Cooking Chopsticks
»rank:from: Imported
Reversible Wok Ring
»rank:from: Imported
AKA Miso - Red Soybean Paste
»rank: 1631from: Imported
: :lt is dark reddish brown in color and has a rich and savory flavor. Deeply fragrant, its color comes from longer aging. Aging time is 5 to 6 months.
Hon-Dashi (Bonito Fish Soup Stock) - 2.29 oz.
»rank: 1631from: Imported
: :Use to prepare various Japanese soups & bases. lncludes 3 individual packets.
8 1/2' Spring Roll Wrapper / Rice Paper
»rank: 1631from: Imported
: :Used in various dishes such as fresh Vietnamese salad rolls, lmperial rolls, and Spring Rolls. Dried product. Stores indefinitely in cool cupboard. To use, moisten according to recipe or dip in warm water 5-10 seconds, until pliable.
Thick Sushi Mat / Makisu
»rank: 1631from: Imported
: :Used in various dishes such as fresh Vietnamese salad rolls, lmperial rolls, and Spring Rolls. Dried product. Stores indefinitely in cool cupboard. To use, moisten according to recipe or dip in warm water 5-10 seconds, until pliable.
Tomoshiraga Somen Noodles
»rank: 1631from: Imported
: :A delicate Japanese noodle made from white wheat-flour. Somen noodles are thin and come tied into bundles with decorative paper. Prized for their fine texture, somen are often served cold in salads, and are at their best in simple broths.
Bamboo Wok Brush
»rank: 1631from: Imported
: :A delicate Japanese noodle made from white wheat-flour. Somen noodles are thin and come tied into bundles with decorative paper. Prized for their fine texture, somen are often served cold in salads, and are at their best in simple broths.
Dried Shiitake Mushrooms
»rank: 1631from: Imported
: :Reconstitute the shiitakes by soaking them in warm water for approximately 30 minutes. Remove from water, squeeze excess liquid from shiitake. Remove and discard shiitake stems. Leave shiitake whole, thinly sliced, chopped or diced as desired.
YamaMotoYama Japanese Roasted Tea
»rank: 1631from: Imported
: :Reconstitute the shiitakes by soaking them in warm water for approximately 30 minutes. Remove from water, squeeze excess liquid from shiitake. Remove and discard shiitake stems. Leave shiitake whole, thinly sliced, chopped or diced as desired.