Tsuki Miso Premium Ramen Base is a concentrated soup base that is loaded with full flavor, aroma and incredible texture. Made with organic, aged miso, this premium ramen base is the ideal foundation for a great bowl of Miso Ramen. Functional, quality, practical and cost-effective. Yield is 10:1
Wakame, Cut is an edible seaweed that has a slightly sweet and umami flavor. Wakame grows along low tide lines of exposed ledges. Since its often directly amid oncoming waves its one of the more difficult seaweeds to harvest. Only young 5 year plants are harvested in order to allow older plants to continue to produce spores and young plants. It comes fully dried and sliced into small pieces. Its delicate texture readily absorbs the flavors of paired ingredients. Its easily rehydrate by pouring hot water over it and letting it sit for 10 minutes, drain and use.
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.
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. Dashi Kombu is a wide, thick dark green seaweed which grows in the cold, deep ocean waters around Hokkaido. The Kombu Road starts at Hokkaido moves thru Osaka, then Okinawa & China. 2 year old 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. Out of all-natural foods, Kombu has the highest one of the highest concentrations of the key Umami partner, Glutamic acid. Perfect to prepare a light dashi. Japanese chefs use it to marinate foie gras, with miso, fresh fish fillets, beans & vegetables.
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.
Tosaka Nori Green is a variety of seaweed resembling wakame. Ao Tosaka Nori Green is green 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.
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.
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.