- Sauce & Seasoning
- Soup Stock
- Japanese Liquor
If there is one type of rice that best represents authentic Japanese food culture, it is Koshihikari (often called Koshi rice). This super-premium short grain has unique characteristics – versatility, firmness, consistency, aroma and natural sweetness- that make it the ideal grain for making sushi. Grown in Uruguay, Koshi naturally posses optimum water absorption properties when cooked, allowing the rice to stick together and retain its softness for longer for shaping into a myriad sushi…
Natto is a traditional Japanese food made from fermented soybeans, usually eaten with soy sauce and karashi mustard. Even among Japanese natto can be an acquired taste due to its distinct and strong smell and flavor and sticky consistency.