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Served chilled this Classic Junmai Sake offers a very fine texture with harmonious aromas and flavors of macadamia nuts, Chai spice (cardamom, nutmeg), vanilla, heavy cream and freshly sliced bread. Served at room temperature, notes of mineral, creme fraiche, sourdough bread, custard, umami and apples emerge. When warmed to around 100º F., the texture and flavor build, bringing out more intense umami while still retaining softness of texture. Savory elements of salted custard, cocoa nib, banana bread, toasted nuts and mineral are evident. Kosher certified, gluten free, and sulfite free.
Pack Size: 750mlSold By: PCUnits per case: 12Storage: DryOrigin: USA
Takara Mirin has a unique combination of three key components - alcohol, amino acids, and sugar. Made with premium sake, rich in natural amino acids, containing alcohol and additional natural sweetners. It enhances flavors and umami, improves penetration of flavors with a delicate sweetness, maintains natural texture, boosts appearances and glaze, and helps controlled unwanted smells. Takara has been making mirin for over 170 years and is known as #1 mirin brand in Japan.
12% Alcohol Content.Ingredients: sake*, corn syrup, dextrose, and water. *sake brewed with Calrose rice from the Sacramento Valley, koji, yeast and water.*No high fructose corn syrup is used in TAKARA MIRIN.Pack Size: 700mlSold By: PCUnits per case: 12Storage: DryOrigin: California, USA
Kombu is kelp and nori is seaweed. They contain many essential vitamins and minerals and no preservatives. Kombu is usually sold in thick, dried, nearly black strips. It softens when immersed in water and is commonly used to make dashi, or soup stock.Pack Size: 4ozSold By: PCUnits per case: 24Storage: DryOrigin: USA
Marugoto Shibori, meaning in its natural state, refers to the first pressing of the fruit which results in the best quality juice. Use this fantastic and wonderfully versatile juice in everything from vinaigrette, to sashimi, ceviche, meats, vegetables, dessert, or wherever a splash of delicious citrus is called for. It's also traditionally used in Ponzu Sauce. This is 100% pure yuzu juice, from the Japanese citrus fruit. The Yuzu fruit is an amazing combination of the flavors and aromas of lemon, orange and tangerine. Experiment with your dishes and drinks, and remember that less is more with this ingredient. Yakami Orchards is located on Kyushu Island, in Japan. Pack Size: 900mlSold By: PCUnits per case: 12Storage: RefrigeratedOrigin: Japan
Kewpie is a smoother, creamer mayonnaise, and it’s made with rice vinegar rather than distilled vinegar. Its popularity in Japan really can’t be overestimated. The key component is MSG. However in the USA, Msg has been taken out of this particular mayo. Pack Size: 17.6ozSold By: PCUnits per case: 20Storage: DryOrigin: USA
A longer-fermented miso that encompasses any darker red and brown varieties, red miso is generally saltier than light yellow and white miso and has a more assertive, pungent flavor. It's best suited for heartier dishes like rich soups, braises, and marinades or glazesPack Size: 1kgSold By: PCUnits per case: 10Storage: RefrigeratedOrigin: USA
Sushi Ginger is made with young ginger roots which are less fiberous, compared to the easily distinguishable much older and fibrous ginger roots you can find at your local grocery store. This is used as a condiment used to be eaten in between each sushi to cleanse the palate. It is also used in sushi because it acts as a anti-bacterial agent, and increases blood flow in the stomach,when directly consumed. This aids in digestion, and helps keep the body warm after eating cold dishes such as sushi. This is pink shoga.Ingredients: Ginger, water, vinegar, Aspartame, salt, citric acid, potassium sorbate (preservative), FD&C Red #40. Refrigerate after opening.Pack Size: 11ozSold By: PCUnits per case: 12Storage: RefrigeratedOrigin: USA
Used in Japan for centuries as a seasoning or ingredient, shio koji has seen resurgence in popularity in recent years with the increased interest in fermented foods. The enzymes contained in shio koji break down proteins to pull out umami flavors and this process also contributes to tenderizing meat and fish. The enzymes also decompose starches to draw out the sweetness from ingredients. Known to be an all-purpose seasoning, shio koji can be the multi-tasking seasoning in your kitchen. Shio Koji’s convenience is another reason this traditional ingredient recaptured the spotlight in Japan. Shio Koji can be simply poured onto meat or fish as a marinade or added as a sauce or finishing touch. It can also be used in place of salt by substituting two teaspoons of shio koji for every teaspoon of salt.Pack Size: 20.4ozSold By: PCUnits per case: 8Storage: RefrigeratedOrigin: Japan