SUSHI CHEF

Red Miso Soup is made from aged miso, which has a darker, richer flavor than white miso. This soup originated in the northeast provinces of Japan, where it is still served with most meals and as a wholesome snack. Sushi Chef® has chosen a flavorful red miso paste, and enhanced its flavor and presentation with shiitake mushrooms, tofu, seaweed and chives. The ingredients were freeze-dried and the soup, when reconstituted, tastes just as it did when it was originally prepared.

A basic spice for Asian cooking, Sushi Chef® Sesame Seeds have a delicate flavor and make an attractive and delicious addition to a number of Japanese dishes. After roasting, they may be sprinkled on vegetables or salads, ground and added to dipping sauces, or mixed into rice dishes.

Sushi Chef® Panko bread flakes are much lighter and crunchier than ordinary breadcrumbs. These delicious bread flakes are made in Japan from traditional Japanese bread. The loaves are slowly dried and then shredded into crispy flakes. Panko is a staple of Japanese cuisine, but its texture and flavor can add excitement to all types of cooking!

The seaweed used to prepare our Nori is harvested in quiet, pristine inlets, whose waters and tides are not too cold or harsh to grow this flavorful, delicate seaweed. Our Nori is usually produced from the first of several seasonal crops, and therefore the iron content is high. Nori is eaten without any preparation as a wrapping to sushi, and therefore Sushi Chef®'s flavorful, light quality is essential.

White Miso Soup is made from a recipe used in Japanese households for centuries, where it is often served three times a day with meals and also as a wholesome snack. Sushi Chef® has chosen a lovely, delicate white miso paste and enhanced its flavor and presentation with shiitake mushrooms, tofu, seaweed and chives. The ingredients were freeze-dried and the soup, when reconstituted, tastes just as it did when it was originally prepared.