SYUN (The best season for foodstuff) in June

 

In June of Japan except Hokkaido, there are many rainy days Many people feel uncomfortable because of their high humidity. Also, this is not only uncomfortable, but it is easier for things to get moldy. In this season, Japanese chefs use very carefully the ingredients.
It is such an annoying season, but there are many SYUN foodstuff of June, the main foodstuff are as follows.
Sea foods
Flying fish, Japanese silver whiting, Sweet fish, Scallop
Vegetable
Green peas, Watercress, Broad bean, Arugula
Fruit
Cherry, Bitter summer orange, Mango
Others
Ume (Japanese apricot)
The following is a ramen with flying fish soup of the season now.

 

Ramen of the flying fish soup
< Ingredient 2 servings >
☆Soup · · · · · · · · · · · ·    600ml
Ago-dashi pack · · · · · ·     1P
Water · · · · · ·                    3.6 L
Concentrated ramen soup  60ml
Pepper · · · · · · ·       adequate
Garlic · · · · · · ·       1 piece

Chinese noodle · · · · · · ·  2 servings

☆Topping
Barbecued pork · · · ·       4 pieces
Bamboo shoots · · · · · ·   adequate
Egg · · · · · · ·                 1 piece
Green onion · · ·       adequate

① Put 1 pack of Ago-dashi pack in boiled 3.6 L water. Take it out after boiling for 10 minutes at medium heat.
② Add Concentrated ramen soup, Ago-dashi soup of ① and crushed garlic in a pot. And then turn on fire.
③ After warming up, taste is adjusted with pepper.
④ Serve boiled Chinese noodles in the vessel, pour the ③ soup and put the ingredients of your choice.

Ago-dashi pack

See you.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

TOSHIKOSHI-SOBA

 

Speaking of New Year’s Eve in Japan, many Japanese people eat buckwheat noodles called TOSHIKOSHI-SOBA.The famous origin of TOSHIKOSHI-SOBA is the wish for a slim but long and healthy life, like buckwheat noodles. Since soba is easier to cut than other noodles, there is also the theory that it will cut off disasters of the year. There are various styles such as how to eat and ingredients for topping depending on the region. Would you like to eat TOSHIKOSHI-SOBA on New Year’s Eve of this year?

FUTABA’S DonDon series Katsuo Tsuyu is very convenient and easy to make TOSHIKOSHI-SOBA. Please look at the recipe.

Country Style TOSHIKOSHI-SOBA

【Ingredients_ 2serves】
Dried Soba (buckwheat noodle)・・・・ 200g
Leeks (green onion)・・・・・・・・・ 1/2
Abura-age (deep-fried Tofu)・・・・・    1 piece
Sliced Pork・・・・・・・・・・・・    60g
DonDon series Katsuo Tsuyu・・・・    80ml
Water・・・・・・・・・・・・・・ 560ml

<How to Cook>
① Boil water in large pot, and cook Soba noodle for a length of instruction on the package.
② When the water rolls up to the edges of pot while cooking Soba, pour cold water into a pot.
③ When the noodle is cooked, drain water using a sieve, rub and rinse in running water to eliminate     slipperiness and drain water well
④ Cut pork and Abura-age into bite- size. Cut leeks diagonally.
⑤ Mix 560ml water and 80ml DonDon series Katsuo Tsuyu and heat them up in a pot. Add pork, leeks, Abura-age, and ③ Soba. Turn the heat to medium.
⑥ Turn it off before the soup come to the boil.
Put Soba noodle and ingredients in a serving bowl, pour the soup.

Thank you very much for your continuous support.
Enjoy the holidays!

Ozoni (Traditional New Year’s Soup with Rice cakes and Root vegetables)

 
Ozoni is a traditional Japanese soup dish which contains rice cakes and root vegetables ingredients, and it is usually eaten in the New Year.
It is said that ozoni finds its roots in samurai society cuisine. It is thought to be a meal that was cooked during field battles, boiled together with rice cakes, root vegetables and dried foods, among other ingredients.
The ingredients vary from region to region in Japan.
The most common shape of rice cake for ozoni soup is a rectangle in East part of Japan. In the Kanto region and Tohoku region, the rice cakes are cut into squares and grilled before being added to the stock. In the Kansai region and the Chugoku region, a round, boiled rice cakes is generally preferred. In most of the Kyushu region, a round rice cakes is popular, but grill-boil difference changes depending on area.

The taste of soup is also varied depending on the region. In many regions including the Kanto region, ozoni consists of a clear soup called sumashi-jiru which is flavoured with dashi, a stock made from flakes of dried bonito and/or kombu, and soy sauce. In the Kansai region and eastern Shikoku, ozoni is made with a stock of white miso, while ozoni in the part of Fukui Prefecture is made with a stock of red miso. In the Tottori-Izumo region, a variety of red bean soup is used for 0zoni.
Common additions to the soup include chicken, fish or meatballs; leafy vegetables such as komatsuna or spinach, kamaboko such as naruto and carrot flakes for colour, and flakes of yuzu peel for its citrus fragrance. Regional specialties are often added.
Eating the very chewy and elastic rice cake with soup, we wish for good luck through the year.

Recipe

【Ingredients_4 servings】
Rice cakes ・・・320g
Chicken ・・・40g
Carrot・・・40g
Kamaboko ・・・20g
Mitsuba (a Japanese herb similar to parsley) ,as needed
Water ・・・720 ml
Don-don series shirotsuyu ・・・40ml

 

Don-don series shirotsuyu
Light-colored seasoning with white soy sauce and blended fish DASHI such as Bonito, Macherel, and Sardine. It will enhance natural flavor and color of cooking ingredients.
http://www.nexty.co.jp/products/7231/

How to cook

  1. ① Bake rice cake.
  2. ② Cut thin chicken and fish paste. Carrots are cut down and boiled down.
  3. ③ Put Don-don series shirotsuyu and water in the pot and simmer. Then put the chicken.
  4. ④ Place ①, kamaboko and carrots in the bowl and pour ③.
  5. ⑤ Place mitsuba leaves.

Thank you.

PONZU SAUCE

 

Ponzu is a Japanese seasoning that made from citrus juice, vinegar, mirin and soup stock. Ponzu can be used for a wide variety of dishes. It is mainly used as a dipping sauce for eating pot dishes.
It isalso used as a versatile sauce such as sashimi, grilled fish, grilled meat and steamed dishes. The origin of a word of Ponzu has a leading opinion of 『Pons』 which means the citrus fruit juice  in Dutch. According another theory, it means in Portuguese or Sanskrit.
 
FUTABA’S PONZU-ZANMAI is the orthodox school of multipurpose Ponzu sauce.

Characteristic
・Rich Dashi Flavor of Bonito, Kombu Kelp, Sardine, and Mackerel
・Natural Juice of Japanese Citrusesn Yuzu, Sudachi, Daidai, and Kabosu
・Less Sweetness and Mild Taste
It is very convenient and easy to use. Please look at the recipe below with FUTABA’S PONZU-ZANMAI.

Pork Loin BBQ

【Ingredients_serves 4】
Pork Loin・・・・   320g                    PONZU-ZAMMAI・・・ 60cc
Cabbage ・・・・   Adequate              Mirin・・・・・・・・   30cc
Cherry Tomato・・ Adequate              Ginger・・・・・・・      Adequate

【Directions】
①  Mix PONZU-ZAMMAI, mirin, grated ginger, soak the pork loin in it for 5 minutes.
②  Heat a pan, bake the pork well.
③  When the pork is cooked, pour ① sauce and heat until boiling.
④ Serve ③ on the plates, decorate the shredded cabbage and cherry tomato.

See you.

Dashi of Dried bonito dashi pack

Dashi is Japanese soup stock and the basis for many dishes in Japanese cuisine. It’s made with dried bonito and kelp, but can also have shiitake and other dried fish. While the ingredients used to make dashi varies regionally, the most basic dashi used in most Japanese dishes is made using katsuobushi (dried bonito). These days, many households use instant dashi granules, which is like the bouillon cube of Japan. Unfortunately, the stock made from these granules tastes nothing like real dashi and it’s often full of salt.

“Dried bonito dashi pack”
Dried bonito dashi pack is very smart product. There are difference in manufacturer, but most of the pack contains fractured actual dried bonitoes or other fish and vegetables. It keeps flavor very close to real DASHI stock and reduce the trouble of filtering.

Dried bonito 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.

Dashi pack Hongatsuo (Dried bonito dashi pack)


Ingredients : Dried bonito, Dried bonito extract, Hydrolyzed fish protein, Amino acid
Packaging : 50g×5P/bag×20bags/carton
Expiration Date : It is 1 year from a manufacture day.

Product Features
FUTABA’s signature brand Bonito dashi pack. 48 years of long term best seller among many professionals. It solves the problem of filtering while extracting the authentic flavor of the natural ingredients. Its powerful bonito dashi is excellent for Miso soup and many other cooking.

Recipe
Pork and vegetable miso soup

<Ingredients_4 servings>
Hongatsuo Dahi soup・・・800ml
Miso・・・40g
White Giant Radish・・・150g
Carrot・・・60g
Devil’s Toungue (Kon-nyaku)・・・60g
Pork・・・60g
Burdock・・・50g
Deep Fried Bean Curd (abura-age) Scallion・・・20g

<How to Cook>
① Cut white radish and carrot in quarter-rounds, burdock in diagonals, parboiled Kon-nyaku and Abura-age in rectangles, and pork in a bite size.
② Cook vegetables (radish, carrot, burdick, and Kon-nyaku) in 800ml Dsahi soup on the medium heat.
③ Add pork and Abura-age when the vegetables are cooked, cook until the pork is tender.

 

Thank you.

 

Tsukemono (Japanese-Style Pickled Vegetable)

 

Tsukemono are Japanese-style pickled vegetable.
Typical vegetables used for pickles are cucumber, eggplant, Chinese cabbage, Japanese radish and others. Vegetables are pickled in a variety of ways including using salt, salted rice-bran paste, and fermented soybean paste called miso. Pickled method differs depending on local customs · products · climate etc. It takes a long time to make the distinctive taste of that region. Therefore, it is difficult to classify them systematically. In other words, Tsukemono are said to resemble European cheese traditions and culture.

DonDon Series Shirotsuyu is very convenient and easy to use for Dashi and seasoning for all-in-one. Please look at the pickled cucumber recipe below with DonDon Series Shirotsuyu.

 


~ Cucumber Chili Pickles ~
<Ingredients_2 servings>
Cucumber・・・・・・・・・・・・・1 stick
Salt
DonDon Series Shirotsuyu・・・・・・・10ml
Sesame Oil
Gochujang (Korean Spicy Bean Paste)
Dried Red Chili Pepper
White Sesame Seeds

<How to Make>
① Cut the cucumber into rolling wedges (bite size).
② Place the cucumber and salt in a bowl and rub them while, then leave it for 15-30 minutes.
③ When some water come out from the cucumber, squeeze the water and rince with fresh water.
④ Mix DonDon Series Shirotsuyu, Sesame oil, and Gochujang in a bowl. Then add ③ cucumber.
⑤ Stir them thoroughly, add sesame seed and chopped chili pepper.
Pickle them for 5 to 10 minutes.
⑥ Serve them when the cucumbers are pickle to the center part.

See you.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Oden

Oden is often eaten during the winter to warm our body in cold weather. Many different foods are boiled together in a large pot with a soup seasoned with soy sauce and dried bonito flakes. Oden is a dish in which a variety of ingredients such as daikon, boiled egg, hanpen, chikuwa, konnyaku, and ganmodoki are boiled together in a large pot of seasoned fish broth. Hot mustard is served as a condiment. The assortment of ingredients and style of the Oden soup vary depending on the region and the family making it. It is often eaten during the winter to warm up a cold body. Oden is cooked at home and is also eaten when drinking alcohol at Oden bars. In the winter, some convenience stores also sell, typically at the counter next to the cashier. At Oden bars, you can choose what you would like to eat from a large pot of simmering ingredients. Oden is a casual Japanese food and a single ingredient is available from 100 yen.

 

Daikon (Japanese white radish)・・・Many Japanese like daikon radish in oden because of its tenderness and the taste it gets from the oden soup.
Boiled egg・・・We peel the shell off a boiled egg for oden and simmer it in kelp broth and soy sauce.
Hanpen・・・Hanpen is solidified paste made with minced fish, yam and starch.
Chikuwa (Tube shaped fish paste cake)・・・Chikuwa is a tube‐shaped fish paste cake.
Konnyaku (Devil’s tongue)・・・Konnyaku is a jelly-like food made from the starch of konjac potato.
Ganmodoki・・・Ganmodoki is a fried tofu mixed with thinly sliced vegetables.
 

I will teach you how to make delicious Oden. You can easily cook using this product.

【Agodashi pack】

Dashi of dried flying fish is called “ago dashi”. Dried flying fish is made by drying simmered flying fish. Ago dashi has a refined taste and flavor. It is used in various dishes ranging from miso soup to simmered dishes.

 

● Ingredients_4 servings
①Broth
Agodashi pack・・・1pack
Water・・・3L (Used 1200cc for cooking)
 
Soy sauce・・・30cc
Sake・・・20cc
Mirin・・・10cc
Salt・・・a little
Your favorite ingredients・・・as appropriate
 

【How to cook】
❶ Put Agodahi pack in boiling 3 L hot water and boil it for 10 minutes with medium and low heat to take out.
❷ Add 1200cc of ①Broth in the pot and add seasoning and boil it.
❸ Add the ingredients of your choice and simmer thoroughly.
 

Healthy and tasty!
 
Thank you.

YOSENABE (All in One Pot)

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.

Items to be introduced at Anuga 2017

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 (Decolation bamboo leaves)


“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.

Dashi pack (Japanese soup stock)

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.

Dried Tangle Seaweed(Kombu Kelp)

About 1300 years ago, the Kombu kelp which is the product of the North Sea is written in old Japanese literature. 800 years ago, the development of Hokkaido advanced, the Kombu kelp has become an important trade item. Kombu kelp spread over the years while melting into the food culture of various places over the years.
Okinawa was a relay point of China trade at that time. Even in that Okinawa, the Consumption of Kombu kelp per serving is the top class in Japan.

Dr. Ikeda Tokyo Imperial University succeeded in removing glutamic acid from Kombu kelp in 1908. He discovered that glutamic acid is the main ingredient of Kombu kelp soup and named its taste umami.

Following glutamic acid, it was clarified that inosinic acid contained in dried bonito and guanylic acid contained in dried shiitake mushroom also have umami. These research results were also taken up in international places. With the first umami international symposium held in 1985, the term umami (English notation = UMAMI) was to be used internationally.

Below is plenty of umami, no chemical condiments, gluten free concentrated Kombu kelp soup “Marokon”

Product No.: 8022
Product name: Marokon 1L (Concentrated Kombu Kelp Soup )

Packaging :   1L/bag × 6bags/carton
Size of CTN:  262 × 176 × 294  mm
JAN-code:   4960002050846
Expiration date:1 year from manufacture day
Dilute this product Marokon with 50 times to 100 times water.

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.

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