Posted by Staff on Sep 7, 2017 in Uncategorized | 0 comments

The soy sauce you choose can either make or break the dish you are serving. Japanese soy sauce is considerably different from other types of soy sauces, such as the regular soy sauce that you may be currently using. Yamasa Soy Sauce brings out the hidden flavours in rice, soups, noodles, grains and meats with its delicate balance of taste and aroma. When you’re cooking with soy sauce, you’ll also notice that most of the recipes don’t distinguish between...

Posted by Staff on Apr 6, 2017 in Uncategorized | 0 comments

Wasabi powder is commonly associated with sushi but there are definitely a number of different ways to appreciate this hot powder that packs a punch. Wasabi has a sharp flavour and it’s a nice alternative to hot chili peppers. The heat it provides is more herbal in nature and you can feel the heat dissipating quicker than you’d experience with a hot pepper. Whip up some quick wasabi paste by combining the powder with warm water or make an incredible cream sauce using...

Posted by Staff on Dec 16, 2016 in Uncategorized | 0 comments

Black garlic has become a hot, new ingredient amongst chefs recently and for a very good reason. Quite simply, this is fermented fresh garlic with a creamy soft texture and a slightly sweet taste with a hint of licorice. Garlic bulbs are kept at a low temperature for weeks at a time in a humid environment until the fresh garlic enzymes break down. These enzymes give garlic its sharp taste and when they are removed the garlic becomes sweet and smooth. Black garlic isn’t...