Mushroom and Brown Rice Pasta
(森の子たちパスタ)
Producer: Tamayaseimen
Prefecture: Yamagata
Part of Tamayaseimen’s creative art pasta line, this whimsical pasta was made by Italian craftsmen and combines umami-rich mushrooms with chewy brown rice. Developed in partnership with the Professional Mushrooms Yamagata group, which cultivates a wide variety of mushrooms in the northern Mogami region of Yamagata, this pasta contains three different kinds of mushrooms. Shiitake provide a rich, smokey flavor while white button mushrooms add a mild earthiness. Yamabushiitake, called lion’s mane in English, is somewhat rare and is said to lend a subtle sweetness that some say is reminiscent of crab meat.
Situated at the foot of Mt. Gassan in Yamagata in Nishikawa Town, Tamayaseimen is a generations-old noodle manufacturing company that was established in 1949 and is approaching its 75th anniversary. They produce traditional noodles as well as new, imaginative products, such as this mushroom“art” pasta.
Ingredients: Durum wheat semolina (domestic), brown rice flour (brown rice (Yamagata)), mushroom powder (mushrooms (shiitake, mushroom (white button mushroom), yamabushiitake (lion’s mane) (Yamagata))
Suggested uses: This delicious pasta takes ~5 mins to boil before reaching the perfect chewy texture. We recommend using it in soups, as the mushroom powders in the pasta dissolve into the broth like a dashi and boost the overall flavor. It can also be used in your favorite pasta dishes or on salads.
Vegan Parmesan “Cheese”
(ビーガン パルメザンチーズ)
Producer: Tokyo Bal
Prefecture: Ibaraki
Like many of Tokyo Bal’s Easy Vegan/KAWAIINE products, this vegan parmesan “cheese” is made by creatively upcycling what might otherwise become food waste. Sake lees, the filtered by-product of sake brewing, gives this vegan parmesan a slightly sour tang similar to that of yogurt, along with a slightly floral and yeasty aroma akin to aged parmesan. Nutritional yeast gives it a cheesy nuttiness that combines with the creamy richness of cashews to create a convincing vegan alternative to parmesan cheese.
Inspired by the desire to feed her young daughter who has Down Syndrome nutrient-dense food, Ryoko Tsutsui, co-founder of Tokyo Bal’s Easy Vegan/KAWAIINE product line, set out to make healthy and satisfying snacks. The product line is unique in that it transforms the by-products of other food production processes into creative snacks and seasonings. In addition to creating these sustainable food items, the company also promotes vegan and vegetarian lifestyles to benefit society, animals, and the global environment.
Ingredients: Cashew nuts (Vietnam/India), sake lees, nutritional yeast, salt
Suggested uses: Sprinkle on top of salads, pastas, and more for a boost of salty, umami flavor.
Storage: Refrigerate after opening
(黒ごま 豆乳ぷりん)
Producer: Houmoto Sesame Tofu
Prefecture: Nagasaki
Goma dofu is a long-established specialty of Nagasaki with roots dating back to the arrival of Zen Buddhist masters to the Kofukuji Temple in 1654. The local area quickly adopted the sesame tofu and it remains a favorite today. For 72 years and 3 generations, the Houmoto Sesame Tofu Company has worked hard to preserve traditional methods and authentic flavors while producing creative adaptations of goma dofu, like this black sesame soy milk pudding. Many sesame tofu producers no longer roast or grind their sesame seeds in-house, however Houmoto continues to use a generations-old roasting method, ensuring a pleasant roasted taste without adding artificial flavors nor colorings.
Ingredients: Pudding: soy milk (domestic), black sesame seeds, starch, sugar (contains soybeans and sesame); Anko (sweet red bean paste): sugar, adzuki beans, reduced starch syrup; Kinako (soybean flour): soybeans, sugar, sesame oil, salt (contains soybeans and sesame)
Suggested uses: Enjoy as a quick and easy dessert! Simply plate the pudding and top with the provided anko (sweet red bean paste) and kinako (soybean flour) and enjoy alongside a cup of Japanese tea or coffee.
Curry Mazemen (Mixed Noodles)
(カレーまぜ麺)
Producer: Marushima
Prefecture: Hiroshima
A cousin of ramen, mazemen (mixed noodles) is served without broth but is instead mixed with sauce, oil, and an array of toppings. Marushima’s mazemen features chewy noodles coated in a flavorful curry sauce. The blend of curry spices is complemented by the umami of the soy sauce and the refreshing vegetal notes of onion, ginger, and Hiroshima jumbo garlic. Apple cider vinegar and fermented seasonings give the sauce a slight tanginess while sanonto, a type of caramelized sugar unique to Japan, gives it a distinct sweetness that helps balance the spice. Savory strips of soy meat, made from domestic soybeans, tie the dish together and help soak up every last drop of this addictive sauce.
For over 60 years Marushima has been committed to producing “seriously delicious” food. By prioritizing domestically produced ingredients, focusing on plant-based foods, and reducing waste through environmentally conscious production and packaging practices, Marushima strives to contribute to a sustainable society. Cherishing Japan’s natural resources and unique food culture, the Marushima company works hard to preserve both while delivering safe and satisfying food to its customers.
Ingredients: Fried noodles (wheat flour (wheat (domestic)), vegetable oil (palm oil), potato starch, wheat protein, salt) soy sauce, sanonto (caramelized sugar), onion, salt, processed soybean products, ginger, edible rice bran oil, fermented seasoning, curry powder, starch, apple cider vinegar, jumbo garlic, spices, yeast extracts/antioxidants (vitamin E) (contains wheat, soybeans, and apples)
Suggested uses: In a pot, boil enough water to cover the noodles. Add the noodles and cook for ~3 mins, stirring to loosen them. Once cooked, drain the water and pour the noodles into a bowl. Add the included curry sauce and mix well. Add toppings such as your favorite protein, spring onion, or stir-fried vegetables, and enjoy!
Shiitake Mushroom Broth Tea
(しいたけ茶)
Producer: Sunmine
Prefecture: Yamaguchi
Made with carefully cultivated Sunmine shiitake mushrooms and high-quality kelp harvested in Hokkaido, this versatile powdered mix is full of umami. The earthy smokiness of the shiitake pairs perfectly with the gentle oceanic saltiness of the kelp to create a luxurious flavor and aroma.
Driven by a desire to revitalize the region and create a product locals would be proud of, Sunmine utilizes precision machinery and agricultural research to run a year-round fungus bed shiitake cultivation operation. Drawing from the company president’s knowledge of microbial research and sustainable agriculture practices, Sunmine has developed careful cultivation practices in uniquely designed growing units. The resulting high-quality mushrooms are harvested by hand daily and then sold fresh or crafted into a wide range of products including preserved mushrooms, teas, and seasonings. To reduce waste, smaller mushrooms are dried and ground into powders, like this shiitake broth tea, and fungus beds are composted once they can no longer be used.
Ingredients: Salt (domestic), sugar, shiitake mushroom powder (shiitake mushrooms (Mine City, Yamaguchi)), konbu (kelp) powder (kelp (Hokkaido)), yeast extract
Suggested uses: Add one scoop of shiitake broth tea powder to 150ml of boiling water, stir to combine and enjoy as a relaxing tea time treat. Like dashi powder, it can also be added to soup stocks, fried rice, pasta, dashi maki tamago (Japanese rolled omelet), ochazuke (tea with rice), and more. The QR code on the back of the package links to the producer’s CookPad recipe page for extra culinary creativity!
Storage: Refrigerate after opening
Gourmet Okara (Soybean Pulp)
(グルメおから)
Producer: Yokoyama Shokuhin
Prefecture: Mie
Okara (soybean pulp) is a by-product of the soymilk and tofu-making process that can be transformed into an array of delectable dishes including salads, Japanese hambagu (hamburger), fried patties, and even cookies and baked goods. Yokoyama Shokuhin’s gourmet okara combines domestic soybean pulp with a splash of soymilk to create a moist, smooth texture that highlights the natural flavor of the soybeans. The okara adds richness and a subtle sweetness to dishes without overpowering other flavors.
For four generations the passionate people at Yokoyama Shokuhin have been contributing to the creation of a happy and prosperous society through their soybean products. The company started shortly after World War II when Kaneko Yokoyama, an ambitious mother of four, opened a tofu shop in Tsu City, Mie Prefecture to support her family after her husband was injured. Over the years the company has applied its knowledge of soybeans to everything from raw tofu and fried tofu patties to soymilk and okara and is still dedicated to discovering the full potential of soy. Today Kaneko’s motherly love and concern for producing nutritious and delicious food lives on in Yokoyama Shokuhin’s wide variety of soy-based goods
Ingredients: Soybeans (domestic)
Suggested uses: These single-serve packages make it easy to add okara to all of your favorite dishes.
Try using it in coleslaw and salads or pairing it with your favorite simmered vegetables in dishes like unohana. When mixed with rice it can be used to make yaki onigiri (grilled rice balls). Okara can also be used as an egg substitute in vegan baking or to replace flour in gluten-free recipes to make exceptionally moist baked goods. (Please note that pink or brown bits in the product are part of the soybean buds and that liquid on the surface is just water that has separated from the product. It is not a quality issue and is safe to eat!)