Ingredients

Size: 10 x 21g

This dashi pack is very convenient to quickly make a great miso-soup base.

Different types of bonito flakes have been blended in order to create a rich soup stock that allows for a perfect miso soup.
This dashi pack is even popular with Japanese chefs who do not have the time to prepare a stock from scratch every night.

Recommended use:
1 pack for 400 ml soup stock  OR 1 pack for 800 ml light stock (e.g. for Oden)
Steep for about 5 minutes.

Kanzuri is is a simple blend of togarashi chili peppers, salt, rice koji and yuzu (Japanese citrus peel). The spice is developed and produced in Niigata prefecture, Northern Japan. This Yuzu edition contains extra yuzu for a more intense bitter-citrusy flavor; Especially recommended for boiled dishes and stew. Use with salt to best draw out the intense yuzu flavor.

Recipe ideas

– A topping on chicken, steak, (raw, fried or baked) tofu, or baked potatoes
– Blend with oil to make a dressing for salads, meat or tofu
– Blend with mayonnaise for a delicious spicy, creamy sauce with fried foods
– A unique base for pasta sauce or fried rice;
fry the kanzuri with oil and garlic and stir the rice/pasta in
– Add to soy sauce for an amazing sashimi, gyoza dumpling and spring rolls dip
– Add to a vegetable stir fry, hot pot, (miso) soup, noodles or curry for
an all-round kanzuri flavor experience

Soy sauce is a key ingredient in the Japanese kitchen, but generally a nightmare for anyone with a wheat or soy allergy. After elaborate testing, with ingredients like rice, sesame seeds and azuki beans, “sora mame” or “broad beans” were found to not only resemble the taste of general soy sauce, but to also be the most delicious one. Containing just sora mame and salt, the sauce allows a very wide range of people to enjoy a soy sauce flavor to their Japanese dishes!

Combining traditional methods and generations old know-how, with new technology and a recognition for customers wanting to enjoy authentic food, in a fast-paced modern society, Takahashi Shoten created “1-hour Pickles” powder.

Cut up some vegetables and cover them with the 1-hour Pickles powder and be ready to enjoy delicious Japanese pickles in a small hour later! Being made just from spices, kelp seaweed and bacteria to stimulate the fermentation, the revolutionary product supports the company’s values to be as natural and allergen free as possible. It is a safe choice for a wide variety of diets, including vegetarian and vegan ones.

How to use: 

• Cut up vegetables (e.g. cucumber, tomato, radish, carrot, etc.) and put them in a plastic bag.
• Cover them in the 1-Hour Pickles powder and shake.
• Wait for about an hour.
• Enjoy delicious, Japanese style pickles!

Having started the production of this pickles powder in 1977, Takahashi Shoten has not only perfected their recipe over time, but also gained a large number of loyal fans, swearing by the product to speed up an otherwise lengthy fermentation process, to experiment with creative dressings, and to finally have their children enjoy vegetables!

Size: 360ml

White Shōyu is made by brewing mostly wheat and just a minimum amount of soybeans. The result is a sweet, delicate and unique flavor combination that allows you to add a specific soy sauce flavor to your dish, without the heavy coloring of normal sauces. This is a popular outcome for chefs, food bloggers and for presenting meals like sashimi – which are best served with the savory sauce, but which’ presentation benefits from not being impacted by its usual heavy color.

The classic version very well matches the regular “koikuchi” soy sauce which is mostly used in- and outside of Japan. The white version makes for a great flavor addition for both Japanese and Western creations, without impacting the natural colors.

Size: 1.8L / 1800ml

White Shōyu is made by brewing mostly wheat and just a minimum amount of soybeans. The result is a sweat, delicate and unique flavor combination that allows you to add a specific soy sauce flavor to your dish, without the heavy coloring of normal sauces. This is a popular outcome for chefs, food bloggers and for presenting meals like sashimi – which are best served with the savory sauce, but which’ presentation benefits from not being impacted by its usual heavy color.

The classic version very well matches the regular “koikuchi” soy sauce which is mostly used in- and outside of Japan. The white version makes for a great flavor addition for both Japanese and Western creations, without impacting the natural colors.

YOKOI’s rice vinegar is well known for its unique, subtle scent and is used by 24 of Japan’s 27 Michelin Star-carrying sushi restaurants!

The company was established in 1937 in Tokyo where they now are the only vinegar manufacturer today. They pride themselves on their consistent high quality, good flavors and the impact that their products have on people’s dietary choices.

They run their own sake brewery and are therefore in full control of the production process, allowing them to offer the best quality possible!