Products for The Restaurant & Food Show (October 1, 2007)

2007 Japanese Food & Restaurant Show Products Listing

1. Soybean Sheet is a thin, flexible edible paper-like sheet made from soybeans. Use Soybean Sheet as wrapper or shredded/chopped as a garnish. It can be also used in deep-fried, steamed or other cooked preparations. Soybean Sheet has 2 varieties – plain and flavored. The plain type, which has no strong flavor, is available in five colors – orange, pink, yellow, beige and green. The latter type is made with sesame seeds, tarako (cod egg), ao-nori (fresh water seaweed) and shiso (perilla). Soybean Sheet can be use to create many interesting and attractive preparations.
2. Buckwheat Noodles, Frozen, are made from 80% refined buckwheat flour and 20% wheat flour. The freshly made buckwheat noodles are flash-frozen to preserve the texture, aroma and flavor. Before cooking, noodles should be defrosted. Serve the cooked noodles in traditional cold or hot preparations, or in many other creative ways such as American noodle salad dishes.
3. Hatcho Miso Sauce is a blend of Hatcho Miso (100% soybean miso), sugar and mirin. The sauce has a pleasant, rich soybean flavor. Serve it with fried pork cutlet, grilled meat and strongly flavored grilled fish. You can add Hatcho Miso Sauce to braised dishes, curry sauce, noodle broth or other preparations where additional rich and savory flavor is required.
4. Wasabi Tobikko is crystal green (artificial colored) flying fish roe that has a hot and spicy flavor, simulating the flavor of wasabi. Wasabi Tobikko has pleasant crunchy texture. Use Wasabi Tobikko as a garnish, in salad dishes or in a completely new unique preparation.
5. Frozen Prepared Shrimp are uncooked shrimp. They are shelled, devained and stretched flat before freezing. Frozen Prepared Shrimp are easy to use and perfect for the preparation of popular shrimp tempura where uncurved fried shrimp are desired. Frozen, Prepared Shrimp are also excellent in salads, stir-fried dishes and sushi preparations.
6. Short Grain Rice is a Japanese rice variety and is sometimes known in America as sushi rice. Cooked rice accompanies nearly every meal in Japan. This Short Grain Rice comes from California and has exceptionally fragrant aroma and good flavor. Short Grain Rice develops a slight soft and sticky texture when it is cooked. Use Short Grain Rice in sushi, stir-fired rice dish, risotto, or many other preparations.
7. Chopped Wasabi is made from fresh wasabi root that are chopped and frozen. Chopped Wasabi can be added to any dishes where spiciness is required. Add to a filling for sushi rolls or to salad and rice dishes or use as a garnish for grilled meat. How about Chopped Wasabi added meat balls…?
8. Yamajirushi Yuzu Juice is a blend of high quality yuzu citrus fruit juice from the Kitagawamura region in Japan and freshly squeezed other citrus fruit juice. The exceptionally fragrant aroma and tangy, fruity flavor can be added to many preparations where refreshing citrus flavor is required. Yamajirushi Yuzu Juice is perfect for both savory and sweet preparations.
9. Ginger Dressing is a mixture of good quality vinegar, sesame oil and grated ginger. The heat and special aroma of ginger give this dressing a very special character. Use as a dressing, add to the marinade or braising pot for additional flavor.

10. Tofu Puree is made from organic, non-GM whole soybeans. After soymilk is treated with a coagulant, it is processed to produce creamy textured puree. Tofu Puree has a pleasant flavor without overly strong soybean flavor. Tofu Puree is ideal for the preparation of soymilk ice cream, tofu cheese or use Tofu Puree in dressings and sauces or other savory or sweet preparations. Fat content is 2.9%.
11. S&B Curry Powder is the most popular curry powders in Japan. The powder is a blend of more than 30 spices, including coriander, cumin, turmeric, black pepper corn, clove, all spice, and hot chile pepper. S&B Curry Powder produces the most flavorful mild (not hot) Japanese style curry. S&B Curry Powder can also be used in any preparations in which curry flavor is required.
12. Nori comes in different thicknesses and qualities. This high quality Nori comes from the pure cold waters of Ariake Bay in Japan. The slightly reddish tinged dark black-green sheet is crisp and very flavorful. It has excellent mouth feel. Use this Nori as a sushi wrapper, shredded as garnish for noodle or salad dishes, or deep-fried as nori cracker.
13. Green Tea Leaves is Sen-cha tea, the most widely consumed tea in Japan. Sen-cha tea produces an attractive light green color, a balanced astringency and bitterness with a round finish. Brewed Sen-cha tea and tea leaves are wonderful materials to use in dessert or savory preparation. The rice cooked with green tea leaves acquire pleasant color and aroma.
14. Organic Tamari Shoyu is made from the finest organic soybeans, salt and alcohol produced from organic materials. This shoyu is wheat free. Organic Tamari Shoyu has rich flavor and color, and smooth texture. Its saltiness is mellowed by amino acids that are produced during fermentation.
15. Kyozen-an Yuba is the skin that forms on gently heated soy milk. Freshly made Kyozen-an Yuba is tender and creamy and has exceptional sweet fragrance and flavor. Serve Kyozen-an Yuba as sashimi with wasabi and shoyu or use in cooked preparations. Kyozen-an Yuba can do more. Press through a fine sieve to a silky creamy dressing. Yuba also can be used in dessert preparation.
16. Rice Bran Oil is a newly developed, premium multipurpose edible oil made from the bran layers of rice. Rice Bran Oil contains beneficial antioxidant compounds naturally found in the unrefined oil. The secret of this oil is that it is slower to oxidize during frying compared to other cooking oils. Study has shown that Rice Bran Oil has dramatically longer frying life, and because of its chemical composition is much slower to begin smoking during frying. In addition to using Rice Bran Oil for deep-frying, Rice Bran Oil, which has slight nutty flavor, is well suited for use in stir-frying, dressings and all other preparations requiring excellent quality cooking oil.
17. Urashima Furikake is a condiment perfectly suited for a bowl of steaming, hot, cooked table rice. Aromatic and flavorful flakes and small granules are composed of sesame seeds, nori, bonito fish flakes, freeze-dried vegetables, egg or salmon. Serve as traditional rice condiment or add to salads, mix into sauces, dressings or marinade, or use as a garnish.
18. Iwashi no Kan’roni is a traditional preservation method in which freshly caught, high quality sardines are gutted, headed and lightly grilled before being slow-braised for almost 3 days in a liquid of sake, shoyu, mirin, sugar and rice syrup. At the end of the process the sardines are coated with a glossy, sweet syrupy sauce resembling genuine teriyaki sauce. Serve Iwashi no Kan’roni as is with hot, cooked rice or create your own dishes using this unique, very flavorful product.
19. Benimosu is a stunning strawberry-colored vinegar made from purple sweet potatoes. It comes in two styles: the regular vinegar is excellent for savory applications and the honey-sweetened vinegar is a wonderful addition to cocktail and dessert recipes.
20. Shiro Shoyu is a golden yellow colored wheat soy sauce made from 80 percent wheat and 20 percent soybeans. Distinctive mellow sweetness and hint of gamy flavor are the characteristics of this very unique soy sauce. Ideal for many preparations where complex salty flavor with umami (savory flavor) are necessary, but darker color is not welcomed.
21. Akasake Mirin rice wine has a unique sweet flavor with a slight chocolate note. Japanese chefs love it as a high quality, affordable substitute for traditional authentic mirin. It adds refined sweetness to sauces and dressings, and is especially wonderful in braised beef dishes.
22. Ma-kombu is the king of kelp because of its fragrant bouquet and its ability to produce crystal clear, mellow, sweet, rich and refined stock. Add a small piece of Ma-kombu to any preparation. Ma-kombu with its concentrated natural glutamic acid greatly enhances the flavor of all dishes. Use Ma-kombu dashi as a substitute for beef, chicken or Western fish stock for a healthy, quickly prepared, natural alternative
23. Moshio is the earliest known Japanese sea salt. It comes from a 2,500 year old tradition of infusing salt-saturated sea water with seaweed to produce mineral-rich salt with the deeply satisfying umami flavor of seaweed throughout.
24. Soy Salt is a product resulting form a merging of modern technology, human creativity and artisan-made soy sauce. Cedar vat-fermented liquid soy sauce is freeze-dried into pleasantly chunky, crisp, fragrant soy sauce flakes. A perfect condiment for sushi, sashimi, salad, beef steak, pasta, grilled vegetables and any other dishes benefiting from additional salt plus the delicious flavor of soy sauce.
25. Iburi-Jio smoked sea salt is harvested from the deep waters off the shore of Oga Peninsula and smoked over pure cherry wood.
26. Suzu Shio this Noto Peninsula sea salt is made by traditional methods using the cleanest sea water in a region that has been producing salt since the 16th century. Mineral-rich suzu shio has a superb balance of saltiness, acidity, bitterness and sweetness.
27. Kurozato is brown sugar cubes from Okinawa Island where brown sugar production began in the early 17th century. Pure sugar cane juice obtained by pressing freshly harvested cane is carefully crystallized over a wood burning fire into fine powder and then shaped into cubes. Pleasantly strong molasses fragrance and flavor with a slight hint of acidity, bitterness and saltiness. Perfect for coffee, tea, snack and dessert preparation.
28. Kishibori Shoyu (soy sauce) is a pure, wonderfully flavored, artisanal shoyu with a clear reddish brown color and a floral aroma. High quality steamed soybeans, toasted wheat, salt, and mineral water are left to ferment in 100-year-old cider barrels for a full year to develop complex flavors.
29. Kidaru Jukusei Miso is a cider barrel fermented red barley miso. It has unique barley aroma and flavor with a lingering sweet aftertaste. This product is a must-try for anyone who has known only conventional soybean and rice miso.
30. Taihaku Goma Abura is made from organic, un-toasted white sesame seeds which are cold pressed to extract the oil. The flavor and aroma of this premium sesame oil is distinctive. Faintly detectable sweet fragrance and nutty flavor can enhance any preparation. Smoke point is 349º F. Perfect for sautéing, deep-frying and dressings.
31. Hon’kuzu is ultra-refined, pure arrowroot starch. With its clear appearance, smooth texture, silky mouth-feel, and strong jellying power, it is the highest grade starch available for savory and sweet preparations. This artisanal product comes from the Morino Yoshino Kuzu Honpo Company, which has been owned by the same family since the 14th century.
32. Seikayo Matcha is a special matcha green tea powder for baking with additional chlorophyll. The powder does not clump as does ordinary matcha produced for drinking. It easily mixes with any baking ingredient, liquid or powdered (milk, flour, etc.).The baked goods not only have a delightful matcha flavor, but also a beautiful green color that remains stable even after long periods of baking.
33. Hyosho Usu Nigori “Diamond Dust” is from Aasamai Brewery, Akita prefecture. They were founded in 1917. On-site spring water and the skill and passion of experienced brewers produce this semi-filtered (nigori) sake with a very refreshing taste.
34. Echigo Tsurukame Junmai is from Uehara brewery, Niigata prefecture. They were founded in 1890 and first brewery to make Junmai type sake. Noted for its wonderful aroma and rich flavor, this sake is made with high quality Niigata rice. It pairs well with dishes of substance and richness.
35. Taisetsu Junmai Ginjo “Ice Dome” is from Takasago Brewery, Hokkaido prefecture. They were founded in 1899. Brewed with special care in the Hokkaido prefecture, this medium-dry sake has a very delicate aroma and a refreshing finish.
36. Take no Tsuyu Junmai “Bamboo Tears” is from Take no Tsuyu Brewery, Yamagata prefecture. They were founded in 1858. Produced in the northern region of Honshu, this sake combines select quality rice with pure underground spring water. The result is a fragrant, full-bodied sake.
37. Kikusui Funaguchi Nama Genshu Honjozo “Kikusui in a Can” is from Kikusui Brewery, Niigata prefecture. They were founded in 1881. Funaguchi is a genuine sake (unpasteurized). It is a rich, dense sake that is absolutely delicious. With a hint of sweetness combined with being full-bodied, this all-time favorite pairs well with numerous rich dishes, and especially well with spicy dishes.
38. Omachi Tamano Hikari Junmai Daiginjo “Brilliant Jade” is from Tamano Hikari Brewery, Kyoto prefecture. They were founded in 1673. This Daiginjo sake is made exclusively with the rare Bizen Omachi rice. The result is a well-balanced sake with a distinctive body and a satisfying taste that fades with a crisp, refreshing finish.
39. Goku Karakuchi Sumiyoshi Junmai is from Taruhei Brewery, Yamagata prefecture. They were founded in 1695. This dry sake retains the aroma imparted by a long fermentation period. This elegant and full-flavored sake is a perennial favorite.
40. Sakura Muromachi Junmai Daiginjo “Muromachi Jidai” is from Muromachi Brewery, Okayama prefecture. They were founded in 1682. Featuring a pale platinum straw color, floral hints, and a sweet melon and Asian pear aroma, this sake has a fruity, viscous and rich flavor. It received gold medals in the world famous Monde Selection.
41. Dassai 23 Junmai Daiginjo “Otter Fest” is from Asahi Brewery, Yamaguchi prefecture. They were founded in 1770. Combining the best ingredients, old-fashioned know-how, and cutting edge technology enable our brewers to produce this top-of-the-line sake. Dassai, Junmai Daiginjo features a delicate, fruity aroma and an elegant, refined flavor.
42. Yume wa Masayume “Dreams Come True” is from Katou Kichibee Shouten, Fukui prefecture. They were founded in 1860. In Japanese, “Yume wa Masayume” means “Dreams Come True!” Aged for five years at very carefully controlled temperatures, this Junmai Daiginjo has very mellow and elegant aroma and a velvety smooth flavor. This is the sake appropriate for very special occasions.
43. Nanbu Bijin Tokuebetsu Junmai “Southern Beauty” is from Nanbu Bijin, Iwate prefecture. They were founded in 1902. This sake is brewed with 100% Ginotome rice from the the Iwate prefecture. The specially devel-opened Koji-kin used in brewing impart the long-lasting, fresh flavor of Nama (fresh) sake. This sake is best enjoyed with food.
44. Shirakebugura Tokubetsu Junmai “The White Label” is from Shirakabegura, Hyogo prefecture. They were founded in 2001. Made with premium Gohyakumangoku sake rice polished down to 60% of its original size, this Tokubetsu Junmai sake is fermented slowly and carefully at low temperatures. The result is a rich and mellow sake with a great rice-based aroma.
45. Kokuto Shochu “Brown Sugar Sweetened Plum Wine” is produced from Choya Umeshu Co., Ltd., Wakayama prefecture. Brewed using 100% domestically grown Ume plums, blended with raw black sugar, black rum, and black vinegar. Full of healthy ingredients. Enjoy this deep rich, and decadent brew. Over rocks.
46. Shochu is another alcoholic beverage imported directly from Japan. The difference between Japanese saké and shochu is that Japanese saké is made with brewed alcohol, but shochu is made with distilled alcohol and is in the same category as whiskey, scotch, and vodka. Satsuma Hozan “Stsuma Sweet Potato Shochu” is from Nishi Brewery, Kagoshima prefecture. It has a smooth and rounded after taste with great flavor and aroma of sweet potato. Since its establishment, this is the shochu spread the name of Hozan all over Japan. Enjoy the good old taste of Imo (potato) shochu.
47. Tsukiji Masamoto is one of the most famous/traditional knife companies from Tsukiji, Tokyo. Wa-Bocho, or Japanese chef knives trace their origins to the days of the samurai warriors in the Feudal era. The same hand-forging methods used to make swords still continue to be used today to create one of the finest cutlery pieces in the culinary field. In traditional Japanese cuisine, special care is taken to highlight a chef’s skill by arranging foods to display his intricate Wa-Bocho handling techniques. A number of Wa-Bocho styles are used for different purposes in preparing vegetables, fish, and meat.