In our area, I began to feel cold in the morning and evening in November. Also, it’s finally a season to feel the arrival of winter. This time I will introduce a YOSENABE of dish which is perfect for the coming cold season.

YOSENABE is to be cooked with various ingredients such as meat, vegetable, fish and shellfish put in a earthenware pot or iron pan with Dashi(soup stock). Dashi is taken with dried bonito, kombu kelp, mushrooms, shellfish, etc.
As seasoning, salt, soy sauce, sake and miso are common. There are different kinds of Dashi and ingredients in each region, and there are various kinds.
YOSENABE is characterized by the inclusion of local specialty products. Finally, it is a standard to eat noodles (Udon noodles and Ramen noodles) or rice.

DonDon Series Shirotsuyu is very convenient and easy to use for Dashi and seasoning for all-in-one. Please look at the YOSENABE recipe below with DonDon Series Shirotsuyu.
YOSENABE (All in One Pot)

＜Ingredients＿4 servings＞
DonDon Series Shirotsuyu・・ 100ml
Water・・・・・・・・・・  1200ml
Pacific Cod fish・・・・・・   200g
Chinese Cabbage・・・・・  160g
Garland Chrysanthemum・・・ 20g
Shimeji Mushroom・・・・・ 100g
Naga-Negi Onion・・・・・・  80g
Shiitake Mushroom・・・・・  80g
Carrot・・・・・・・・・・     40g
Shrimp・・・・・・・・・・    8

＜How to Cook＞
① Cut Chinese cabbage coarsely, and garland chrysanthemum into 4 cm long.
② Cut Naga-negi onion diagonally, chop off the tips of the Shimeji mushroom stems and divide into portions. Remove the stem off of the Shiitake mushroom and make a cress shape incision on each cap. Cut carrot in flower shape.
③ Cut pacific cod fish into a bite size, peel shrimps.
④ Mix DonDon Shirotsuyu and water in large pot, then cook ①, ②, and ③ in the soup.

See you.

We will exhibit in Japan booth ANUGA 2017 at The Koelnmesse in Germany on Oct. 7 to 11.
Hall 2.1 Booth No. B-048b

We will introduce Chemical seasoning-free Dashi Sauce Series at the exhibition.

Product Features and Benefits
・Available in 6 types by ingredients
・Applicable to variety of dishes: Japanese, Western, Chinese, etc.
・Enzymes are decomposed for careful extraction of strong umami flavors and aroma.
・Free of chemical additives and preservatives
・Do away with extracting dashi on your own and no waste clean-up.
・It is a condensed type with option to use it straight for sauce or as broth with dilution ratio of 1 to 20.

One of the six types are following.

Japanese littleneck clam Dashi sauce

This sauce extracted the UMAMI with a shell and body of Japanese littleneck clams slowly boiling. This sauce can be added to deep body taste.
By adding this product, a little to Ramen noodle, it increases the taste of seafood and tastes delicious. This product is gluten-free, and no genetically modified Ingredient.
Also, we recommend the following dishes.

Vegetable Doria with clam Dashi sauce

Clam Soup Pasta

We are seeking distributer in Europe. Please visit our booth on this occasion and use it for your business. Also, please contact us if you are interested.

We are looking forward to seeing you.

See you.

“Green Bamboo Leaves” is a wild and all-natural bamboo leaves.
The visual effect will improve drastically by laying the bamboo leaf.
It will not only make food colors vivid but will enhance each ingredients features.
Also, the anti-bacterial compound found in bamboo leaves, phytoncide and salicylic acid, has been used since many years ago in Japan for preventing food poisoning and also for preservatives.
Bamboo leaves were very useful item along with wasabi and ginger, which are indispensable for foods such as sushi and sashimi.

【Product introduction】
Midorino Shizuku（Decolation bamboo leaves）

Product name : Midorino Shizuku 100sheets

Main Ingredient : Sasa (bamboo leaf)
※The liquid filling up in a bag includes food additives.
Packaging : 100pieces/bag×20bags/CTN
Size of piece : Length about 27cm to 34cm, width:about 7cm to 8cm
Size of CTN : W435 × D215 × H200 mm
Weigh of CTN : 10.0 ㎏

General bamboo leaves are very easy to dry out in about 30 minutes depending on humidity, temperature and airflow, and it will begin to shrink, but our Green Bamboo Leaves are dipped in special moisturizing liquid (with edible ingredients used in retail cakes and cosmetic products), so the leaves will stay fresh for approximately 2 hours.

This is an outstanding food product that could be applied to sushi, sashimi presentation and of course for broiled fish, which will present the dish splendidly and will speak to your consideration to hygiene.

Enhance your dishes visually.

Upgrade your dishes with bamboo leaves.

Addition to Your Creation.

Thank you.

Each Japanese restaurant has its own Dashi, or soup stock, which forms the foundation for its taste.The quality of soup stock is determined by the right balance of bonito taste, sweetness, flavor, acidity, richness and fragrance. Preparing high quality Dashi is a very delicate and difficult process in Japanese cuisine.

If it is a Dashi pack, it can be cooked easily.

Dashi pack is a Japanese soup stock, which is made from katsuo-bushi (dried bonito) flakes, kombu (dried kelp), niboshi (dried small sardines), hoshi-shiitake(dried shiitake mushrooms), and more. Dashi pack is very smart product. It keeps flavor very close to real DASHI stock and reduce the trouble of filtering.
 

When you prepare the dashi stock conventionally with bonito flakes and kelp, you must strain the stock which requires holding a large pot in hand.

When the pot is large, holding and straining it with 80℃ of stock is a difficult task.
With our “Dried Bonito Dashi Pack”, making soup stock is made simple by just boiling it with the pack for 5 to 10 minutes. Also, it is clean without mess, just throw out the dashi pack after preparation.

Japanese water is soft containing small amount of calcium and magnesium, but there are many regions in the world with hard water. When dashi stock is conventionally prepared with hard water, it has the tendency to produce weaker fragrance, cloudy color, bland taste and accentuated bitterness in comparison to when using soft water.

Dashi pack has bonito extract coating on the ingredients, so the bonito flavor, richness and fragrance is concentrated. This excellent product will enable a chef to produce golden dashi stock anywhere in the world regardless of water type.

Highly recommended Dashi pack

Wadashi-zanmai

Ingredient :
Bonito, sardines, Shiitake mushrooms, Salt, Sugar, Kelp, Vegetable extract, Seasoning (amino acids etc.), Citric acid
Packaging : 50g×10packs
Expiration date : 1 year from manufacture day.

Thank you.

Scallops are characterized by offering two flavors and textures in one shell: the meat, called “scallop”, which is firm and white, and the roe, called “coral”, which is soft and often brightly coloured reddish-orange.

There is not much difference between farmed and natural scallops besides the color of the shell.Natural scallops tend to have a whiter shell because they move around the sand beds and it acts as an abrasive to whiten its shell. Scallops are best when they are 4 years old.

In Japanese cuisine, scallops may be served in soup or prepared as sashimi or sushi. Scallop sushi is the softest sushi in the shellfish category and scallops are some of the most treasured sushi delicacies. The sweetness of the scallop is easily tasted due to its high glycogen content. The muscle that connects the organs to the shell is used for the main sushi ingredient.

Besides sushi or sashimi, scallops are enjoyed by grilling them in their shell with butter. A dash of rice wine and soy sauce enhances the flavors.

If the scallop is barely grilled, the sweetness increases, however, the fresh texture is lost. To intensify the sweetness of the scallop,it is best to use wasabi, but sea salt, and a drop of citrus works good as well instead of soy sauce.

A rich flavor, a liquid seasoning that can be used for various dishes.

Product name : Sozai chomi dashi hotate  1L
(Seafood concentrated Dashi sauce series Scallop)

Ingredient : Scallops, shellfish extract (scallop extract, reduced starch syrup, salt, etc.), salt, alcohol, seasoning (amino acid etc), thickener (xanthan gum), sweetener (stevia)
Packaging : 1L/bag × 9bags/carton
Size of CTN : 440 × 236 × 280 mm
Expiration date : 1 year from manufacture day.

【Product Features】
Process domestic scallops in-house. It combines scallop paste and strong taste of taste, it is a seasoned dashi containing whole taste of ingredients.

【How to use】
Dilute according to cooking, or use as it is.
Example of use
· Soup · risotto · rice cooked etc.
【How to Cook】

Creamy risotto with scallops

● Material (1 serving)
Material seasoning, scalloping …15cc
Water …………..390cc
Milk …………….150cc
Fresh cream ……50cc
White wine ……..20cc
Onion …………….50g
1 piece of garlic
Rice ……………….70g
Olive oil …appropriate amount
Salt ………………1.5 g
Pepper …appropriate amount
Powdered cheese …appropriate amount
Scallops ……………1 piece
Asparagus …………1 piece
Butter …appropriate quantity

【How to make】

❶ Chop onion and garlic. Material seasoning, scallop, water, milk, fresh cream together.
❷ Heat olive oil and garlic in a frying pan, stir-fry with onions, add rice and stir fry it becomes transparent.
❸ When the rice becomes translucent add white wine and skip alcohol and add ¼ of the solution of ①. Cover and cook for 5 minutes with a low heat. Separate the remaining liquid into three portions, simmer for 5 minutes in the same way with occasional stirring.
❹ Once the rice is out of core, prepare the flavors with salt and pepper, add flour cheese and mix the whole and serve on the vessel.
❺ Apply scallops and asparagus fried in butter.

thank you.

They live in the estuary of rivers, being saltwater clams. In Edo, many were harvested in the Sumida river by children in the morning and sold in the streets for the breakfast soup, like Shijimi clams too.

A simple yet classic Japanese clear soup of short-neck clams is not only delicious but is easy to make with very few ingredients.

In Japanese, clear soups are known as sumashijiru. This clear soup of clams is called asari (clam) no (of) sumashijiru and pairs wonderfully with any Japanese meal.

To bring out the flavors of this delicate broth, please see the items below.

Product name : Sozai chomi dashi asari  1L
(Seafood concentrated Dashi sauce series clam)

Ingredient : Clams, Salt, Alcohol, Aeasoning (amino acid etc.), Thickener (xanthan gum)
Packaging : 1L/bag × 9bags/carton
Size of CTN : 440 × 236 × 280 mm
Expiration date : 1 year from manufacture day.

Use carefully selected clams luxuriously.
A rich flavor, a liquid seasoning that can be used for various dishes.

How to Cook

『Sumashijiru』

● Material (3 servings)

Sozai tyoumi dashi asari      30cc

Water                                  400cc
Sake                                       5cc
Thin soy sauce                       5cc
A pinch of Salt
Clams, as needed

• How to make

①Pour Sozai tyoumi dashi Asari, water and clam into a pot and simmer.
②When the clams mouth opens, add sake, thin soy sauce and salt.

Other recipes

『Rice gratin』

● Material (3 servings)
Sozai chomi dashi asari    50cc
Milk                                  500cc
Butter                                  30g
Flour                                   30g
Zucchini                              90g
Pumpkin                              90g
Mini tomato                  6 pieces
Soft-boiled eggs          3 pieces
Saffron rice                      3 cups
Cheese for pizza     appropriate amount
Parmesan cheese   appropriate amount

● How to make
❶ Melt butter in a frying pan, add flour, and knead it so as not to burn. Milk is added little by little to make white sauce.Add seasoning to the finish and add 【Sozai chomi dashi asari】, stop it if you mix thoroughly.
❷ Zucchini slices and slices of pumpkin. Put the butter in a frying pan and fry it lightly.
❸ Pour saffron rice into a gratin dish, apply the sauce of ①, serve ② and mini tomatoes and cook pizza cheese and Parmesan cheese.
❹ Place ③ into an oven, take out the baked goods and remove it, put on a Soft-boiled eggs.

『Soup pasta』

● Material (1 serving)
Sozai chomi dashi asari     20cc
Water                                200cc
Pasta                                  80g
White wine                         15cc
Thin soy sauce                    5cc
Shimeji mushrooms            35g
Onions                                30g
Water clams                       20g
1 piece of garlic
Olive oil                   appropriate amount
Salt · pepper           appropriate amount
Italian parsley          as appropriate

● How to make
❶ Chop garlic chopped and onions thinly. Shimeji mushrooms is divided into small pieces.
❷ Place olive oil in a frying pan and heat and add garlic. Then add onion,Shimeji mushrooms , clam and stir fry. Add white wine and emulsify it, add 【Sozai chomi dashi asari】 and water and simmer.
❸ I added boiled pasta and light soy sauce to ②.
❹ Salt and pepper to taste. Serve in the bowl and add Italian parsley.

Delicious and healthy!

Thank you.

This time we will introduce the Seafood Concentrated Dashi sauce series
Crab sauce type.

Fresh red snow crab ovary and extract give rich taste. Also, swimming crab give deep flavor. You just only dilute this crab sauce to match your dish.
By mixing the essence of red snow crab and swimming crab, the sauce is excellent in well-balanced UMAMI such as taste, fragrant smell and texture.  We recommend using it as RAMEN(noodle) soup, pasta souse, and hot pot cooking.

Product No.:  8052
Product name: Sozaichomidashi Kani 1L (Crab sauce)
(Seafood Concentrated Dashi Sauce Series Crab)
Ingredient:    Crab[Japan], Crab extract, Brown cream of crab extract
(dextrin, brown cream of crab extract, salt, swimming crab,
reduced sugar syrup),
Salt, Ethyl alcohol, Monosodium glutamate, Xanthan gum
Packaging :   1L/bag × 9bags/carton
Size of CTN:  440 × 236 × 280 mm
JAN-code:   4960002050273
Expiration date:1 year from manufacture day.

Below is chilled style pasta for hot summer recipe.

<Ingredients 2 servings>
Dashi Sauce Crab· · · · · · · · · ·60ml
Pasta· · · · · · · · · · · · · · · · · · · ·200 g
Boiled water of pasta· · · · · · · 80ml
Olive oil · · · · · · · · · · · · · · · · · 30ml
1 Tomato
1 piece of garlic ·
Salt · · · · · · · · · · · · ·· · · · · · ·  2 g
Pepper· · · · · · ·· · · · · · ·  appropriate quantity
Italian parsley· · · · · · · · · ·as appropriate

<How to cook>
❶ Wash boiled pasta with water and drain well.
❷ Chop the garlic and cut the tomatoes small.
❸ Heat olive oil and garlic in a frying pan, stir-fry the tomato when it gets scented.    Add crab sauce, boiled water of pasta, salt and pepper to taste and cool it.
❹ Put ① and ③ in the bowl and mix the whole.
❺ After serving in dishes, scatter Italian parsley.

Hope you try and taste it!

Notice
We will exhibit in Japan booth ANUGA 2017 at The Koelnmesse in Germany on Oct. 7 to 11. We propose various menu using DASHI, especially, Seafood concentrated Dashi sauce　and All-purpose liquid seasoning. We are seeking distributer in Europe. Please visit our booth.

See you.