Why So Many Chefs Are Turning to Black Garlic

Why So Many Chefs Are Turning to Black Garlic

Posted by on Dec 7, 2017 in Blog | 0 comments

If you’ve been watching any of the popular cooking shows lately, you may have noticed that black garlic is being used as an ingredient more often. Black garlic is actually trending now as more people are becoming aware of this tasty food through social media and on these highly-rated shows. If you’ve never had the opportunity to use black garlic before, you’re really missing an exciting taste sensation that can’t be found anywhere else. Black garlic is everything you would want garlic to be without the heat. It provides an intense flavour to a number of different foods and can bring out the rich subtleties of them. It’s kind of tangy, kind of sweet, and kind of savoury – with a texture that’s similar to dried, soft fruit. In order to prepare black garlic, regular garlic is roasted for 23 days at a low temperature. It can be used in a number of different ways to add a new dimension to food along with extra nutrition. Add it to butter to inject in your roast chicken, stir a few cloves into your next stew or add it to a vinaigrette. You can also cook black garlic with oil on low heat to use as a purée or as a sauce. You’ll need to cook it quite long until the garlic is very soft. The cloves can be powdered and sprinkled on food to add depth and earthiness or it can be puréed with oil to add to fish and poultry dishes before roasting. You can add the whole garlic cloves to any type of dish to enhance it and create a brand-new flavour. As an added bonus, this type of garlic has almost 2 times more antioxidants than white garlic. Black garlic was said to grant immortality in Taoism mythology and while this can’t be promised, it’s certainly true that this garlic has become known as a superfood. If you are looking for bulk quantities of black garlic for your food establishment, we can provide it at a wholesale price. Simply visit yoshitoday.com to request a quote and we’ll get back to you...

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Use Premium Ingredients to Create Your Own Teriyaki Sauce

Use Premium Ingredients to Create Your Own Teriyaki Sauce

Posted by on Nov 7, 2017 in Blog | 0 comments

Whether you are operating a Japanese restaurant or another type of dining establishment that features one or more Japanese dishes, you’ll need to make sure that you have the ingredients on hand to create your own teriyaki sauce. The perfect blend of sweet and salty comes together in this easy-to-prepare sauce recipe that features our Japanese Sweet Rice Wine along with soy sauce. Homemade Teriyaki Sauce Simply mix together 3/4 cup of our Mirin Sweet Rice Cooking Wine with 1/4 cup of soy sauce. Our mirin cooking wine includes sake as an ingredient, so you’ll be able to enjoy all of the miraculous Japanese taste sensations together as one in this teriyaki sauce recipe. Once you taste this combination of ingredients, you’ll never go back to a pre-made sauce again. Our mirin can also be used as a miso glaze for fish or it can also be added to a batch of tempera for flavour enhancement. You’ll find that our sweet rice wine adds a mix of tang and sweetness with a deep richness that is difficult to explain. It can be challenging to find mirin at a grocery store, and if you do it, probably won’t be in a pure form. To get the most out of your culinary creations, you should be using premium Japanese ingredients that are as close to authentic as you can get. Your next teriyaki salmon or miso pork ramen will thank you for it. If you’re looking for bulk quantities of Japanese ingredients such as mirin and soy sauce, please feel free to browse through our website at yoshitoday.com. We offer premium quality foods to restaurants that need large orders at wholesale prices. When you want to serve only the best to your valued customers, want them to come back time after time and want them to rave about your meals to their friends, make sure that you use only the highest quality ingredients as the base for your favourite Japanese...

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Sushi Pickled Ginger at Wholesale Prices

Sushi Pickled Ginger at Wholesale Prices

Posted by on Oct 7, 2017 in Blog | 0 comments

Sushi Pickled Ginger at Wholesale Prices If you are serving sushi to your guests, you’ll want to stock up on sushi pickled ginger, which is available at wholesale prices for bulk orders. This flower-like, pink garnish should be presented beside your sushi and sashimi, as it acts as a cleanser for the palate between bites of the different sushi varieties. Pickled ginger is a condiment that refreshes the palate so that various varieties of fish can be tasted on their own terms. Your guests will be better able to enjoy the subtleties that present themselves in each sushi roll and satisfied guests turn into repeat customers. Our sushi pickled ginger is made from young fresh ginger that has been thinly sliced and marinated in a brine of sweetened vinegar. Young ginger is preferable to mature ginger for pickling since it is sweeter and naturally turns a wonderful pink colour. This pickled condiment can also be served with edamame and soba noodles, and is a great addition to Asian salads and stir-fries. Feel free to use it as a garnish for pork, chicken or teriyaki salmon. The liquid can also be added to your favourite vinaigrette for a different taste sensation. Pickled Ginger Health Benefits Pickled ginger can relieve a number of digestive symptoms and due to its anti-inflammatory qualities can help ease the suffering of rheumatoid and osteoarthritis. Pickled ginger also helps lower cholesterol levels by preventing blood clotting and ginger can be added to a hot tea to relieve the symptoms of colds and flus. If you are serving sashimi and sushi to your customers and need to order bulk quantities of pickled ginger please call our distributor at 1 (800) 206-1177. To find other quality Asian ingredients that are offered with discount pricing for large orders please visit...

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Discover the Taste Sensation of Japanese Soy Sauce

Discover the Taste Sensation of Japanese Soy Sauce

Posted by on Sep 7, 2017 in Uncategorized | 0 comments

The soy sauce you choose can either make or break the dish you are serving. Japanese soy sauce is considerably different from other types of soy sauces, such as the regular soy sauce that you may be currently using. Yamasa Soy Sauce brings out the hidden flavours in rice, soups, noodles, grains and meats with its delicate balance of taste and aroma. When you’re cooking with soy sauce, you’ll also notice that most of the recipes don’t distinguish between Chinese and Japanese soy sauces. Chinese soy sauce is often made with wheat flour while Japanese soy sauce usually uses roasted wheat. The Chinese sauce also often contains added sugar, and due to its processing, is often saltier than Japanese soy sauce. As well, Chinese soy sauce is usually darker and thicker than its Japanese counterpart. As far as taste goes, both Chinese and Japanese soy sauces play an active role in a professional chef’s kitchen and the type of sauce that you prefer will be based on your own taste preferences. If you are running a restaurant and need bulk quantities of gourmet soy sauce, please contact us today. You can order large quantities of this sauce at wholesale prices and keep it in stock in your pantry for a year or two. When it’s stored in a dry, cool place, soy sauce does not require refrigeration. At Yoshi Today, we are committed to providing restaurants and other fine food establishments with the best Japanese and Asian products in the marketplace today. We source our foods from their origin so that you can use gourmet ingredients in your best Asian culinary preparations. When only the best will do, our Yamasa Soy Sauce delivers and brings out the subtle flavours of the meal without masking them all together. Learn more about this soy sauce and how it can bring your dishes to a brand-new level by calling us at      1 (800) 206-1177, or feel free to browse through our website at yoshitoday.com to see the wide range of Japanese gourmet ingredients that are available at bulk discount...

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Bulk Frozen Yuzi Peels at Wholesale Prices

Bulk Frozen Yuzi Peels at Wholesale Prices

Posted by on Aug 7, 2017 in Blog | 0 comments

If you are operating a fine dining establishment, you understand just how important quality gourmet ingredients are. At Yoshi Today, we offer the best frozen yuzi peels at discount prices for bulk orders. Stock up on these peels so that you can serve the best Asian meals to your customers. Yuzi peels provide a taste that combines the flavour of grapefruit and mandarin oranges. They boast an intense aroma and can be used in a number of dishes including miso soup, Ponzu sauce, chili, marmalade, marinades, salad dressings and a wide range of desserts. Other uses for these amazing peels include: Dried and infused in teas Cold desserts and jam Confectioneries, pastries and cakes Use these peels as an ingredient or as a garnish. These peels provide an exotic and interesting twist to cakes and marmalades where orange zest or orange peels would commonly be used. Use them whole as a garnish, or cut them up into fine slivers to be added to the top of a cake, on pastries or on other desert preparations. You can also dry these peels and add sugar to them to create a delightfully sweet citrus flavour. Yuzi peels add a burst of citrus sweetness to a spicy sauce when combined with chili powder. Homes in Japan regularly stock this citrus fruit that originated in Asia. Now you can have access to the fresh taste of yuzi without having to travel miles to get it. Contact our distributor, Qualifirst, to find out more about our bulk pricing programs for frozen yuzi peels and for other Japanese ingredients by calling 1 (800) 206-1177. You can also get in touch with us through our contact form at yoshitoday.com. Feel free while you’re on the site to browse through our extensive collection of gourmet Asian ingredients and garnishes that you need the most to create true and authentic Japanese...

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The Subtle Flavour of Rice Wine Vinegar

The Subtle Flavour of Rice Wine Vinegar

Posted by on Jul 7, 2017 in Blog | 0 comments

There are a lot of different vinegars on the market, and knowing which one to choose for a specific dish has become an art form in itself. Rice Wine vinegar is the appropriate ingredient for a number of different recipes due to its slightly sweet, delicate and subtle flavour. When you don’t want your other ingredients overpowered by a strong vinegar taste, this one steps up to the plate and delivers. Use rice wine vinegar when preparing your sushi rice to give it the distinctive flavour you are looking for and add it to your favourite Asian-flavoured marinade recipes. This vinegar can also be added to a cocktail to brighten it up or free to pour it over your French fries for a subtle vinegary taste. Dipping sauces consisting of this vinegar along with sesame oil and soy sauce have become extremely popular. Use this dip for egg rolls, chicken or any other appetizers that would appreciate this type of flavour enhancement. When you are trying to create a salad dressing that is less acidic, reach for rice wine vinegar. It will tone down the intensity of the dressing so that the flavours of the other ingredients can be highlighted. This vinegar pairs nicely with honey and fish sauces and while commonly used for Asian dishes it can be a great substitute for any recipe where less acidity would be appreciated. It has a light taste, which makes it a perfect addition to salads and cooked vegetables. At Yoshi Today, we have been providing restaurants and other dining establishments across the country with rice wine vinegar in bulk quantities at wholesale prices. You’ll notice a difference with our exclusive gourmet vinegar and once you taste it you’ll find out why so many chefs continue to order this vinegar through us. Learn about our discount pricing by contacting our distributor Qualifirst directly at 1 (800) 206-1177 or feel free to fill out the contact form on our website at yoshitoday.com....

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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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