Condiments

Vinegar japanese rice ideal rice for sushi. And enough to mix it with the rice. This Sushi On contains all the elements necessary to dress properly in the rice for the sushi.

Daikon grated with carrot and red pepper

It is a medicinal plant, ornamental, and vegetable of the family Lamiaceae, and is similar to mint and basil. In the kitchen the plants, of shiso are used as a vegetable food, as decoration, condiment, or side dish, often for fish. The seeds are used to extract an edible oil. The shiso (a variety atropurpurea, red leaves), is used for coloring of red umeboshi, special dressing, on the basis of fruits of plum, japanese. A derivative of an aldehyde is extracted from the plant, said perillartina, is used as a sweetener in Japan since the substance is about 2000 times sweeter than sucrose. The leaves of shiso greens are an excellent ingredient for salads or as a condiment and raw for many fish dishes. The taste, combined with active ingredients, is the pride and joy of these shoots, which also benefits our health.

The miso soup is a traditional soup of japanese cuisine, consisting basically from a broth, in particular, dashi mixed with miso paste. The miso soup gets its name from its main ingredient, miso, a soy paste fermented by a variety of uses in the kitchen, especially in the kitchen, modern japanese, where you often use to marinate or cook au gratin. At the base of miso soup is the dashi, a compound food in flakes of skipjack tuna, dried (katsuobushi) and a lot of seaweed named kombu. No need to add salt, as the miso, by its nature, is already very salty. In this broth to get the soup, dissolve the miso paste, which you can add cubes of tofu and other varieties of seaweed (wakame, for example). Solid ingredients In accordance with the japanese tradition of the solid ingredients of the soup are chosen to reflect the different seasons. So the negi (a plant similar to chives) and tofu mix with the ingredients from the delicate flavor contained in the soup. In the soup can be used the other ingredients: carrots, daikon, and potatoes, added in the recipes of the soup in Europe and America. During the month of may are added to the composition ingredients such as mushrooms, onion, shrimp, fish, grated.

The main ingredient in miso is soybeans, which is rich in high quality protein. There are many types of miso, but mainly divided into two categories: "Aka" - red and "Shiro" - white. The red miso is a brown color with a characteristic aroma and intense flavor whereas white miso tends to be lighter and more sweet.

This Yakiniku sauce has the characteristic of being very delicate and goes perfectly on grilled meat, but also vegetables. The unique flavour and unmistakable!

And' arrived the new wasabi gluten-free in a practical tube, ready to be squeezed directly. Bright green, smooth, delicious and full of flavour, this wasabi is really the top. The wasabi is produced from a root vegetable that grows in the mountainous regions of Japan. Traditionally used as a medicine, the wasabi is today most commonly used as a condiment, served with sushi from a touch of heat and spiciness typical of this product.

Shichimi tōgarashi "chili pepper to the seven flavours" or simply shichimi, is a traditional blend of spices typical of japanese cuisine outside of japan is also known as nanami tōgarashi. It is usually prepared at home and stored in a cool place. It is much used in soups, noodles, white meat dishes and several rice-based dishes such as rice cakes, agemochi and rice crackers. As the name suggests is composed of seven ingredients, the main of which is a type of red pepper called togarashi, to which are added: the zest of mandarin (which gives it the typical orange colour), sesame seeds (in some recipes you prefer the black sesame seeds), poppy seeds, hemp seeds, nori seaweed, chopped, Sichuan pepper. In some areas, the hemp is replaced by ginger or chopped garlic. Some recipes add rapeseed, ginger, or licorice.

The juice of Yuzu is traditionally used in the sauce, Ponzu, but it can also be used for the preparation of desserts and cockatails (goes well with vodka, gin and rum). You can also use as a marinade to add flavor to your meat dishes and grilled fish

The juice of Yuzu is traditionally used in the sauce, Ponzu, but it can also be used for the preparation of desserts and cockatails (goes well with vodka, gin and rum). You can also use as a marinade to flavour your meat dishes and grilled fish. Taste is simply unique, nowhere to be found.

Miso is used to season and flavour soups, sauces, marinades, pâté and biscuits. It appears in many recipes of japanese tradition, among which the most common is miso soup, consumed daily by millions of japanese. The miso is also used in many other soups, such as ramen or soup udon. Often, these soups in their name bear the word miso as a prefix (miso-udon, for example). The characteristic of the aka miso is a more intense flavor given by the greater fermentation of miso.

Miso is used to season and flavour soups, sauces, marinades, pâté and biscuits. It appears in many recipes of japanese tradition, among which the most common is miso soup, consumed daily by millions of japanese. The miso is also used in many other soups, such as ramen or soup udon. Often, these soups in their name bear the word miso as a prefix (miso-udon, for example).