Japanese Food Culture Essence and Spirits

BROWN RICE MATSURI

BROWN RICE MATSURI The long-awaited line extension to the already successful MATSURI GOLDEN KOSHIHIKARI white rice, now being served at the most discerning restaurants in America. MATSURI is simply the #1 choice in premium short grain rice, prized by professional chefs.

EASY COOKING BROWN RICE

1) Cooks in conventional automatic rice cookers - no special equipment required.
2) Same simple process as regular white rice: rinse - add water - soak - steam - let rest.
3) Serve plain, or prepared in a number of dishes – Sushi, Takikomi Gohan, Zosui, fried rice.


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TOPIC

KOJI: JAPAN’S NATIONAL FUNGUS Part 2
UNLIMITED INNOVATIONS, INFINITE POSSIBILITIES

296_1.jpg BUSTLING KOJI PRODUCTION OF THE 1890’S . . . IN THE US !
In 1891, in Chicago then Peoria, Illinois, a Japanese scientist and inventor proposes a revolutionary idea to the American beer and whiskey industry, of replacing malt from germinating .....

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NEW PRODUCT

Miyako Fluffy Pancake Mix

Miyako Fluffy Pancake Mix Miyako Fluffy Pancake Mix Hublot Replica Watches
Stock# 20120
Package: 12/2.2lbs

Make delicious Japanese-style pancakes in minutes!
- reasonable price
- convenient re-sealable bag

Also available:

Miyako Bread Flour
Stock# 20139
Package: 12/2.2#

Miyako Pastry Flour
Stock# 20162
Package: 12/2.2lbs

Umi No Jinenjyo

Umi No Jinenjyo Stock #: 71367
Package: 100/4.2oz

Umi No Jinenjyo is a type of seaweed (or Akamoku) harvested from Toyama Bay, Japan. It has the consistency of Tororo (grated Japanese yam) with a little crunch fake rolex.

Umi No Jinenjyo is packed with nutrients and minerals. It’s delicious as a salad, over rice, cooked with miso soup or as toppings for Ramen.
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FOOD AND BEVERAGES
Japanese food photo
YUZU, a Japanese lemon - lime like citrus fruit, highly fragrant and pleasantly sour.

Most commonly the rind is used to flavor various dishes such as vegetables, fish or noodles. The Yuzu is difficult to find in the U.S. You can obtain bottled juice or dry, powdered yuzu.
 
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