NOURISHING ESSENTIALS (August 2019) - Summer Celebration

(HONDA SHOTEN)

Cold noodles are the perfect Japanese dish during the hot days of summer. One of the most popular noodle dishes is Hiyashi Chuka, which translates into“chilled Chinese”. Cold noodles are topped with slices of shrimp, ham, chicken or crab, lettuce, cucumbers, tomatoes and a refreshing vinegar soy dressing.

We've included these homemade, additive-free soba noodles that are only available in summer. They're made from freshly ground domestic buckwheat flour using traditional 100 years of raw soba making methods, and a light lemon, soy vinegar sauce. All you need to do is add your favorite toppings and enjoy!

Learn more about Honda Shoten's 100 years of soba making traditions in our Producer Spotlight.

Suggested use:Boil the noodles for 3 minutes, drain, transfer to ice cold water to chill, drain then add broth. Top with slices of shrimp, ham, chicken or crab  with lettuce, cucumbers, tomatoes (or any of your favorite summer vegetables)
Ingredients:Noodles: Flour (domestic), buckwheat flour (domestic), salt Soup: brewed vinegar, soy sauce, sugar, sesame oil, lemon juice, salt, dried bonito, (including some wheat, soy beans)
Nutritional information: Noodle: Per: 100g, Calories: 286.5kcal, Total Fat: 1.4g, Sodium: 1.6g, Total Carbohydrate: 55.3g, Protein: 9.8g Soup: Per: 50g, Calories: 80kcal, Total Fat: 2.1g, Sodium: 2.3g, Total Carbohydrate: 15.0g, Protein: 1.2g

(KONBUMURA)

There's nothing more refreshing than a cold seaweed salad. This Seaweed Salad Mix contains five different types of seaweed representing the seas of Hokkaido: Funori, Dulse seawead, Wakame seaweed, Gagome Kelp, Japanese Kelp. All contain a wealth of fiber and protein, as well as nutrients, vitamins, trace minerals, antioxidants and collagen. 

Each type of seaweed is harvested by local fishermen who are familiar with the seas of Hokkaido and know the optimal time to source them. The quality provides a natural umami flavor from the sea.

Learn more about the busy mom who created Konbumura as a way to conveniently offer the nutrients from the sea in our Producer Spotlight.

Suggested use:Rinse gently before using. Put seaweed into a bowl and cover with water for about 10 minutes. Rinse and drain. Can be enjoyed as its own salad or as a salad topping, in soups, in onigiri (rice balls) or to add flavor to any dish. 
Ingredients:Funori, Dulse seaweed, Wakame seaweed, Gagome Kelp, Japanese Kelp (All from Hokkaido)
Nutritional information:Per: 1 package (12g), Calories: 16.8kcal, Total Fat: 0.3g, Sodium: 0.7g, Total Carbohydrate: 5.7g, Protein: 2.1g

(KODAMA IKIIKI)

The vegetable farms of Kodama Ikiiki are located in the mountainous region of Hiroshima Prefecture, overlooking clear seas and surrounded by forests. They are committed to organic farming without the use of pesticides/chemical fertilizers and to creating products that bring happiness through enjoying daily meals while seated around a dining table with food that is healthy and nutritious. 

Using historical wisdom that embraces the rhythm of the four seasons in harmony with life, Kodama Ikiiki creates seasonal domestic products that are small earthly gifts unique to Japan.   

This Sweet Corn Rice Porridge combines baked brown rice grown on Kodama Ikiiki's farms in Hiroshima, combined with sweet summer corn from Hokkaido. Summer is corn season in Japan and when the bright yellow kernels are at their sweetest. This porridge will bring you comfort and relaxation while being kind to your body and any summer bloat.

Suggested use:Pour contents in a bowl, add 180ml of boiling water, stir immediately, wait 60 seconds and enjoy!
Ingredients:Baked brown rice (Hiroshima Prefecture), rice flour (domestic), corn powder (Hokkaido, non-GMO), corn (Hokkaido, non-GMO), salt
Nutritional information: N/A

(ASAYA VINEGAR)

For over 60 years, Takaaki Amamiya, the founder of Asaya Vinegar, has been focused on creating a world-class wine vinegar made entirely from Japanese grapes. In keeping with that intention, he worked day and night to make a wine vinegar that is infused with Japanese food culture.

Quality is the first principle behind this red wine vinegar, made 100% from 10 different varieties of grapes from Yamanashi Prefecture. It's carefully aged for over 5 years to produce afruity aroma, smooth yet gentle sour taste, mild acidity and a richness and fullness not found in other vinegars.  

Located in the approximate center of Japan, Yamanashi Prefecture boasts Japan's largest grape production with 80% of its soil occupied by forest and a sharp contrast between its day and night temperatures. The grapes are of a high quality due to sun exposure, water, soil and cultivation technology. The depth and umami flavor of this vinegar come from the large variety of grapes used, while the mellow finish is a result of the long aging time and double fermentation process. 

Wine vinegar is not only a seasoning, but it's also known that for being good for the body given it's high polyphenol content. Use it for cooking or as a drink, to provide a daily dose of energy, health and happiness!

Learn more about this incredible product and its producer in our Producer Spotlight.

Suggested use:Use it for cooking to add a rich and crisp taste to stewed dishes, or meat dishes. Can be used in salad dressings or diluted into water (flat or sparkling) with a touch of honey for a healthy summer tonic. 
Ingredients:Wine (100% from Yamanashi Prefecture)
Nutritional information: N/A

(TAMAKIYA)

Ask anyone in Japan which foods reminds them most of summer and you'll most likely here unagi (eel) or ayu (little sweet fish). Unagi, rich in vitamin A, B1, B2, D, and E, calcium, and protein, is said to provide stamina during the hot days of summer while ayu, which thrives only in clean rivers, has a one year lifespan that peaks in the summer, marking the start of the season. 

We've included these two flavors (only available in summer) of furikake (ふりかけ), a common Japanese seasoning that is typically sprinkled on top of rice, vegetables, salads, tofu or fish. It can also be used as a substitute for salt. There is no end to the different flavors of furikake that can be found in Japan, but many of the store bought varieties contain chemicals, preservatives and/or MSG. Ours are free of all these additives and naturally delicious!

The history of the producer, Tamakiya, began in the Edo period in 1782 when a small store was set up in the countryside of Tamaki Village. Run on family traditions, the store attracted local fishermen selling small fish and over 200 years later, they continue to produce these local flavors from the sea.

Learn more about these pioneers of furikake in our Producer Spotlight. 

Suggested use:Sprinkle on top of rice, vegetables, salads, tofu or fish.  
Ingredients: Unagi Sansho: Burdock, grilled eel, defatted soy, soy sauce (includes wheat and soy), mirin, starch syrup, sugar, sake, fermented seasoning, sansho pepper, chives, ginger, salt. Ayu: Ayu, cod, koya-tofu, wakame seaweed, salt, soy-sauce (includes wheat and soy)
Nutritional information: Unagi Sansho: Per: 1 package (5g), Calories: 11kcal, Total Fat: 0.5g, Sodium: 0.36g, Total Carbohydrate: 0.1g, Protein: 1.4g Ayu: Per: 1 package (5g), Calories: 24kcal, Total Fat: 1.5g, Sodium: 0.32g, Total Carbohydrate: 3.5g, Protein: 1.5g

 
Blueberry Amazake
ブルーベリー甘酒
(SEESCORE)

Amazake is a traditional sweet sake made from fermented rice that contains no alcohol and is natural sweetened from the rice, with no added sugar. It's a favorite drink in Japan for both adults and children!

This amazake contains summer blueberries from Japan and can be enjoyed as is or mixed with anytime of milk for extra richness. It can be served cold, warm or hot (we recommend chilled on a hot summer day!).

Our favorite and recommended way to enjoy it is as a guilt-free sorbet. Pour the contents into a bowl and put it in the freezer until frozen. Makes for the perfect guilt-free summer sorbet!