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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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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How to Cook with Black Garlic

How to Cook with Black Garlic

Posted by on Dec 16, 2016 in Uncategorized | 0 comments

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 what it is. Black garlic may add a punch to your favorite recipe that you feel is lacking. Black garlic also brings new life to vinaigrettes, purées and sauces and creamy dips and can be incorporated into more complex recipes such as stuffed mushrooms and risotto. You can use the black garlic cloves just as you would regular roasted garlic. They can be puréed with oil and then added to dressings or rubbed onto fish or chicken before putting them in the oven to roast. Powdered black garlic can be sprinkled on any food that needs more depth and earthiness. You can also create a black garlic purée and use it as your next marinade for red meat. The possibilities are just about endless when it comes to black garlic and if you haven’t tried it yourself, it’s time to open up a new world of flavor. To find out more about top quality black garlic or to see a list of retailers where it can be purchased, please visit www.yoshitoday.com. Once you’ve cooked with black garlic once, you’ll definitely want to keep it as a food staple in your...

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