Bonito Flakes
Item 94020 – 6/1 lb. case
Item 90002 – 1 lb. bag
Katsuobushi, or Skipjack Tuna is filleted into 4 loins, simmered for couple of hours, de-boned, rubbed with fish paste and then smoked for about a month. Each loin is then elegantly shaved down to create a perfect shape and is sprayed with a mold similar to Koji. The finished loins spend the next 6 months cycling between the humid fermentation room and the dry sunlight. Once complete, it is packaged whole or shaved. Katsuobushi is a fundamental and critical ingredient across all Japanese cuisine. It can be found in soup stocks (Dashi), salads, dipping sauces, marinades, rice dishes, sushi and is often used as a garnish.
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Seville Oranges
Item 04004 – 80 count case
Red Currants
Item 02345 – 12/6 oz case
Cara Cara Oranges
Item 10550
Blood Oranges
Item 10535 – 18 lb. case
Pomelo
Item 10979
Kabocha Squash
Item 20624 – 30-40 lb. case
Meyer Lemons
Item 10511 – 10 lb. case
Sunchokes (Jerusalem Artichokes)
Item 20538
Treviso
Item 20222 – 10/12 ct. case
Romanesco Cauliflower
Item 20974 – 12/16 ct. case
White Asparagus
Item 20008 – 11 lb. case
Caulilini (Sweetstem Cauliflower)
Item 03643 – 6 lb. case
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Haku Smoked Shoyu
Item 03321 – 750 ml
Origin: Kyoto Prefecture, Japan
A truly rare and unique ingredient from Kyoto
prefecture. Haku Smoked Shoyu is first traditionally brewed
preserving ancestral methods of the mushiro koji process yielding an exceptional shoyu, aged 12 months. After aging, the master craftsmen meticulously follow a cold-smoking process unique to the Haku family, exclusively using Mizunara hard wood, a type of Japanese Oak, which bears a beautiful, lively, but delicate smoke flavor. Typically used in moderation as a finishing shoyu, Haku Smoked Shoyu delivers a uniqueness and complexity desired by today’s most discerning chefs.
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Red Miso
Item 90019 – 2 lb.
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.
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Rudi’s Gluten-Free
Multigrain Bread
Item 90704 – 8/18 oz Loaves
Origin: Rudi’s Gluten-Free Bakery
Product Details: With so much new “yum” in every bite, this loafs a true Original. Discover the delicious taste of real bread that you deserve, now softer and fluffier.
14 slices per loaf.
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Pom Wonderful
Pomegranate Juice
Item 93719 – 48 oz jar
Item 99302 – 6 count case
Wonderful pomegranates are whole-pressed to capture polyphenol antioxidants from the rind, pith and arils. POM has potassium—an electrolyte that helps maintain muscle function. Every 8 oz serving packs as much as the average banana. Potassi-yum.
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Whole Brown
Flax Seeds
Item 93413 – 1 lb. bag
Item 98886 – 25 lb. case
Flax seed, also known as linseed, comes from the flax plant, which is cultivated for its seeds as well as its fiber. The seeds, which are a little larger than sesame seeds, are an excellent source of omega-3 fatty acids and are rich in dietary fiber and lignan. Used since ancient times, flax is renowned for myriad health benefits. This mixture is made up of a combination of brown and golden flax seeds.
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Italian Farro
Item 93431 – 3 lb. bag
Item 93450 – 4/3 lb. case
In ancient Rome, farro was a staple food that provided the main source of nourishment for the Roman legions. It was so coveted that it was even used as a form of currency. While that might not still hold true today, it does remain one of the healthiest of the wheat species. Farro is commonly used in traditional dishes, stews, casseroles and salads.
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