Asian

Tahini – made of pure hulled and crushed sesame seeds – guarantees you the very best. A major ingredient in Lebanese cooking, this sesame seed paste is vital for Hummus Tahini and baba ghannouj. It is also mixed with lemon juice and garlic to make the popular Taratour sauce for fish. So versatile is Tahini that you will also find it in the delicious dessert known as Halawa. Al Wadi Al Akhdar Tahini or 100% sesame paste is free from any whitening agent.

Amay’s fresh noodles and flour skin wraps are widely used by restaurants and food processors. They are made from quality ingredients and are versatile in their uses in the kitchen. Fresh noodles are used in a variety of dishes from Chinese chow mein to Shanghai-styled noodles.

Flat Picks and Skewers are the best for chicken kabobs or appetizers. Great for presenting different varieties of meats and seafood. A functional and beautiful way to present your delicacies. Great barbecue skewers!

Fine, sashimi quality skipjack mackerel, prepared using a 1,000-year-old method. Filleted, steamed, air-dried, aged, and shaved into delicate flakes. Used for for its savory flavor. Common in dashi noodle broth, soups, stews, sauces, and wherever savory flavor is desired. Fat free and very low sodium.

Chopsticks are shaped pairs of equal length sticks that have been used as the traditional ancient kitchen and eating utensils in virtually all of East Asia for over six thousand years.

Kombu dashi is a kind of Japanese vegetarian stock. Made from dried kelp or seaweed, is suitable for nabe (one-pot dishes), nimono (simmered dishes), and many other kinds of dishes. The kombu used to make dashi can be used to make other dishes as well. Among those dishes are sashimi in which it is eaten fresh and and tsukudani in which it is simmered in soy sauce and a kind of rice wine not unlike sake known in Japanese as mirin.

Wontons are made by spreading a square wrapper flat in the palm of one’s hand, placing a small amount of filling in the center, and sealing the wonton into the desired shape by compressing the wrapper’s edges together with the fingers. Adhesion may be improved by moistening the wrapper’s inner edges, typically by dipping a fingertip into water and running it across the dry dough to dissolve the extra flour. As part of the sealing process, air is pressed out of the interior to avoid rupturing the wonton from internal pressure when cooked.

Haku Black Garlic Shoyu is a truly extraordinary expression of the progressive next generation of Shoyu Masters from Kyoto Prefecture. Following traditions dating back 3,000 years, while introducing new techniques and ingredients to produce an exceptional product worthy of their ancestor’s approval. These master craftsmen have perfectly paired the individual qualities of Shoyu and Black Garlic to create a symphony of flavors unrivaled by any Shoyu today. Complex aromas of earthy must and fermented soy beans are present on the nose while flavors notes of Fig, Raisin, Molasses and subdued hints of Garlic fill the palate. Used in Japan as a finishing Shoyu or as a stand-alone ingredient, Haku Black Garlic Shoyu stands out among Japan’s great Shoyus.