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PEARL RIVER BRIDGE, SUPERIOR SOY LIGHT
Pearl River Bridge Brand Superior Light Soy Sauce maintains the distinctive fragrance, aroma, delicious taste, and rich nutrition of soy beans. Inherited from our ancient ingredients and starters, our soy sauce takes more than 100 days fermentation process combining well selected soy beans with unique Sunshine, Water, and Air in Southern China. It is ideal for dipping, stir frying, marinating. It brings out the delicious flavor from food both for Asian Cuisines and American dishes.
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BLiS, BLiS / RED BOAT FISH SAUCE
Not just for Asian cooking! BLiS’ Barrel-Aged Fish Sauce is a collaboration between BLiS and Red Boat, the finest Fish Sauce in the industry. Made with Red Boat 40n, we have taken this premium Fish Sauce and enhanced its natural flavors through our proprietary aging process for 7 months. The end result is a Fish Sauce that imparts a subtle sweetnes and smokiness not found in other Fish Sauces. Truly an original! Use it as a finishing sauce, a marinade, a salad dressing, or anytime you want a touch of rich barrel aged umami.
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CHOP STICKS
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.
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RED BOAT, UMAMI SALT, 12/8.8 OZ.
Red Boat salt 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! Salt infused with premium fish sauce. All-natural handcrafted seasoning. Keto, Paleo, & Whole 30 friendly. Gluten and sugar-free with no preservatives.
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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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HOT CHILI OIL, SESAME
Hot Chili Sesame Oil is a sizzling blend of sesame seed oil and natural chili seasonings. A few shakes adds a fiery Oriental touch to soups, vegetables, meats, and eggs.
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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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KIKKOMAN, PLUM SAUCE
Plum Sauce, sometimes called Duck Sauce, is a sweet and tangy condiment with the lively flavors of plums and ginger. It’s often served as an accompaniment to fried wontons and other appetizers. Plum Sauce pairs perfectly with duck, roasted pork and spareribs, and can be served as a dipping sauce or used as a base to create signature sauces, dips, spreads and marinades.
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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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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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SHOYU MATSUTAKE
These master craftsmen have perfectly paired the individual qualities of Shoyu and Matsutake to create a symphony of flavors unrivaled by any Shoyu today. Complex aromas of earthy must, leather, fermented soy beans and White Pepper are present on the nose while flavor notes of Savory, Umami, Fungal and hints of Pine fill the palate. Used in Japan as a finishing Shoyu or as a stand-alone ingredient.
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RICE PAPER, 11
Used in various dishes such as fresh Vietnamese salad rolls, Imperial rolls, and Spring Rolls. Dried product. Stores indefinitely in cool cupboard. To use, moisten according to recipe or dip in warm water 5-10 seconds, until pliable.
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SOY BEAN PASTE
Miso paste or soy bean paste is an essential condiment in Japanese cooking. Miso is made by fermenting soy beans with salt and koji, which are cultured grains such as rice, barley, and soy beans.
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Although miso is most often salty, its taste and smell can vary depending on numerous factors, including the specific ingredient and fermentation process used in its production. There are in fact many different kinds of miso with many different possibilities when it comes to flavor. The soy bean paste is vitamin- and mineral-rich and high in protein and is used in both modern and traditional dishes in Japan.
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THAI RICE STICKS, EXTRA WIDE
Used to make a wide variety of Asian noodle dishes, including the famous Pad Thai.These are excellent quality noodles that you will enjoy very much. The noodles should be soaked in warm (hot to the touch) water for about an hour or so depending on your preference.
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NANKA SEIMEN, BUCKWHEAT SOBA NOODLES
100% whole grain noodles with a rich, warming flavor. Buckwheat protein is superior to other cereal grain as it has all essential amino acids, and is the best source of the important flavonoid rutin. It is traditionally made and patiently two-step dried. Despite the name, buckwheat is not wheat and is not related to wheat. A delicious, versatile, strengthening food, enjoy it hot or chilled in dashi – a shoyu soy sauce kombu broth and in salads and stir-fries. Wrap it in toasted nori to make delicious noodle sushi.
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PAPPADUM, PLAIN (PAPAD)
Pappadum is an Indian flatbread. Typically, it is prepared using black gram bean, rice, or lentil flour with salt and peanut oil added. The ingredients are made into a dough and formed into a thin, round shape similar to a tortilla. As the dough is prepared, the papadum is seasoned with black pepper. Papadums are cooked by deep-frying in oil, which causes them to expand and crispen. They may also be cooked by roasting them over an open flame, or even in a toaster oven. Depending on the cooking method they may be either soft and moist or crisp in texture. Most often served as a complement to a main dish, they are also eaten as a snack or as an appetizer to be topped with chutney, various dips or salsas. Commonly made in different sizes, the smaller ones are for snacks and the larger variety may be used as a food wrap.
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MIZKAN, HONTERI SWEET SEASONING
Honteri Mirin-style cooking wine is a low-alcohol (less than 1%), sweet golden wine made from glutinous rice. Essential to Japanese dishes, Honteri adds sweetness and enhances the flavor of a variety of cooked and simmered dishes, sauces and glazes.
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YAMASHIN WHITE SOY SAUCE 60 OZ.
Try something a little different with your Japanese cooking, with this regional speciality white soy sauce. Made from 90% steamed wheat and 10% soy beans, it has a milder and subtler flavour than regular soy sauce. It’s also ideal for adding flavour, but not colour to dishes, making white soy sauce perfect for kaiseki cooking. Made in Aichi, this soy sauce is delicious with sushi and sashimi, as well as in all your favourite Japanese dishes. Glass bottle
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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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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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DIVINA, GREEN HARISSA BARNIER
Hot green chili peppers, garlic and herbs make up the foundation of this fiery Moroccan green sauce. A colorful and vibrant twist on the classic red harissa, we love the bright and bold spice this sauce adds to meat, fish, aiolis and marinades.
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YUZU KOSHO – GREEN, 6/500 GR
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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PACIFIC FARMS, FROZEN WASABI PURE
Did you know the vast majority of “wasabi” in the United States is actually horseradish with green dye? Pacific Farms Authentic Wasabi Paste is made with 100% authentic wasabi, then frozen for freshness. There is absolutely NO horseradish in our wasabi paste, and we’re sure to keep additives to an absolute minimum to maintain the fresh wasabi flavor and appearance. This is the same wasabi paste we deliver to the finest restaurants – offered here for you!Your wasabi paste order is shipped frozen, by air, and delivered to your door ready to use. Upon delivery, please place the authentic wasabi paste in the freezer until needed. The shelf life of our wasabi is 2 years frozen/unopened, and 60 days refrigerated/unopened. Once opened, the refrigerated wasabi paste should be used within 30 days.
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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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KOKUHO ROSE, SUSHI RICE, 15 LB.
California’s original sushi rice. US No. 1 extra fancy. The unique new variety rice. Premium quality. Kokuho translates to Treasure of the Country. Developed in 1948 by Koda Farms, Inc. of South Dos Palos, California, Kokuho Rose, a unique variety of rice, is unequaled in flavor and appearance.
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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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BALI’S BEST, SWEET SOY SAUCE
Bali’s Best Sweet Soy sauce is becoming more well known among consumers with a sophisticated palette who are looking to ignite their taste buds with a twist of something different. All natural and sweet & rich in taste, the key ingredients of this unique, all-purpose sauce are soybean and sun-dried palm tree syrup that can only be found in the rainforests of Indonesia. Use as a marinade for all meats, poultry, seafood, and stir-fried dishes. Infuse as part of a base sauce, dressing, topping, or dip. Incredible as a robust condiment, drizzle or glaze.
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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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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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BLACK GARLIC MOLASSES
A standout ingredient for the chef with a keen eye and creative mind, Black Garlic Molasses is a wonderfully complex symphony of flavors playing in perfect harmony. Very much like an extra-aged balsamic vinegar, but thick and syrupy with less acidity and a sweet, roasted garlic flavor profile throughout.
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PANKO BREADING
Panko is a Japanese-style breadcrumb traditionally used as a coating for deep-fried foods such as tonkatsu.
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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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COSMOS, NAPPA CABBAGE KIMCHI
When people think of kimchi, this is likely the dish that comes to mind. Napa cabbage kimchi is made of napa cabbage, cut into bite-size pieces and mixed with kimchi seasoning, which consist of garlic, ginger, red chili pepper flakes, sugar, salt, onions and anchovy fish sauce. This product comes in three levels of spiciness: mild, hot and extra hot.
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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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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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TAKUMI WHITE SHOYU 375ml
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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TAMARIND PASTE
Tamarind concentrate is widely used to make several different chutneys. This is also mixed with variety of cooked dishes to create a tangy taste. Tamarind concentrate is a must use paste for choley, Sambhar, Rasam etc. Tamarind chutney goes great with dahi vadas.
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TWIN MARQUIS, SHANGHAI SQUARE WRAPERS
This wrapper is made with wheat flour and is characterized by its white color and square shape (3.5”x3.5”). Shanghai style wrappers are vegan and do not contain eggs. Great for steaming.
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NIPPON SHOKKEN, KARAAGE CRISPY BATTER MIX
Karaage is a Japanese style seasoned fried chicken mix. Karaage batter mix makes meat juice stay in the meat, and will keep the oil clean. Directions: Mix 1 cup of Karrage batter mix with 1/2 cup water. Coat ingredients in batter. Deep fry for approimately 4 min. in oil at 350° F. One bag of batter mix can be used for up to 16.5 lbs of meat.
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VAN-LANG, GINGER CHICKEN DUMPLING
Ground chicken seasoned with ginger, scallions & sesame oil in this uniquely folded dumpling. Case Count: 200 per case. Preparation: Steam.
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PANDA BRAND, OYSTER SAUCE, RETAIL
Made from selected oyster extracts, this oyster sauce has a robust flavor and a rich color which makes it an ideal all-purpose sauce for marinating or stir-frying.
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PINK PICKLED GINGER
SUSHI GINGER is a Japanese traditionally pickled Ginger called Gari or Shin-shoga no amazu-zuki in Japanese, Gari – Sushi Ginger is thin sliced ginger soaked in rice vinegar Sugar and salt Gari is served and eaten after sushi it is used to cleanse the plate between eating different kinds of sushi or after or before the meal.
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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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PAPPADUM, BLACK PEPPER (PAPAD)
Pappadum is an Indian flatbread. Typically, it is prepared using black gram bean, rice, or lentil flour with salt and peanut oil added. The ingredients are made into a dough and formed into a thin, round shape similar to a tortilla. As the dough is prepared, the papadum is seasoned with black pepper. Papadums are cooked by deep-frying in oil, which causes them to expand and crispen. They may also be cooked by roasting them over an open flame, or even in a toaster oven. Depending on the cooking method they may be either soft and moist or crisp in texture. Most often served as a complement to a main dish, they are also eaten as a snack or as an appetizer to be topped with chutney, various dips or salsas. Commonly made in different sizes, the smaller ones are for snacks and the larger variety may be used as a food wrap.
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MINCED GINGER
Add minced ginger to marinades, salad dressings and sauces. Flavor up steamed rice. Create a ginger stir fry, season grilled scallops, Napa slaw or shrimp cocktail.
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GOLDEN DRAGON, GYOZA SKINS
The Japanese use these round wrappers to make pork-stuffed dumplings similar to Chinese potstickers. Western cooks sometimes use them to make ravioli. Substitutes: potsticker wrappers or wonton wrappers (These are thinner than gyoza wrappers) or egg roll wrappers (These are larger than gyoza wrappers) or pasta sheet.
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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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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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AMAY’S, LOMEIN NOODLES, MEDIUM
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.
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AL WADI, TAHINI
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.
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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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LAO GAN MA, SPICY CHILI CRISP SAUCE
Lao Gan Ma is medium to low heat, with soybean oil fried chili, garlic, and fermented soybeans that are crunchy. This gives it a soy sauce/fish sauce flavor that is great on rice, roasted veg, grilled chicken, and Asian noodles but not on pizza.
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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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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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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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SHARK BRAND, SRIRACHA
Sriracha is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt.
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HUY FONG FOODS, SRIRACHA, 12/17 OZ
Sriracha is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt.
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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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WASABI GREEN HORSERADISH
Traditional Uses: Wasabi is a staple condiment in Japanese cuisine and traditionally served with sushi, sashimi, soba noodles and other Japanese dishes. Today Wasabi’s unique flavour and heat is being recognized in fusion styles of cooking.
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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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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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MAE PLOY, COCONUT CREAM
Mae Ploy Coconut Cream is a common ingredient used predominantly by Southeast Asian countries. Use in curries or other spicy dishes.
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TWIN MARQUIS, DUMPLING WRAPPER (SHANGHAI STYLE)
Thin, round, yellow wrapper, thinner than the Shanghai style wrappers that allows for a more delicate texture (3.5” diameter). Perfect substitution in our Chicken and Shrimp Shumai by Brooklyn-local Chef Bao Bao.
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SPRING ROLL WRAPPERS
Made from a mixture of rice flour, water, and salt these are rolled out by machine to paper thinness and then dried on bamboo mats in the sun. Rice papers are used extensively for wrapping Vietnamese spring rolls of pork and seafood, which are then fried and wrapped with crispy fresh lettuce and herbs and finally dipped in a sweet, sour hot sauce.
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TSUKI SCALLOP WHITE MISO RAMEN BASE
Scallop & White Miso Professional Ramen Base thoughtfully combines quality ingredients to create an authentic, exquisite bowl of ramen that can be efficiently composed at home. Capturing the essence of the assiduous ramen broth of a Ramen Master, Tsuki Professional Ramen Base has all of the elements crucial to its wisest critics. Wonderful mouthfeel. Proper fat content allowing the broth to stick to each chopstick pinch of noodles. Full robust flavors that can be diluted to one’s preference. The perfect base for the creative home chef that aspires to add their own proteins and vegetables or anyone short on time but not short on standards. Shelf-stable, heat, dilute to preference, add noodles, serve.
