All for Sushi and oriental cuisine

Instant soup Tom Yum. Tom Yum is one of the most famous Asian soups, which today is revered by gourmets around the world. It has a pronounced sour-spicy aftertaste. Sometimes it’s even too spicy, but you can’t do anything about it – this is a feature of many Asian dishes. It is the successful combination of spices and ingredients that gives it a piquant taste and aroma. Instant soup can be used as breakfast or a snack at work, at home or simply while traveling.

1 serving. Net weight: 25 g

The Hokkaido Club brand offers instant miso soup of its own production. It consists of miso paste, wakame seaweed, green onions, sesame seeds and fish broth. The soup prepared according to our recipe has the full name in Japanese “Wakame to tama-neji ale miso-Shiru”.

Cooking method: Pour 150 ml of boiling water over the contents of the package with dry ingredients, let it brew for 2-3 minutes, add soy paste and mix well. It can be an independent product (miso soup), and also the basis for making miso soup with mushrooms, tofu cheese, seafood, etc.

1 serving. Net weight: 18,5 g

Brown rice vermicelli is vermicelli made of high quality brown rice, which adds unique aroma and taste to it. Thanks to its high fiber content, brown rice noodles are an excellent choice for those who value health and want to diversify their diet. They are quick to prepare and ideal for preparing a variety of dishes.

Net weight: 150 g

Rice spaghetti is gluten free pasta made of high quality rice flour. Thanks to natural composition and the absence of artificial additives, this spaghetti will be a useful addition to your diet, providing your body with energy and benefits. They are ideal for anyone following a gluten-free diet or a healthy diet.

Net weight: 300 g

Rice noodles is a traditional Asian food made of rice flour. It is a nourishing product with neutral taste, which is a basis for various dishes. It tastes good with seafood, fried meat or vegetables, fish, soy sauce, sweet pepper. Rice noodle dishes are served both cold and hot.

Net weight: 150 g

Rice vermicelli is a thin, transparent vermicelli made of rice flour, practically devoid of taste. It absorbs any sauce or dressing well. It is used for making salads and side dishes in Asian cuisine. Usually combined with chicken and seafood in soy sauce. It tastes great with stewed vegetables.

Net weight: 150 g

Udon is one of the varieties of wheat flour noodles, traditional for Japanese cuisine. It is usually served as a soup in a deep plate with broth. It is often sprinkled with finely chopped green onions. Served both hot and cold – the Japanese love Udon on hot days. These noodles go perfectly with soy sauces or spicy sweet and sour dressings, meat castings and stewed vegetables.

Net weight: 300 g

Soba is a national Japanese buckwheat noodle. According to history, soba came to Japan from China in the 16th century and, since then, has become a favorite fast food dish, although it is prepared both in expensive restaurants and at home every day. It is usually served cold with traditional sauces or poured with hot broth as a soup.

Net weight: 300 g

Rice paper is pressed round rice flour pancakes that are paper thin. Its main ingredients are: rice, water, salt. Sometimes tapioca flour is added. It is used in Asian cuisines to wrap fillings. Dishes made of such paper are often called “spring rolls”, and in Vietnamese cuisine – “Nem”. Dry rice paper is hard and brittle, but if you soak it in water, it easily becomes flexible and rolls up perfectly. Ready rolls can be served raw or fried to taste.

5 sheets. Net weight: 45 g

Nori seaweed is one of the main ingredients for making sushi. They are most often used to make rolls, sashimi and sushi by wrapping a filling of fish, seafood or vegetables and boiled rice using a makisu mat. In addition, Nori is a source of vitamins A, B12, D and minerals: iodine, iron and potassium.

5 sheets. Net weight: 15 g

10 sheets. Net weight: 27 g

10 sheets cut by half. Net weight: 15 g

Pickled sushi ginger. This is a sweet, cut in thin slices young ginger, which was marinated by adding vinegar and sugar. It has a harsh and peculiar taste.

Doy-pack. Net weight: 80 g, 400 g

Glass jar. Net weight: 230 g

A seasoning used in Japanese cuisine. It is known as “Japanese horseradish”. It is the dried and crushed root of the cabbage family plant of the same name, which has a very strong smell. Its spiciness is more like that of mustard than hot pepper, and stimulates the nasal passages more than the tongue.

This packing includes ready to use sauce «Wasabi».

Doy-pack. Net weight: 140 g

A seasoning used in Japanese cuisine. It is known as “Japanese horseradish”. It is the dried and crushed root of the cabbage family plant of the same name, which has a very strong smell. Its spiciness is more like that of mustard than hot pepper, and stimulates the nasal passages more than the tongue.

Method of preparation: mix Wasabi powder 1 to 1 with water.

Net weight: 10 g, 30 g

Sesame is a plant of the genus Sesame, it is one of the oldest spices. Whole, sometimes roasted seeds are used in cooking. In Japanese cuisine, fried sesame is added to poultry and beef dishes, and rolls are rolled in it. It is believed that sesame tones the kidneys and liver.

Net weight: 50 g

Specially selected rice for making the best sushi. It suits most for making sushi, sashimi, rolls and can be used in practically all dishes of Japanese cuisine.

Net weight: 300 g

Rice vinegar is a mandatory component for the preparation of all sushi and sashimi recipes. Also, rice vinegar is known as an excellent antiseptic. Recommendations for use: Used as a seasoning when preparing dishes and as a ready-made sauce for preparing rice for sushi.

РЕТ-bottle. Volume: 200 ml.

Glass bottle. Volume: 250 ml.

In Japanese cuisine makisu is a bamboo mat interlaced with cotton thread, which is used for making rolls. The makisu is primarily intended for rolling sushi maki, or rolls, but it is also used to form soft foods such as omelettes and to squeeze excess liquid from food. After finished making the rolls, makisu must be ventilated and dried to avoid the formation of bacteria and fungi. Some cooks also cover the makisu with cling film to make it easier to wash the bamboo mat after use.

1 pcs.

Disposable chopsticks in special paper cover, chopsticks joined (upper ends of chopsticks not divided as evidence that they have not been used). Using chopsticks you can not only hold the food and eat it, but also perform more complex operations: mix sauce, split pieces, grind and even cut.

6 pairs.