Yuzu Dressing

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 product used by 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.

This is a premium White Soy Sauce with Lot’s of Umami!

Bottle Size: 360ml

Make your own kombu dashi (broth) at home by following the simple recipe, the set includes 40g Kombu (dried kelp) from Hokkaido, 50g Sliced Katsuobushi (smoked bonito flakes) from Mie Prefecture and simple directions on how to prepare 3 liters of restaurant grade stock.

Perfect for miso soup, sauces and a whole host of other applications, recipe ideas included.

Set includes:
– Kombu Dried Kelp
– Sliced Katsuobushi Smoked and Dried Bonito
– Recipe & Ideas Card

Supplier: Fyn Restaurant

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!

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!