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.
Wadaman Organic Black Sesame Paste
With deeply aromatic, rich, and toasty undertones, this sesame condiment can be used in both sweet and savory applications. It is ideal for adding some earthy depth to dishes, with a subtle pleasant bitterness that you can't get with white sesame seeds. Many Asian cultures use black sesame for desserts, with good reason—its slight bitterness cuts through rich dairy and balances bitter with sweet like no other. We like to substitute black sesame paste for tahini in our Tahini Swirl Brownies—if you like the bitter sweetness of dark chocolate, you'll love the roasted element black sesame paste brings to this dessert. Or simply drizzle Wadaman's Black Sesame Paste over vanilla ice cream for a visually stunning Japanese-inspired dessert. On the savory side, try a drizzle of the paste over our Sumac-Spiced Chicken (Musakhan) for visual contrast and an earthy counterpoint to sumac's citrusy tartness. Or add it to our Chinese Chili and Scallion Noodles to complement the sesame oil and add another dimension of flavor. Or substitute black sesame paste for tahini to make a roasty, earthier version of our Pita and Chickpea Salad with Yogurt and Mint (Fatteh).
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.
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Product Includes: Five 8-gram packets
8-gram packets - Ingredients: Raw flavor materials (dried bonito flakes, dried sardine extract powder, roasted flying fish, dried round herring flakes, kelp), starch hydrolysate, yeast extract, salt, soy sauce powder, fermented seasoning (soy, wheat, vegetable starch, brewer’s yeast)
- Place of Origin: Japan
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.
Murakami Syouten Crushed Okinawa Brown Sugar
Only eight islands in Japan produce Okinawan brown sugar, or kokuto, a raw smoky sugar that is made by slow-cooking sugarcane juice in a centuries-old production method protected by the Okinawa Prefecture. It is smoky and intense, with a tobacco-like aroma and a perfect balance of sweet and bitterness. The Japanese sugarcane imparts a slight fruity aftertaste, and its naturally high mineral content is not only healthier for you but also translates into complex warming spice notes. Use Okinawan brown sugar as a smoky alternative to dark brown sugar, or take advantage of its spicy, bitter notes to add depth to savory recipes. Try it in rich meat braises, swapping out some of the molasses in our Sweet Soy-Braised Pork—it pairs wonderfully with the umami of soy sauce. Similarly, try it in recipes with fish sauce, such as our Stir-Fried Beef and Ginger with Garlic and Scallions or Stir-Fried Black Pepper Chicken with Green Beans; in both cases, substitute an equal amount of Okinawan brown sugar for the white sugar the recipe calls for.
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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