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Mirin is a golden yellow, sweet, rich-textured rice wine used in cooking. It has an alcohol content of about 14 percent. It is traditionally made by mixing koji-cultured rice (fermentation starter), glutinous rice, and distilled alcohol.
Mirin can be a substitute for sugar, but it also adds additional delicious flavor to the prepared dishes. When cooked with shoyu (soy sauce) to make the basting sauce used in teriyaki dishes, it creates rich caramelized flavor, glossy and attractive texture in the sauce. A type of mirin with no alcohol content is also available for customers who require such a product.
Sushi rice is short-grain Japonica rice grown both in Japan and in California where it is also used as table rice. Japanese short-grain rice is high in the chemical amylopectin, so when it is cooked it becomes moist and sticky. Avoid using newly harvested rice for sushi rice preparation because it contains too much moisture resulting in rice that is too tender for use in sushi. California-grown medium-grain rice is also used in sushi preparation, and is well suited for sushi roll making.
OTHER VARIETY OF RICE
MOCHI-GOME (sweet rice)
Mochi-gome, Japanese sweet rice is a short grain variety that is composed of almost 100% amylopectin. When mochi-gome is cooked it becomes very moist and sticky. The cooked rice has noticeable fragrant aroma, mochi-gome is a popular rice for use in savory rice dishes and sweet preparations.
RICE RELATED PRODUCTS:
MIOLA FOR SUSHI RICE (#30320)
Miola for Sushi Rice is a powder that is added to water in which rice for sushi preparation is cooked. It helps the rice to become attractively plump and glossy. In addition, rice cooked with Miola develops the ability to thoroughly absorb the vinegar dressing used to make sushi rice. The prepared sushi rice, therefore, is light in texture and easy to handle.
MIOLA FOR TABLE RICE (#30319)
Miola for Table Rice is for use in preparing rice for dishes other than sushi. Miola powder is added to the water in which the rice is cooked. The cooked rice acquires plump texture, glossy appearance and an excellent flavor. An important feature of rice prepared using Miola is that the flavor remains even after the rice has cooled.
Azuki are small reddish-purple beans often used in Japanese sweets preparations. Cooked azuki beans sweetened with sugar, thoroughly pasted or in chunky form, have a faint chestnut-like aroma and a delicate, but distinctive flavor. The cooked and mashed beans are used to fill pastries or used as a coating for rice cakes, buns or sponge cake. Azuki beans are also used in savory main course dishes. They are frequently cooked with mochi-goma (sweet rice), protein and/or vegetables in the simmered preparations.
Shoyu, soy sauce, is made from soybeans, koji-inoculated wheat (fermentation starter), spring water and sea salt. Shoyu is one of the key ingredients in the Japanese kitchen. The use of shoyu has expanded beyond the Japanese and Asian kitchens. Creative chefs in Western restaurants find shoyu's umami and flavor an invaluable part of their preparations. There are four categories of shoyu: regular koikuchi-shoyu, tamari, light-colored usukuchi-shoyu and a "white" variety, shiro-shoyu.
KOIKUCHI-SHOYU
Koikuchi-shoyu is often called simply shoyu. It has a dark brown color, rich flavor and complex aroma. One tablespoon contains over one half teaspoon of salt. It may be used as an all purpose ingredient.
USUKUCHI- SHOYU
Usukuchi-shoyu has a lighter color than regular shoyu. Its flavor and aroma are milder than that of koikuchi-shoyu. Usukuchi-shoyu has a slightly higher salt content than koikuchi-shoyu. Use usukuchi-shoyu in recipes where a more refined color and weaker flavor are required.
TAMARI
Tamari is made nearly entirely from soybeans with no wheat addition. It has dark brown color, and the flavor and aroma are rich and strong. Use tamari as condiment or flavor enhancer by adding it at the end of preparation.
SHIRO-SHOYU
Shiro-shoyu is made mostly from wheat and with some soybeans. The short fermentation period makes this shoyu very light in color although it is not actually white. Shiro-shoyu is noted for its mellow sweet aroma and excellent flavor with much umami. Use shiro-shoyu in recipes in which a light color and delicate flavor are required. Shiro-shoyu is easily adopted into Western preparations where the characteristics of stronger shoyu are not appropriate.
OTHER SHOYU PRODUCTS:
SASHIMI-SHOYU
Sashimi shoyu is specially brewed so that it is well suited for use as sashimi dipping sauce. The flavor and texture of sashimi shoyu is richer and stronger than that of ordinary koikuchi-shoyu.
LESS SALT GEN'EN-SHOYU
This product is reduced salt shoyu. The sodium content in the shoyu may be chemically reduced or diluted with water, so it may contain some additives. This shoyu is used in recipes where low sodium is required for health reason.
TEMPURA-KO (tempura flour)
Tempura-ko, tempura flour, is the solution for producing the crispest result in traditional tempura preparation. The flour contains a small portion of starch and egg powder, so there is no need to add eggs to prepare batter.
SHIRATAMA-KO (shiratama powder #20145)
Shiratama-ko is powdery flour, made from rinsed, soaked, pulverized, and dried sweet rice (mochi-gome). It has silky, chalky texture and is snow white in color. Shiratama-ko is used to make unfilled (rather like Italian gnocchi) or filled dumplings that are cooked in boiling water or steamed.
KATAKURI-KO (potato starch)
Katakuriko is sweet potato starch and is used extensively in Japanese kitchen. It is a thickening agent for soups and broths, and is often used to coat ingredients before frying or simmering.
PANKO (Japanese breadcrumbs)
These popular Japanese breadcrumbs produce a light, crispy and delicious coating for cutlets and other deep-fried preparations.
MASAGO ARARE (tiny rice cracker balls)
Masago arare are small bead shaped rice crackers - "masago" means tiny, and this can be as small as a grain of sand. "Arare" means small rice cracker. These tiny crackers, 1/12th inch (2mm) in diameter, make a perfect coating to create crisp crust in deep-fried preparations. It may be used as a substitute for tempura flour. The coating creates an attractive and unique presentation.
TERIYAKI SAUCE - Teriyaki is a Japanese cooking technique. Teriyaki sauce is traditionally made by mixing and heating four ingredients: mirin, sugar, soy sauce, and saké.
TONKATSU SAUCE - Tonkatsu sauce is known as a Japanese Worcester sauce or Japanese barbeque sauce which has a more sticky texture than Worcester sauce. Tonkatsu is a name of the Japanese dish that is fried cutlet.
OKONOMIYAKI & YAKISOBA SAUCE - Okonomiyaki sauce and Yakisoba sauce are similar to Worcestershire sauce, but it is thicker and sweeter. Okonomi-yaki is a kind of pan cake with many kinds of vegetables and sliced pieces of pork that are very famous in the West-side of Japan.
KOMEZU (rice vinegar)
Rice vinegar, komezu, is made from rice, other starch and acetic acid forming bacteria. Some rice vinegar is made from only rice. This rice vinegar is called jun-komezu. In order to make jun-komezu the manufacturer uses about two ounces of rice to produce one quart of vinegar. Jun-komezu has superior, richer and rounder flavor with a fine aroma compared to ordinary komezu.
GEN'MAIZU (#2005)
Gen'maizu is made from unpolished brown rice. It has a dark brown color and richer flavor and more aroma than ordinary rice vinegar. Use gen'maizu in recipes where strong flavor is required.
KOKUMOTSUZU (grain vinegar)
Kokumotsuzu is made from grains and acetic acid bacteria. Kokumotsuzu has a pale color, and its flavor and aroma are not strong. It is best used for tasks such as rinsing fish, marinating fish or pickling.
GOSEI SU (blended vinegar)
GOSEI SU is a blend of rice vinegar and grain vinegar. Because it has a milder and weaker flavor than pure rice vinegar, this blended vinegar can be used in any preparations where milder vinegar flavor is required.
SUSHIZU (seasoned vinegar)
Sushizu is vinegar to which salt and sugar have been added. It is used for preparing sushi rice. This seasoned vinegar can be also used to make dressings or sauces. Sushizu is prepared in two styles - Kansai style and Kanto style. Kansai style is sweeter than the Kanto variety.
AKAZU or KASUZU (sake lee vinegar #33505)
Akazu or kasuzu is made from sake lees (the solid material remaining after sake is brewed). Compared to komezu (rice vinegar), kasuzu is more colorful and more flavorful. Its reddish tinted color is quite distinctive. Akazu or kasuzu was the vinegar first used when nigiri-zushi (the squeeze of sushi rice topped with a slice of raw, cured or cooked seafood) was invented in the 19th century.
KUROZU (black vinegar #40551)
Kurozu, black vinegar, is made from brown rice and/or barley. A long period of fermentation - about one to three years - thus, this vinegar is dark brown in color. Kurozu has unique flavor which distinguishes it from other vinegars.
PONZU (yuzu flavored vinegar)
Ponzu is made from the juice of a kind of citron, yuzu - a tangerine-sized citrus fruit with a thick, bumpy rind - together with distilled vinegar and citric acid. The highly aromatic ponzu brightens many Japanese dishes, and is easily adopted into non-Japanese preparations in both savory and sweet dishes.
PONZU-SOY SAUCE
PONZU-SOY SAUCE is ponzu flavored with shoyu (soy sauce). Ponzu-soy Sauce can be used as it is as a dipping sauce or dressing.
KOME-NUKA ABURA (rice bran oil #24185)
This oil is made from rice bran. It has a delicate flavor and high smoke point, making it perfect for any food preparation. When it is used in deep-frying, the fried food acquires a pleasant nutty flavor, golden color and crisp texture. The oil is rice in the antioxidant Vitamin E.
GRAPESEED OIL
Grape seed oil is made by extracting oil from grape seeds. It has a clean, light taste and high smoke point, making this oil excellent for any food preparation. Grape seed oil is best used in stir-frying or in dressings. The oil is rich in the antioxidant Vitamin E.
SESAME OIL
Sesame oil is made by pressing white sesame seeds. There are two types of sesame oil available. One is made from toasted seeds and the other from raw seeds. While the latter type is clear and mild-flavored, the former type has a pleasant golden brown color and richer, nutty flavor. Add to other oils for deep-frying or stir-frying preparations it provides additional flavor. It has high smoke point.
HOT CHILI OIL
Hot chili oil, called Rayu, is made by infusing hot red chile pepper into oil. It has intense spiciness and a pleasing aroma and flavor. It is added to Chinese-style preparations made in Japan, other Asian cuisine or any dishes needing fragrant, strong spiciness.
WASABI OIL (#30431)
Wasabi oil is a blend of vegetable oil and wasabi extract. The oil has strong pungency. It may be add to sashimi dipping sauce, dressings or marinades.
Dashi, fish stock, is the foundation of many Japanese dishes including soups, dressings, sauces, simmering broths and noodle broths. Dashi is prepared by simmering kombu (kelp) in water, that is then briefly infused with katsuobushi (dried fish flakes). Dashi is very rich in umami from the natural flavor enhancers in the kelp.
SYRUP
MIZU-AME (rice syrup #506302)
Rice syrup is made, of course, from rice. It is crystal clear and sticky with a heavy texture. It is used in baking for cookies and cakes, as well as in cold desserts. Rice syrup provides a milder sweetness than sugar and gives a tender texture to the prepared dishes.
PEPPER
SANSHO (sansho pepper)
Sansho is called "pepper" but it is actually a berry from the Japanese prickly ash shrub. It is related to Chinese fagara, the source of Szechuan pepper. Sansho has sharp, mint-like, slightly bitter flavor. The berries are ground into powder.
YUZU KOSHO (yuzu pepper paste)
Yuzu kosho is a spicy, salty pasted condiment with the fragrance of yuzu citron. Yuzu kosho is produced in two varieties - one made with green chile pepper and the other with red chile pepper. Choose green or red according to your preference. There is little taste difference between the two.
MOMIJI OROSHI (red chile pepper added to grated daikon radish #30329)
Momiji oroshi consists of dried ground Japanese chile pepper added to grated daikon radish. It is used as a condiment where some spiciness is required. It often accompanies grilled fish, deep-fried and steamed dishes.
YUZU JUICE (yuzu citrus juice)
Yuzu is a citrus fruit known for its fragrant aroma and excellent flavor. Only its peel and juice are used in cooking. It is added to dressings, soups, sauces, marinades and broth for simmered to enhance the flavor of dishes.
WASABI
Wasabi is a rhyzom (root vegetable) which naturally grows in clean swiftly running mountain streams or irrigated terraced fields. It has pungent spiciness. Fresh rhyzom is grated into paste just before serving for the best flavor. Widely marketed powdered or pasted wasabi is a mixture of Western horseradish and mustard. Frozen grated wasabi with longer shelf life is also produced.
CURRY
Japanese curry is distinctive. It is thick in texture (because of the addition of flour), sweeter (because of the addition of fruits and vegetables) and is milder and less spicy and aromatic than Indian curry. The prepared curry is available in pasted, blocks and flake forms.
NORI (laver)
Nori is natural seaweed that is harvested and made into paper-thin sheets. Most of the nori marketed is already toasted before packing. Nori is used to make popular nori-maki (sushi rolls), inside-out rolls and onigiri rice balls.
AONORI (fresh water seaweed)
Aonori is freshwater seaweed collected from the mouths of rivers where freshwater flows into a bay. Aonori is produced in tiny flakes, and has a pleasant, sea breeze-like aroma and flavor. Aonori is a popular garnish for okonomiyaki (Japanese stuffed pancake) and yakisoba (stir-fried Japanese noodles). It may be added to any dishes which benefits from pretty green color and its distinctive flavor.
FURIKAKE (condiments for table rice)
Furikake is a condiment for hot plain table rice. The basic ingredient combination of furikake is sesame seeds, nori flakes, salt, and sugar. Additional flavorings such as dried flakes of salmon, egg, and fish egg are added to produce varieties of furikake. Use furikake as a condiment, as a coating for baked or fried dishes or add it to salads or prepared dishes.
YUKARI (cured powdered shiso #30359)
Yukari is a condiment to accompany hot plain table rice. It is made from salt pickled purple shiso leaf that has been dried and powdered. Use yukari as a condiment to hot plain table rice or add to bread dough, marinades, sauces and dressings, or soups where a little sourness and saltiness is required.
SHUMAI (shumai dumpling)
Shumai are Chinese-style dumpling adapted to the Japanese kitchen. The fillings - which may be pork, shrimp and/or vegetables - are wrapped in a thin shumai wrapper. The dumplings are steamed and served with a little hot mustard and shoyu-based dipping sauce.
GYOZA (gyoza dumpling)
Gyoza are Chinese-style dumplings adapted to the Japanese kitchen. The fillings - pork, shrimp and/or vegetables - are wrapped in a gyoza wrapper which is thicker than a shumai wrapper. They are iusually first browned in a skillet and then steamed.
HARUMAKI (spring roll)
Harumaki is a Chinese-style spring roll adapted to the Japanese kitchen. They are ususally deep-fried.
KOROKKE (croquette)
Korokke is a French/Portuguese/ Spanish preparation adapted to Japanese kitchen. A mixture of mashed cooked potato, onion and ground beef is shaped into patties, coated with panko breadcrumbs and cooked crisp in a deep-fryer.
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KOMBU (kelp)
Kombu, kelp, is seaweed used in making dashi (fish stock). The size, thickness and color of the kombu differs according to the region of production. Kombu is an excellent source of umami that is noted in many Japanese dishes.
WAKAME (wakame seaweed)
Wakame is a thin leaf seaweed. It is available in freeze-dried small flakes and freeze-dried salt cured form. After reconstituting, it is used in soups, salads and simmered preparations.
MEKABU (mekabu seaweed)
Mekabu is the flowering sprout of the wakame plant. It is a thick stem and is packed with dietary fibers and nutrients. Mekabu has pleasant sea breeze-like flavor with mellow sweetness. It is added to soups, simmered dishes and used in pickling.
HIJIKI (hijiki seaweed)
Hijiki is a type of natural reddish brown seaweed. After harvesting, it is steamed and dried completely, turning the seaweed to a deep black color. Like other seaweed hijiki is very nutritious. There are two types - naga-hijiki (long hijiki) and me-hijiki (bud of hijiki). Naga-hijiki comes from the stem of the plant and mehijiki is the leaf of the plant. It is often added to stir-fried dishes, simmered dishes and soups.
TOSAKA NORI (tosaka nori seaweed)
Tosaka nori is another variety of seaweed resembling wakame. It has a thicker leaf and crunchier texture than wakame. It has a rather neutral and clean tasting. Tosaka nori comes in two colors - red and green. It is ideal as a colorful addition to sashimi or salads.
FISH CAKE
KAMABOKO (steamed fish cake)
Kamaboko is made from salted fish paste (surimi), egg white, salt, sugar and starch. The paste is molded onto a wooden board in a half-cylinder shape, and then steamed. Kamaboko has smooth, firm texture and slight, pleasant fish taste. It is in ready-to-eat form. It is often sliced and added to soups, salads, noodles and hot-pot preparations.
CHIKUWA (grilled, steamed fish cake)
To make chikuwa fish paste is placed on a cylindrical wooden stick and then steamed. When the stick is removed the chikuwa is in the form of a tube. This is then broiled until the outside surface acquires caramelized color and flavor. It is in ready-to-eat form. Sliced or cut into chunks it is added to soups, salads, noodles and hot-pot preparations.
HANPEN (fluffy steamed fish cake)
Han'pen is made from salted fish paste with a large amount of egg white. Egg white makes han'pen light and spongy in texture. It is in ready-to-eat form. Cut in half into a triangular shape. Han'pen is added to hot-pot, noodle and simmered dishes.
SURIMI (fish paste)
Surimi is raw fish paste made from fish, salt, sugar, egg white and starch. It is used to prepare fish cakes and Japanese-style fish quenelle.
GOMA (sesame seeds)
Japanese sesame seeds have a plump appearance and rich flavor. White sesame seeds contain slightly more oil than the black variety. Black sesame seeds, however, have more flavor. Both types of seeds are available raw, toasted, ground or pasted. High quality Japanese sesame seeds in all forms are indispensable in Japanese cooking.
BAMBOO
MENMA (salt cured bamboo shoot)
Shredded, salt cured bamboo shoot, menma, is an important ingredient for Japanese ramen noodle soup.
NAMEKO (nameko mushroom)
Nameko mushrooms have yellowish white, short stems topped with tiny brown caps. About 1 ½ inches in height, the mushrooms grow in clumps from stumps. Nameko mushrooms contain much pectin and when cooked the mushrooms are slippery to touch because of the pectin. The mushrooms have distinctive, pleasant woody flavor, and are used in miso soups and hot-pot preparations.
KAMPYO (kampyo gourd)
Kanpyo is a shredded and dried long strip of gourd. Before cooking it resembles an off-white shoe lace. Cooked kampyo seasoned with shoyu and mirin is an indispensable ingredient in traditional sushi preparations.
PROCESSED VEGETABLES
SANSAI (processed mountain vegetables)
Sansai literally means wild, moundtain vegetables. A bag of Sansai contains cooked wild, mountatin vegetables such as fuki (ruburb-like vegetable), warabi (bracken), bamboo shoot and several members of the fiddlehead fern family. This product is ready-to-use and may be added to hot noodle dishes, stir-fried dishes or simmered preparations.
SATOIMO (satoimo taro)
Satoimo belongs to taro family. Satoimo has little distinctive flavor, but it has a pleasant, soft and slightly sticky texture. This product is sold in peeled and boiled, ready-to-use form. It is often used in traditional Japanese or non-Japanese braised, steamed or deep-fried preparations.
RYOKU-CHA (green tea)
Many varieties of tea are found in the world today may be divided into three groups, according to how the leaves are processed. Tea may be unfermented, partially fermented, or fully fermented. Japanese tea is an unfermented type, and also is called green tea.
SEN-CHA
Sen-cha is high quality tea. It is one of the most popular types of tea consumed in Japan and now outside Japan as well. Sen-cha is available in several grades. The timing of the harvest of the tea leaves determines the grade. The highest quality sen-cha is produced from the first harvest in May. Sen-cha infused tea has pleasant mild bitterness.
GYOKURO
Gyokuro is premium quality tea, grown in the shade to reduce bitterness. Gyokuro is milder and smoother than sencha, and is usually served in smaller cups of a size similar to espresso cups.
MATCHA
Matcha is a bright green, powdered tea that is prepared and served at formal Japanese tea ceremonies or to accompany Japanese sweets. It is not brewed, but is prepared and drunk as a suspension of the powder itself. The powder is made of Gyokuro quality tea leaves.
GENMAI-CHA
Genmai-cha is a blend of sen-cha and roasted rice. The rice adds a very pleasant nutty flavor to the green tea. Genma-icha is popular as daily, casual drink.
HOJI-CHA
To make hoji-cha green tea leaves are roasted until they acquire smoky aroma and flavor, and brownish tinge. Hoji-cha is another popular daily, casual drink.
UDON
Udon is a wheat flour noodle. It is long and thick and is usually round like spaghetti. There is a type of udon, called kishimen, which is flat like fettuccini. Udon is served hot with various toppings in hot broth. It is also served cold with condiments together with a dipping sauce.
INANIWA UDON
Inaniwa udon is made in Akita Prefecture in Northern Japan and is one of the highest quality udon made in the country. This udon has good flavor and remains pleasantly al dente after cooking.
SANUKI UDON
Sanuki udon is made in the Shikoku region of Japan and is known as one of the best udon made in Japan. The noodles are thicker than other udon and, after cooking, they remain firm.
SOMEN
Somen are thin wheat noodles resembling rice vermicelli. Cold somen noodles are a typical Japanese summertime delicacy. They are usually served with condiments and dipping sauce.
SOBA
Soba noodles are made from buckwheat. The noodles typically are made from mostly soba flour and other added starch constituting 20% to 40% of the noodles. This starch helps to produce smoothly textured in noodles. Some soba noodles are made from 100% soba flour. This type has a strong buckwheat flavor and a slightly rough texture.
NAMA-FU
Nama-fu is made from wheat gluten and sweet rice. It has a very resilient texture and mellow-sweet, faint wheat flavor. Nama-fu is used fresh, simmered, deep-fried or steamed.
SOY BEAN SHEET
Soybean sheet was developed for use in making sushi rolls. It is flexible, and without its own strong flavor. It is perfect to use when black nori color is not appropriate for the dish.
GINGER
KIZAMI BENISHOGA (red pickled ginger)
For this product ginger is cut into thin strips and pickled in salted vinegar which is strongly tinted red. Kizami benishoga is used in tossed sushi preparations (like a sushi salad) or served as condiment with Japanese curry or other dishes.
GARI (sweet pickled ginger)
Gari is paper-thin sliced young ginger pickled in sweet vinegar marinade. Gari is an important condiment for sushi and sashimi.
KOHAKU HAJIKAMI
Kohaku hajikami is young ginger with its stem and root, cooked and pickled in red tinted vinegar solution. It is used as condiment with grilled fish dishes.
SHALLOT
RAKKYO-ZUKE
Rakkyo is a strong onion rather like a large bulb of a chive or a shallot. Similar to chives, it grows in clumps. The plant develops underground bulbs that have a strong onion-garlic flavor. Rakkyo-zuke is made from salt cured rakkyo that are then pickled in vinegar solution. The pickle is delightfully crunchy. Rakkyo is a popular condiment served with Japanese curry.
CUCUMBER
SHIBA-ZUKE
Shiba-zuke is pickled cucumber or eggplant and purple shiso leaves. They are pickled in shoyu and vinegar-based solution. These pickles have a crisp texture and are often served accompanying table rice.
DAIKON RADISH
FUKUJIN-ZUKE
Fukujin-zuke is a mixture of chopped vegetables pickled in shoyu and sugar. Fukujin-zuke is a popular condiment and is often served with Japanese curry.
TAKUAN
Takuan, pickled daikon radish, is one of the most popular pickled vegetables in Japan. Dried daikon is pickled in rice bran, salt and sugar. It is very crispy. Takuan is frequently strongly tinted yellow with food coloring ingredients.
OTHER VEGETABLES
YAMAGOBO-ZUKE
Yamagobo-zuke is thin strips of mountain burdock which has been pickled in salt brine. Strong orange food coloring is typically applied. Yamagobo-zuke is a popular sushi roll ingredient.
UMEBOSHI (Japanese green plum)
The Japanese green plum, ume, becomes plump and ready to harvest in June. Umeboshi are salt pickled ume. The pickle is known for it tartness and delicious flavor. Umeboshi is a popular condiment served with hot table rice. Pasted umeboshi is a condiment that is often added to dressings, sauces or sushi rolls.
Miso, fermented soybean paste, is made from soybeans, rice or barley, sea salt, and koji (fermentation starter). The majority of miso marketed in America is kome miso, made from a combination of soybeans and rice. The different colors of miso types are indicative of the different ratios of soybeans and rice used to make the miso and the length of the fermentation period.
AKA MISO (red miso)
Aka miso is made from about 70% soybean and 30% rice or barley. The long fermentation period, about one to one and one half years, produces darker colored, strong and salty miso. Aka miso contains about 13% salt by volume, or about half teaspoon salt per tablespoon of miso.
SHIRO MISO (white miso)
Shiro miso presents a yellowish beige color. The fermentation period is shorter than for Aka miso. Shiro miso is slightly less salty and less robust in flavor than Aka miso..
SAIKYO SHIRO MISO (sweet white miso)
Saikyo shiro miso is made with more rice and less soybeans with a short fermentation period. Saikyo shiro miso has a pale yellow color and distinctive sweet flavor. The salt content of this miso is about five to ten percent. Because of its mild flavor and less saltiness, Saikyo shiro miso is a favorite miso used to marinate fish and vegetables.
HATCHO MISO (#20193)
Hatcho miso is made from almost 100% soybeans. A long fermentation time of about two years produces a dark brown (chocolate-like), firm textured miso. Hatcho miso has a distinctive soybean flavor and slight sweet aroma.
BLENDED MISO
This type of miso is a blend of aka miso and shiro miso. Blending the two types produces milder and more complex flavor in this miso.
KOJI MISO (#20233 / #20174)
Koji miso is made using large quantities of koji (fermentation starter) inoculated rice, producing miso with rich taste and noticeable sweetness.
GEN'MAI MISO (#24881)
Gen'mai miso is made from brown rice and soybeans, resulting in miso with a rich and robust flavor.
KYOZAKURA MISO (#20199)
Kyozakura miso is a high quality red miso used by professional chefs in Japan. The miso has the flavor of blended aka miso and hatcho miso. Kyozakura miso has a dark brown color, moist texture and rich and round flavor.
KINZANJI MISO (#20066)
This unique miso is made by fermenting vegetables such as eggplant and lotus root along with soybeans with koji (fermentation starter) inoculated wheat and salt. Kinzanji miso is used as condiment.
HISHIO MISO (moromi miso #20195)
Hishio miso, also called moromi miso, is a popular miso condiment served with fresh raw vegetables such as crisp baby cucumber, plain table rice or prepared dishes. Hishio miso is made from barley, soybean, salt, and millet syrup. It is a pleasantly mellow, sweet and delicious miso with chunky texture.
TOFU
Tofu is available in two different styles: a firm, rough type and a soft, silky type. Different production processes create these differences in texture as well as variations in flavor and nutrients. Both types are perfect to eat cold with condiments. Use firm tofu in simmered, stir-fried and deep-fried Dishes. Use the soft variety in soups and steamed dishes.
ATSU-AGE (fried thick tofu)
Atsu-age is deep-fried tofu. It is as thick as regular firm tofu. Atsu-age is used in simmered preparations.
ABURA-AGE (fried thin tofu)
Abura-age is thin fried tofu. It is used in miso soup, in stir-fried and simmered preparations. Abura-age is also cooked with sugar and/or mirin and shoyu for inari-zushi (sushi rice stuffed into bags made form sweet-simmered abura-age).
INARI-AGE (seasoned fried thin tofu)
This product is already prepared and seasoned abura-age. It is ready-to-use for making inari-zushi.
YUBA (soymilk film)
Yuba is the thin film which covers the surface of heated soymilk. It is a by product of making tofu. Yuba is supplied in fresh or dried varieties. Fresh yuba, which is tender, sweet and aromatic, is often eaten as-is with wasabi and shoyu. Dried yuba, after reconstituting, is used as a wrapper and then may be simmered or deep-fried.
NIGARI (coagulant for tofu)
Nigari is a natural mineral coagulant that is extracted from sea water. It is used to set soymilk to make tofu. Nigari contains chemicals such as magnesium chloride and calcium sulfate.
EDAMAME (fresh green soybean)
Edamame are fresh green soybeans. The beans have a sweet and nutty flavor. Cooked edamame are a popular accompaniment to beer and other beverages. They are avaiable frozen already shelled or in the shell.
DADACHAMAME (#71249)
Dadachamame are similar to edamame beans, but have stronger flavor and more noticeable sweetness than edamame.
NATTO (fermented soybeans)
Natto is a fermented product. It has a sticky texture and a slight ammonia-like smell. Its production employs only two materials - soybeans and the bacterial fermentation starter natto kin. Natto is often served with hot table rice. It is also deep-fried, used in miso soup and as an ingredient in sushi rolls.
KONNYAKU (taro gelatin)
Konnyaku is made from taro root, called konnyaku imo. It has resilient texture and no distinctive flavor. Konnyaku is used in stir-fried dishes, soup and simmered preparations largely for its texture.
SHIRATAKI (konnyaku in noodle form)
Shirataki is an indispensable ingredient in hot-pot dishes such as sukiyaki (sautéed meat and vegetables).
UNAGI (fresh water eel)
Unagi, which is filleted , steamed and then broiled with a shoyu and mirin basting sauce, is used in sushi and as a toping for a bowl of rice.
ANAGO (saltwater eel)
Already filleted anago is supplied frozen and ready for cooking. It is used in sushi preparations or sometimes prepared as tempura.
IKURA (cured salmon roe)
Cured salmon roe, ikura, is prepared and supplied in two styles. One type is cured in salt (shio-zuke) and the other is cured in shoyu (shoyu-zuke)
MENTAIKO (spicy cured pollock roe)
Mentaiko is a salt-cured pollock roe spiced with red chile pepper. It is used in sushi preparations, added to salad or sauces or grilled & served with hot table rice.
TOBIKO (flying fish roe)
This popular decorative sushi ingredient, tobiko, comes in three different colors - orange, green (wasabi flavor) and black. It is often used as a colorful decoration on inside-out sushi rolls.
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