Condiments

The raw materials of this product are represented by the glutinous rice steam-cooked, and the liquor of the rice. Element is a culinary essential for japanese cuisine, and is a fundamental element for the marinade and the cooking of the yakitori, for the packaging of the soup base and the sauce to the seasoning of the eel roast. Can be used to moisten foods during cooking, or using it to flavor the rice for Sushi.

Ginger in brine, also called Sushi Ginger Gari. These are thin slices of ginger root, coming from the young plants in order to obtain a pulp more tender and sweet, and marinated in vinegar and sugar. In the tradition is used between a range of sushi or sashimi, and the next to "clean" the palate.

With this soy sauce traditional Shoda is happy to enrich the lives of people through food, combining the technology of fermentation in continuous progress with new technologies in tune with the times. Shoda, largest manufacturer of soy sauce also serves on Domechan this traditional soy sauce produced in japan in the prefetura Gunma.

The sauce ponzu sauce is a traditional japanese made of soy sauce flavored with soy sauce and lemon juice. Yamasa port in europe, and his new sauce, ponzu, which with its unique taste will add a wonderful taste to your dishes. The sauce ponzu has the perfect balance of salty, sweet, and spicy and is fantastic on the fish of the sushi as a topping or sauce for dipping, on seafood, grilled meats and vegetables. This sauce is also a good substitute for soy sauce in view of its low quantity of sodium. Try it also in salads, will be amazing!

It is plum ume, salted, in brine, which are but the fruit of the tree Prunus mune, and have a reddish brown colour, and have a good content of beta-carotene. You can use it as a filling for onigiri, sushi, or even on the cooked rice. They were also called “the plums of miracles” because they have properties truly extraordinary not only in power but also to improve the resistance to physical effort, typically in gymnastic activities. The ancient japanese masters collect this variety of apricots when they are still green, in the month of June, when the content of acid, the cyclic is at its maximum, and after having washed the fruit fresh and ripe, put them in the infusion in the fresh water to remove the bitter taste typical of this type of plum.

"Koji" (or rice malt syrup) is used in the fermentation process of miso, sake, soy sauce, and other foods. Shio Koji sauce is a traditional japanese rice-based fermented Koji and salt. It has a taste and natural color and contains no additives. It is very versatile and can be used in various occasions and is extremely easy to use. The volume - to-use is 10% of the weight of the meat, fish or vegetables by season.
Let the rice malt Koji Shio them to penetrate and then wipe.
1. Removes strong odors are typical of meat and makes it soft and tender.The enzymes of the malt Koji softens the meat and brings out its flavor.The cooking of fish or meat with Koji Shio reduces to a minimum the odor.
2. highlights the taste of the foodsThe addition of a bit of Koji, shio , thanks to its amino acids that act on the proteins in the meat and fish In the final fully flavored.
3. natural seasoning.Shio Koji is made from rice-fermented koji, salt and water, creating a condiment that is simple and natural. Has a natural flavour and natural colour without additives and artificial, which means that it can be consumed without any concern for health.
4. A liquid is a highly versatileOnly Hanamaruki produces the Shio Koji in the form of liquid, allowing it to be easily used as a soy sauce, mirin or sake.

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.

Wasabi (sawa-wasabi) is a typical product in Japan, and has traditionally been used as natural grass. Now, the wasabi is as a condiment for japanese dishes, especially for soba noodle, sashimi and of course for sushi. Usually the wasabi is grated and used as a condiment. The wasabi grated fresh it is bright and of intense green colour, and characterised by a "texture" gluey with a fresh scent and a strong flavor.

The fish sauce is a condiment derived from fish that has undergone a long process of fermentation. It is an essential ingredient in many dishes, soups, and curries, indochinese, and replaces the salt. It is a basic ingredient for many cuisines like vietnamese, thai, laotian, cambodian, filipino, chinese, and other countries of South-east Asia. Can be added to any dish during the cooking process or mixed with other condiments in different ways depending on local customs of each Country mentioned: with fish, shellfish, chicken and all types of meat. In Southern China, is often used in soup, broth and casserole.

Himalayan food salt is a guaranteed and certified crystalline salt. A gift of nature for our well-being, this crystalline salt is over 250 million years old and is extracted in the heights of the Himalayas. Himalayan crystalline salt differs profoundly from the common salt, obtained by evaporation, in that the very high pressures and enormous heat that created those mountain massifs led to a perfectly ordered crystalline structure. The possibilities of using Himalayan salt are manifold: for food use in the kitchen, instead of common salt, in personal care (in peeling, such as bath salts, compresses or even for cleaning the mouth) and in all cases of use with saline. Crystalline salt contains all the minerals and trace elements that make up the human body. Nothing to do with cooking salt, now only sodium chloride, which is refined and processed industrially, and whose additives often poison the organism that even struggles to metabolize them. From the biochemical point of view it contains the quantities of energy or photons that are enclosed within the cubes that form its crystalline structure. When immersed in water and lattice bonds break, a sea of stored solar energy is released with enormous benefit.

Himalayan food salt is a guaranteed and certified crystalline salt. A gift of nature for our well-being, this crystalline salt is over 250 million years old and is extracted in the heights of the Himalayas. Himalayan crystalline salt differs profoundly from the common salt, obtained by evaporation, in that the very high pressures and enormous heat that created those mountain massifs led to a perfectly ordered crystalline structure. The possibilities of using Himalayan salt are manifold: for food use in the kitchen, instead of common salt, in personal care (in peeling, such as bath salts, compresses or even for cleaning the mouth) and in all cases of use with saline. Crystalline salt contains all the minerals and trace elements that make up the human body. Nothing to do with cooking salt, now only sodium chloride, which is refined and processed industrially, and whose additives often poison the organism that even struggles to metabolize them. From the biochemical point of view it contains the quantities of energy or photons that are enclosed within the cubes that form its crystalline structure. When immersed in water and lattice bonds break, a sea of stored solar energy is released with enormous benefit.

Ideal for any type of preparation this sauce can be used indifferently on meat, fish and vegetables, both grilled and boiled. This special miso sauce is to be used as a topping on a finished dish or added in the last cooking phase, in order to accentuate its flavors.