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Hanamaruki's Liquid Shio Koji is a unique and convenient preparation of traditional shio koji. Hanamaruki makes shio koji, places it in a sake bag and then presses it to get only the enzyme-rich liquid which they have a patent for. You can use this to marinate meats, season broths or even add to meatballs or gyoza filling...basically, if you want to add umami to anything, use Liquid Shio Koji. That's why we call it liquid gold.
To marinate a protein, add 8 to 10% of the weight of the protein in liquid shio koji. In other words, to marinate 100 grams of meat, add 8 to 10 grams of liquid shio koji.
Ingredients: rice, water, salt, ethyl alcohol
Hanamaruki Foods is a large miso manufacturer founded almost 100 year ago. Their unique preparation of shio koji is wonderful for adding umami to many dishes.
This konbu (dried kelp) has been sourced by Konbu Doi from Kakkumi-hama in Hokkaido for the past twenty plus years. It is sustainably farmed and harvested, hand-selected and aged. Because it is full of umami and refined sweetness, Ma Konbu is the best for cooking with, whether it is used in a dashi or for wrapping fish (konbu-jimi). Doi-san's Ma Konbu is stiff yet pliable. When used to create konbu dashi (see link below) it creates a broth that has a touch of green color, a clean, briny scent and loads of umami flavor. This konbu satisfies the soul...
For over 110 years Konbu Doi has been dedicated to supplying the highest quality konbu (dried kelp). Out of their current shop on a traditional shopping street in the Tanimachi section of Osaka, Konbu Doi sells only Ma Konbu sourced from the clean, cold waters off Kakkumi-hama in Hokkaido.
Rishiri Konbu invokes the word delicate which is all that is Kyoto cuisine. Sustainably harvested off the coast of Rishiri Island in far northern Japan, this konbu is flavorful, yet mild. It works perfectly to showcase each ingredient in a dish. This konbu gives an umami pop in a subtle, elegant way. We love this konbu when making beautiful dishes like chawan mushi, clear dashi soups, nimono, etc.
Uneno Co., Ltd. is a fourth generation konbu and katsuobushi company based in Kyoto. Their hand-selected and aged Rishiri konbu is harvested from the pristine waters off far northern side of Hokkaido.
$ 23.00 $ 26.00
These somen noodles from Miwa Yamakatsu are some of the most delicate, bright and delicious somen noodles we have tasted. The secret behind these noodles is that they use Yoshino kudzu starch to give them a wonderful silky texture. Using these noodles whether they are cold or hot, you really can not go wrong.
Cooking Instructions: In a medium saucepan, bring water to a boil. For best results, the correct amount of water is 10x the weight of the noodles to be cooked. So to cook 100g of noodles, use 1,000g (1kg = 1 liter) of water. Add noodles to the boiling water, stir with chopsticks and cook for 1½-2 minutes. Drain immediately, run under cold water and then plunge the noodles into ice water for 60 seconds. Drain well before serving.
Ingredients: wheat flour, salt, kudzu starch, sweet potato starch
On the banks of a river flowing in the shadow of Mount Miwa in Nara Prefecture, sits Miwa Yamakatsu, a sixth generation maker of delicious somen noodles.
Usukuchi (light colored) shoyu is not your typical soy sauce, meaning this is not the one you use for dipping your sushi into. This style of shoyu is a seasoning and is made for cooking. Think of it like you would salt. This wonderful light bodied brew from Suehiro has a complex aroma of fruity umami and the taste is much of the same with a slightly caramel umami. Produced from only Japanese-grown soybeans, wheat and natural sea salt. Use this to season soups, simmered dishes, etc.
Please refrigerate after opening.
Ingredients: water, soybean, wheat, salt, alcohol
Located in Tatsuno City, Suehiro Shoyu has been using traditional methods to brew usukuchi (light colored) soy sauce since 1879.
In stark contrast to "dark" soy sauce, white tamari is made up of only wheat, salt and water. This product is essentially a white soy sauce, which traditionally is mostly wheat and a little bit of soy bean. When you ferment soy beans they become dark, so the more you have the darker the brew. Ninagawa-san made his brew with 100% wheat, so the Japanese government told him he can not call it "soy sauce". So he playfully calls it "white tamari". Nitto Jozo uses locally grown wheat, Japanese sea salt, mountain spring water and koji to make their shiro tamari. The nose is strong malty, with koji and white miso notes, which perfectly highlights it's sweet, salty and strong umami flavor. It is used to highlight ingredients in a dish, vinaigrettes, sauces, etc. Refrigerate after opening.
Ingredients: water, wheat, sea salt, rice wine spirit
Started in 1938, Nitto Jozo produces artisanal white tamari utilizing Japanese wheat, sea salt and mountain spring water from the mountains of Toyota.