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.
A fundamental ingredient used throughout Japan, Yakami Orchards Yuzu Ponzu is hand crafted using only the finest quality ingredients. Fresh Yuzu Juice and Yuzu Zest are expertly married to a Cedar Aged Rice Vinegar & Salted Mirin base, then finished with Bonito and Kombu Seaweed and artfully aged to unequalled perfection. From exotic cocktails to marinades & dressings, Yakami Orchards Yuzu Ponzu yields unparalleled balance. Add Takuko White Shoyu or Tamari to create a simple dipping sauce or reduce to create the perfect glaze. Its limits are extensive, a must for any Japanese Cuisine enthusiast.
A classic Ponzu, skillfully crafted in the Kyoto Tradition. Cedar Aged Rice Vinegar and Mirin are delicately married with a vibrant Momotaro Tomato broth and peppery-cumin Sudachi Lime citrus with the exceptional Umami balance of Takuko Organic Tamari, Bonito and Kombu Seaweed. Works beautifully with brunch cocktails, fish & shellfish, salads & vegetables, dumplings or marinades. A must for all Japanese Cuisine enthusiasts.
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.