Asian

A seasoning with a rich flavor, made from vinegar and citrus juice. Suitable for NABEMONO (a Japanese style dish, cooked at the table), grilled fish, deep fried fish or prawns, and SUNOMONO (a Japanese style vegetables and seafood marinade).

Namikura Sesame Miso is a traditional lighter style miso that is blended with pureed sesame and both whole white and toasted black sesame seeds. This miso is aged 3 months which allows the nutty sesame flavor to stand out. Sesame Miso is an exciting, versatile miso that can be used across a multitude of cuisines and applications.

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.

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.

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.

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.

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.

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.

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!

Traditional HS Vietnamese Rice Paper is ideally suited for making wraps, salad rolls without frying or spring rolls and desserts. The wafer-thin sheets, made from rice flour and with a diameter of 22 cm can be used in many different ways and can be filled for example with minced chicken, shrimp or vegetables (vegetarian variety). HS Vietnamese Rice Paper & Black Sesame is low in calories and easy to digest. The slightly nutty flavor of black sesame gives each dish a unique flavor.

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.

A deep color, rich consistency and more complex bouquet when compared with shoyu, so it retains its flavor better in longer cooking styles. Full-bodied and savory, a little tamari goes a long way in marinades, vegetable dishes, stews, sauces and salad dressings. Traditionally brewed in cedar kegs, made using the same time-honored methods that have been passed down for generations. Country of Origin – Japan, Organic, Gluten-free. Ingredients: Organic whole soybeans, water, sea salt, organic distilled sake(water, rice, aspergillus oryzae), aspergillus oryzae

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.