Kayanoya Original Dashi Stock Powder
Kayanoya's Dashi Stock Powder is the best version of this essential Japanese ingredient. In addition to the traditional bonito flakes, the powdered soup stock gets layers of savory complexity from sardines, herring and roasted flying fish for a meaty-rich flavor and delicate aroma like smoked fish. And unlike many store-bought versions, it's not overly “fishy” or salty.
In addition to miso soup and other Japanese applications, use it to make seafood paella, soups and stews for a smokier, more refined flavor than fish stock. Kayanoya’s stock packets are designed much like tea bags and can be used in two ways: For a clear broth, place the stock packet intact in a pot of water; for a stronger, cloudy broth, tear the packet open and add the powder directly to the water. Either way, in just a few minutes the easy-to-use packets yield complex stock that tastes homemade.
Sugimoto Japanese Dried Shiitake Mushroom Powder
Japanese producer Sugimoto grows their shiitake naturally on sawtooth oak logs, which are known in the country for imparting sweet, dense flavor into the mushrooms, and then dried with an far-infrared method, which minimizes moisture more than other brands to preserve quality and taste. These woodsy shiitakes are then ground into a fine powder that’s easy to sprinkle into all manner of savory dishes to add a touch of umami. Its flavor is delicate, but can easily be amped up the more you sprinkle into your dish, adding a lovely mushroom character to dishes without the prep work.
Black Garlic Molasses
This inky black, syrupy “molasses” is made from concentrated black garlic, which is garlic fermented long enough to render the cloves tender, mellow, earthy-sweet and utterly addictive. It's reminiscent of concentrated balsamic vinegar, without the acidic tang.
Sugimoto Japanese Dried Shiitake Koshin Mushrooms
With over 95% of store-bought shiitake mushrooms being produced artificially in China, you might never have had one that’s naturally grown. Japanese producer Sugimoto grows theirs on sawtooth oak logs, which are known in the country for imparting sweet, dense flavor into the mushrooms, and then dried with an far-infrared method, which minimizes moisture more than other brands to preserve quality and taste. Natural shiitakes contain a special compound that makes for a much richer umami flavor, and that’s clearly evident in these mushrooms. Their flavor is earthy, meaty and slightly sweet, nothing like the dirty taste and aroma that can often plague dried mushrooms. The koshin varietal of shiitake are larger and fully opened—pleasantly chewy, yet still tender, and are an easy way to add convenient savoriness to all manner of dishes, especially noodle dishes.
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