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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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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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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.
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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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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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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.
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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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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.
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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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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.
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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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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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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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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.
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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.
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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.
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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.
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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.
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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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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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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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TSUKI MATSUTAKE MUSHROOM RAMEN BASE
Matsutake Mushroom & Shoyu 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.
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TSUKI PORK SHANK RAMEN BASE
Pork Shank 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.
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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.
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TSUKI SPICY CRAB RAMEN BASE
Spicy Crab 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.
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MAMA LA, IMPERIAL PORK EGG ROLL BULK
Mama La’s Imperial Shrimp and Pork Egg Rolls combine the deliciousness of succulent pork with real shrimp, jicama, yellow onion and Vermicelli in a golden wrapper.
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MISOHEAT, CHILI PASTE 8 OZ
Meet MisoHeat: your new go-to and all-purpose spicy condiment! The idea first came from a craving for a spicy flavor boost for fresh ramen. It was quickly discovered that the combination of umami rich miso and six varieties of roasted peppers elevates just about any savory food and can take your meal to the next level. Hot enough for spicy lovers to crave but not too hot for your not-too-spicy-loving friends. Put it on your eggs and sandwiches, make a marinade for chicken and steaks, even add it to your pasta sauce! But most importantly, get creative. This stuff is good on everything! This product is gluten free, vegan, non-GMO, does contain soy. Refrigerate after opening.
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MISOHEAT, CHILI PASTE 32 OZ
Meet MisoHeat: your new go-to and all-purpose spicy condiment! The idea first came from a craving for a spicy flavor boost for fresh ramen. It was quickly discovered that the combination of umami rich miso and six varieties of roasted peppers elevates just about any savory food and can take your meal to the next level. Hot enough for spicy lovers to crave but not too hot for your not-too-spicy-loving friends. Put it on your eggs and sandwiches, make a marinade for chicken and steaks, even add it to your pasta sauce! But most importantly, get creative. This stuff is good on everything! This product is gluten free, vegan, non-GMO, does contain soy. Refrigerate after opening.
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BLACK GARLIC CHILI SAUCE, KANZURI
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.
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ROASTED SHISHITO CHILI SAUCE, KANZURI
An inspiring Japanese style chili sauce that highlights roasted shishito peppers, garlic and Shio Koji.
Pickled chili pepper mash, roasted shishito peppers, yuzu zest and garlic are combined with the shio koji and the result is an exciting condiment that captures spice, touch of smoke, garlic zip, floral citrus and a hint of yeast. -
BANANA LEAVES
Banana leaves serve many purposes in Asian cooking, from adding flavor to foods cooked inside them, to simply being used as a colorful and exotic background for serving-plates and party platters. Banana leaves are beautiful, fun to use, and easy to cook with.
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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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TWIN MARQUIS, DUMPLING WRAPPER (HONG KONG)
Wheat-flour wrapper characterized by its white hue, thick and smooth texture, and round shape (3.5” diameter). Shanghai style wrappers are vegan and do not contain eggs. Try them in NYC Chef Esther Choi’s Halmeoni Dumplings.
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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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GOLDEN DRAGON, WONTON SKINS
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.
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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.