Chicken
  • Sweet & Sour Chicken

    giant white radish. It is thought to aid digestion, especially of oily foods, which is why deep-fried foods are always accompanied by some shredded daikon.
  • Moroccan Chicken Tagine

    soup stock made if dried bonito (a member of the mackerel family), called katsuo in Japanese, and konbu, a kind of giant kelp . It is said that the flavor and quality of the dashi that season a dish determine its ultimate success or failure. Some Japanese restaurants make dashi using only bonito flakes, but traditional recipes also use konbu.
  • Chicken Burrito Mix

    There are various stages in the process at which one can make the decision to go instant: there is dashi in a jar, which is simply added to boiling water and no straining of bonito flakes is necessary, or you can buy bonito flakes to use with regular konbu, or you can buy instant konbu to use with store-bought bonito flakes.
  • Chicken Bolognese

    The bonito fillet can be stored in a can in a cool, dark, dry place. The dashi may be stored in a sealed bottle in the refrigerator for up to three days. It may be frozen, but both flavor and aroma are lost; it is best when made fresh.
  • Tuscan Chicken With Pasta

    soybeans and soy products are an essential part of Japanese cuisine and a source of protein. The U.S. however, is the worlds largest producer and exporter of soybeans. They can be purchased frozen in bags from you local grocery store.
  • Sour Chicken With Rice

    An excellent source of cholesterol-free, low fat protein, consumption of soy and soy products have also been associated with low incidence of breast, prostate and other cancers.
  • Friendly Chicken Cacciatore

    Pureed fish blended with a binding agent, molded into the desired shape, and then steamed. When cool, it is firm and approximately the same texture as bologna.
  • Tuscan Chicken

    Good quality roots are firm, have unblemished skin, and are straight. The best gobo do not have the hole in the center that forms when the roots get thick.
Beef
  • Beef Burrito Mix

    Gobo turns dark very quickly after being cut, so to avoid discoloration put it immediately into plain water, or water with a touch of vinegar in it. The flavor of the gobo itself is rather neutral, but it takes on other flavors it absorbs during cooking, so it is best simmered for a long time in several liquids, or sauteed in oil. Gobo fresh from the garden tastes best, so look for roots that are form and have no soft spots.
  • Moroccan Beef Tagine

    dried gourd shavings. Bottle-calabash pith is shaved and dried in long ribbon like strips. These buff-colored dried gourd strips have two primary uses: first, as something decorative to tie to or to fasten around food gifts, and second, as something edible, namely in such foods as makizushi (rolled sushi-see below).
  • Beef Bolognese

    Kanpyo is available in 1-oz packets, which is sufficient for several recipes. To prepare kanpyo for use, wash strips of kanpyo, and knead them in an ample amount of salt. This breaks down the fibers and increases their absorbency. Wash in water, and then boil until soft. Drain.
  • Meatballs With Napoli Sauce

    a dense, gelatinous substance with a bland flavor. Most Japanese would be unable to identify this root as such; it is never brought to the market raw. Quite a bit of processing is required to bring konnyaku to a palatable state. The main ingredient of the root is mannan. Powdered and encapsulated konnyaku is sold as a diet aid in the U.S. under the name \'glucomannan\'. Konnyaku varies in color from dark brown to hazy grey, and comes in the form of a slab or cake, or in the form of noodles.
Vegetarian
  • Beetroot

    Konnyaku has a neutral flavor, and is not porous enough to easily absorb flavors from foods it is cooked with. Before using, konnyaku should be parboiled. This clarifies the flavor, and makes the jelly firmer. After parboiling, the cakes may be sliced or torn into bite sized pieces. Torn, rough edges increase the surface area for flavors to penetrate. As noodles, it is one of the main ingredients of sukiyaki.
  • Tuscan Vegetable Risotto

    If you are dieting, it is a good thing to add to your menu because it has no calories. Japanese people like to eat it for its consistency, which they find pleasing. It is said to have a laxative effect, and clean out the intestines. It is often advised as a food for diabetics in Japan because it fills the stomach and cuts the appetite.
  • Vegetable

    heavily sweetened wine, like a thin golden-colored syrup, used only in cooking to add a mild sweetness and to glaze grilled foods when used in a basting sauce. Use sugar as a substitute: 1 tsp sugar for 1 Tbsp mirin.
  • Spicy Bean Burrito Mix

    Every Japanese consumes a few spoonfuls a day in one form or another: as a dressing for vegetables, a pickling medium, spread on grilled foods, or in the form of miso soup.
  • Minestrone

    The usual way of eating mochi is simply to grill it and eat it with a flavor complement such as soy sauce or toasted nori. It will expand and puff up, somewhat like a marshmallow, and also like the latter will burn if the heat is too hot.
  • Tomato

    These mushrooms have 5-inch long stems topped by tiny round caps. They are mild-flavored, have a pleasant crispness and aroma. When enokidake get old, the caps discolor, the stems sag, and the package smells like something fermenting.
Lamb
  • Lamb Tagine

    Cut off the spongy base about one and a half inches from the bottom and rinse the mushrooms in a colander before using. Enokidake are used in soups and one-pot dishes, and are excellent in salads or in stir-fried dishes.
  • Moroccan Lamb

    Fresh enokidake keeps in a sealed plastic package for about a week in the refrigerator. They are available canned, but fresh is much better.
  • Lamb Curry Tagine

    They are best when the cap is thick, the flesh firm, and the cap edges are curled under. Shiitake are available fresh or dried and packaged whole, sliced, in pieces, or crumbs, in a variety of sizes.
  • Korma Lamb Curry

    A one ounce package holds eight to ten shiitake. Shiitake are grown commercially in large quantities by inoculating cut logs of the shii tree with spores.
  • Moroccan Lamb

    Fresh enokidake keeps in a sealed plastic package for about a week in the refrigerator. They are available canned, but fresh is much better.
  • Sweet & Sour Chicken

    giant white radish. It is thought to aid digestion, especially of oily foods, which is why deep-fried foods are always accompanied by some shredded daikon.
  • Moroccan Chicken Tagine

    soup stock made if dried bonito (a member of the mackerel family), called katsuo in Japanese, and konbu, a kind of giant kelp . It is said that the flavor and quality of the dashi that season a dish determine its ultimate success or failure. Some Japanese restaurants make dashi using only bonito flakes, but traditional recipes also use konbu.
  • Chicken Burrito Mix

    There are various stages in the process at which one can make the decision to go instant: there is dashi in a jar, which is simply added to boiling water and no straining of bonito flakes is necessary, or you can buy bonito flakes to use with regular konbu, or you can buy instant konbu to use with store-bought bonito flakes.
  • Chicken Bolognese

    The bonito fillet can be stored in a can in a cool, dark, dry place. The dashi may be stored in a sealed bottle in the refrigerator for up to three days. It may be frozen, but both flavor and aroma are lost; it is best when made fresh.
  • Tuscan Chicken With Pasta

    soybeans and soy products are an essential part of Japanese cuisine and a source of protein. The U.S. however, is the worlds largest producer and exporter of soybeans. They can be purchased frozen in bags from you local grocery store.
  • Sour Chicken With Rice

    An excellent source of cholesterol-free, low fat protein, consumption of soy and soy products have also been associated with low incidence of breast, prostate and other cancers.
  • Friendly Chicken Cacciatore

    Pureed fish blended with a binding agent, molded into the desired shape, and then steamed. When cool, it is firm and approximately the same texture as bologna.
  • Tuscan Chicken

    Good quality roots are firm, have unblemished skin, and are straight. The best gobo do not have the hole in the center that forms when the roots get thick.
  • Beef Burrito Mix

    Gobo turns dark very quickly after being cut, so to avoid discoloration put it immediately into plain water, or water with a touch of vinegar in it. The flavor of the gobo itself is rather neutral, but it takes on other flavors it absorbs during cooking, so it is best simmered for a long time in several liquids, or sauteed in oil. Gobo fresh from the garden tastes best, so look for roots that are form and have no soft spots.
  • Moroccan Beef Tagine

    dried gourd shavings. Bottle-calabash pith is shaved and dried in long ribbon like strips. These buff-colored dried gourd strips have two primary uses: first, as something decorative to tie to or to fasten around food gifts, and second, as something edible, namely in such foods as makizushi (rolled sushi-see below).
  • Beef Bolognese

    Kanpyo is available in 1-oz packets, which is sufficient for several recipes. To prepare kanpyo for use, wash strips of kanpyo, and knead them in an ample amount of salt. This breaks down the fibers and increases their absorbency. Wash in water, and then boil until soft. Drain.
  • Meatballs With Napoli Sauce

    a dense, gelatinous substance with a bland flavor. Most Japanese would be unable to identify this root as such; it is never brought to the market raw. Quite a bit of processing is required to bring konnyaku to a palatable state. The main ingredient of the root is mannan. Powdered and encapsulated konnyaku is sold as a diet aid in the U.S. under the name \'glucomannan\'. Konnyaku varies in color from dark brown to hazy grey, and comes in the form of a slab or cake, or in the form of noodles.
  • Beetroot

    Konnyaku has a neutral flavor, and is not porous enough to easily absorb flavors from foods it is cooked with. Before using, konnyaku should be parboiled. This clarifies the flavor, and makes the jelly firmer. After parboiling, the cakes may be sliced or torn into bite sized pieces. Torn, rough edges increase the surface area for flavors to penetrate. As noodles, it is one of the main ingredients of sukiyaki.
  • Tuscan Vegetable Risotto

    If you are dieting, it is a good thing to add to your menu because it has no calories. Japanese people like to eat it for its consistency, which they find pleasing. It is said to have a laxative effect, and clean out the intestines. It is often advised as a food for diabetics in Japan because it fills the stomach and cuts the appetite.
  • Vegetable

    heavily sweetened wine, like a thin golden-colored syrup, used only in cooking to add a mild sweetness and to glaze grilled foods when used in a basting sauce. Use sugar as a substitute: 1 tsp sugar for 1 Tbsp mirin.
  • Spicy Bean Burrito Mix

    Every Japanese consumes a few spoonfuls a day in one form or another: as a dressing for vegetables, a pickling medium, spread on grilled foods, or in the form of miso soup.
  • Minestrone

    The usual way of eating mochi is simply to grill it and eat it with a flavor complement such as soy sauce or toasted nori. It will expand and puff up, somewhat like a marshmallow, and also like the latter will burn if the heat is too hot.
  • Tomato

    These mushrooms have 5-inch long stems topped by tiny round caps. They are mild-flavored, have a pleasant crispness and aroma. When enokidake get old, the caps discolor, the stems sag, and the package smells like something fermenting.
  • Lamb Tagine

    Cut off the spongy base about one and a half inches from the bottom and rinse the mushrooms in a colander before using. Enokidake are used in soups and one-pot dishes, and are excellent in salads or in stir-fried dishes.
  • Moroccan Lamb

    Fresh enokidake keeps in a sealed plastic package for about a week in the refrigerator. They are available canned, but fresh is much better.
  • Lamb Curry Tagine

    They are best when the cap is thick, the flesh firm, and the cap edges are curled under. Shiitake are available fresh or dried and packaged whole, sliced, in pieces, or crumbs, in a variety of sizes.
  • Korma Lamb Curry

    A one ounce package holds eight to ten shiitake. Shiitake are grown commercially in large quantities by inoculating cut logs of the shii tree with spores.
  • Moroccan Lamb

    Fresh enokidake keeps in a sealed plastic package for about a week in the refrigerator. They are available canned, but fresh is much better.

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