Tsuki Tonkotsu Premium Ramen Base is a concentrated soup base that is loaded with full flavor, aroma and incredible texture. This premium ramen base is the ideal foundation for a great bowl of Tonkotsu Ramen. Functional, quality, practical and cost-effective. Yield is 10:1
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.
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.
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.
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.
Rishiri Kombu is sweet, saltier, and harder than MA Kombu. Its dashi is rich, savory and clear. Rishiri-Kombu is thinner than ma-kombu and is thinly wedge-shaped near the stem. The leaves are dark brown and hard. Rishiri Kombu is mainly used to make stock and is especially popular in tea-ceremony dishes in Kyoto. The hard leaves prevent it from discoloration or deterioration when shaved, making it a perfect ingredient for premium tororo-kombu.
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.
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.