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.
Water, Soybean Paste, (soybeans, water,rice, salt), Crab Extract, Pork Extract, Sugar, Salt, Pork Fat, Yeast Extract, Sesame Paste, Ginger Paste, Garlic Paste, Chili Oil, (sesame oil, chili pepper), Hydrolyzed Corn Protein, Caramel Color, Sesame Seed, Chili Peper, Less than 1/10 of 1% Sodium Benzoate
6 x 500g x 6
Fresh Crab, Braised Pork Shank, Fermented Soybean, Just The Right Amount of Chili Spice, Luxurious Mouthfeel and Aroma
Shelf Stable, See Best By Date
Contains Soybeans, Fish, Sesame, Gluten Free
Heat & Serve *Note, made with real animal fats which are critical to achieve authentic flavor mouthfeel. These fats can been seen at room temperature inside bottle and particles are normal. Also, some animal fats are not particularly pleasant smelling at room temperature, but are wonderful when heated, so be aware when opening package that a slight off-smell is normal at room temperature.
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.
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
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.
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.
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.
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.
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.