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Why So Many Chefs Are Turning to Black Garlic

Posted by on 9:00 am in Blog | 0 comments

Why So Many Chefs Are Turning to Black Garlic

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...

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Use Premium Ingredients to Create Your Own Teriyaki Sauce

Posted by on 3:02 pm in Blog | 0 comments

Use Premium Ingredients to Create Your Own Teriyaki Sauce

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...

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Sushi Pickled Ginger at Wholesale Prices

Posted by on 3:03 pm in Blog | 0 comments

Sushi Pickled Ginger at Wholesale Prices

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...

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Discover the Taste Sensation of Japanese Soy Sauce

Posted by on 3:03 pm in Uncategorized | 0 comments

Discover the Taste Sensation of Japanese Soy Sauce

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...

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Bulk Frozen Yuzi Peels at Wholesale Prices

Posted by on 3:03 pm in Blog | 0 comments

Bulk Frozen Yuzi Peels at Wholesale Prices

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...

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The Subtle Flavour of Rice Wine Vinegar

Posted by on 3:04 pm in Blog | 0 comments

The Subtle Flavour of Rice Wine Vinegar

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...

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Wasabi Powder – It’s Not Just for Sushi!

Posted by on 6:27 pm in Uncategorized | 0 comments

Wasabi Powder – It’s Not Just for Sushi!

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...

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Recipes

Posted by on 6:14 pm 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...

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How to Cook with Black Garlic

Posted by on 5:54 pm in Uncategorized | 0 comments

How to Cook with Black Garlic

Black garlic has become a hot, new ingredient amongst chefs recently and for a very good reason. Quite simply, this is fermented fresh garlic with a creamy soft texture and a slightly sweet taste with a hint of licorice. Garlic bulbs are kept at a low temperature for weeks at a time in a humid environment until the fresh garlic enzymes break down. These enzymes give garlic its sharp taste and when they are removed the garlic becomes sweet and smooth. Black garlic isn’t something that you’d find in your local grocery store. You’ll need to look for this type of garlic at a gourmet shop and it’s always best to find the best quality black garlic on the market to experience the full taste sensation. While the taste is smooth, it can also be considered aggressive due to its deep flavor. How to Cook with Black Garlic When it comes to black garlic, the possibilities are virtually endless. To enjoy a pronounced flavor, purée it with foods that are neutrally-flavored such as cream-based sauces or mayonnaise. You can also use it in your favorite dishes that you feel are missing something but you can’t put your finger on...

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