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SMOKED SHOYU (SOY SAUCE) 750ml
A truly rare and unique ingredient from Kyoto prefecture. Haku Smoked Shoyu is first traditionally brewed preserving ancestral methods of the mushiro koji process
yielding an exceptional shoyu. After aging, the master craftsmen meticulously follow a cold-smoking process unique to the haku family company exclusively using
Mizunara Hard Wood, a type of Japanese Oak, which bears a beautiful, lively smoke flavor. -
SHOYU WHISKEY BARREL AGED (SOY SAUCE) 750ml
Sublime, mellow and flawless, this extraordinary ingredient from Kyoto Prefecture is truly exceptional. Haku Mizunara Whisky Barrel Aged Shoyu is first traditionally brewed preserving ancestral methods of the mushiro koji process yielding an exceptional shoyu. master craftsmen then thoughtfully age the shoyu in Japanese Whisky Barrels made from Mizunara hard wood, a type of japanese oak. The result is a mellow, delicate shoyu with a touch of sweetness that stimulates all of the senses.
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TAKUMI WHITE SHOYU 750ml
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.
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TAKUMI SASHIMI TAMARI
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.
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MARGOTO SHIBORI YUZU JUICE
Desired by the worlds finest chefs and mixologists, Yakami Orchards Yuzu Juice, Marugoto Shibori (In Its Natural State) is a first press using the whole fruit, capturing the intense floral aroma and tart flavor qualities of ripe Yuzu Fruit. Yakami Orchards Yuzu Juice is a vibrant ingredient perfect for superb Cocktails and Non-Alcoholic Drinks, Vinaigrettes, Sashimi, Ceviche, Sauces, Vegetables and Desert or whenever a splash of Yuzu Citron will create the complexity of flavor you desire in whatever creation demands the BEST.
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YUZU MARAREDO ( MARMALADE)
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.
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YUZU KOSHO – GREEN, 12/2 OZ
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.
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YUZU JUICE, NIBAN SHIBORI
Ideal for the home chef, Yakami Orchards Yuzu Juice, Niban Shibori (Second Pressing of Fruit), is a vibrant ingredient perfect for superb Cocktails and Non-Alcoholic Drinks, Vinaigrettes, Sashimi, Ceviche, Sauces, Vegetables and Desert or whenever a splash of Yuzu Cintron will create the complexity of flavor you desire in whatever creation demands the BEST.
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YUZU KOSHO – RED
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.
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YAKAMI ORCHARD, JAPANESE PONZU
A fundamental ingredient used throughout Japan, Yakami Orchards Yuzu Ponzu is hand crafted using only the finest quality ingredients. Fresh Yuzu Juice and Yuzu Zest are expertly married to a Cedar Aged Rice Vinegar & Salted Mirin base, then finished with Bonito and Kombu Seaweed and artfully aged to unequalled perfection. From exotic cocktails to marinades & dressings, Yakami Orchards Yuzu Ponzu yields unparalleled balance. Add Takuko White Shoyu or Tamari to create a simple dipping sauce or reduce to create the perfect glaze. Its limits are extensive, a must for any Japanese Cuisine enthusiast.
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YAKAMI ORCHARD, JAPANESE PONZU, UNFILTERED (RETAIL)
A fundamental ingredient used throughout Japan, Yakami Orchards Yuzu Ponzu is hand crafted using only the finest quality ingredients. Fresh Yuzu Juice and Yuzu Zest are expertly married to a Cedar Aged Rice Vinegar & Salted Mirin base, then finished with Bonito and Kombu Seaweed and artfully aged to unequalled perfection. From exotic cocktails to marinades & dressings, Yakami Orchards Yuzu Ponzu yields unparalleled balance. Add Takuko White Shoyu or Tamari to create a simple dipping sauce or reduce to create the perfect glaze. Its limits are extensive, a must for any Japanese Cuisine enthusiast.
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JAPANESE PONZU, TOMATO
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.
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JAPANESE PONZU, GINGER
A classic Ponzu, thoughtfully crafted in small batches using the freshest ingredients aged precisely to allow the complex flavors to reach harmonious perfection. A delightful balance of Cedar Aged Rice Vinegar, Mirin, fresh-spicy Ginger and the peppery-cumin citrus of Sudachi Lime come together with a round Umami finish of White Shoyu, Bonito and Kombu Seaweed. A perfect mix of tangy and tart, sweet and savory. Perfect for salads & vegetables, sauces & bases, grilled poultry and red meats. A must try for all Japanese cuisine enthusiasts.
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SUDACHI, MARUGOTO SHIBORI
Desired by the worlds finest chefs and mixologists, Yakami Orchards Yuzu Juice, Marugoto Shibori (In Its Natural State) is a first press using the whole fruit, capturing the intense floral aroma and tart flavor qualities of ripe Yuzu Fruit. Yakami Orchards Yuzu Juice is a vibrant ingredient perfect for superb Cocktails and Non-Alcoholic Drinks, Vinaigrettes, Sashimi, Ceviche, Sauces, Vegetables and Desert or whenever a splash of Yuzu Citron will create the complexity of flavor you desire in whatever creation demands the BEST
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SUDACHI, NIBAN SHIBORI
Ideal for the home chef, Yakami Orchards Sudachi Juice, Niban Shibori (Second Pressing of Fruit), is a vibrant ingredient perfect for superb Cocktails and Non-Alcoholic Drinks, Vinaigrettes, Sashimi, Ceviche, Sauces, Vegetables and Desert or whenever a splash of Sudachi Citrus will create the complexity of flavor you desire in a variety applications only bound by your imagination.
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KABOSU, MARUGOTO SHIBORI
Marugoto Shibori, meaning in its natural state. This is an extremely rare and unique citrus coming from the orchards of Yakami. Kabosu’s flavor is best described as clean taste of lemon with notes of cucumber and melon. Use Kabosu juice as a substitute for ordinary lemon juice, and discover the complexities that Kabosu delivers.
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KABOSU, NIBAN SHIBORI
Niban Shibori, meaning second pressing. Great for the home cook. Create superb cocktails and non-alcoholic drinks. Use Kabosu juice as a substitute for ordinary lemon juice, and discover the complexities that Kabosu delivers!
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IWASHI WHISKEY BARREL AGED (FISH SAUCE)
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.
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SAKURA CHERRY BLOSSOM WHITE SHOYU
The sakura are added into already aging barrels of white shoyu, and left there to age an additional 1 year, in order to infuse the perfume and color of the blossoms.
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HAKU, BLACK GARLIC SHOYU
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.
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YUZU MARAREDO (MARMALADE)
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.
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THREE CRABS FISH SAUCE
Packed in a nice 24 oz glass bottle. Three Crabs is a product of Thailand and processed in Hong Kong. Ingredients: anchovy extract, water, salt, fructose & hydrolyzed wheat protein. Typically fish sauce does not have fructose and hydrolyzed wheat protein, and we believe those ingredients give the sauce a subtle sweet flavor. The fish sauce smell is somewhat muted compared to other brands.
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NANAMI TOGARASHI, SEVEN SPICE
Shichi is Japanese for “seven” and togarashi means “peppers,” hence the name “seven spice” referring to the number of spices (plus nori) typically used in this blend. While many variations exist, shichimi togarashi typically includes red chili peppers, sanshō or sichuan peppercorns, dried orange peel, black sesame seeds, white sesame seeds, ground ginger, poppy seeds and nori (seaweed).
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LEE KUM KEE, BLACK BEAN GARLIC SAUCE
Savour this unamipacked blendof roasted garlic, black beans, soy, and ginger as a dipping sauce for dumplings or spring rolls-or use it to create meat dishes such as broccoli-beef stir fryand pork ribs
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SALTED BLACK BEANS
These unattractive legumes taste like a solidified composite of soy and fish sauce. They are indeed little nuggets of umami joy and an indispensible ingredient that can instantly improve your efforts in Chinese cuisine.
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NIPPON SHOKKEN, DRIED SEAWEED MIX
This seaweed mix contains a variety of high-quality seaweed; Wakame, Suginori Aka, Suginori Ao, Tsunomata Aka, and Suginori Shiro. It expands 10 times its original size and can be used for salads or as a garnish.
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NIPPON SHOKKEN, EEL COATING SAUCE
This is a refined recipe of the traditional Bansankan Eel Sauce. Double the soy with a unique blend of powder and liquid soy sauce! Great thickness for sushi rolls.
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BLiS, SMOKED SOY SAUCE, BOURBON AGED
This limited batch of Soy Sauce is smoked with Michigan cherry wood for several days and to represent this we have added a cherry wood label to each bottle. BLiS has teamed with Yamato Soy, one of the best soy brewing producers with over a century of brewing experience, to bring you our bourbon – maple barrel aged soy sauce. This non-GMO soy sauce is aged in Kanazawa Japan in Japanese tradition for one year, then aged for another year in BLiS tradition with our twenty year old maple cured bourbon barrels. The results are flavor notes of chocolate, cocoa, vanilla, spice, and oak with a viscous umami kick.
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BONITO FLAKES
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.
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NIPPON SHOKKEN, BLACK PEPPER SAUCE
This sauce is made with dark soy sauce, spices, and a hint of peppers and garlic. It is a delicate balance between sweet and spicy.
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NIPPON SHOKKEN, TEMPURA BATTER, EXTRA CRISPY
Characteristics: Stays crispy for 2 hours! For any fried food! Keeps your oil clean! Directions: Mix well 1 cup of batter-mix with 2/3 cups cold water (may use beer, dark beer or club soda) Coat ingredients in batter. Deep fry for approximately 4 min. in oil preheated to 350° F until golden brown.
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KOON CHUN, BLACK VINEGAR
Black vinegar is made of fermented rice, wheat, barley, and sorghum. Used as a basic ingredient in many Chinese kitchens, it has a mild sweet and tart taste that will attribute a sharp full flavor to any dish.
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NIPPON SHOKKEN, YAKINIKU SAUCE
We have blended pineapple, pear, and lemon juice with soy-sauce to bring a whole new definition to BBQ sauce! Use it on a wide variety of meat and seafood. If you love teriyaki sauce, you have to try this too!
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TAE KYUNG, KOREAN CHILI POWDER
Red chili pepper flake (Gochugaru in Korean) is one of the key ingredients in Korean cooking. It cannot be replaced with chili flakes or sauces from other cultures when cooking authentic Korean food. Koreans select their red chili pepper flakes carefully because it is possible to get unclean and unsafe materials in the flakes during the production process. Many Koreans source their red chili peppers directly from a farm they personally know, or purchase from a reputable company. The color is bright red. This is a decent product if you are looking for more affordable red chili flakes.
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CHUKA SOBA (JAPANESE EGG NOODLE)
Chuka soba are the Japanese version of Chinese egg noodles. They’re curly, made with wheat flour, and often used to make the soupy dish known as ramen. Chuka soba (Chuka is the Japanese word for Chinese) shouldn™t be confused with Japanese soba, the straight, tan-colored noodles made from buckwheat flour.
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MAE PLOY, GREEN CURRY
Used to make various curry soups and stir fry dishes, the Mae Ploy Brand is recognized in Thailand as a high quality export product with rich taste and authentic flavor. Packed in convenient plastic tub with tighly sealed lid. All natural.
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MAE PLOY, RED CURRY
Used to make various curry soups and stir fry dishes, the Mae Ploy Brand is recognized in Thailand as a high quality export product with rich taste and authentic flavor. Packed in convenient plastic tub with tighly sealed lid. All natural.
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MAE PLOY, YELLOW CURRY
Mae Ploys Yellow Curry Paste is an instant way to enjoy delicious Thai food. Just add coconut milk meat potatoes onions and season according to taste. The paste contains lemon grass, garlic, shallot, salt, galangal, dried red chilli, coriander seed, kaffir lime peel, cumin, cinnamon, mace, turmeric and cardamom. Product of Thailand.
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FERMENTED PEPPER PASTE, KOREAN GOCHUJANG, 1 KG.
Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment made from chili powder, glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process. Traditionally, it has been naturally fermented over years in jangdok (earthenware) on an elevated stone platform, called jangdokdae, in the backyard.The Sunchang Gochujang Festival is held annually in Gochujang Village in Sunchang County, North Jeolla Province. In 2018, the Sunchang Gochujang Festival took place in October.
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NORI GOMA FURIKAKE, RETAIL
Nori Goma Furikake is a Japanese condiment that is used to give steamed rice and other dishes a sprinkling of flavor. Seaweed flakes, sesame seeds, and spiced plum powder mix to make an amazing flavor.
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NORI GOMA FURIKAKE, BULK
Nori Goma Furikake is a Japanese condiment that is used to give steamed rice and other dishes a sprinkling of flavor. Seaweed flakes, sesame seeds, and spiced plum powder mix to make an amazing flavor.
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RED BOAT, FISH SAUCE
Red Boat fish sauce is a secret ingredient used by professional chefs and home cooks around the world. A national treasure of Vietnam, Red Boat is made using traditional chemical-free fermentation methods, a unique two hundred year-old artisanal process using only the freshest ingredients!
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RED BOAT, FISH SAUCE, 40%
Red Boat fish sauce is a secret ingredient used by professional chefs and home cooks around the world. A national treasure of Vietnam, Red Boat is made using traditional chemical-free fermentation methods, a unique two hundred year-old artisanal process using only the freshest ingredients!
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HARISSA SAUCE
The chili sauce is a spicy, flavorful way to add an exotic accent to your favorite dishes. This hot sauce adds zest to couscous, soups, and pastas and makes an excellent marinade as well as a sandwich spread. Used for centuries to add traditional flavor to North African and Middle Eastern foods, Harissa is the perfect addition for every cuisine.
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HOT CHILI OIL
This flavorful chili oil is made by infusing ripe red chilies in soybean oil, yielding a red-hot fragrant seasoning. The delightful taste and fragrance will add a distinct flavor to any dish.
