[Order by Dec 10th for a holiday delivery. Available only until Dec 31st]
Perfect for the holidays, our friends TabiEats are sharing their favorite winter foods to keep you warm for the season.
In this limited edition TabiEats Holiday Care Package, TabiEats take you on a personal, heartwarming food journey with their special curation of easy to use, regional products from Japan. They've also included their own home-style recipes in the full length English brochure. The perfect gift for you and your loved ones!
Yuzu Miso Powder Producer:Hayakawa Shoyu Miso Prefecture:Miyazaki Ingredients: Barley (Kyushu), soybeans (Kyushu), salt, yuzu peel (domestic) Suggested use:Shake well before using. Sprinkle on steaks, grilled fish, cheese, salads, onigiri (rice balls), pasta, bbq skewers, tempura, etc. Use it in TabiEats’ Yuzu Miso Grilled Chicken recipe provided. HayakawaShoyu Miso was founded in the 18th year of Meiji, and this year marks their 135th anniversary. It took 5 years of research and development to createthis heavenly combination of citrus yuzu and umami-rich miso using only four simple ingredients, barley, soybeans, salt and yuzu peels.
Hon (True) Wasabi Producer:Tokyo Food Prefecture:Tokyo Ingredients:Wasabi (domestic), glucose syrup, pure rice vinegar, vegetable oil (organic safflower oil), dietary fiber (soybeans), salt (natural salt), spices (mustard seeds) Suggested uses:Combine with soy sauce and use as a dipping sauce for sushi, sashimi or steak, or to add a unique flavor and heat to dishes. Use it to add flavor in TabiEats’ Wasabi Don (Rice Bowl) and Mushroom Spaghetti recipes provided.
Have you tried real wasabi? Typical wasabi, even most sold in Japan, is actually grated horseradish that has been flavored and dyed. Real wasabi is made by grating the wasabi root which is considered one of the rarest and most difficult crops in the world. It’s not overwhelmingly spicy but instead has a quick flush of heat followed by a lingering nuanced aroma of spiciness with a herbaceous flavor and subtle natural sweetness. We encourage you to taste the true flavors!
Kawagoe Potato Yokan (Firm Jelly) Producer: Kinoshita Seian Prefecture: Saitama Ingredients:Sugar (manufactured in Japan), sweet potatoes (produced in Saitama Prefecture), agar Suggested uses:Enjoy sliced into domino-sized pieces with a cup of Japanese green of specialty tea available at our Market: Michi no Eki.
Yokan, a firm jelly dessert, is a popular type of wagashi (Japanese sweets) typically made from adzuki (red bean) paste, agar, and sugar. This special yokan is instead made from imo (sweet potatoes), a specialty of Kawagoe City in Saitama.
Tororo Konbu (Shaved Kelp) Producer: Nagaike Konbu Prefecture: Osaka Ingredients:Kelp, brewed vinegar Suggested uses:Extremely versatile, add to miso soup, soup, noodle soup, rice, salads, pasta, poke bowls, curry, on rice, or added to sacues. Try using it in TabiEats’ Tororo Konbu Onigiri (Rice Ball) (recipe provided). Storage:Refrigerate after opening.
Tororo konbu are long, thin shaved strands of kelp that are soft and fluffy in texture. This tororo konbu uses the middle, white part of ma-konbu (lit. “true kelp”) from southern Hokkaido, which is known for its high quality and refined flavor, and is hand-cut by skilled craftsmen, giving it a texture of powdered snow. Konbu is one of the main drivers of umami in Japanese cuisine and will instantly enhance the flavors of your dishes.
Yuba Osuimono (Clear Soup with Tofu Skin) Producer:Asuzac Foods Prefecture:Nagano Ingredients:Yuba (domestic), fermented seasoning, seafood extract, sugar, mitsuba (honeywort), salt, starch, dextrin, yeast extract, bonito dashi, soy sauce, yuzu juice, dried yuzu peel, wheat gluten hydrolysate, vegetable extract, vegetable oil, antioxidant (Vitamin E) (includes wheat and soybeans) Suggested uses:Add the contents to a bowl, pour in 160ml of boiling water and stir. This simple yet heartwarming osuimono (clear soup) includes three unique Japanese ingredients: yuba (sweet and buttery tofu skins made by warming soybean milk), mitsuba (Japanese parsley) and yuzu (Japan’s beloved tart yet sweet citrus fruit), combined in a bonito dashi (soup stock) with soy sauce and a pinch of salt to draw out the flavors.
Concentrated Mentsuyu (Noodle Soup) Producer:Shokaku Prefecture:Hyogo Ingredients:Mirin, sake, soy sauce, tamari soy sauce (including soybeans and wheat), millet sugar, dried bonito, dried mackerel, kelp, alcohol Suggested use:This multipurpose seasoning is twice concentrated and can be used in rice bowls, hot pots, as a dipping sauce or donburi sauce, as a salad dressing, or as a hot udon noodle soup. Try it in TabiEats’Nikujaga (Japanese Meat and Potato Stew) andMushroom Spaghettirecipes provided. Mentsuyu (lit. “noodle broth”) is an umami creating seasoning found in every home in Japan. Extremely versatile, it's a convenient way to increase the depth of flavor in dishes and is commonly used for noodles, rice bowls, hot pots and as a dipping sauce. This special metsuyu is made in an unassuming sushi shop near Kobe and is a highly sought after local treasure. Shell Ginger Tea Producer:Ishigakijima Healthy Bank Prefecture:Okinawa Ingredients:Getto (Okinawa shell ginger) (Caffeine-Free) How to prepare:Add 1 tea bag to 200ml of boiling water. Steep until your desired strength. Getto (shell ginger) grows in abundance in Okinawa, Japan’s southernmost tropical islands. It gets its name from its beautiful shell-shaped pink flowers and has a beautiful golden brown color when steeped with floral, clove-like undertones and a subtle spicy ginger aftertaste.
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.