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
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).
Shiro (White) Tosaka Nori is a variety of seaweed resembling wakame. Tosaka Nori White is White 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.
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.
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.
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.
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.
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.