Asian

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.

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.

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.

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.

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.

An inspiring Japanese style chili sauce that highlights black garlic and Shio Koji mash, black garlic and yuzu zest are combined with the shio koji and the result is an exciting condiment that captures spice, sweet & savory, floral citrus with a hint of years.

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.

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.