Flours and ground

The «Tebiyama» method is a traditional method of roasting bonito flakes that has been handed down in Japan since the Edo period (1603-1868). This method is considered the best for obtaining tasty dried bonito flakes, as, at the beginning of the process, smoking in strong sunlight enhances the flavor and at the same time removes the fishy smell. However, because it requires a lot of time and effort, the number of places still producing bonito flakes with this method is decreasing year by year and the «Tebiyama» method is now considered a legendary method. Enjoy the traditional Japanese taste of this uncompromising artisan technique!

Yamaki Shaved Katsuobushi has a strong flavor and a rich smoky aroma, and can be used for the preparation of bases or seasonings. These dried bonito flakes add a real Japanese umami flavor to your dishes. Katsuobushi is one of the main ingredients required for making dashi. You can also use katsuobushi as a condiment.

Kikkoman Japanese-style crispy panko breadcrumbs add a touch of extra crunch to many dishes and recipes. It is made with a special crustless white bread. Fat and oil are absorbed less and this favors the typical and pleasant crunchiness of Panko breadcrumbs. It can be used instead of the traditional one for breading cutlets and vegetables, as a crunchy topping for flans and lasagna or as a binder for soups, sauces, meatballs, fillings and doughs of all kinds.

With the new flour otafuku will be possible by following the recipes back of the package for up to 6 okonomiyaki or 40 takoyaki! The mix is designed to give the best result for these two dishes, the king supreme of street food japanese.

A delicacy from Osaka and Hiroshima, okonomiyaki can best be described as salty pancakes stuffed to stuff according to osaka or hiroshima tradition or to your liking

Mix with flour to create a perfect batter for Takoyaki, the great balls of polyp originating in Osaka. Simple and tasty, ready-to-use.

Often make pancakes, so fluffy and deliciously tasty has never been so easy! This package contains a mix to get four pancakes. Delicious for breakfast or as a dessert. This mix can also be used to make other pies, pastries or baked goods. This type of pancakes are thick, fluffy and spongy.

The katsuobushi is a very important ingredient of the japanese cuisine. You get grattugiando in small flakes, fillets, skipjack tuna, dried, fermented, and smoked. This version is called magurobushi because it is used the maguro, or tuna to yellow fin. Is used in the preparation of many dishes including soba, the miso soup and the broth dashi. It is also used as a condiment end-to dishes such as the takoyaki and the okonomiyaki.

The rice flour is produced exclusively from the grains of japanese rice and can be used in a variety of ways. As a substitute to flour, traditional or as an additive to soften the dough. You can use it as an addition to okonomiyaki, or in the coating of the meat for fried foods or to make desserts.

Minerals and other nutrients of raw sugar are kept as they are and processed into a powder easy to dissolve. It is rich and has a smooth taste. You can easily prepare a delicious black honey by adding 1 tablespoon of water 2 tablespoons of powdered sugar and cooked over a slow fire.

The panko is a type of breadcrumbs in japanese cooking, is made with bread baked. It is used for fried dishes such as: pork (tonkatsu) or tempura. The flakes of bread crumbs are larger, more crisp, lighter and contain less oil and bread crumbs in european.

ll Tempura is the typical batter japanese for frying fish, especially shellfish (shrimp, oysters, scallops, etc), and vegetables (peppers, beans, mushrooms, zucchini, etc). It is a very liquid batter light, crisp and crumbly!