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From artful cakes and pastries, delicately designed sweets and soft, fluffy breads and buns, Japan’s desserts and baked goods are as varied as the ingredients and influences that create them.
By incorporating local ingredientsJapanese traditional sweets, known aswagashi, are renowned around the world for their intricate appearance and subtly sweet flavors.
Our Baking: “Amai” Care Package allows you to add a touch of sweetness and Japanese flavors to your creations. We include an English brochurewhichhighlights what makes our products unique, the stories behind our local producers and their traditions, and 15 full color recipes to help you easily create sweet and savory treats at home.
AGAR(寒天) Producer:Yamashiroya Prefecture:Kyoto Ingredients:Red algae seaweed Size:2 X 5g blocks Suggested uses: Use as a vegan alternative to gelatin. Try it in ourMini Sakura Jelly Cheesecakes, Mizu Shingen Mochi, and Fruits Mitsumame recipes provided.
Agar, a vegan alternative to gelatin, is derived entirely from red algae seaweed. It is odorless, tasteless and semi-translucent, making it 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.
Yamashiroya was established by its founding mother, Sada Sanada, in 1904. After being run by four generations of women, the company is now in its fifth generation and is run by the family’s young son.
MOCHIKO (GLUTINOUS STICKY RICE POWDER)(もち粉) Producer:Yamashiroya Prefecture:Kyoto Ingredients:Mochigome (glutinous sticky rice) (Niigata Prefecture) Size: 160g Suggested uses: Use in traditional Japanese sweets or pastries. Try it in our Sanshoku Dango, Mochi Donuts with Matcha Glaze and Spiced Apple Mochi Clafoutis recipes provided.
Mochiko is a special type of gluten-free rice flour made from a glutinous, short-grain, sticky, sweet rice called mochigome. It adds a chewy texture to Japanese pastries, baked goods and sweets. The mochigome for this mochiko comes from Niigata, a region famous known for its rice and sake.
Also made by Yamashiroya, their products are grown by hand and rely on the wisdom and experience of farmers who cultivate their rich soil and resulting high-quality products.
YOMOGI (MUGWORT) POWDER(よもぎパウダー) Producer:Yamashiroya Prefecture:Kyoto Ingredients:Yomogi (Japanesemugwort) (Aomori Prefecture), baking soda Size: 15g Suggested uses: Use in desserts, soups, teas, and rice dishes. Try it in our Sanshoku Dango and Yomogi Quiche recipes provided.
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(おからパウダー) 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. Try it in our Sakura, Caramelized Onions and Camembert Focaccia, Freestyle Okara Crackers, and Carrot Muffins with Kinako Oat Streusel recipes provided.
Okara is the leftover pulp from making soy milk. It is beige in color, has almost no taste and is crumbly. It is 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(抹茶) Producer:Kanes Prefecture:Shizuoka Ingredients:Conventional green tea matcha (shaded) Size:30g Suggested uses:Suitable for drinking, you can also try it in the Mochi Donuts with Matcha Glaze, Matcha Rosettes, and Matcha Nama Choco recipes provided.
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.
Our producer, Kanes, produces this ceremonial and culinary grade matcha without the use of chemicals while producing no waste, in Shizuoka Prefecture, a region that is known for its quality tea production.
TSUKUI SOYBEAN KINAKO(津久井大豆きなこ) 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. Try it in our Carrot Muffins with Kinako Oat Streusel and Mizu Shingen Mochi recipes provided.
Kinako is a fine, golden brown soybean powder that has a warm, toasted and nutty flavor and is used as a topping for Japanese sweets.
With 90% of soybeans in Japan being imported, our producer, Toyokuniya, is one of the remaining Japanese soy farmers who continue to harvest soybeans domestically in Japan, by hand. For this kinako powder, Toyokuniya uses an heirloom variety of Japanese soybeans calledtsukui soybeans. Tsukui soybeans are larger than typical soybeans and have a natural sweetness. Tsukui soybeans have become so rare that they’re known as “phantom soybeans”.
NERI GOMA (BLACK SESAME PASTE)(純正ねり黒胡麻) 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.
For over 150 years, Iwai’s Sesame Oil has been using traditional techniques to create their sesame products using only the highest quality sesame seeds.
HATERUMA KOKUTO POWDER(波照間島産黒糖) Producer:Okinawa Kurozato Cooperative Prefecture:Okinawa Ingredients:Sugarcane Size:200g Suggested uses:Use to replace any sweetener. Try it in ourMini Sakura Jelly Cheesecakes, Spiced Apple Mochi Clafoutis, Kokuto Cookies, and Simple Kuromitsu Syrup recipes provided. Kokuto (lit. “black sugar”) is a regional brown 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. Sadly, the number of kokuto factories in Okinawa has decreased dramatically. Currently, only eight islands in Okinawa manufacture pure kokuto. This pure kokuto powder is from Hateruma Island, the southernmost inhabited island in Japan, and is said to have been blessed by the sun and earth of the island.
SALT PICKLED SAKURA(桜塩漬け) 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. Try it in our Sanshoku Dango, Mini Sakura Jelly Cheesecakes, and Sakura, Caramelized Onions and Camembert Focaccia recipe provided. Salt pickled sakura are a way to enjoy the beauty of sakura season anytime of year. The floral aromatic flavors are preserved in salt and vinegar and are a versatile ingredient in Japanese cuisine, found in dishes both savory and sweet. Marui Foods, thetsukemono (Japanese pickles) company behind these salt pickled sakura, has been in business for over 120 years. Their sakura come from sakura trees in Kanagawa Prefecture known as "sekiyama", which have deep pink, extra large blossoms and a double layer of petals.
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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.
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