Category

Asian

Item of the Day:  Bavarian Pretzels

By | Appetizers, Asian, Asian Cuisine, Catering, Chef's Feed, Hors d'oeuvre, Item of the Day, What Chefs Want

Bavarian Pretzel Sticks

Oktoberfest begins Saturday, September 17th!

Save time with this ready-to-go pretzel stick. Multiple heating options enable you to offer this artisan item with limited equipment. Perfect for an easy German-themed appetizer. These pretzel sticks are soft and sweet, with an earthy rye exterior. 

7-7.5 Inches Long

Kosher

Coarse Salt Included

Hand-Scored


Item 14604 – 72/2.4 oz Case 

*Not available in all regions – see website or app for more information.

Item of the Day:  Mini Lotus Buns

By | Appetizers, Asian, Asian Cuisine, Catering, Chef's Feed, Hors d'oeuvre, Item of the Day, What Chefs Want

Mini Bao/Lotus Buns

Being a chef is hard. Let us help – these pre-made lotus buns are a delicious time saver.

These Asian-inspired miniature steamed bun are perfect for sweet or savory applications.

Fill with spicy chicken, pork belly – endless possibilities. Don’t forget the pickled carrots and mooli!



Vegan, contains wheat and soy.

0.8 oz per piece.

Kabob Brand / MFG Code: K0909

Great item for parties and catering!


Item 90664 – 192 Ct Case 

*Not available in all regions – see website or app for more information.

Item of the Day: Kimchi – Korean Fermented Vegetables    

By | Asian, Asian Cuisine, Chef's Feed, Gourmet, Item of the Day, What Chefs Want

Kimchi – Korean Fermented Vegetables 

Kimchi is a traditional Korean side dish made from fermented cabbage, radish, or cucumber.

Kimchi has quite a complex flavor and not every kimchi has the same taste.

First, it is slightly salty because it has been pickled in salty brine. Second, it is slightly spicy, excluding white kimchi which does not use any Korean chili flakes. Third, it has umami flavor. It’s also seasoned with Korean fish sauce to aid fermentation, so as time goes by, the deeper the kimchi’s flavor develops. Forth, ripened kimchi is sour and has a pungent smell. This stage of kimchi is great for cooking.


 Item  90018 – 32oz Jar 


Item of the Day: Gochujang – Korean Hot Pepper Paste   

By | Asian, Asian Cuisine, Chef's Feed, Gourmet, Item of the Day, Vegan, What Chefs Want

Go Chu Jang – Korean Hot Pepper Paste 

Gochujang is a savory and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans, and salt.

From Ssamjang to brushing on a grilled burger – adding this to dishes will heighten the spice, a little sweetness, and boost the complexity. 

This is a vegan product. 


 Item 90142 – 2.2 LB Tub


Item of the Day: Mizunara Whiskey Barrel Shoyu

By | Asian, Asian Cuisine, Chef's Feed, Item of the Day, What Chefs Want

Mizunara Whiskey Barrel Aged Shoyu

Sublime, mellow and flawless, this extraordinary ingredient from Kyoto Prefecture is truly exceptional. Haku Mizunara Whisky Barrel Aged Shoyu is first traditionally brewed preserving ancestral methods of the mushiro koji process yielding an exceptional shoyu. master craftsmen then thoughtfully age the shoyu in Japanese Whisky Barrels made from Mizunara hard wood, a type of japanese oak. The result is a mellow, delicate shoyu with a touch of sweetness that stimulates all of the senses.

Item 23207 – 750 ml bottle

Item of the Day: Kewpie Japanese Mayonnaise

By | Asian, Asian Cuisine, Chef's Feed, Item of the Day, What Chefs Want

Kewpie Japanese Mayonnaise

Kewpie Mayonnaise, sometimes it’s called king of mayonnaise, is distinct from western mayonnaise, has a creamier texture and a rich egg flavor as it’s made with only egg yolks. Made with rice vinegar, instead of distilled vinegar makes it especially complimentary to Japanese cuisine.

Item 03348 – 4/1 Gallon Case

Item 24096 – 1 Gallon

Item of the Day: Furikake Nori Fumi Seasoning

By | Asian, Asian Cuisine, Chef's Feed, Item of the Day, What Chefs Want

Furikake Nori Fumi Seasoning

Furikake was originally developed in Japan around 1912 by a pharmacist as a helpful solution to nutrition deficits. Then it was called Gohan No Tomo, A Friend for Rice. It was then a ground product to be sprinkled on top of cooked rice , vegetables, and fish. Over the last 100 years Furikake has been refined into the product we know today. Aji Nori Furikake is one of the most popular and basic Furikakes in Japan. Aji Nori Furikake has color , texture and a traditional taste. You get an emerald green look and a fresh sea taste from the small nori strips. A delightful crunch and nutty sesame taste from the Toasted White and Black sesame seeds. A perfect balance of sweet and savory from a dash of sea salt and sugar. Its finished off will another dash of complementary color and sea flavor from the sundried black Hijiki. Use Aji Nori Furikake as a tasty topping for a variety of dishes.

Item 90162 – 10 oz. bag

Item of the Day: Red Miso

By | Asian, Asian Cuisine, Chef's Feed, Item of the Day, What Chefs Want

Red Miso

Namikura Aka (Red) miso is classified as a “red miso” due to being aged for at least 6 months and also by using less rice and more soybeans in its production. The longer miso ages, the darker and stronger is becomes. Miso is a fundamental core ingredient across all of Japanese Cuisine and Namikura Aka Miso is a standout example.  Namikura Miso Co is a family-owned, 5th generation producer that is highly regarded throughout Japan for its incredible depth of flavor and superb texture. The family prides themselves on being involved in every level of production, from hand selecting local ingredients all the way through to packaging.

Item 90019 – 2.2 lb. bag