No products in the cart.
Product Information
Additional information
| Ingredients | Tumeric, Coriander, Fenugreek, Cumin, Cardamom, Ginger, Black Pepper, Mustard Seed, Japanese Red Chili Pepper, Ginger, Fennel & Other Spices |
|---|---|
| Packaging | 300g/10.58oz x 1 |
| Flavor | Herbal, Vegetal Aroma, Black Pepper, Earthy, Slightly Aged Flavor; Medium Heat, Welcomed Sweetness |
| Storage | Shelf Stable, See Best By Date – Reseal and keep in cool place |
| Orgin | Japan |
Related Products
Quick ViewNori Goma Furikake
Furikake was originally developed in Japan around 1912 by a pharmacist as a helpful solution to nutrition deficits. Then it was called Gohan No Tomo, A Friend for Rice. It was then a ground product to be sprinkled on top of cooked rice , vegetables, and fish. Over the last 100 years Furikake has been into the product we know today. Nori Goma Furikake is one of the most popular and basic Furikakes in Japan. Nori Goma Furikake has color , texture and a traditional taste. You get an emerald green look and a fresh sea taste from the small nori squares. A delightful crunch and nutty sesame taste from the Toasted White sesame seeds. A perfect balance of sweet and savory from a dash of sea salt and sugar. Use Aji Nori Furikake as a tasty topping for a variety of dishes.
$9.43 Add to cart
Quick ViewKoji Rice Dried
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.
$22.85 Add to cart
Quick ViewJapanese Aomori Red Curry Powder
Japan has been refining the original British curry recipe since it arrived in Japan over 100 years ago. The modern Japanese culinary scene is saturated with curry stands and it is the second most consummed dish behind sushi. This regional, northern red curry style, found in the Aomori Prefecture lends this curry to be milder with more emphasis on the umami qualities when its compared to its Indian & Southeast Asian counterparts. The Coriander, Cumin & Turmeric give this mix a herbal aroma and deep earthy flavor. Sweetness comes from Green Cardamom Seeds, Cinnamon brings bright zip and the Fenugreek adds its nutty slightly sweet flavor. Japanese Red Chilies provide the signature heat, while the Anethole from Fennel & Star Annise add the licorice flavor and aroma. This refined and perfected red curry balances a ratio of 9 main spices with 8 trace sub spices is extremely popular in this region.
$9.93 – $141.36 Select options
Quick ViewMatcha – Ceremonial Grade
Masato Tea Company, Ceremonial Grade Matcha is Premium-1st Harvest Matcha worthy of the famed Japanese Tea Ceremony. Intended to be comsummed on its own with water to appreciate the natural sweetness and nutty, earthy subtleties.
$73.33 Add to cart
Quick ViewAkajiso (Shiso) Ground Powder
Japanese Akajiso Tea Cut Leaf is made with whole dried Japanese Red Shiso leaves which are hand selected and minimally handled to preserve the highest quality aroma and flavor. They then milled carefully into a versatile powder. Unsalted & unpickled, this lively, vibrant ingredient ranges from basil to mint, with earthy, vegetal overtones and a little zip. All Natural. Pesticide Free. Dried naturally and prepared using traditional Japanese techniques.
$10.00 Add to cart
Quick ViewShichimi Togarashi
Shichimi Togarashi is a fundamental 7-spice blend with tremendous history and importance throughout Japanese cuisine and represents the history and cultural refinement of this great cuisine. Shichimi Togarashi is a 7 spice blend developed in Edo (Modern Day Tokyo), Japan in 1625. The ingredients were first introduced to the Japanese by Portuguese missionaries around 1605. Over the past 400 years, these spice cultivators and craftsman have been able to refine farming practices and proprietary blending ratios that would make their ancestors proud. The seven prized ingredients that make up Shichimi Togarashi are Bansho Chili Pepper, Chimpi Japanese Mandarin Orange, Goma Toasted Black Sesame, Otane Hemp Seed, Shiso Japanese Basil, Sansho Chili Pepper and Byakukyo Japanese Ginger. The aroma is highlighted by the warmth given off by the chilies and the floral essence of the mandarin orange. The clean spicy flavors of the dried peppers standout, but are balanced with toasted black sesame, hemp seed and herbal characteristics of the dried shiso. The ginger is also a welcomed addition to this blend and offer a different type of spiciness, acidity and subtle sweetness. This blend is a pillar of this revered cuisine.
$8.30 – $132.00 Select options
Quick ViewUme Shiso Furikake
Furikake was originally developed in Japan around 1912 by a pharmacist as a helpful solution to nutrition deficits. Then it was called Gohan No Tomo, A Friend for Rice. It was then a ground product to be sprinkled on top of cooked rice , vegetables, and fish. Over the last 100 years Furikake has been refined into the product we know today. Ume-Shiso Furikake is a Japanese colorful flavored rice topping. Ume-Shiso Furikake has distinctive look and delicious flavor from the dried purple perilla leaves. Shiso (Perilla) is a herb used in the preparation of Umeboshi to impart its vivid red color. The shiso leaves are dried and finely chopped to make this zesty topping. The Perilla leaves add an enjoyable flavor that is reminiscent of anise. A delightful crunch and nutty sesame taste from the Toasted White and Black sesame seeds. A perfect balance of sweet and savory from a dash of sea salt and sugar. Use Ume-Shiso Furikake as delicious tangy topping for a variety of favorite dishes such as brown rice, tofu, salads.
$10.83 – $138.00 Select options
Quick ViewSansho Grape Berry Powder
Prized in Japan for being the fleshiest of berries, they are collected while still green in May. These berries are a burst of flavor consisting of citronella, Meyer lemon, mint, black pepper with a lingering numbness left on the tongue. A fun, vibrant ingredient to expand the flavor profile of any creation.
$11.80 Add to cart
Quick ViewJapanese Yamagata Yellow Curry Powder
Japan has been refining the original British curry recipe since it arrived in Japan over 100 years ago. The modern Japanese culinary scene is saturated with curry stands and it is the second most consummed dish behind sushi. This prized 18-spice regional, northern yellow curry style, found in the Yamagata Prefecture lends this curry to be milder with more emphasis on the umami qualities when its compared to its Indian & Southeast Asian counterparts. Japanese Yellow Curry has a unique flavor profile of both savory and sweet spices, with less heat. The Turmeric, Coriander, Cumin and Beiriifu provide a vegetal aroma and deep earthy flavor. Cardamom ads the sweetness along with the bright zip of cinnamon. The heat in this tantalizing mixture come from the perfect ratio of black pepper and regional red chili pepper. The Anethole from the star anise and fennel add the licorice flavor and aroma. This ultra-premium, refined and perfected yellow curry balances a ratio of 9 main spices with 9 trace sub spices is extremely popular in this region.
$10.66 – $141.36 Select options
Quick ViewNama Shio Koji
Shio Koji is a traditional Japanese condiment composed of fermented rice, salt and water. The wonderful fermented rice flavor, similar to sake, imparts a lot of flavor when marinading proteins and vegetables as well as a flavorful salt replacement. Shio Koji is gaining traction in the North American food scene and is likely one the next big buzz ingredients imported from Japan.
$41.88 Add to cart