Japanese Food & Grocery

Kokuho translates into "Treasure of the Country." The rice was developed in 1928 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 lend which allows the rice to hae 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 flavour 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 rice 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 in the 1950s. While the Calrose is great for use right after cooking, Kokuho Rose retains it quality when it is cold. This is perfect for dishes such as sushi, onigiri (rice balls), 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. 

Hiaga Mai, Tamaki "Haiga" rice is specially milled California premium short grain rice that retains the kernel's own nutrition rice germ. "Haiga" translates into "rice germ." The "Haiga" process of milling rice utilizes the latest i n milling techniques to produce a fully milled rice kernel that retains the kernel's 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 speicalty rice it commands a greater price when compared to Kokuho Rose rice.

Tsuru Mai is the brown rice version of Calrose rice and comes from the same supplier. Tsuru Mai is 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 center emblem. The emblem carries significance because of the folklore surrounding the crane and its long natural life. The company says by chooing Tsuru Mai, you will be aiding your own longevity, since brown rice is full of vitamins, minerals, and fibee - 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 rincsed once and can be cooke right away. This brand of brown rice has its fibre broken down while preserving the nutrients. With the other style of brown rice, one would need to soak the rice longer to allow the fibre to be broken 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 flavours satisfies the palate. The harmonious combination of the five basic flavour of sweet, sour, salty, bitter and umami (savoury), 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 protein contained in the soybean and what. 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 floweres, 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, low sodium and gluten free soy sauce. 

Yamasa produces a slow brewed soy sauce that is naturally fermented and free of all artificial flavourings. For those concerned with sodium intake, Yamasa manufactures a reduce-salt soy sauce that is created through a fermentation and desalination process that assures full flavour and reduce sodium. We also carry a light in colour Yamasa soy sauce for those wanting a lightly colour in their dishes. 

TAMARI SOY SAUCE

Tamari 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, marinated, soups and dressings. With no preservatives or food additives. It is also Kosher and Organic certified.

WHEAT FREE TAMARI (Gluten Free)

Wheat Free Tamari is an Canadian product made with soybeans only. Naturally brewed with no preservative, this soy sauce is ideal for those with food allergies to wheat. 

Nori is part of the laver class of seaweed. Sushi nori is a blend of various types of laver pressed together to make up the familiar sheets for making sushi rolls (maki sushi or hand rolls). The better blender have a darker colour, better aroma and a softer quality to them. We carry sushi nori from Japan, graded from silver 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 favourite 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 seaweed 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 used only for soup but is found in a large array of dishes with it being the primary ingredients 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 reconsituted by soaking in water and used in a variety of dishes. A very popular use is in salads.