Japanese curry (karēor カレー), which is more sweet than spicy, is the quintessential comfort food in Japan. This curry recipe is an easy way to reuse any leftover curry sauce to create a delicious and soothing udon noodle dish.
Mentsuyu(lit. “noodle broth”) is a commonly used seasoning found in numerous Japanese dishes including noodles, rice bowls, hot pots and as a dipping sauce. Made from a collection of some of Japan’s most iconic ingredients, it contains umami-rich ingredients and is a convenient way to increase the depth of flavor in dishes.
Ponzu is a citrus based soy sauce that is tart andwith a hint of umami. It is most commonly used as a dipping sauce for everything from tuna steak to hot pots, or to add a splash of flavor to many dishes. It's a staple ingredient inmost Japanese pantries.
Local Okinawan Fu adds the perfect chewy texture to this iconic Okinawan chanpuru stir fry. Since chanpuru means “something mixed”, you can use any of your favorite proteins and vegetables. The flavors deepen over time so be sure to make extra to enjoy in a bento the next day.
Alongside nearly every Japanese meal, you will find a side oftsukemono(pickled things), with every region having its own flavors and varieties. Although it’s hard to pinpoint exactly whentsukemono appeared in Japanese cuisine, it is said that the Edo period brought the emergence of pickling foods in fermented rice bran, known as nukazuke.
Our yuzu matcha is the perfect balance of earthy, subtly sweet flavors from organic matcha combined with Japan’s beloved citrus fruit:yuzu(柚子). Yuzu is best described as a cross between a tart lemon, a sweet mandarin orange, and a fragrant grapefruit and lends its unique citrus flavors to this yuzu matcha which can be frothed up to make the perfect Japanese latte.