[LIMITED EDITION] Marc Matsumoto Holiday Care Package

Delivery

[Order by Dec 11th for a holiday delivery. Available only until Dec 31st]

To help usher in the holidays, our friend Marc Matsumotoof No Recipes, host of Bento Expo on NHK World and food & beverage consultant based in Tokyo, is taking you back to basics with some of the most frequently used items in his pantry.

Marc curated this limited edition holiday Care Package to guide you through a wide range of products, tastes and flavors that will help you discover the art of intuitively cooking Japanese food. It includes an English brochure with product descriptions, producer stories and Marc's delicious recipes.

MA-KONBU (TRUE KELP) (真昆布)
Producer:Nagaike Konbu
Prefecture:Osaka
Ingredients:Ma-konbu (“true” natural kelp from Hokkaido)

Umami is one of the core tastes in Japanese cuisine and konbu (kelp) is a natural way to add umami to any dish. 90% of Japan’s konbu is harvested in the northernmost prefecture of Hokkaido, where mineral-rich water produce some of the world’s best konbu. Tough and difficult to digest on its own, konbu must be cooked for a long time, creating a dashi (stock) which enhances umami. 

Nagaike Konbu was established in 1864 and is currently in its fifth generation. They use high-quality, natural konbu sourced from southern Hokkaido to produce handmade, traditional products made by skilled craftsmen.

KATSUOBUSHI (かつお節)
Producer:Katsuo Kobo
Prefecture:Shizuoka
Ingredients:Katsuobushi (from Makurazaki City, Kagoshima Prefecture)

Mildly smoky and loaded with umami, katsuobushi shows up in most traditional Japanese dishes. It's made by cooking, smoking and shaving skipjack tuna and can be used to create a flavorful dashi, or on its own as a seasoning or garnish.

Katsuo Kobo takes the extra long months and effort to ferment their katsuobushi into honkarebushi (lit. ‘true’ katsuobushi) and use a unique shaving technique to preserve its traditional taste. This katsuobushi is sought after by chefs throughout Japan.

PREMIUM ROASTED GOLDEN SESAME SEEDS (プレミアム金ごまいりごま)
Producer:Kingoma Honpo
Prefecture:Hyogo
Ingredients:Golden sesame (Turkey)

Goma (sesame seeds) find their way into many Japanese dishes with their subtle nutty, buttery flavor. There are three main types of sesame seeds: white, black and golden, with golden being the most rare and richest in taste and aroma.

Kingoma Honpo's skilled craftsmen use a far-infrared roasting method to roast their sesame seeds as this maximizes the flavor. 

MOCHIKO (GLUTINOUS STICKY RICE POWDER) (もち粉)
Producer:Yamashiroya
Prefecture:Kyoto
Ingredients:Mochigome (glutinous sticky rice) (Niigata Prefecture)

Mochiko is a special type of gluten-free rice flour made from a short-grain sweet rice called mochigome (“sticky rice”) which adds a chewy texture to pastries, baked goods and sweets. The mochigome for this mochiko comes from Niigata Prefecture, a region in Japan known for its high-quality rice and sake.

Yamashiroya was established by its founding mother in 1904 and grows its produce by hand, relying on the wisdom and experience of their farmers. Their rich soil results in exceptionally high-quality crops. 

ISHIGAKI RĀYU CHILI OIL (石垣島らー油)
Producer:Pengin Shokudo
Prefecture:Okinawa
Ingredients:Canola oil (domestic), red pepper, sesame oil, garlic, black beans (soy beans), salt, sesame, sansho (Japanese pepper), olive oil, island red pepper, kokuto (Okinawan brown sugar), long pepper, turmeric, pepper

This rāyu (Japanese chili oil) is made on Ishigaki Island in Okinawa, Japan’s southernmost tropical islands. With a mix of sweetness and heat, it includes local "island pepper", sea salt, kokuto (Okinawa brown sugar), garlic, sesame seeds, black beans and a dash of chimugukuru - the heart and soul of the Okinawan spirit.

Drizzle it on everything from dumplings and ramen to scrambled eggs and tacos.

MATCHA COOKIES (茶の雪 抹茶クッキー)
Producer:d:matcha
Prefecture:Kyoto
Ingredients:Butter, rice flour, wheat flour, sugar, almond powder, powdered sugar, matcha

These cookies are made from a carefully selected blend of two distinct varieties of matcha from Uji, Kyoto - where some of the best matcha in the world is grown. The high-grade matcha adds a pleasant bitterness that balances out the sweet buttery cookie.

d:matcha handles everything from tea cultivation to running its own cafe in Wazuka Town. Located on the southern edge of Kyoto prefecture. Wazuka is registered as a Japan Heritage Site given its 800 years of traditional tea producing history.

 

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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