Wasabi Powder – It’s Not Just for Sushi!

Wasabi Powder – It’s Not Just for Sushi!

Posted by on Apr 6, 2017 in Uncategorized | 0 comments

Wasabi powder is commonly associated with sushi but there are definitely a number of different ways to appreciate this hot powder that packs a punch. Wasabi has a sharp flavour and it’s a nice alternative to hot chili peppers. The heat it provides is more herbal in nature and you can feel the heat dissipating quicker than you’d experience with a hot pepper. Whip up some quick wasabi paste by combining the powder with warm water or make an incredible cream sauce using warm cream instead of water. This “Japanese horseradish” is a staple in most homes in Japan and can be found in many pantries across Asia. As sushi continues to become more popular in the West, it can also be found in many homes across Canada and the United States. If you love sushi, or serve it at your restaurant, you’ll want to order this powder in bulk. Sushi just isn’t the same without wasabi but at the same time there are many other uses for it. Instead of adding Dijon mustard to your next hero sandwich, add some of this powder instead. Mix up some of the wasabi powder with mayonnaise as an instant hot spread for a sub or sandwich, add some to your potatoes before mashing them or use it as a delicious taste treat in your homemade mustard. Sprinkle some of the powder on roasted nuts or add it to your favourite marinade or vinaigrette recipe. Become creative with the powder that has taken North America by storm and is destined to become more popular. Indulge and serve it beside your next grilled meat to blend the culinary traditions of the East and the West. This is definitely a trending food flavouring that can be used much like other Japanese and Asian condiments like soy sauce and miso and it can be ordered in bulk at wholesale prices. If you have any wholesale inquiries please contact our distributor Qualifirst Foods Ltd. or fill out the contact form at...

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Recipes

Posted by on Apr 6, 2017 in Uncategorized | 0 comments

Kinqua Rice Pudding Makes 8 servings (1/2 cup x 8) Ingredients 1 package yoshi kniqua blend (remove spices and rinse blend WELL) 1/2 cup cane sugar 1 1/2 cups coconut milk 1 vanilla bean (sliced lengthwise) 1 cinnamon stick 1 tsp. cinnamon 1 cardamom pod (green) 1 star anise 2 ripe firm bananas 2 tbsp. unsalted butter 1/4 cup brown sugar 1/4 cup coconut milk, to garnish Cooking Directions Combine the rinsed kniqua BLEND, 2 ¾ cups water and ½ tsp. salt in saucepot, bring to boil, reducing heat to a simmer with lid on for 40 min (rice/quinoa should be cooked but still wet). Stir in sugar, coconut milk and a pinch of salt, bring to a boil again and reduce to a simmer then stir in vanilla bean, cinnamon stick, cinnamon, cardamom pod and star anise, leave uncovered, stirring occasionally for about 25-35 minutes. Remove from heat and cool to a warm temperature, stirring occasionally to find and remove vanilla bean, cinnamon stick, cardamom pod and star anise. Cut bananas into 8 slices lengthwise, set aside. In a medium saucepan melt butter, once up to heat add sliced bananas and brown sugar, let simmer until tender and remove from heat. Serve: Divide the kniqua into 8 bowls and add 2 slices of banana to each and finish with a swirl of coconut milk and a dash of cinnamon. Togarashi Risotto Recipe Makes 8 servings (1/2 cup x 8) Ingredients 1 package togarashi risotto 8 cups vegetable or chicken broth 1 Tbsp. evoo 4 Tbsp. unsalted butter, divided 4 cloves garlic, minced 1 Tbsp. ginger, minced 1 cup shallots, minced 1/3 bottle prosecco (or dry white wine) salt and pepper to taste 1 bunch green onion, diced to garnish optional – add a lil’ extra yoshi togarashi spice powder (purchased separately) for an extra kick Cooking Directions Bring broth to a simmer in a medium saucepot. keep aside on low to add to the risotto. In a large skillet, heat the olive oil and 3 tbsp. butter over medium heat. Add garlic, ginger and shallots and cook until translucent, about 1-2 minutes. Add the package of togarashi risotto and stir for a minute or two, allowing the ingredients to coat the rice. Pour in the prosecco and allow to cook down until you can no longer smell the alcohol. Now, start adding the broth 1 ladle at a time, stirring gently and allowing the rice to absorb the liquid. Repeat for 25-30 minutes, or until the rice has reached the desired creaminess. check seasoning and add salt and pepper if desired. Stir in a little more broth, add 1 Tbsp. of unsalted butter, stir and remove from heat. If you prepared shrimp/chicken to add in, add to the risotto now. Serve immediately garnished with green onion. note: if you would like to add shrimp or chicken; season, cook...

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