Spices, Other

Mustard plants are very rare in Japan. Japanese mustard seeds are very high quality seeds with powerful aroma & flavors. Yoogarashi has a milder mustard taste similar to western mustards. Karashi Yoogarashi mustard powder is made from ground yellow & white Japanese mustard seeds and has a more subdued and elegant flavor. Traditional mild Japanese mustard is made by only adding water to milled seed powder which yields a simple mustard flavor and allows it to be used well with a variety of other ingredients across many applications.

Japanese Akajiso Bulk is made with whole dried Japanese Red Shiso leaves. This is the unprocessed form of bulk dried leaves, hand selected and minimally handled to preserve the highest quality aroma and flavor. Unsalted & unpickled, this lively, vibrant ingredient ranges from basil to mint, with earthy, vegetal overtones and a little zip. All Natural. Pesticide Free. Dried naturally and prepared using traditional Japanese techniques.

Gochugaru flakes are made from the Gochu chilis. Used in Korean dishes such as kimchi and bullgogi. Slightly smoky with sweet heat.

Yakari Shiso-Meshi is cured shiso leaves and seaweed used for rice seasoning. It is made from salted and pickled purple shiso leaf that has been dried naturally in the sun. It is often utilized in furikaki blends or marinades where a bittersweet and salty flavor is desired.