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Yuzu Shime Saba (Frozen) - The Yuzu Shime Saba is mackerel from Miyagi Prefecture in Japan. It’s marinated in salt, sugar, rice vinegar, and fresh yuzu juice. It contains no preservatives nor additives, and is already sliced and ready to eat. It has a nice semi-soft texture, and a wonderful flavor—the citrus complements the natural oiliness of the fish perfectly, and balances out the flavor. Delicious eaten as sashimi
Chuka Wakame (Seasoned Seaweed) - The word “Chuka” means China in Japanese, and refers to the Chinese ingredients used to make Chuka Wakame. The seaweed is often seasoned with soy sauce, sesame oil, chili peppers, sesame seeds, sugar, and salt. Our Chuka Wakame comes from Korea, but is no less authentic in its taste. It has an olive-green color, with a crunchy and chewy texture. Its taste is salty and sweet, and filled with umami.
Beni Tenshi Yakiimo (Japanese Sweet Potatoes) – Yakiimo is a delectable baked sweet potato snack that is particularly well-liked in the colder months. Japanese Beni Tenshi sweet potatoes from Aichi are used to make this yakiimo. They are fluffy, light, and have a texture that is rich, creamy, and smooth. They taste sweet, a little caramelized, and have nutty, earthy undertones.
Natto (Dried Fermented Soybeans) – Natto is a traditional Japanese dish made from entire fermented soybeans. They are initially steam-cooked before being fermented with the good bacteria Bacillus subtilis. It smells strongly, rather like stinky cheese. The beans are a light to dark brown color and have long, flexible strings of stickiness across their entire body. The beans have a mushy interior and are semi-firm when eaten. It has an aged cheese-like flavor that is mildly fermented to taste and has undertones of bitterness and earth.
Ichigo Hokkaido Mille Crepe (strawberry)- The Hokkaido Mille Crepe is a classic yogashi (Western-style/inspired confection), and is made with layers of crepes, alternated with fluffy flavored cream. Its name translates to “a thousand crepes,” but is of course, not made of a thousand crepes. It was inspired by the French “gâteau de crêpes.” This Hokkado Mille Crepe uses Hokkaido milk, which is known for its smoothness, creaminess, and richness, with a subtle vanilla flavor. The Ichigo Hokkaido Mille Crepe is arguably the best one, layered with Japanese strawberry cream.
Warabi Mochi (Frozen) – A traditional wagashi (Japanese confection) known as warabi mochi is created using warabiko, or bracken starch, and dusted with flavoring. It looks virtually translucent and has a jelly-like texture. It is chewy but dissolves quickly. The only flavor is the sugar, and even that is barely detectable. The flavoring powder it is rolled in is what you can taste.
Serve your Japanese snacks and sides with either soju or green tea.
SABA - Arrives frozen. Once thawed, it must be consumed within 48 hours.
CHUKA WAKAME - Keep frozen. Once thawed, it can be refrigerated for up to 3 days.
BENI TENSHI – Keep frozen; they will last for 10 months. Once thawed and heated, consume immediately.
NATTO – You may store your natto in the refrigerator. Keep in an airtight container, with a piece of cheesecloth or unbleached parchment paper over it to absorb moisture. The longer it’s stored, the more intense the flavor gets. Consume within 6 weeks.
MILLE CREPE - Keep frozen. Once thawed, consume immediately.
WARABI MOCHI – Warabi mochi is best consumed slightly chilled. Thaw before enjoying. Consume within 1 week.