Japanese Food & Grocery
RiceKOKUHO® translates into “Treasure of the Country.” The rice was developed in 1948 by Koda Farms, Inc. in California. For Koda Farms, Inc. Kokuho Rose rice is the #1 product while Calrose rice…
Soy SauceKikkoman Soy Sauce aroma is composed of roughly 300 different components, while its well-balanced mix of the five basic flavors satisfies the palate. The harmonious combination of the five basic flavors of sweet, sour, salty, bitter and umami (savory), and this subtle…
KOKUHO® translates into “Treasure of the Country.” The rice was developed in 1948 by Koda Farms, Inc. in California. For Koda Farms, Inc. Kokuho Rose rice is the #1 product while Calrose rice is #2. What makes Kokuho Rose number one is its unique blend which allows the rice to have a higher moisture content compared to Calrose rice. Even though both styles of rice will give a similar result after cooking, leftover Kokuho Rose rice retains its moisture, smooth texture and flavor so that it can be reheated and still taste fresh. Calrose rice hardens more quickly as it cools. Both are medium grain styles and are a rich cream colour and are approximately two or three times longer than its width. Another advantage of Kokuho Rose rice is it averages less than 2% broken kernels, while the grading standards for US #1 milled rice allows up to 4% broken kernels. Kokuho Rose has been setting the standards in the California rice industry since its introduction over 60 years ago. While the Calrose is great for use right after cooking, Kokuho Rose retains its quality when it is cold. This is perfect for dishes such as sushi, onigiri (rice ball), or for bento (cold lunch box).
Tamaki Gold rice is also produced in California by Williams Rice Milling Company. It is famous for the Koshihikari seed imported from Japan. The Koshihikari rice is considered by many to be #1 rice in Japan. With a pearly colour and roundish shape, this medium grain rice also has many varied uses like the Kokuho rice but is slightly more expensive.
Haiga Mai Tamaki “Haiga” rice is specially milled California premium short grain rice that retains the kernel’s own nutritious rice germ. “Haiga” translates into “rice germ.” The “Haiga” process of milling rice utilizes the latest in milling techniques to produce a fully milled rice kernel that retains the kernel’s rice germ. In retaining the kernel’s own rice germ, it preserves much of the Vitamin E, Vitamin B1, B6, fibre, and GABA (Gammar Amino Butyric Acid. Being a specialty rice it commands a greater price when compared to Kokuho Rose rice.
Kokuho Brown rice:
Kokuho Rose Brown rice is premium “unpolished” Kokuho Rose grown exclusively on Koda Farms. “Unpolished” means that the bran is left intact. Kokuho Rose Brown Rice possesses a rich nutty flavor due to the presence of the bran. Though slightly chewy in texture, this brown rice is high in vitamin and minerals. This rice meets superior industry standards by averaging 3-4% broken kernels to the regular standard of 4% broken kernels.
Tsuru Mai is the brown rice version of Calrose rice and comes from the same supplier. Tsuru Mai is a high quality medium grain rice that is not as sticky as sushi rice or as dry and fluffy as long grain varieties but it is a highly nutritious brown rice. The meaning of Tsuru is “longevity;” the meaning of Mai is “rice.” On the bag of rice there is a crane in the centre emblem the emblem carries significance because of the folklore surrounding the crane and its long natural life. The company says by choosing Tsuru Mai, you will be aiding your own longevity, since brown rice is full of vitamins, minerals, and fibre – resulting in a healthier you.
Sukoyaka Brown rice contains fibre, potassium, vitamin B and vitamin E. This product is an easy ready-to-cook brown rice. The Sukoyaka can be gently rinsed once and can be cooked right away. This brand of brown rice has already has its fibre broken down while preserving the nutrients. With the other two styles of brown rice, one would need to soak the rice longer to allow the fibre to be broken down so that the rice can cook properly. Without allowing the rice to soak the fibre would not break down and water would not be able to penetrate the core of the kernel. The Sukoyaka is by far the easiest rice to cook.
Long grain rice is approximately four to five times longer than the width. It is dry, fluffy and not sticky unlike the medium grain white rice.
Kikkoman Soy Sauce aroma is composed of roughly 300 different components, while its well-balanced mix of the five basic flavors satisfies the palate. The harmonious combination of the five basic flavors of sweet, sour, salty, bitter and umami (savory), and this subtle balance is what gives Kikkoman Soy Sauce its delicious taste. Soy sauce is particularly rich in naturally produced umami components that are generated during the brewing process. These umami components are composed of about 20 different amino acids produced as the koji mold dissolves the proteins contained in the soybeans and wheat. The superb colour, unique to soy sauce, is the result of the “Maillard Reaction,” which begins two or three months after brewing starts. In this reaction, glucose and other sugars combine with amino acids to produce a brown pigment called melanoidin, which gives soy sauce its beautiful colour. Soy sauce grows darker owing to oxidization when it comes in contact with air. Storage at lower temperatures inhibits this colour deterioration, and so we recommend that you store Kikkoman Soy Sauce in the refrigerator once the bottle has been opened. During the brewing process which occurs over several months, roughly 300 different aroma components are produced, including those of flowers, fruits, whiskey and coffee. Every one of these 300 components occurs in such minuscule amounts that they cannot be identified; yet together, they create the exceptional and distinctive aroma unique to Kikkoman Soy Sauce. This aroma of roasted soy sauce stimulates the appetite. We supply both the regular soy sauce and low in sodium soy sauce.
Yamasa produces a slow brewed soy sauce that is naturally fermented and free of all artificial flavorings. For those concerned with sodium intake, Yamasa manufactures a reduced-salt soy sauce that is created through a fermentation and desalination process that assures full flavor and reduced sodium. We also carry a light in colour Yamasa soy sauce for those wanting a lighter colour in their dishes.
Tamari Soy Sauce
Tamari Soy Sauce is a premium soy sauce, the first pressing of carefully aged soy mash. This soy sauce is completely natural with a distinctive, smooth finish that can be used to accompany sushi or to flavour sauces, marinades, soups and dressings. With no preservatives or food additives. It is also Kosher and Organic certified.
Wheat Free Tamari
Wheat Free Tamari is an imported product made with soybeans only. Naturally brewed with no preservatives, this soy sauce is ideal for those with food allergies to wheat.
Nori is part of the laver class of seaweeds. Sushi nori is a blend of various types of laver pressed together to make up the familiar sheets for making sushi rolls (maki sushi). The better blends have a darker color, better aroma and a softer quality to them. We carry sushi nori from Japan, graded from green to gold as well other less expensive brands from China and abroad.
Ajitsuke nori is a seasoned laver with soy sauce and sugar. This type of nori is often served rolled around a ball of rice (onigiri) and is a particular favorite of the Japanese for lunch. It is also often enjoyed right out of the package as a nutritious snack.
Konbu refers to the large family of seaweeds often referred in English as kelp. The plants are generally fairly large and many different types are found in Japanese cuisine.
Dashi konbu is a large flat rectangular shaped seaweed, usually boiled to make dashi (soup stock). Dashi is used not only for soup but is found in a large array of dishes with it being the primary ingredient in sauces, broth for cooking other vegetables and meats and an essential condiment. The master Japanese chef is a master in all the forms and uses of dashi in preparing a Japanese meal.
Wakame is another very popular form of kelp used in Japanese cooking. Often coming in small packages in a pre-cut form; it is often thrown into miso soup or reconstituted by soaking in water and used in a variety of dishes. A very popular use is in salads.
Thought to be the oldest cultivated plant in the world, tea is enjoyed in every corner of the globe. Green tea is the favored style in Japan with its delicate color, subtle aroma and flavor and is certainly more popular in Japan then the darker heavier and stronger tasting black tea styles.
We carry a large selection of types and grades to match our customers tastes and needs. Starting with the ultimate grade of Shincha (first harvest tea) from Kagoshima prefecture; to Sencha (popular everyday tea); to Bancha (coarsest variety); to the ever popular Genmaicha (a blend with roasted wholegrain rice) and its signature roasted flavor.
Our tea comes in loose leaf style and pre-packed in tea bags for easy infusing. Our very best teas only come in loose leaf since it is believed by many that to get the richest flavor and best quality drinking tea one needs to infuse the tea directly in water. This allows the water to fully wash over the leaves bringing out all of its flavor and goodness. Lower grade teas are usually infused only once since they become bitter after sitting over a time, while our very best quality Shincha can be infused up to three times without developing a bitter taste. Each subsequent pot is a little weaker but the tea is still quite rich and flavorful.
Matcha is one of the most famous style of green teas used in Japan since it is the type used for the highly ritualistic tea ceremony. The stone grinding of Tencha gives one a highly concentrated tea powder used not only for straight drinking but for use in baking, the making of green tea ice cream and in the ever growing popularity of the smoothie. It comes in several grades depending on the grade of Tencha used.
We carry a large array of frozen seafood items which are used in the making of sushi, eating raw (sashimi) or in the cooking of Japanese meals. Our sashimi is mostly cut and trimmed in-store and then vacuumed sealed for table ready use. Come in and explore our freezers for tuna, salmon (wild and farmed), shrimp, scallops, octopus, eel, Japanese caviar (smelt, flying fish, salmon roe), squid and much more.
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