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$ 11.50
While this shichimi togarashi packs a punch thanks to the use of Japan's Takanotsume ("Hawk's Claw") peppers, it is also well balanced with sesame, sansho and dried yuzu peel. Use this seven spice mix to add some zing to any meat dish, miso soup or whatever you want to spice up.
Keep in freezer when not using to preserve freshness.
Ingredients: red chili pepper, golden sesame seeds, black sesame seeds, Japanese pepper (sansho), dried yuzu peel, poppy seeds, shiso
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Yamatsu Tsujita Co. Ltd. is located just outside Osaka, Japan. Fourth generation owner Tsujita-san is passionate about his spices and has gone so far as to single-handedly save the cultivation of Japanese Takanotsume (Hawk's Claw) chili. This chili is highlighted in his shichimi togarashi.
$ 8.75
A truly unique tasting experience is Yugeta's double-brewed soy sauce (saishikomi). To make double-brewed soy sauce first Yugeta-san makes a 'regular' batch using soy beans, wheat, salt, water & koji. He then brews another batch of soy sauce, except he omits the salt and water and instead uses the first batch of soy sauce. This produces a soy sauce with a richer flavor and more viscous texture than regular soy sauce. It is also surprisingly less salty than regular soy sauce. Great for dipping, double brewed soy sauce can be used to make an amazing ice cream - yes, ice cream (think salty caramel...here's the recipe). Please refrigerate after opening.
Ingredients: water, soy bean, wheat, salt
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Yugeta Shoyu has been making soy sauce since 1923 just outside Tokyo in a village called Tawame, Saitama Prefecture. Today the company is run by fourth generation Mr. Yohichi Yugeta, who is keeping alive traditional shoyu (soy sauce) making. Yugeta Shoyu’s soy sauce is brewed naturally and uses only Japan-grown wheat and soybeans.
$ 55.00
Takanotsume translates to "The Claw of the Hawk" and is a very rare pepper in Japan. In fact, Tsujita-san, the president and craftsman of Yamatsu Tsujita Co. Ltd. says, "99 percent of red chili peppers sold in Japan are produced overseas and many of these are species of red chili peppers that cannot be called Takanotsume although they are circulated as such." These peppers have become his mission to preserve and as he puts it, "Takanotsume is my heart and soul." Takanotsume peppers are prized for the their distinctively rich aroma, flavor and unrivaled spiciness. Enjoy in anyway your currently use dried peppers.
Ingredients: red chili pepper
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Yamatsu Tsujita Co. Ltd. is located just outside Osaka, Japan. Fourth generation owner Tsujita-san is passionate about his spices and has gone so far as to single-handedly save the cultivation of Japanese Takanotsume (Hawk's Claw) chili. This chili is highlighted in his shichimi togarashi.
We have traveled all over Japan, meeting with artisanal producers of traditional ingredients (tough job, we know). What we've found is amazing: perfectly roasted sesame seeds, konbu hand-harvested from the cold, clean waters off of Hokkaido, tamari produced by a company over 200 years old, and rice vinegar made by a company so exacting that they grow their own rice, make it into sake and then turn it into vinegar.
Japanese ingredients and cooking techniques have been making their way into restaurant and home kitchens across North America. With our ingredients you can elevate your cuisine.
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