100% Black Garlic
250ml x 1
Nutty, savory, dried fruit, roasted garlic undertones, natural sweetness
Shelf Stable, See Best By Date
Japanese Sanonto Sugar is a highly prized sugar desired by Top Chefs in the know. It is a light brown sugar ideal for cooking as it does not contain the minerals most dark sugars have. It is made by carmalizing pure white Japanese Johakuto sugar cane. Sanonto sugar is most well know as the key ingredient in Hon-Gaishi, the base for Mentsuyu, a staple dipping sauce for a variety of noodles.
$8.05 Add to cart
Ginger fans rejoice! Yakami Orchards Ginger Marmalade is a hand crafted using only the freshest Ginger Root, Cane Sugar & Honey. Spicy and fresh, Ginger Marmalade is a natural fit for many creations; From exotic cocktails to glazing meat & fish, to cheese boards and dressings. Limited only by your imagination, Yakami Orchards Ginger Marmalade is a great addition to any chefs arsenal.
$19.08 – $88.92 Select options
Shin shoga no amazu-zuke is Japanese for young white pickled sushi ginger. In late summer Shin Shoga (young fresh ginger root) is harvested in order to make Amzu no Zuke. Young ginger is preferred for garni because of its tender flesh and natural sweetness. This young fresh ginger root is peeled and thinly sliced across the grain with a razor-sharp knife or mandolin. The sliced ginger is tossed in salt to preserve white color. The salted ginger slices are pressed with a cloth to wick out any lingering liquid. Rice vinegar is mixed with sugar and is heated to a boil. This hot mixture is then poured over the salted ginger slices. The vinegared ginger slices are allowed to cool naturally and cured for several months. Amazu no Zuke is a most popular type of tsukemono (pickled vegetable) . Its is served with sushi or sashimi and eaten between different kinds of sushi. Amazu no Zuke is a classic Japanese condiment served with rice bowls or a palate cleanser with seafood dishes. Amazu no Zuke helps enhance the flavors of your meal.
$42.40 Add to cart
Koji starter spores are the single most important ingredient in all Japanese fermented foods. These little umami yeast spores are essential to create miso, sake, fermented fruits, vinegars, soy sauces and a multitude of staple foods. These spores feed on the natural sugars present in foods when exposed to oxygen and the proper environment which tends to be above 50 degrees. Sprinkle on your favorite ingredients and watch them ferment.
$42.50 Add to cart
Yuzu Infused Rice Bran Oil highlights the intense floral aroma and tart flavor qualities of fresh yuzu fruit and the soft, creamy and nutty characteristics of Rice Bran Oil. Rice Bran Oil is desired by chefs for its high smoke point of 490 degrees Fahrenheit and unique flavor and texture. When infused with a standout citrus such as Yuzu, it takes this already favored oil to a whole new level of creativity. Made with 100% naturally occurring essential oils found in the rind of the yuzu fruit which is cold pressed, centrifuged, then filtered and infused into the oil resulting in standout cooking and seasoning oil.
$18.35 Add to cart
This black garlic juice is created by fermenting the bulbs in pure sea water for 45 to 60 days. The garlic is then aged, dried and peeled before its pressed to a thin paste. The paste is then slightly reconstituted with sea water to create a very concentrated natural juice. As the flavors mature they emit balsamic-like aromas. All natural with no added ingredients or preservatives.
$41.00 Add to cart