100% Tonburi (Kochia Seed)
7oz x 1
Nutty, Vegetal Hints, Sesame, Subtle Sweetness
Shelf Stable, See Best By Date
Shin shoga no amazu-zuke is Japanese for young white pickled sushi ginger. In late summer Shin Shoga (young fresh ginger root) is harvested in order to make Amzu no Zuke. Young ginger is preferred for garni because of its tender flesh and natural sweetness. This young fresh ginger root is peeled and thinly sliced across the grain with a razor-sharp knife or mandolin. The sliced ginger is tossed in salt to preserve white color. The salted ginger slices are pressed with a cloth to wick out any lingering liquid. Rice vinegar is mixed with sugar and is heated to a boil. This hot mixture is then poured over the salted ginger slices. The vinegared ginger slices are allowed to cool naturally and cured for several months. Amazu no Zuke is a most popular type of tsukemono (pickled vegetable) . Its is served with sushi or sashimi and eaten between different kinds of sushi. Amazu no Zuke is a classic Japanese condiment served with rice bowls or a palate cleanser with seafood dishes. Amazu no Zuke helps enhance the flavors of your meal.
$42.40 Add to cart
Takuan Pickled Radish is pickled daikon radish made by the tradional process of first hanging the daikon in the sun a for a few weeks to dry while remaining flexible. The daikon is then pickled for several months in a solution of salt, rice bran, sugar, daikon greens, konbu, chili pepper and dried persimmon peels.
$3.39 Add to cart
Discover the flavor and quality of age old Japanese Gastronomy. Japanese Agar Agar powder is made to gelify fruit or herbal juices with a very smooth texture. Agar Agar is from Carrageenan, which is extracted from red edible seaweed. Agar agar is a natural vegetable gelatin which is aprox 80 % fiber. Is has no taste or odor and is semi-translucent. It sets more firmly than gelatin and is able to set at room temperature. Japanese agar agar is essential in making Mizu Yokan, Anmitsu and Coffee Jelly.
Incredible alternative to rice paper or nori for wrapping spring rolls, steaming buns, baking rice cakes or poaching mousses. The natural skin of the bamboo trees impart a fabulous cedar-like or nuttiness flavor to your application when steamed or poached. Also used a decorative wrapper for rice cakes and deserts.
$10.14 Add to cart
Miola Rice Improver (Green/Red Can) is an enzymatic additive that makes rice more flavorful, adds volume and polish. Miola Rice Improver is not effected by cooking or re-cooking or chilling. An essential additive to create perfect sushi rice every time.
$59.66 Add to cart
Yuzu Infused Rice Bran Oil highlights the intense floral aroma and tart flavor qualities of fresh yuzu fruit and the soft, creamy and nutty characteristics of Rice Bran Oil. Rice Bran Oil is desired by chefs for its high smoke point of 490 degrees Fahrenheit and unique flavor and texture. When infused with a standout citrus such as Yuzu, it takes this already favored oil to a whole new level of creativity. Made with 100% naturally occurring essential oils found in the rind of the yuzu fruit which is cold pressed, centrifuged, then filtered and infused into the oil resulting in standout cooking and seasoning oil.
$18.35 Add to cart
Japanese Sanonto Sugar is a highly prized sugar desired by Top Chefs in the know. It is a light brown sugar ideal for cooking as it does not contain the minerals most dark sugars have. It is made by carmalizing pure white Japanese Johakuto sugar cane. Sanonto sugar is most well know as the key ingredient in Hon-Gaishi, the base for Mentsuyu, a staple dipping sauce for a variety of noodles.
$8.05 Add to cart