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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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S & A, WASABI TUBES
Wasabi is a special seasoning unique to Japanese cuisine. The wasabi root is peeled and grated in order to season many different dishes. Wasabi is difficult to buy in fresh form and is expensive so it is most often used as a paste or powder. It should be used as a condiment for sushi, sashimi, and Chilled Soba Noodles. It has an intensely hot flavour and so should be used sparingly.
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NIPPON SHOKKEN, DRIED SEAWEED MIX
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.
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WAKAME, CUT DRIED SEAWEED
Wakame is a sea vegetable, or edible seaweed. It has a subtly sweet flavour and is most often served in soups and salads. Sea-farmers have grown wakame in Japan from the Nara period. JFC Wel-Pac Musubi Nori Dried Seaweed.
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HARISSA SAUCE
The chili sauce is a spicy, flavorful way to add an exotic accent to your favorite dishes. This hot sauce adds zest to couscous, soups, and pastas and makes an excellent marinade as well as a sandwich spread. Used for centuries to add traditional flavor to North African and Middle Eastern foods, Harissa is the perfect addition for every cuisine.
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MUNG BEAN THREADS
Mung beans are also known as cellophane noodles, mung bean threads or glass noodles. The gluten-free pasta earned these odd names because it turns from white to clear when boiled.
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WASABI GREEN PEAS BULK
Looking for a snack with a kick? These wasabi coated green peas are sure to open your eyes and taste buds. Crunchy, spicy and oh-so-good! One bite and you will know what we mean when we say HOT. We like to think we’re tough, but when these fellas mix with our taste buds, even we begin to tear up!
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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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BLiS, SOY SAUCE, BOURBON AGED
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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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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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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SUDACHI, NIBAN SHIBORI
Ideal for the home chef, Yakami Orchards Sudachi Juice, Niban Shibori (Second Pressing of Fruit), is a vibrant ingredient perfect for superb Cocktails and Non-Alcoholic Drinks, Vinaigrettes, Sashimi, Ceviche, Sauces, Vegetables and Desert or whenever a splash of Sudachi Citrus will create the complexity of flavor you desire in a variety applications only bound by your imagination.
