Our colleague and friend, chef Hiroko Shimbo, has illuminated the world of fine Japanese ingredients for us. Her groundbreaking new cookbook "Hiroko's American Kitchen" shows us how to use Japanese ingredients and techniques to enhance American home cooking.
This collection of Japanese Pantry Essentials provides you with a full palette of possibilities. Eighteen month aged Shoyu is a revelation in taste. Purple Sweet Potato Vinegar is a new sensation for the American home cook, And best quality traditionally Dried Kelp is an essential foundation for a wide range of authentic Japanese sauces.
The collection includes one each of:
Dried Kelp, Ma Kombu (5.8 oz)
Artisan Soy Sauce, Kishibori Shoyu (3.3 oz)
Wheat Soy Sauce, Yuasa Shiro Shoyu (6.7 oz)
Purple Sweet Potato Vinegar, Benimosu (4 oz)
Sea Salt, Suzushio (5.29 oz)