Perfect combination :
Kabocha pumpkin, easily recognizable by its dark green peel and bright orange flesh, is representative of Japanese cuisine. Compared to European cucurbitaceaes it will surprise you by its sweetness and intensity. Kabocha power, very easy to use, enjoys pastry, chocolate and ice-cream makers or even cooks. Some Japanese bakers even add it into their bread dough.
Its flesh is frequently used into delicious tempuras makings or into accompanying stews and other autumn and winter vegetable meals. This powder is inseparable of your autumnal and wintry cooking and will create marvels once rehydrated into puree, with your white fish, games and ducks…
We have selected a complete range of dried vegetables that are used in Japanese cooking. The model supplier for these natural products is Kodama foods company for sure. Created in 1972, the company obtains its first organic certifcations in 1972 from the very serious Organic JAS Certification.
You’ll discover – or rediscover – all the flavour and quality of an age-old gastronomy which is both simple and top of the range : Japanese gastronomy.
The elaboration of the products and articles carefully and lovingly chosen by Nishikidôri Market – almost all of them natural, without additives, preservatives or colour – follow Japanese tradition to the letter. To the greatest satisfaction of chefs throughout the world... and now yours !
Already available or coming shortly:
sauces & soya salt, seeds, sesame oils & pastes, wasabi, moon salt, vinegars, seaweed (oboro kombu, shirahita kombu), rice, soba, udon & ramen noodles, sakura cherry blossom, sakes, shôchû, liqueurs, whisky, umeshu, miso, tofu, outstanding teas, dried plums (Umeboshi), dehydrated stock & stock bases, berries & spices, authentic juices & marmalades, sauces & seasonings, sugar, kitchen knives, Japanese lacquerware.