Blue Tosaka Nori
1.76 ounce pack
Clean, Delicate Sea Flavor
Dark Blue Green
Shelf Stable, See Best By Date – Reseal and keep in cool place
Scallop & White Miso Professional Ramen Base thoughtfully combines quality ingredients to create an authentic, exquisite bowl of ramen that can be effeciently composed at home. Capturing the essense of the assiduous ramen broth of a Ramen Master, Tsuki Professional Ramen Base has all of the elements crucial to its wisest critics. Wonderful mouthfeel. Proper fat content allowing the broth to stick to each chopstick pinch of noodles. Full robust flavors that can be diluted to one's preference. The perfect base for the creative home chef that apsires to add their own proteins and vegetables or anyone short on time but not short on standards. Shelf-stable, heat, dilute to preference, add noodles, serve.
$35.52 Add to cart
Aonori is a type of edible dried green sea weed flake. It is commonly used for flavoring Japanese foods by sprinkling flakes over the dish. Aonori gives an added seaweed kick to savory Jpanese recipies. Aonori is also used as an ingredient in yaki-soba (fried buckwheat noodles), okonomi-yaki , negi- yaki (Japanese style pancakes), tako-yaki (octopus balls), yaki-udon (fried thick white noodles). Aonori is also a great addition to tororo (shredded Japanese vegetables), natto and rice balls.
$21.11 Add to cart
Spicy Crab Miso Professional Ramen Base thoughtfully combines quality ingredients to create an authentic, exquisite bowl of ramen that can be effeciently composed at home. Capturing the essense of the assiduous ramen broth of a Ramen Master, Tsuki Professional Ramen Base has all of the elements crucial to its wisest critics. Wonderful mouthfeel. Proper fat content allowing the broth to stick to each chopstick pinch of noodles. Full robust flavors that can be diluted to one's preference. The perfect base for the creative home chef that apsires to add their own proteins and vegetables or anyone short on time but not short on standards. Shelf-stable, heat, dilute to preference, add noodles, serve.
$35.52 Add to cart
These small strips come from sundried aged MA Kombu. MA Kombu is known as the king of the kelp because of the fragrant bouquet and its ability to produce crystal clear, mellow sweet and rich refined dashi stock. 2 year old MA kombu is harvested between mid July and mid August. After the early morning harvest hundreds of large moist kelp leaves are spread out on pebbles on the beach and naturally dried in the sun. Before the sun goes down the partially dried kelp is brought into the factory barn and stacked for overnight storage. The next morning they are laid out on the beach pebbles again. This process is repeated over several more days. Then the hard dried kelp is left outside overnight after sunset to absorb nighttime moisture, making the kelp flexible, allowing it to be stretched and rolled up for storage. Now the kelp only weights 9% of the weight of the original material. Next this wild sea plant is uniformly trimmed into small dashi ideal strips to finish this chef ready ingredient. Out of all natural foods, MA Kombu has the highest concentration of the key Umami partner , Glutamic acid.
$59.70 Add to cart
Tsuki Tonkotsu Premium Ramen Base is a concentrated soup base that is loaded with full flavor, aroma and incredible texture. This premium ramen base is the ideal foundation for a great bowl of Tonkotsu Ramen. Functional, quality, practical and cost-effective. Yield is 10:1
$29.89 Add to cart
Katsuobushi Asukezuri originates from the Skipjack tuna. A tuna is cut into 4 loins , simmered for a couple of hours rubbed with fish paste and smoked for at least a month. The loins go through at least several cycles of mold (similar to koji mold) spraying, humid resting and sun drying over the next 6 months. Katsuobushi Asukezuri thick shaved pieces have a Smokey taste full of umami that is the flavor backbone of traditional Japanese cooking. This fantastic umami packed accent is critical for making dashi and sauces. Katsuobushi Asukezuri’s thickness (over 0.2mm) makes it used often when making a braise with fully seasoned rich flavored Dashi. Also used as an ingredient in Seafood and pasta dishes.
$8.57 Add to cart
The best Konbu harvested from July-August of the of the Naga-Kombu and MA-Konbu grades are gather off the clean natural coasts of Japan. Naturally sun dried and processed into flakes and reduced to powder. This Konbu in powder form is ideal in butter, sauces, marinades stocks and frying preparations.
$18.74 Add to cart
Honkarebushi from the Kagoshima Prefecture is the highest quality aged, smoked, fermented & cured fillet of the skipjack tuna. Each fish yields 6 loins. They are de-boned and cut into the shape of a boat and covered in fish paste to smooth out crevasses and were bones were removed. It is then dry smoked for 30 days and becomes Arabushi. The Arabushi is sundried for 2 days and becomes Hadakabushi. The Hadakabushi goes thru several cycles of of being sprayed with an edible mold similar to the koji mold. It rests in a high humidity fermentation room and then gets sundried. These multiple cycles naturally break down the fishes natural fats into smaller concentrated particles of umami. After several cycles of spraying, resting & sun drying over 2-3 months it becomes Karebushi . The Karebushi after at least 5 cycles and at least 4 months becomes “Honkarebushi”. Honkarebushi is the very highest quality for shaving into Katsuobushi. Honkarebushi when shaved on a plane has a most delectable aroma and a translucent red hue.
$48.67 Add to cart
Aka (Red) Tosaka Nori is a variety of seaweed resembling wakame. Tosaka Nori Red is red in color and has a thicker and crunchier leaf than wakame. It is rather neutral and clean tasting. It is an ideal addition to sashimi, salads and a variety of creative colorful applications.
$27.16 Add to cart
Katsuobushi, or Skipjack Tuna is filleted into 4 loins, simmered for couple of hours, deboned, rubbed with fish paste and then smoked for about a month. Each loin is then elegantly shaved down to create a perfect shape and is sprayed with a mold similar to Koji. The finished loins spend the next 6 months cycling between the humid fermentation room and the dry sunlight. Once complete, it is packaged whole or shaved. Katsuobushi is a fundemental and critical ingredient across all Japanese cuisine. It can be found in soup stocks (Dashi), salads, dipping sauces, marinades, rice dishes, sushi and is often used as a garnish.
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