Yaki-Nori or Roasted Seaweed is a vital ingredient of the sushi trade, used primarily for Maki and Nigiri. As sushi has become more mainstream, ingredients such as nori have been used across many cuisines. Nori is rich in protein, fiber, vitamins, minerals, and trace minerals and has a wonderful natural flavor. Yaki-Nori sheets date back to the Edo period where it was first produced following the same techniques used in making paper. Nori grows best at a depth of around 25 feet and is typically grown on nets that can be easily harvested by boats. Each plant takes about 45 days from seed to first harvest and can reharvested about 10 times.
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.
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.
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.
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.
Matsutake Mushroom & Shoyu 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.
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.
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.
Hon Dashi is a vital and versitile ingredient used throughout Japan. It is used in Miso Soup, various other soups, dipping sauces, salad dressings, marinades, noodles and rice dishes. Made from 100% Bonito (Skipjack Tuna).
Hijiki Seaweed is a common ingredient across many Japanese dishes. It is used in salads, as a furikake on top of rice, in dashis and broths, or as a seasoning, among others. Hijiki is rich in dietary fibre and essential minerals such as calcium, iron, and magnesium. Farmers harvest the Hijiki in the spring between May and March during low tide. After collection, the seaweed is boiled and then dried in the open air. It can be milled as used as a powder or reconstituded.