New arrivals ! Noodles, shichimi togarashi, and more
Yamatsu Tsujita Co Ltd Osaka, Japan
Dating to the early 1600s, during Japan’s Edo period, shichimi togarashi (literally “7-flavored pepper”) has been a staple in Japanese cuisine for centuries. From noodles and rice bowls to scrambled eggs and avocado toast, this complex spice blend adds a fiery accent to many dishes. Yamatsu Tsujita Co Ltd, located just outside of Osaka and currently run by 4th-generation owner Hiroyuki Tsujita, specializes in stone-ground Sansho and rare Hawk’s Claw peppers.
A traditional shichimihighlighting the heirloom Hawk’s Claw pepper’s bright, clean spiciness.
YUZU TOGARASHIThe same ingredients as the classic, but in different ratios. Here, aromatic dried yuzu is the focus, its floral citrus notes working wonders on grilled fish.
Umi Organic Portland, OR
Lola Milholland’s noodle epiphany struck at a seminar on wheat exports. Much of her home state’s crop went to Japan, where it was processed and shipped back as the ramen she’d been eating. After participating in a ramen-making workshop with international producers, she decided to make noodles in Oregon.
2 servings of plain noodles made with organic, locally grown grains. Perfect for ramen, obviously, but also great in cold noodle salads.
Umi Organic Noodles w/ Miso Sesame SauceDinner (or lunch, or breakfast) made even easier! 2 servings of Umi’s classic ramen noodles packaged with a flavorful miso and sesame sauce.
One of our favorite local breweries has finally released a bottled beer! Rosenstadt’s Helles recalls classic Bavarian lagers with its crisp, refreshing profile, balanced malt character and aromatic noble hop aromas. Perfect to wash down a spicy bowl of noodles!
