Kyoto Japanese pepper Furikake Kyo no Umakara Sansho Furikake. Kyoto Maiko-Han Hi Hi Furikake. Inspired by this "furikake made from dashi", we've created a simple "okaka-style furikake" by adding shiitake mushrooms and sansho pepper (which adds a characteristically Kyoto-style peppery aroma accent) to the katsuobushi and kombu.
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This essential flavoring is perfect for creating a rich, savory broth, making it an ideal noodle seasoning for countless dishes. This ensures a deep, satisfying flavor base for all your Japanese culinary adventures.
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Contents: 8g x 30 bags. EXPIRATION Date: Within 12 Months from the Date of Manufacture. Product shape: powder. Product weight: 0.29 kg.
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Maldive fish is essentially dried and cured fish, usually tuna, the jar above says katsuwonus pelamis, which is skipjack tuna. It is used in very small amounts in SriLankan and Maldivian cooking and also in certain cuisines of the very south of India.
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Bonito flakes, known as katsuobushi in Japanese cuisine, are made from dried, smoked and shaved fish.
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Size: 267 x 58 x 72mm Weight: 419g Material: Planer blade = blade steel, plane body = natural wood, cover = polypropylene, saucer = AS resin, non-slip = polyurethane >Country of origin: JapanSize: 267 x 58 x 72mm ■Weight: 419g ■Materials: Plane blade part = blade steel, plane body = natural wood, cover = polypropylene, saucer = AS resin, non-slip = polyurethane ■Country of origin: Japan.
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