$75.00 USD
[PRICE INCLUDES SHIPPING]
From artful cakes and pastries to delicately designed sweets and breads, Japan’s baked goods are as varied as the ingredients used to create them.
Create your own Japanese inspired baked goods using our local products and in-depth English brochure with product descriptions, producer stories, suggested uses and full-color recipes.
Agar is a vegan alternative to gelatin that is odorless, tasteless and semi-translucent. It's an ideal thickening agent that is essential in many Japanese sweets. This agar from Nagano Prefecture will add a firm, chewy creation to your dishes.
MOCHIKO (GLUTINOUS STICKY RICE POWDER)
Producer:Yamashiroya
Prefecture:Kyoto
Ingredients:Mochigome (glutinous sticky rice) (Niigata Prefecture)
Size: 160g
Suggested uses: Use in traditional Japanese sweets or pastries.
Mochiko is a special type of gluten-free rice flour made from sticky, sweet rice. It adds a chewy texture to Japanese pastries, baked goods and sweets. The rice for this mochiko comes from Niigata, a region famous known for its rice and sake.
YOMOGI (MUGWORT) POWDER
Producer:Yamashiroya
Prefecture:Kyoto
Ingredients:Yomogi (Japanese mugwort) (Aomori Prefecture), baking soda
Size: 15g
Suggested uses: Use in desserts, soups, teas, and rice dishes.
Yomogi is an aromatic herb from the Japanese mugwort plant. It has a fresh, spring-like fragrance, vivid green color and slightly bitter yet floral taste. It is commonly used as a natural food coloring, but can also be found in soups, teas, and rice dishes.
OKARA (SOYBEAN PULP) POWDER
Producer:Materis
Prefecture:Nagano
Ingredients:Dried soy bean curd (domestic, non GMO)
Size:190g
Suggested uses: Use as a gluten-free alternative to, or in combination with, wheat flour.
Okara is the leftover pulp from making soy milk. It is beige in color, has almost no taste and is crumbly. It's a popular gluten-free substitute for wheat flour with less sugar and high amounts of fiber, protein, and other nutrients.
MATCHA (CEREMONIAL AND CULINARY) POWDER
Producer:Kanes
Prefecture:Shizuoka
Ingredients:Conventional green tea matcha (shaded)
Size:30g
Suggested uses:Suitable for drinking, use to add matcha flavor to any baked goods.
Matcha, the prized powdered green tea traditionally used in the Japanese tea ceremony, has sweet, floral and bitter notes, and is the perfect addition or pairing with desserts. This ceremonial and culinary grade matcha is in Shizuoka Prefecture, a region known for its quality tea production, without the use of chemicals while producing no waste.
TSUKUI SOYBEAN KINAKO (ROASTED SOYBEAN POWDER)
Producer:Toyokuniya
Prefecture:Kanagawa
Ingredients:Tsukui soybeans (100% domestic)
Size:100g
Suggested uses:Sprinkle it on Japanese sweets in smoothies, on coffee drinks, or on ice cream and yogurt.
Kinako is a fine, golden brown soybean powder that has a toasted, nutty flavor and is used as a topping for Japanese sweets. This kinako powder is made from a rare, domestic Japanese soybean calledtsukui soybeans. Tsukui soybeans are larger than typical soybeans and have a natural sweetness. They have become so rare they’re known as “phantom soybeans”.
NERI GOMA (BLACK SESAME PASTE)
Producer:Iwai’s Sesame Oil
Prefecture:Kanagawa
Ingredients:Black sesame
Size:100g
Suggested uses: Use in sauces, dressings, and desserts, including ice cream. Try it in our Black Sesame Banana Bread and Marbled Sesame Cupcakes recipes provided.
Goma (sesame seeds) add a subtle nutty, buttery flavor to Japanese dishes.Neri goma is similar to tahini but is typically made from unhulled sesame seeds which have been roasted for a longer period of time, resulting in a nuttier flavor.
HATERUMA KOKUTO (OKINAWA BLACK SUGAR) POWDER
Producer:Okinawa Kurozato Cooperative
Prefecture:Okinawa
Ingredients:Sugarcane
Size:200g
Suggested uses:Use to replace any sweetener or sugar.
Kokuto (lit. “black sugar”) is a regional black sugar from Okinawa, Japan’s southernmost tropical islands. It is made from 100% boiled local sugarcane juice, has a rich licorice flavor, and is considered a healthier alternative to regular sugar.
SALT PICKLED SAKURA (CHERRY BLOSSOM)
Producer:Nature/Marui Foods
Prefecture:Kanagawa
Ingredients:Sakura, salt, plum vinegar
Size: 40g
Suggested uses:Enjoy as a tea, in desserts or in savory dishes.
Enjoy the beauty of sakura season anytime of year! Salt pickled sakura capture the floral aromatic flavors of sakura which are preserved in salt and vinegar. They are a versatile ingredient in Japanese cuisine, found in both savory and sweet dishes.
DISCLAIMER: We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.
