the edo period, 400 years ago. Using only the Iwashi sardine from the Sea of Japan which is much bigger and fattier than its Mediterranean counterparts. Japanese Iwashi fish sauce is first aged 2 years before it is further refined and aged an additional 12 months in Japanese Whisky Barrels yielding a more mellow, delicate texture and flavor with an understated sweetness. Quintessentially the perfect finishing sauce.
Takumi Sashimi Tamari is ‘Sashimi Grade’ Tramari. Supporting a 3000-year-old tradition, dark in color and clean in appearance, it has a natural balance with complex flavor and aroma. A premium soy sauce, less sodium, and wheat-free.