Fruits and Vegetables

The shiitake of Sugimoto are grown with the approach of traditional cultivation, the japanese of 1000 years using the special oak logs with the sap sweet. These Shiitake mushrooms are grown on 100% by local farmers in Kyushu, a southern island of Japan.The trunks of the tree Sweet Sap of Oak are recognized in Japan as a manufacturer of Shiitake mushrooms from the taste and consistency better. The area most abundant for the Sweet Sap of Oak are in the prefectures of Takachihogo and Oita. The drying process used by Sugimoto lowers the moisture content to less than 9%, which preserves better the taste of the Shiitake and increases the content of vitamin D of as much as 15 times.The content of humidity is the control point that is most critical to preserve the Shiitake with the highest quality. We use a process of drying the secondary in our factory to reduce the moisture content using infrared rays.Also, it is a process of daily monitoring to ensure the moisture content. After the radius of the infrared, we also use the UVB rays to increase the vitamin D natural of our Shiitake mushrooms. These shiitake contains the highest amount of vitamin D. These shiitake mushrooms are perhaps the only Shiitake mushrooms Kosher certified grown 100% in the natural forest.

High-quality shi itakeko powder is a healthy way to boost the flavor and aroma of your dishes. It is a versatile, coarsely ground mushroom powder made from quality Japanese shiitakes grown in the forest of the Kyushu region. This mushroom being rich in guanylate helps to achieve a salt-free diet. Guanylate increases the umami of food, giving the perception that dishes have a more savory taste, even without adding salt. So by replacing the salt with this shiitake powder the flavor of the dishes will be stronger, without taking salt.

It is a variety of very round red beans consumed and appreciated in Japan, grown in the Hokkaido region of Japan.

Is called green soya bean, bean, mungo or bean indian, but in reality it is a plant of the genus Vigna, and then a fabacea (legume) only related with the beans and the soy. Is a native of the indian peninsula, but domesticated for the first time in the areas of Mongolia. It is widely produced and consumed throughout Asia, but cultivated also in the United States and in some countries of the Mediterranean.It is a fundamental ingredient for many cuisines of the eastern and the types of foods that arise are numerous: sauces, soups, creams, flours, pastas, pastries and desserts, milks, ice creams and germigli. These are since ancient times part of the food culture in China and in the neighboring States: fried, in soup, in inaslata and in an endless variety of dishes.

Guide for the preparation:- remove the head and entrails of the fish,- soak the fish in 5 cups of cold water for the whole night,- boil the fish and the water of soaking in a pot for 5 minutes- drain the fish from the broth.

Bean azuki is a plant of the fabacee family, widespread in the Old World. In oriental cuisines azuki beans are often ground and boiled with sugar, in order to form a sweet puree, called in Japan anko, which is, in turn, the basis of numerous recipes.

With this crispy fried onion grain you can garnish your delicious uramaki in no time.

This fruit, which in Nature grows protected by a shell as it happens as for chestnuts is part of some preparations of traditional Japanese cuisine such as chawan mushi, although it can also be eaten with sake, perhaps after putting a pinch of salt on it. Raw collections are consumed roasted or cooked with seafood, white or red meat, as well as being an excellent ingredient for soups.

The legumes belong to the Italian food tradition and thanks to their versatility of use can be enjoyed throughout the year in various ways: first courses with rice or pasta, soups, side dishes and anything else that your imagination. The high content of proteins, vitamins and minerals, the wealth of fiber and iron and low in fat, legumes are essential in the diet of every person who wants to eat in a balanced way and correct, so as the name suggests, the food model of the mediterranean diet.

It is a variety of red beans very round and consumed and appreciated in Japan, grown in the region of Hokkaido in Japan.

The daikon has an important role in japanese cuisine. The daikon raw can be served in salads, as a garnish for dishes of sashimi, or marinated in vinegar. The daikon grated, known as daikon oroshi, is popular as a garnish for dinner dishes such as yakizakana or the natto. The daikon is cooked and often served as an ingredient in miso soups or in stews such as oden.

Chinese pickled vegetable Zha sai (speciality of the city of Chongqing) carefully wind-dried and aged for about a year, it is mustard stalk. Imbued with various spices also used in herbal medicine. Enjoy the unique and crunchy taste of seasoned sesame oil. Excellent and indispensable with ramen soups, rice and fried vegetables, salads, etc.