Local craftsman source, ferment and age this culinary gem using ancestral practices handed down through generations learned in Japan. Fermenting quality garlic with proper care and technique brings out its many layers of flavor. Notes of dried fig, raisin and balsamic are present along with aromas of black truffle and grape must.
Miola Rice Improver (Green/Red Can) is an enzymatic additive that makes rice more flavorful, adds volume and polish. Miola Rice Improver is not effected by cooking or re-cooking or chilling. An essential additive to create perfect sushi rice every time.
Incredible alternative to rice paper or nori for wrapping spring rolls, steaming buns, baking rice cakes or poaching mousses. The natural skin of the bamboo trees impart a fabulous cedar-like or nuttiness flavor to your application when steamed or poached. Also used a decorative wrapper for rice cakes and deserts.
Miola Rice Improver Red/Gold Can is an enzymatic additive that makes rice more flavorful, adds volume and polish. This version has added kelp and vinegar powder which is often the preferred style by many chefs. Miola Rice Improver is not effected by cooking or re-cooking or chilling. An essential additive to create perfect sushi rice every time.
Takuan Pickled Radish is pickled daikon radish made by the tradional process of first hanging the daikon in the sun a for a few weeks to dry while remaining flexible. The daikon is then pickled for several months in a solution of salt, rice bran, sugar, daikon greens, konbu, chili pepper and dried persimmon peels.
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.
Hon Kuzu is a starch originating from the Arrow Root and is the highest grade starch used in the Japanese kitchen. Yoshina Hon Kuzu produces the clearer appearance and smoother texture along with superior binding capability compared to other quality starches.
Roasted rice is called Genmai in Japan. Genmai is the word for 'Brown Rice' in Japan. Ironically most roasted rice in Japan is made with Mochi-Gome (a white rice) rice. Mochi-gome is a Japanese sweet rice that is short grain that is composed of almost 100% amylopectin. When mochi-gome is cooked it becomes very moist and sticky. This moisture is required to puff the rice when roasting. Genmai made with Mochi-gome rice is the highest quality Genmai. The roasted rice has a noticeable fragrant aroma. When Genmai is mixed with green tea it becomes Genmaicha.
Haku Black Garlic Shoyu is a truly extraordinary expression of the progressive next generation of Shoyu Masters from Kyoto Prefecture. Following traditions dating back 3,000 years, while introducing new techniques and ingredients to produce an exceptional product worthy of their ancestor’s approval. These master craftsmen have perfectly paired the individual qualities of Shoyu and Black Garlic to create a symphony of flavors unrivaled by any Shoyu today. Complex aromas of earthy must and fermented soy beans are present on the nose while flavors notes of Fig, Raisin, Molasses and subdued hints of Garlic fill the palate. Used in Japan as a finishing Shoyu or as a stand-alone ingredient, Haku Black Garlic Shoyu stands out among Japan’s great Shoyus.