Truly unique & rare, Yakami Orchards Aloe Marmalade is hand crafted using Fresh Aloe Vera, Cane Sugar and Honey. Vibrant, smooth and blessed with luxurious texture; Aloe Marmalade boasts a fresh Aloe flavor profile of herbal melon and Muscat. Pair it with seared Fois Gras or refine your cheese plate, Aloe Marmalade elevates to the sublime.
Coveted by worlds top chefs and mixologists, PacRim Yuzu Puree is a classic French puree crafted with only Fresh Yuzu Fruit, Yuzu Zest and 10% Cane Sugar. Bright, Floral and Delicate with a nice balance of tart & mild sweetness, Yuzu Puree is limited only by your creativity. Ideal for pastry chefs and creative cocktail concoctions, PacRim Yuzu Puree is a rare and treasured addition to the repertoire of the creative. ***Special shipping rate applies for this product. It is frozen and must be shipped via expedited means with dry ice. Special rate applies***
A classic table condiment found throughout Japan, Yakami Orchards Yuzu Kosho has become a secret ingredient of North America's Top Chef's. 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.
A definite Buzz Ingredient for today’s Top Chefs and specialty food enthusiasts alike, Yakami Orchards Sudachi Zest is the type of ingredient that gets your attention. Whether worked into a civiche, pureed into a specialty margarita or candied atop a dessert, the flavor profile of the floral, tart and peppery zest is a wonderful and unique compliment to boundless applications.
Yuzu Fruit Powder is naturally dried, utilizing 100% of the Yuzu fruit (pulp and zest), resulting in incredible aromatics and full Yuzu flavor. This is not a spray-dried product and it does not contain any maltodextrin or other fillers, Yuzu Fruit Powder is the end result of a totally natural process of drying Yuzu Fruit and milling it into a fine powder. Wonderful floral notes are present and the flavor profile is slightly tart, closely resembling that of the grapefruit, with overtones of tangerine and bergamot with subtle hints of pine.
Desired by the worlds finest chefs and mixologists, Yakami Orchards Kabosu Juice, Marugoto Shibori (in its natural state) is a first press using the whole fruit, capturing the intense floral aroma and tart flavor qualities of Meyer Lemon with accents of Cucumber and Melon. Yakami Orchards Kabosu Juice is a rare & vibrant ingredient perfect for Cocktails and Non-Alcoholic Drinks, Vinaigrettes, Sashimi, Ceviche, Sauces, Vegetables & Deserts or whenever a splash of Fresh Kabosu Citrus will create the flavor complexity you desire in whatever creation demands the sophistication of Japanese Citrus.
Hito-Kochi Yuzu Juice is 100% natural, whole-fruit pressed, capturing the incredible aromatic florals, essential oils and unique Yuzu Flavor that can be described as Tangerine, Grapefruit, Bergamot and notes of pine. A featured ingredient in the finest restaurants throughout North America, Hito-Kochi Yuzu Juice delivers the finesse and elegance for which Japanese Citrus is so desired. ***Note*** This item cannot be shipped via ground and must be shipped via freight on a pallet - Special rates apply
Delicate, subtle and refined, a fundamental Ingredient of Japanese cuisine. Haku Iwashi Whisky Barrel Aged Fish Sauce is Master crafted following ancestral methods dating back to the edo period, 400 years ago. Using only the Iwashi sardine from the Sea of Japan which is much bigger and fattier than its Mediterranean counterparts. Japanese Iwashi fish sauce is first aged 2 years. Quintessentially the perfect finishing sauce.
Kanzuri is a paste consisting of regional Japanese red chilis, rice malt (koji), yuzu and salt produced in Niigata, Japan. The peppers are harvested, salted and left to begin fermenting in the snow, then they are mixed with the other ingredients and aged for 3 years to produce the finished paste. The taste is somewhat similar to yuzu kosho, but Kanzuri does not contain konbu seaweed and is made with less salt. A fun a versitile condiment that limited only by your imagination.
Delicate, subtle and refined, a fundemental ingredient of Japanese cuisine. Haku Iwashi Whisky Barrel Aged Fish Sauce is master crafted following ancestral methods dating back to the edo period, 400 years ago. Using only the Iwashi sardine from the Sea of Japan which is larger and fattier than its Mediterranean counterparts. Japanese Iwashi fish sauce is first aged 2 years before it is further mellowed and aged an additional 12 months in Japanese whisky barrels yielding a more mellow, delicate texture and flavor with an understated sweetness. Quintessentially the perfect finishing fish sauce.