Cooking

Natto Fermented Soybean Powder 50g(1.76oz) - YAMASAN KYOTOUJI

Superfood Natto Fermented Soybean Powder 50g(1.76oz)

(57)

$20.99 USD

Natto Fermented Soybean 70g(2.4oz) - YAMASAN KYOTOUJI

Natto Superfood Set – Gut Health from Beans to Seasoning

(104)

From $17.50 USD

Dried Natto, Superfood Fermented Soybean

(43)

From $17.55 USD

Discover the Health Benefits of Natto

Japan's Ancient Superfood for Longevity

What Is Natto? Japan’s Fermented Superfood for Gut Health and Longevity

Natto is a traditional Japanese food made by fermenting whole soybeans with Bacillus subtilis, a beneficial probiotic culture. Known for its signature sticky texture and bold aroma, natto is packed with vitamin K2, plant-based protein, fiber, and live probiotics, making it a true superfood for gut health, bone strength, and heart wellness.

A staple in Japanese breakfasts for generations, natto has been linked to longevity and is celebrated for its natural health benefits. Perfect for vegans, wellness seekers, and anyone curious about authentic Japanese cuisine, natto is a powerful addition to a balanced, nutrient-rich diet.

How to Enjoy Natto Easily

If you're new to natto or want a more convenient way to enjoy it, try our freeze-dried Natto products! Follow these simple steps to enjoy fresh natto:

Easy Steps to Make Soft Natto

Step 1: Place 10g of dried natto on a plate. The powdery substance is Natto Kinase—please consume it together.
Step 2: Add enough water to lightly cover the natto. Tip: If you rehydrate 10g of dried natto, it becomes 1 pack (40g) of natto sold commercially in Japan.
Step 3: Cover with plastic wrap and place in the refrigerator for 3-4 hours.
Step 4: Stir well and then enjoy!

A Simple & Convenient Way to Enjoy Japanese Natto

Our freeze-dried natto is made in Japan using Non-GMO soybeans and traditional fermentation methods. It is vegetarian, vegan-friendly, contains no alcohol, meats, or gelatin, and is low in sodium.

This authentic Japanese natto is a versatile superfood ingredient that can be enjoyed on rice, in noodles, soups, salads, or many other dishes. The freeze-drying process helps preserve natto’s distinctive flavor and texture while making it easy to store and prepare anytime.

Please note: Natto naturally contains vitamin K. If you are taking anticoagulants such as Warfarin, please consult your doctor before consuming.

Easy Natto Recipe

Ingredients

10~15 g Dry natto
35~40 g Mixed Nuts…Best when lightly crushed
1/2 tbsp Dry miso powder
1/2 tbsp Grated cheese

Instructions

Place all ingredients into a heatproof container with a lid.
Microwave at 600W for 1 to 1½ minutes.
Remove the container, close the lid tightly, and shake well until everything is evenly mixed.

Turn dried natto into an irresistible snack!
Rich miso powder and savory cheese make it impossible to stop eating.

Premium Japanese Fish Stock (Dashi) Soup Packets

(147)

From $16.81 USD

Premium Japanese Fish Stock (Dashi) Soup Packets

In Japanese cooking, fish stock is commonly referred to as dashi. It's a fundamental ingredient that adds deep umami flavor to a wide range of soups, sauces, and dishes.

⛩️ No MSG or Artificial Seasonings , Authentic Japanese Dashi Packets from Uji, Kyoto

Experience the rich, natural umami of this all-purpose Japanese dashi packets, expertly crafted without MSG or chemical additives. Blending traditional Japanese ingredients with the refined aroma of Uji Gyokuro and roasted Hojicha tea, it delivers a gentle, authentic flavor that elevates soups, broths, and more.

Produced by a historic tea wholesaler founded in 1751 in Kyoto’s Uji region, this dashi pack reflects centuries of craftsmanship and dedication to quality. Perfect for anyone seeking genuine Japanese taste in their cooking.

🌿 8 Carefully Selected Umami Ingredients

Honkarebushi (Aged Dried Bonito) – Yaizu, Shizuoka: Renowned for its deep, mellow umami, this aged dried bonito delivers a rich, complex flavor that enhances any dish.
Arebushi (Standard Dried Bonito) – Yaizu, Shizuoka Known for its robust and smoky aroma, this standard dried bonito offers a bold and savory taste perfect for traditional Japanese cuisine.
Rishiri Kelp – Hokkaido:Delicately flavored kelp from Hokkaido, rich in natural glutamic acid for a subtle, elegant umami boost.

Dried Round Herring – Kumamoto:Creates a light, clear broth with a clean taste and no fishy aftertaste, perfect for delicate Japanese soups.

Dried Flying Fish (Agodashi) – Nagasaki: Offers a sweet, refined, and full-bodied flavor that adds depth and richness to traditional Japanese dishes.

Dried Shiitake Mushroom – Miyazaki: Enhances dishes with rich, layered umami thanks to its natural guanylic acid content.

Uji Gyokuro Tea: Delivers an elegant umami flavor with a silky, smooth finish.
Uji Hojicha Tea: Its rich roasted aroma gently eliminates unwanted odors while adding a comforting warmth.

🍳 Simple to Use / Perfect for All Cuisines

Simply simmer one packet in 400–600ml of water for 2–3 minutes to enjoy instant, rich dashi. For dry dishes, you can also open the packet and sprinkle the powder directly.

📖 Sample Recipes

Seafood Paella with Dashi Broth: A fusion of Mediterranean and Japanese umami.

Ingredients (2~3servings)

2 cup of rice／1 squid／Clam: 150g／Onion: 1/2／Shimeji mushroom: 100g／Canned Tomato: 1(400g)／Dashi stock: 1packet／Water: 600mL／Olive oil: 3tbsp／Cooking sake: 2tbsp／Sweet sake: 2tbsp／Soy sauce: 2tbsp／Powderd bell pepper: Small amount／Parsley: As you like

*Add the dashi stock to 600ml of water, boil for 2-3 minutes to make the dashi soup, and then let it cool. *Cook for approximately 15 minutes (25 minutes if using induction).

Oyako-don (Chicken & Egg Rice Bowl): Classic comfort food made deeper with dashi.

Ingredients (2serving)

2Eggs／A piece of chicken thigh／Onion: 1/2／Dashi stock: 2packets／Water: 360mL／Soy sauce: 4tsp／Sugar: 4tsp／Mirin(sweet sake): 1/2tsp／Rice: Amount of your choice

1.Boil water and add the dashi stock and simmer. 2. Remove the dashi packet, add the cut chicken thighs and simmer until cooked through. 3. Add sliced green onions and cook some more. 4. Add the seasonings and bring to a boil, then pour in the beaten eggs. 5. When cooked properly, serve over rice.

Experience the essence of Japanese flavor in every dish.
Authentic. Elegant. Effortless.

Natto Furikake Seasoning 40g(1.4oz) - YAMASAN KYOTOUJI

Superfood Natto Furikake Seasoning

(1)

From $17.58 USD

Natto Furikake Seasoning

Authentic Japanese Flavor with 6 Umami Ingredients

Discover the Ultimate Natto Furikake Seasoning – Made in Japan with Premium Ingredients

Enhance your meals with our authentic Natto Furikake Seasoning, a flavorful Japanese topping made from freeze-dried natto blended with six rich umami ingredients, including roasted sesame seeds, seaweed, kelp, and bonito flakes. Carefully crafted using Kawaguchi Natto from Miyagi Prefecture, this seasoning features Non-GMO soybeans fermented by a trusted 70-year-old Japanese producer known for exceptional quality.

Perfect for rice, noodles, eggs, and more, this versatile Japanese furikake delivers a delicious umami boost in every sprinkle.

What is Natto?

Natto is a traditional Japanese soybean product made by fermenting soybeans. Our furikake blends dry natto with six umami-packed ingredients.

What is Furikake?

Furikake is a savory Japanese seasoning made from a blend of sesame seeds, seaweed, herbs, bonito flakes (dried fish), and salt. Its name comes from the Japanese word meaning 'to sprinkle.

Why Choose Natto Furikake?

Packed with Umami: Features six flavorful ingredients, dried seaweed, roasted sesame, kelp, rice crackers, green onion, and dried tuna (bonito).
Beginner-Friendly: A well-balanced taste that’s perfect for those new to natto.
Deliciously Versatile: Sprinkle it on rice, tamagoyaki, toast, yakisoba, salads, and more.
Convenient & Travel-Ready: No refrigeration needed, easy to store, pack, and enjoy anywhere.

Recipe 1: Tamagoyaki with Natto Furikake

2 Eggs
1 tsp Soy Sauce
Natto Furikake (as preferred)
Salad Oil (as needed)

Instructions:

Mix soy sauce with beaten eggs.
Heat oil in a frying pan and pour in the egg mixture.
Sprinkle furikake on top and roll the eggs into tamagoyaki style.
Season with salt or pepper to taste if desired.

Survey Insight: In a March 2023 survey, 89% of Japanese respondents said they love furikake, showing its importance in daily cuisine!

Notice of Change in Nori Seaweed Shape:
Starting October 2024, the seaweed in the furikake will change from square pieces to fine slices. The flavor, quality, and quantity remain the same.

Collage of various dishes including Garlic Pasta, Ramen, Fried Rice, and Pork & Vegetable with text describing their versatility.

Natto and Koji Mix 180g(6.3oz)

(31)

$19.55 USD

Umami seasoning of rice paste KOJI 350g(12.3oz) - YAMASAN KYOTOUJI

Koji Paste; Umami seasoning rice paste, 350g(12.3oz)

(47)

$18.80 USD

Dry Miso Powder Seasoning

(86)

From $18.23 USD

Dry Miso Powder, a freeze-dried Japanese miso seasoning packed with deliciousness, perfect for enhancing the taste of various dishes with its rich umami flavor. Made from 100% miso, it's gluten-free, sugar-free, and contains no food additives, catering to vegan preferences. This Shinshu Rice Malt Miso powder, crafted in Nagano Prefecture, offers a refreshing taste and rich aroma, complementing a wide array of foods with its shiny light color. Its versatility extends from soups to meats, salads, and even desserts, adding a delightful miso aroma in every sprinkle. Easy to dissolve and mix, it's a must-have pantry staple for culinary enthusiasts seeking an effortless yet delicious flavor boost.

Freeze-dried Japanese miso powder with all its deliciousness. This 100% miso seasoning adds umami to various dishes and enhances the taste of ingredients.

Miso is an iconic Japanese fermented food.

Miso is a traditional Japanese seasoning, a fermented food like cheese and yogurt.

By fermenting rice, soybeans, and barley with koji mold, amino acids and vitamins not contained in the raw materials are produced. Miso is an iconic Japanese fermented food that contains many nutrients and is both delicious and healthy.

Taste of rice malt miso

Rice malt miso has both a refreshing flavor and rich aroma due to yeast and lactic acid bacteria.

No additives and sugar

The only ingredients are rice malt, soybeans, salt and water. It is 100% miso powder.

Easy to use and delicious

It is in powder form, so it can be sprinkled over, mixed with, or dissolved in various dishes. Easy to use and very convenient.

The key seasoning of dishes

Just sprinkled on dishes, the umami and aroma spreads and dishes become more delicious.

Recipe for cookies with miso powder and almonds

Ingredients (for 24 cookies)

Cake Flour 120g／Miso powder 10g／Unsalted Butter 75g／Cane Sugar 50g／

Egg Yolk 1piece／Sliced Almonds 20g

*Use only egg yolks. *Add butter, miso powder, and cane sugar (divided into 3 parts) in this order and mix well. *Preheat oven to 180℃ and bake for 13~15 minutes.

Smoked Soy Sauce 360ml(12.17fl oz)

(97)

$28.21 USD

Authentic handmade soy sauce from a small brewery who has over 135 years history. Fine duet of highly savory smoky aroma & traditional artisanal taste from the Town of Soy Sauce where has over 400 years history. From the simplest, fine non-GMO ingredients without any artificial additives. Naturally & slowly brewed for more than a year. Because our brewery is adamant for traditional handmade & natural brewing methods, the amount is limited, but we would like to take them over to the next generation.

Japanese Authentic Tradition for Your Creative Daily Life

For your creative recipes. Put Japanese authentic tradition in your daily life.

Introducing 3 types of Soy Sauce

You can feel difference
Natural Brewed Koikuchi Soy Sauce

Authentic Koikuchi soy sauce offers delicate flavors and a mellow aroma. Made from natural sea salt, domestic wheat, and soybeans, it achieves harmony through aging, enhancing the natural taste of blended ingredients. Ideal for enhancing dishes like steak sauce, lobster sauce, chili sauce, gumbo, and Jambalaya, it deepens flavors and masks meat and fish odors as a secret seasoning.

Where is Soy Sauce Made

Gods Brew the Soy Sauce

Our soy sauce is slowly aged using only Koji and organisms from our wooden brewery. The sauce’s quality and flavor vary based on their activity. The brewer's main task is to create the best environment for them. In the past, people believed that an invisible god brewed soy sauce.

Soy Sauce Terroir-Premier Tatsuno Brand

Tatsuno, in Japan's inland sea, enjoys ideal mild climate and humidity, protected by mountains. Pure, soft water from the Ibo River enhances umami through slow fermentation. These natural advantages have historically enabled Tatsuno to brew premium soy sauce.

Manufacturing scene of soy sauce making

The soy sauce koji is made by adding koji mold to steamed soybeans and roasted, finely crushed wheat. This is the key to making delicious soy sauce.

The completed soy sauce koji is transferred to a tank and mixed with salt water to create Moromi. Stir occasionally to incorporate air while maturing.

The Moromi is pressed using a special machine, and the liquid that is squeezed out is then heated and filtered to increase its clarity.

After completing the finishing process and bottling, each bottle is individually wrapped and shipped by hand.

Small Brewery’s Traditional Philosophy

"We do not manufacture but "cultivate" the soy sauce."

Naturally brewing soy sauce, like organic farming without chemicals, involves listening, sniffing, and observing subtle changes during aging. These subtle adjustments could never be made by machine, meaning that it is impossible to manufacture the sauce in a large scale.

Kanro Soy Sauce 360ml(12.17fl oz)

(95)

$26.23 USD

Authentic handmade soy sauce from a small brewery who has over 135 years history. Traditional artisanal flavor from the Town of Soy Sauce where has over 400 years history. From the simplest, fine non-GMO ingredients without any artificial additives. Naturally & slowly DOUBLE-BREWED for total about 3 years. Because our brewery is adamant for traditional handmade & natural brewing methods, the amount is limited, but we would like to take them over to the next generation.

Japanese Authentic Tradition for Your Creative Daily Life

For your creative recipes. Put Japanese authentic tradition in your daily life.

Introducing 3 types of Soy Sauce

You can feel difference
Natural Brewed Koikuchi Soy Sauce

Authentic Koikuchi soy sauce offers delicate flavors and a mellow aroma. Made from natural sea salt, domestic wheat, and soybeans, it achieves harmony through aging, enhancing the natural taste of blended ingredients. Ideal for enhancing dishes like steak sauce, lobster sauce, chili sauce, gumbo, and Jambalaya, it deepens flavors and masks meat and fish odors as a secret seasoning.

Where is Soy Sauce Made

Gods Brew the Soy Sauce

Our soy sauce is slowly aged using only Koji and organisms from our wooden brewery. The sauce’s quality and flavor vary based on their activity. The brewer's main task is to create the best environment for them. In the past, people believed that an invisible god brewed soy sauce.

Soy Sauce Terroir-Premier Tatsuno Brand

Tatsuno, in Japan's inland sea, enjoys ideal mild climate and humidity, protected by mountains. Pure, soft water from the Ibo River enhances umami through slow fermentation. These natural advantages have historically enabled Tatsuno to brew premium soy sauce.

Manufacturing scene of soy sauce making

The soy sauce koji is made by adding koji mold to steamed soybeans and roasted, finely crushed wheat. This is the key to making delicious soy sauce.

The completed soy sauce koji is transferred to a tank and mixed with salt water to create Moromi. Stir occasionally to incorporate air while maturing.

The Moromi is pressed using a special machine, and the liquid that is squeezed out is then heated and filtered to increase its clarity.

After completing the finishing process and bottling, each bottle is individually wrapped and shipped by hand.

Small Brewery’s Traditional Philosophy

"We do not manufacture but "cultivate" the soy sauce."

Naturally brewing soy sauce, like organic farming without chemicals, involves listening, sniffing, and observing subtle changes during aging. These subtle adjustments could never be made by machine, meaning that it is impossible to manufacture the sauce in a large scale.

White Soy Sauce 360ml(12.17fl oz)

(18)

$26.59 USD

Japanese Dashi Malted Rice Miso Powder 100g(3.52oz) YAMASAN KYOTOUJI

Japanese Dashi Miso Powder 100g(3.52oz)

(35)

$17.38 USD

Organic Soy Sauce 300ml(10.13fl oz)

(15)

$25.63 USD

We are particular about our ingredients and use 100% Japanese soybeans and wheat grown organically without the use of any pesticides or chemical fertilizers. We also use a traditional method called "natural brewing," which differs from conventional production methods. In natural brewing, soy sauce is brewed by microorganisms that live in the brewery under seasonal temperature changes, producing a natural soy sauce in which microorganisms adapted to the environment carry out metabolic activities at their own rhythm.

Traditional Soy Sauce Manufacturing Methods

Until now, the technology of making soy sauce has been invested in producing soy sauce quickly and in large quantities. The technology of optimal temperature brewing is to adjust a proper temperature by adding unrefined sake and cultivated yeast. It reduced the conventional brewing time to half a year and has succeeded in significantly lowering the cost of soy sauce. This makes a big contribution to the oversea demand for soy sauce industry.

However, we will continue to maintain the traditional method of natural brewing, in which soy sauce is brewed by microorganisms that live in the brewery under the temperature change of the four seasons. This is because we believe that the soy sauce produced under the metabolic activities of microorganisms adapted to the environment and operating at their own rhythms is the real soy sauce.

Natural Brewing

The production method of making soy sauce without adding temperature to the unrefined sake and following the traditional practice of making soy sauce in the temperature changes of the four seasons is called "Natural Brewing",

The Power of Yeast in the Brewery

The yeast that lives in the tanks on the brewery walls gives a full flavor to the soy sauce. The power of post-ripening yeast literally works after aging and it does not appear without time. The amount of melanoidin, a functional substance in miso and soy sauce that has a high active oxygen scavenging capacity. It helps to deepen the color of the soy sauce with long-term aging.

The Cycle of Life

The yeast, lactic acid bacteria and various wild species that live in the brewery create a unique ecosystem. This unique ecosystem gives the soy sauce a rich flavor and this is our goal in soy sauce production. We value the cycle of life by learning from organic agriculture, where the soil is created by numerous living creatures to produce abundant harvests.

100% being particular about Japanese Ingredients

Japan has a very low domestic self-sufficiency rate. Soy sauce, which supports Japanese food, is also mainly made from foreign soybeans, which account for 97% of the soy sauce distributed in Japan.

However, we insist on domestically produced ingredients and do not use any chemical seasonings, preservatives, coloring agents, extracts or genetically modified ingredients.

We have deepened our ties with local farmers, fishermen and brewers in order to know the producers and use post-harvest and genetically modified-free ingredients.

Recommended for any dishes

In Japan, sushi is generally served with soy sauce, but it is also recommended to use in various kinds of dishes as a seasoning item. The common soy sauce may make the dish itself too rich in flavor, but this organic shoyu soy sauce can blend well with the flavors of the ingredients and bring out the taste of the soy sauce and the flavor of the ingredients in each other.

Dry Red Miso Powder Seasoning

(186)

From $18.23 USD

The Dry Red Miso Powder is a freeze-dried Japanese red miso powder packed with deliciousness. This 100% miso seasoning enhances the flavor of various dishes and adds a rich umami taste to ingredients. It's convenient to use, dissolves easily in soups, and can be effortlessly mixed with flour and bread crumbs for added flavor. Plus, it's gluten-free, sugar-free, and contains no food additives, making it perfect for vegans. Ideal for seasoning a wide range of dishes including meat, fish, salads, simmered and fried dishes, stir-fries, and even ramen. You can also mix it with mayonnaise or ketchup for a tasty dipping sauce, or add it to pasta sauces, curries, and soups for an extra layer of richness.

Freeze-dried Japanese miso powder with all its deliciousness. This 100% miso seasoning adds deep rich flavor and umami to various dishes and enhances the taste of ingredients.

Red miso is highly nutritious and delicious when simmered.

Miso is a traditional Japanese seasoning, a fermented food like cheese and yogurt. Red soybean miso, which is made by fermenting beans with koji and aging for a long period of time, contains more protein and minerals such as calcium and magnesium than other miso. The red soybean miso becomes richer the longer it is simmered, and the salt concentration is low, so it doesn’t become salty. Adding a little to curry, pasta sauce and other dishes adds umami and richness.

Rich Taste

Red miso powder is less sweet and has a rich flavor and richness.　By using this, you can enjoy a different taste than usual.

No additives and sugar

The only ingredients are soybean malt, soybeans, salt and water. It is 100% red miso powder.

Handy and delicious

It is in powder form, so it can be sprinkled over, mixed with, or dissolved in various dishes. Easy to use and very convenient.

Savory Aroma

Add red miso powder to dish and heat for a savory aroma.

It eliminates the smell of meat and fish, so it is recommended for simmered dishes.

Mix in sauces and soups. Recipes using red miso powder.

Recipe1
Japanese Style Egg Sandwiches with Red Miso Powder

Ingredients (1serving)

1. Two slices of sandwich bread 2. One Boiled Egg 3. Red Miso Powder: 1tsp 4. Mayonnaise: 1 1/2tbsp 5. Mayonnaise: Appropriate amount／Parsley: Appropriate amount

[A] Mix 3 and 4 well, add coarsely chopped boiled eggs and mix.

[B] Spread 5 on one side of both slices of bread. Put [A] on one slice and sandwich with the other slice. Cut into desired size and enjoy! *You can replace the mayonnaise on the bread with spicy mayonnaise.

Premium Japanese Fish Stock (Dashi) Soup Packets - 30Bags - Japanese Cooking

Dashi Stock 8gx30Pacs - YAMASAN KYOTOUJI

Premium Japanese Fish Stock (Dashi) Soup Packets (8gx30Pacs)

(144)

$34.83 USD

Premium Japanese Fish Stock (Dashi) Soup Packets

In Japanese cooking, fish stock is commonly referred to as dashi. It's a fundamental ingredient that adds deep umami flavor to a wide range of soups, sauces, and dishes.

⛩️ No MSG or Artificial Seasonings , Authentic Japanese Dashi Packets from Uji, Kyoto

Experience the rich, natural umami of this all-purpose Japanese dashi packets, expertly crafted without MSG or chemical additives. Blending traditional Japanese ingredients with the refined aroma of Uji Gyokuro and roasted Hojicha tea, it delivers a gentle, authentic flavor that elevates soups, broths, and more.

Produced by a historic tea wholesaler founded in 1751 in Kyoto’s Uji region, this dashi pack reflects centuries of craftsmanship and dedication to quality. Perfect for anyone seeking genuine Japanese taste in their cooking.

🌿 8 Carefully Selected Umami Ingredients

Honkarebushi (Aged Dried Bonito) – Yaizu, Shizuoka: Renowned for its deep, mellow umami, this aged dried bonito delivers a rich, complex flavor that enhances any dish.
Arebushi (Standard Dried Bonito) – Yaizu, Shizuoka Known for its robust and smoky aroma, this standard dried bonito offers a bold and savory taste perfect for traditional Japanese cuisine.
Rishiri Kelp – Hokkaido:Delicately flavored kelp from Hokkaido, rich in natural glutamic acid for a subtle, elegant umami boost.

Dried Round Herring – Kumamoto:Creates a light, clear broth with a clean taste and no fishy aftertaste, perfect for delicate Japanese soups.

Dried Flying Fish (Agodashi) – Nagasaki: Offers a sweet, refined, and full-bodied flavor that adds depth and richness to traditional Japanese dishes.

Dried Shiitake Mushroom – Miyazaki: Enhances dishes with rich, layered umami thanks to its natural guanylic acid content.

Uji Gyokuro Tea: Delivers an elegant umami flavor with a silky, smooth finish.
Uji Hojicha Tea: Its rich roasted aroma gently eliminates unwanted odors while adding a comforting warmth.

🍳 Simple to Use / Perfect for All Cuisines

Simply simmer one packet in 400–600ml of water for 2–3 minutes to enjoy instant, rich dashi. For dry dishes, you can also open the packet and sprinkle the powder directly.

📖 Sample Recipes

Seafood Paella with Dashi Broth: A fusion of Mediterranean and Japanese umami.

Ingredients (2~3servings)

2 cup of rice／1 squid／Clam: 150g／Onion: 1/2／Shimeji mushroom: 100g／Canned Tomato: 1(400g)／Dashi stock: 1packet／Water: 600mL／Olive oil: 3tbsp／Cooking sake: 2tbsp／Sweet sake: 2tbsp／Soy sauce: 2tbsp／Powderd bell pepper: Small amount／Parsley: As you like

*Add the dashi stock to 600ml of water, boil for 2-3 minutes to make the dashi soup, and then let it cool. *Cook for approximately 15 minutes (25 minutes if using induction).

Oyako-don (Chicken & Egg Rice Bowl): Classic comfort food made deeper with dashi.

Ingredients (2serving)

2Eggs／A piece of chicken thigh／Onion: 1/2／Dashi stock: 2packets／Water: 360mL／Soy sauce: 4tsp／Sugar: 4tsp／Mirin(sweet sake): 1/2tsp／Rice: Amount of your choice

1.Boil water and add the dashi stock and simmer. 2. Remove the dashi packet, add the cut chicken thighs and simmer until cooked through. 3. Add sliced green onions and cook some more. 4. Add the seasonings and bring to a boil, then pour in the beaten eggs. 5. When cooked properly, serve over rice.

Experience the essence of Japanese flavor in every dish.
Authentic. Elegant. Effortless.

Yuzu Juice Powder

(12)

From $26.38 USD

Fragrant Japanese citrus “yuzu” is widely used in desserts, drinks, and as a seasoning in Japanese cuisine. In an easy-to-use powdered form, it lets you effortlessly add a touch of authentic Japanese aroma to your dishes.

Add a refreshing aroma and tartness to your dishes

The fresh aroma and acidity of yuzu is recognized by chefs around the world and used in a variety of dishes.

Our yuzu powder is made from yuzu juice, and unlike yuzu peel, it has less bitterness and fresh, zesty taste.

It adds a rich yuzu flavor to a variety of dishes, including sweets, meals, and drinks.

Features of Yuzu Juice Powder

Yuzu from Kochi, Japan

Kochi Prefecture is the number one producer of branded yuzu in Japan, growing about 50% of the yuzu produced in the country.

Can be sprinkled on food

Simply sprinkle it on pasta, salad, yogurt, fruit, ice cream, etc. to add a refreshing taste and aroma.

Versatile

It is ideal for cookies, cakes, and other sweets, as well as for use as an ingredient in dressings and dipping sauces.

Nutrients

Yuzu juice contains nutrients that are good for health and beauty, such as vitamin C, vitamin E, calcium, and potassium.

Recipes for Cooking, Sweets, and Seasonings Using Yuzu Juice Powder

Yuzu Juice Shakin' Flavor French Fries
Ingredients (2servings) 200g French fries [A] 1tsp Salt, 2tsp yuzu juice powder, black pepper to taste

1. Deep fry the fries in 180°C oil until crispy, then drain well on kitchen paper. 2. Mix [A] in a plastic bag. 3. Add the fries from step 1 and shake.

*After plating, sprinkle additional yuzu juice powder to taste.
Japanese-Style Pickled Turnip with Yuzu Juice Powder

Ingredients (4servings) 180g Turnip, 10g turnip leaves [A] 1 tbsp Vinegar, 1 tsp sugar, 1 tsp shredded kelp, 1/4 tsp salt, 1/4 tsp dashi powder, 1/2 tsp yuzu juice powder

1. Peel the turnip and cut it into bite-sized pieces. Finely chop the turnip leaves. 2. Put step 1 and [A] into a plastic bag, gently knead to mix, remove air, and refrigerate. 3. Let it soak in the water that comes out of the turnip. We recommend eating it after marinating for at least half a day.
Yuzu-Flavored Spaghetti Peperoncino

Ingredients (2servings) 200g Spaghetti, 200g chicken thigh, 55g broccoli, 1/2 1 tbsp olive oil, 1tsp salt, [A] 1tbsp Yuzu kosho, 1tbsp yuzu juice powder
1. Cut the chicken into bite-sized pieces and rub in [A]. Boil the spaghetti. 2. Fry the chicken skin-side down. Once the meat is cooked through, sprinkle with 1/2 tsp of salt. 3. Add the broccoli and stir fry. Once cooked, add the pasta and 1 tbsp of cooking water and mix well. Sprinkle with the remaining salt and mix well.
  
  Recipe 2
  Yuzu and White Miso Pancakes
  
  Ingredients (2servings) 120g Pancake mix, 25g white miso paste, 75ml soy milk, 1 egg, 1/2 1 tbsp yuzu juice powder
  
  1. Place all ingredients in a bowl and mix well. 2. Heat oil in a frying pan, add all of step 1 and cover. 3. When you smell it cooking, flip it over and cover it. 4. Shake the frying pan after 1 minute, and if the pancake moves, cover and steam for 2 minutes.
  
  *Cook steps 2 to 4 on very low heat.
  
  Recipe 3
  Chicken Breast with Yuzu Sesame Seasoning
  
  Ingredients (2servings) 200g Chicken breast [A] 1 tbsp sesame paste, 1 tbsp ground sesame, 1/2 tsp yuzu juice powder, 1tsp sugar, 1 tbsp soy sauce, 1 tbsp dashi stock
  
  1. Add [A] to a bowl and mix well. 2. Cut the boiled chicken breast into pieces, place in a bowl, and pour the sauce from step 1 over it.
  
  Recipe 4
  Yuzu Yogurt Bavarian Cream
  
  Ingredients (3servings) 200g Yogurt (sugar free), 1 1/2 tbsp yuzu juice powder, 150ml soy milk, 2.5g powdered gelatin, 1 tbsp sugar
  
  1. Drain the yogurt for half a day or overnight 2. Dissolve the powdered gelatin in 1 tbsp of hot water 3. Add the soy milk and yuzu juice powder to a pot and heat over low heat 4. Once cooked, add step 2 and sugar and mix well until combined 5. Add Step 4 to the bowl containing Step 1 and mix until smooth 6. Pour into cups and chill in the refrigerator until set

Vegan Curry Powder (Medium Spice) 150g(5.29oz)

(50)

$15.99 USD

This Japanese curry powder is made from millet flour as a substitute of wheat flour. Millet flour contains magnesium, zinc, iron and B vitamins. No animal-derived ingredients or chemical seasonings are used. It is suitable for the people who has gluten-free life-style or people who are vegan. A healthy and convenient seasoning choice for various recipes.

JAPANESE AUTHENTIC UMAMI STYLE

Japanese curry is a national home-style food in Japan. The authentic taste of curry is generally loved by many Japanese people. Please enjoy the taste of Japanese curry with your friends & family.

DELICIOUS, SAFE INGREDIENTS

We carefully selected ingredients by not using animal-derived ingredients, artificial flavors and preservatives. It is a great seasoning item for cooking various recipes such as Japanese curry rice, curry pasta, potato salad with curry, curry coleslaw, curry hot pot, curry stir-fry and curry pie. We especially recommended this Japanese curry powder for vegan or vegetarian cookers. Easily to be blended with any recipes. You can arrange to French style curry or American style curry. Try to cook your original recipes.

15 KINDS OF SPICES BLENDED

Selection of the spices is the important key to the flavor of this curry powder. It is made from 15 kinds of spices and it has a seasoned spicy flavor. To bring out the natural sweetness of the flavor, we have blended the following spices: Turmeric, Coriander, Chenpi, Cumin, Fenugreek, Red Pepper, Cinnamon, Fennel, Nutmeg, Ginger, Cardamom, Star Anise, Cloves, Black Pepper, Liquorice. In addition, blended Fried onions and red wine and vegetables and fruits are also the key to create umami of this curry powder.

BLENDING MILLET FLOUR:

Millet flour tends to burn easily because of its low water content. The process of making this curry powder, requires a high adjustment technique of the heat. By using millet flour, it creates a tastier and healthier curry roux powder. The balanced combination of spices and millet flour pursues better taste and also caring everyone’s health.

HISTORY OF JAPANESE CURRY

Japanese curry has a unique history. Indian curry was adapted to British style and introduced to Japan, and further refined to suit Japanese tastes, which is said to be the roots of Japanese curry. Later on, Japanese curry has been served in the lunch program in Japan’s school. The variety of spices, nutrition and appetizing aroma supported those who is lacked in nutrition in Japan. Japanese curry rice has influenced the food culture of Japan with variety choice of ingredients and recipes according to different area in Japan. In the past 80 years, we have been selecting safe nutritious ingredients and not using chemical seasonings in order to produce safe and healthy Japanese curry to all.

Awase Miso Paste (Black Bean) 300g(10.58oz)

(31)

$17.83 USD

Making awase miso is very simple. As the ingredients are rice, soybean, and salt only, the difference in taste is obvious. It is said that 80% of the taste depends on the quality of rice malt. Rice koji is made by the traditional "ita malted rice" method over 40 hours. Making good koji is very important for making awase miso. We do not make koji by machine, we take time to make it carefully. The miso warehouse protected by miso craftsmen is a small warehouse without mass production equipment, but craftsmen continue to stick to natural brewing that can be done by hand.

Traditional Japanese Food

Awase miso, as an ingredient of awase miso soup, has a long history in Japan. It was introduced to Japan as far back as the Asuka period (710-794), but at that time awase miso was not soluble in water, so people ate awase miso by licking it off. People began to eat miso soup in the Kamakura period.(1185-1333). In the Kamakura period, a meal style called "Ichiju-ichisai" (One soup and One Vegetable) began to take root in samurai society, and the custom of eating awase miso soup with every meal was established. From then, awase miso soup became popular as a food for warfare. In the Edo period (1603-1867), miso became popular for Japanese people in their daily lives. Nowadays, miso soup appears on every family's dining table. Since then, awase miso soup has been a staple of the Japanese diet.

Natural Wooden Barrel Fermentation

Our fine awase miso is slowly aged in a natural wooden barrel for a long period. Compared to other artificial fermentation containers, the natural wooden barrel "breathes", meaning that during the summer, the wooden plates swell due to the hotness & high humidity of Japanese summer. On the other hand, during the winter, the plates tighten due to the coldness & dryness of Japanese winter. These natural phenomena adjusts the inner temperature of the wooden barrel, and keeps an ideal condition for fine awase miso fermentation.

Artisanal Handworks of Small Brewery

Making awase miso is very simple, but therefore making distinctive awase miso requires great skills & efforts. Our small brewery succeeds the traditional methods which requires an artisan's keen eyes, nose, and tongue. Without completely relying on machines, our small brewery is adamant about artisanal handworks of succeeded skills.

Supervised by Japanese Modern Master Craftsman of Kyoto

Our authentic awase miso making process is supervised by Japanese "Modern Master Craftsman" in Kyoto. With his adamant philosophy towards making authentic miso & traditional skills, he was awarded "Modern Master Craftsman" in Kyoto. Without compromising about the ingredients & methods, our small brewery makes one of the finest miso in Kyoto, where is the mecca of Japanese traditional culture.

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