[Limited Edition] TabiEats 2024 Summer "Hokkaido" Care Package

[Available only until Sept 30th]

From food adventures to unique travel destinations, TabiEats opens up their hearts and home to take us on a food journey through Japan. Through their videos and recipes, they share their favorite neighborhood hideaways and favorite regional foods.

In this limited edition TabiEats 2024 Summer "Hokkaido" Care PackageTabiEats shares their favorite foods from Hokkaido, Japan's northernmost main island and the country's largest agricultural producing region.   

Along with a colorful English brochure and TabiEats' own personal recipes, you'll uncover:

Kinako Nejiri (Roasted Soybean Soft Treat)
Producer:Sapporo Daiichi Seika
Ingredients:Soybean flour (contains soybeans) (Hokkaido), starch syrup, sugar, spinach powder, edible vegetable oil (rice bran oil)
Vegan, Dairy-free
Size:45g  

Modeled after the “shimenawa” twisted ropes at shrines, this soft, nutty tasting soybean flour treat is crafted using an age-old recipe. The dough is made of soybeans, sugar, and starch syrup which is thinly rolled and cut to size before being hand-twisted by skilled craftsmen.  

Kinako (Roasted Soybean) Au Lait 
Producer:Nakamura Food Products
Ingredients:Soybeans (Hokkaido), beet sugar (sugar beets (Hokkaido))
Vegan, Gluten-free, Dairy-free
Size:150g 

Made with a unique blend of kinako (roasted soybean flour) and beet sugar, this lightly sweetened kinako au lait powder makes it easy to make golden brown cafe-quality drinks at home. Just mix with hot or cold milk and enjoy the roasted nutty kinako flavor and mellow sweetness of beet sugar.

Hokkaido Dashi (Soup Stock) Furikake Seasoning
Producer:Daiichi Hokkai Maru
Ingredients:Krill (domestic), scallop dashi granules (starch, lactose, etc.), bonito flakes, white sesame, wakame, shredded kelp (konbu, brewed vinegar), salt, green seaweed, Japanese-style dashi granules, salmon, scallops, isonori seaweed (contains wheat, milk ingredients, soybeans, sesame, salmon, and mackerel)
Size: 40g

Made without additives, this umami-rich seasoning highlights the quality of Hokkaido's fresh seafood. The savory notes of the dashi (sou stock) granules perfectly balance the subtle sweetness of hot rice, making it easy to add a well-rounded depth of umami to your dishes.

Hokkaido Scallop Dashi (Soup Stock)
Producer:Hokkaido Yuuga
Ingredients:Scallop extract (scallops (Hokkaido)), salt, sugar, starch, Chinese cabbage extract, sardine fish sauce/seasonings (amino acids, etc.)
Dairy-free, Soy-free
Size: 50g

By concentrating the flavor of the freshly harvested scallop from Hokkaido and amplifying that natural umami with notes of Chinese white cabbage and sardine fish sauce, this easily dissolvable scallop dashi (soup stock) makes it convenient to layers of flavor to your cooking.

Hokkaido Haskap (Honeyberry) Jam
Producer:North Farm Stock
Ingredients:Haskap (Hokkaido), granulated sugar, starch syrup, agar, peppermint extract
Vegan, Gluten-free, Dairy-free, Soy-free
Size:140g

With a powdery blue skin and deep crimson interior, haskap, also known as honeyberry and blue-berried honeysuckle, has a delicious sweet taste similar to a cross between a blueberry and a raspberry. Here it's combined with a hint of granulated sugar and a touch of peppermint extract to make a pleasantly sweet and refreshing jam.

Hokkaido Kabocha (Pumpkin) Flakes
Producer:Taimou
Ingredients:Kabocha squash (Japanese pumpkin) (Hokkaido)
Vegan, Gluten-free, Dairy-free, Soy-free
Size:60g

Made using only Hokkaido-grown kabocha (Japanese pumpkin), these flakes capture kabocha’s naturally sweet flavor, similar to a cross between pumpkin and sweet potato. Their versatility makes them perfect for adding a pop of color and subtle sweetness to your favorite sweet and savory 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.

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