- Sort by Product ID
- Display 30 Products per page
-
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.
-
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.
-
WA IMPORTS, POTATO STARCH UDON NOODLES
Udon Katakuriko, or Udon made from potato starch is made in the Hokkaido style, a mountainess region that receives heavy snowfall and is also one of the largest potato producing regions. The starch from the potato flour doesn’t provide much potato flavor, but is necessary to produce the ideal Koshi, or “strong texture” preferred by most Udon lovers. This versatile noodle can be served hot or cold, in a broth or plain with a dipping sauce.
-
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.
-
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.
-
GRAN CUCINA, BLACK SESAME SEEDS, 68 OZ
Black Sesame Seeds are excellent as a garnish in almost any stir-fry. Mix them 50/50 with white sesame seeds for an excellent crust for fish.
-
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.
-
FERMENTED PEPPER PASTE, KOREAN GOCHUJANG, 2.8 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.
-
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.
-
LEE KUM KEE, CHILI GARLIC SAUCE, 12/13 OZ
A mildly hot chili sauce blended with garlic perfect for dipping. It is also good as a stir-fry sauce for meats, fish vegetables and noodles. Ingredients: Salted chili peppers (chili peppers, salt), water, sugar, rice vinegar, dehydrated garlic, modified corn starch, acetic acid.
-
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.
-
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.
-
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.
-
SHOYU WHISKEY BARREL AGED (SOY SAUCE) 375ml
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.
-
SMOKED SHOYU (SOY SAUCE) 375ml
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. -
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.
-
J-BASKET, MENMEIJIN PREMIUM UDON
Japanese style noodle made from wheat flour, water, tapioca starch and salt. Comes in a frozen pack with 4 pre-portioned packs of fresh udon noodles.
-
HUY FONG FOODS, SRIRACHA, 12/28 OZ
Sriracha is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt.
-
SAMBAL OLEK CHILI PASTE 3/1 GAL
Sambal is an Indonesian chili sauce or paste, typically made from a mixture of a variety of chili peppers with secondary ingredients, such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. Sambal is an Indonesian loan-word of Javanese origin.
-
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.
-
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.
-
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
