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.
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.
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.
Kuki Goma Rayu is a spicy chili oil made using 100% Kuki Junsei Sesame oil. Premium roasted sesame oil with red hot chili infusion. This highly aromatic sesame oil is extracted carefully from select natural ingredients.
Binchotan Daimyo is made from hardest and most prized, hand picked oak branches in Korea and then baked in hand-built clay kilns at 1200° C. Following several century old methods made famous by Japanese craftsman in Wakayama, these Korean Master Craftsman have been making White Charcoal for almost as long. Using a technique called Pyrosis, these craftsmen limit the amount of oxygen inside the kiln which results in the carbon being captured in the wood. In addition to being 90% carbon at completion, the charcoal is rich in the minerals potassium, magnesium, calcium and phosphorus. The Korean style of this fuel is slightly different than that of the Japanese however. The Korean craftsmen use a larger diameter branch that is more mature and has more mass. The extra mass allows the craftsmen to bake it longer and the result is larger, longer burning fuel which is preferred by many chefs. Binchotan, or White Charcoal is not actually white, it gets its name from the process used to quickly cool the charcoal when it is removed from 1200° clay kiln. Master craftsman shovel a mixture of sand, soil and ashes over the lava-hot charcoal to lock in all of the benefits of this method, resulting in a 90% carbon, mineral rich, slow burning, almost smokeless and nearly flavorless fuel. This charcoal is the preferred fuel of Japans finest chefs for these qualities. Not the hottest fuel, but the most consistent in temperature and burn-time. The powerful infrared radiation of this fuel enables the chef to maximize the flavor and aroma of anything they cook over it.
Rice kernels are covered with a fragrant white bloom of aspergillus oryzae mold. The mold releases enzymes that ferment the rice by decomposing its carbohydrates and proteins. Make Shio Koji by combining koji rice , salt and water and allow the mixture to ferment for a couple of weeks at room temperature. Shio Koji is a thick , slightly lumpy paste that is salty and has a light miso flavor. Use Shio koji as a salt substitute, marinate meat and fish or pickle vegetables. Shio Kogi can also be used as a soy sauce substitute. Koji is one of the key ingredients used in making miso, sake, and amazake.
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.
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.
Discover the flavor and quality of age old Japanese Gastronomy. Japanese Agar Agar powder is made to gelify fruit or herbal juices with a very smooth texture. Agar Agar is from Carrageenan, which is extracted from red edible seaweed. Agar agar is a natural vegetable gelatin which is aprox 80 % fiber. Is has no taste or odor and is semi-translucent. It sets more firmly than gelatin and is able to set at room temperature. Japanese agar agar is essential in making Mizu Yokan, Anmitsu and Coffee Jelly.
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.