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Aged six years Fermented Pepper with Yuzu Citrus In a remote village in Japan , long before refrigeration, snow became a natural way to preserve locally-grown food for the winter. By the time spring arrived the cold snow had not only “preserved” foods, it had, in some cases, transformed the food to something new. As is the case of these Kanzuri peppers. They’re harvested in the summer, then kept in salt for six months before being laid out on the snow for a few days early in the year. The “snow” process reduces the bitterness and the salt content of the peppers, while breaking down their fibrous structure, mellowing the punch and bringing their sweet side out. The peppers are then mixed with koji (rice mold) and yuzu citrus. The peppers and yuzu live together for six years – “fermenting” their relationship to create what is in this jar. Place a spoonful in a dish on a table below your face and nose and the aromas will rise and float into your nostrils. It is subtle, but as you recognize the smell it becomes more pleasantly present. If you take a big whiff you will recognize the distinct aroma of a hot pepper with a slight twizzle tickle in the nostrils. On the tongue (and in the mouth) the yuzu comes out quickly and then is gone, replaced by a mellow saltiness and the flavor of the pepper. I have to admit, putting even a small amount in my mouth directly was a little scary and I am happy to report that I survived. There is heat, but it is not all-enveloping. If there is a linger of a tingle it’s in the lower half of the mouth, the tip of the tongue and a momentary twitch in the back of the throat. What is amazing about this fermented chili pepper paste with yuzu citrus is that it’s smooth, level, not spiky, but even-keeled, a temperament that is enhancing without too much dancing. You get the flavor of the pepper, the help of salt to open up the pores, and a nice smooooooth feel of pepper heat. There is no rush of accelerated heat or unpleasant explosion of hot sauce. In use it is like a gentle wave across the palate. It doesn’t overwhelm, instead - like when you have it straight up - it is mellow across the board, yet you know it has a fiery core. Simply, it is quite amazing ! Those in Niigata use it in hot pots, sashimi and the grill. Venus has replaced her yuzu kosho with Kanzuri in her famous tuna fish salad and is loving it. Much has changed in Niigata since way back when. The Kanzuri fermented pepper has not. The careful preparation has remained the same after all these years – a true slow food process in which time cannot be accelerated. Shop now for Kanzuri 6 Year Fermented Pepper and Yuzu Paste |
Yuzu Kosho Green Awesome, hot, but not hot like you have had before.... Yuzu Kosho is a fresh, herby Japanese sweet and spicy relish. It's great for adding a delicious dash of flavor to fish, vegetables, even a turkey sandwich. You may already have seen it at your favorite sushi spot or noodle house. Occasionally tucked in with the soy sauce, oyster sauce and garlic-chile paste is a jar of a mysterious, pea-green-colored condiment. If you're an intrepid eater, you may already know this culinary charmer...but if you haven't yet, it's time you met Yuzu Kosho. (Spicier and saltier than Kanzuri). Shop now for Yuzu Kosho Green |
Mayonnaise - a cloudy history! Yuzu twists it up to make it spoon ready! Mayonnaise to some is an ingredient, to others it is a condiment and it is to many, a religious experience. In food history the origins are pretty cloudy with many stories telling a tale. From Colonel Mayo in the French army whose chef made them this treat with oil instead of the intended creme. Or that Allioli is the real original Mayonnaise from the Mediterranean that was changed when the egg was added. One thing learned in the research is that French generals had their own chefs who were constantly improvising for lack of ingredients and in turn creating food history. Being a general in France had its perks! Making your own Mayonnaise is easy and almost always better than what comes out of a jar. Blend egg yolks, vinegar (acidity), mustard and olive oil (any oil) with an electric device and you can make your own Mayonnaise. Or, you can just grab a squeeze bottle and lay out ribbons of wonderful, glorious eat-it-with-a-spoon Yuzu Mayo on your next sandwich. To the nose it doesn’t twizzle up like it would from other jars of mayonnaise. To the tongue it twists and turns and tingles the tip. It is so different than other mayo’s and so familiar at the same time! Though it is made with soybean oil, there is no unappealing soy dryness. It really is egg and yuzu mayo! It is one of the best things we have had this year and ranks at the top of the list of all spoon-ready foods we have tasted! I made tuna fish salad with it right off the bat and it worked just like it should with a twist of citrus! Shop now for Hotaru Japanese Yuzu Mayonnaise! |
Yuzu Marmalade This Yuzu Marmalade is perfect, especially if you love yuzu! It's citrus with the twist from Yuzu that makes it cool! Yuzu is a culinary joy today. It is popular as a sour, citrusy ingredient - especially Yuzu juice as an addition to mixed drinks. There seems to be a zillion versions that are showing up everywhere, some are so salty you can't even taste the citrus. Yuzu's origins are from China, but the most popular products are coming from Japan these days. This marmalade is a great example - it's really tasty with a very nice sweet/sour flavor. If you like grapefruit marmalade, then this Yuzu Marmalade is for you! wonderful marmalade "Love this!! The unusual citrus flavor has the perfect balance of sweet and tart." -- diane Shop now for Yuzu Marmalade! |
Moonshine Trading Honey With fall here, the holidays are here as well. In history, honey has been an important part of the foods for many. From a spoon to the mouth to the stomach, honey's magical powers for healing go back centuries. Externally to internally, honey can heal. Nutritious in content, it is more than just a sweetener, it is filled with good (calories) for you. Bake, make and swirl. Honey is versatile and unique. Honey from Moonshine Trading spans a really interesting group of very interesting plants. Each one is unique. And as honeys go they are sweet. Try more than one to see how different and flavorful they are. Shop now for Honey from the Southwest to California to the Northwest to Florida. |
Espelt Moscatel Wine Vinegar This green labeled vinegar is one of our absolute favorites of all time. It truly fits into your life like a good vinegar should. From salads to Pico de Gallo it is perfection. It has a sophisticated personality that is well suited to mix with anyone! This warm, light colored vinegar is first sweet and, as it moves to the back of the mouth, the throat gets a jolt of acid! If you “taste” with a little lip and tongue, there is a sweetness and a wonderful grape and peach flavor, and the acid is subtle and later. Its very light persona is not aggressive, with fruity notes that will create a wonderful dressing. A dressing that would go well with the summer bounty and delightfully with fall harvest, too. There is woodiness that comes with it, too, that adds a round, perhaps cushy finish to your palate. It has a subtle approach which spreads out nicely revealing all its nuances of flavors. What’s wonderful is that this vinegar is not mono-toned at all. Its flavor profile is indeed white wine, yet, from a light, simple wine comes this quiet flavor-rich vinegar! Shop now for Espelt Moscatel Wine Vinegar |
Fee Brother's Black Walnut Bitters Add some nuts to your expressive mixed drinks. These bitters have amazing walnut notes you would never guess possible in an extract. Perfect for nut cakes, Waldorf salad dressings, and warm cocktails in the cold of winter. Fee Brothers is one of three remaining bitters makers in the US that had their start before prohibition and the Great Depression. It started in 1863, when Margaret Fee converted the family butcher shop in Rochester, New York into a delicatessen and saloon. Soon thereafter, son James opened a liquor and grocery store, and then moved into making, importing and distributing wine. In 1920 when prohibition hit, the Fee Brothers had to become creative to survive. Besides producing altar wine, they started making wine and beer in individual's homes - which was still legal. They also started making flavorings, including Benedictine, Chartreuse, Brandy, Rum and dozens of cordial syrups which could be added to homemade alcohol to flavor it. By 1933, the prohibition was lifted, but then the Great Depression took its hit. The company shrunk, and was then passed onto cousin John. Soon many of the liquor products were dropped and John decided to concentrate on wine and cordial syrup sales. John also developed an easy-to-use concentrated product called Frothy Mixer. It gave a delicious lemon flavor to Whiskey Sours and Tom Collins and an attractive frothy “head.” This became very popular along with the motto, “Don’t Squeeze, Use Fee’s.” Now, at the beginning of the new millennium, the fourth generation of Fee’s has a product list of over 80 drink mix products. Shop now for Black Walnut Bitters |
Carrot Curry Haute Sauce The first “bite”, so to speak, of the Habanero Carrot Curry was a pleasant, albeit fiery, taste that evolved from the flavor of carrot to a hot burn to a finish of more flavors including turmeric and curry, all the whilst the heat is subsiding! Wowsa! A hot sauce that doesn't dull the senses, has plenty of heat and on top of it all, tastes like something you can recognize! Of the three Haute Sauces this is the spiciest one! Get the spice and the flavor without too much heat by blending it with Ayam Coconut milk for a dip for shrimp that is easy perfection. Shop now for Marshall's Haute Sauce - Carrot Curry |
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Make Panko with these Gluten Free Crackers! So good that you think there is a catch. (More on that later). You'll go crackers for these! They're light, delicate, crunchy and are a delight to eat. What do these crackers have in common with potato chips, Fritos, a good riddle and air? You can't just eat one. Good with cheese (How did they do it?), and they're as light as air. (Though, sadly, the packaging isn't?) With a hint of rosemary, these crackers are an easier crunch than saltines. Made with rice and corn, the result is a light snack cracker that complements the usual suspects like cheese or jam. But they are a great snack just by themselves! A package contains fourteen packs of four crackers each. Good to go for a bunch of outings if you don't eat'em before you are out the door! They're great tasting to everyone! It's the way you want gluten-free and dairy free to be! Amazing! Not being able to eat gluten can come down to just a few essential cravings. Fresh, hot out of the oven bread, bagels and pasta. When you throw in no diary (think butter) it is really hard to find a treat. These crackers can't replace that feel, but they do fill part of the void! So good, anyone can enjoy them! P.S. They are delicate. Shop now for Gluten Free Crackers that are delicious perfection! |
Hawkshead Lemon Curd The bits of lemon zest gives this otherwise super-smooth lemon curd something extra. Perfect on toast for your afternoon tea, or use it to fill little pastry cups and top with whipped cream for a quick and delicious pot-luck dessert. Shop now for Hawkshead Lemon Curd! |
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Smoky Black Garlic I have no words to describe what's in the bottle. But I will try. First, it is black garlic at the beginning, in the middle and even at the moment you suck your tongue and cheeks in at the end. There is also up front a balsamic vinegar moment. In between those moments there is a tomato puree feeling that is familiar, but not quite ketchup. It is the "Smokey" that is a bear to describe. First at the top of the mouth and at the front of the tongue, the smokey adds a twist, it's just not "smoky" in your face. It is more like the smoky makes it more round, more developed, really a lot more interesting. It is quite delicious with lots of flavor, though not in an unsocial way. Use it like you would any condiment. With abandonment! Go big or go home! Cover your hamburger or your dog, on pasta (maybe) on rice for sure, or a place to dip a steak even. A stir-fry would benefit as would your morning eggs (maybe). Shop now for Smoky Black Garlic Ketchup |
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Blueberry Jam This spread is my Jam. I love opening a jar that really pops! And this one did. It's like the opening salvo to your brain which tells your taste buds to open and be ready for a treat! The squat, wide brimmed topped jar is easy to open and inside is jam, delicious blueberry jam! At first whiff (and second whiff) there really isn't much aroma. Though blueberries, if I remember right, really don't have an in your face, overpowering smell anyway. Fresh blueberries smell kinda of like air. To the mouth the taste is good. It is sweet of course and it is blueberry. The first spoonful is a bite of jam, just like it should be. The second spoonful is when you separate the sweet smooth jam from the whole blueberry pieces. It is delicious and really not too sweet. And that's just on the spoon. Top a bagel or toast with this and good things happen! Spread'a'licious!! Shop now for Blueberry Jam! |
Baking Candied Fruit It's not too early to think about making and baking your fruitcake. It 'tis the season and a good fruitcake takes a long time to mature. Candied fruit is preserved fruit with sugar. And it's great to have a candied peel for a candy treat. If a sweet treat is not on your menu, think about baking a batch of oatmeal cookies packed with candied fruit. Or fruit squares, fruit bars and muffins! Build your supply now for the future. Remember, candied fruit is really preserved fruit, so it will last a long, long time. Shop soon for Fruit for Baking! |
We have been mixing it up! And not just the paint. We are getting the store prepped for the new shipments for the season. |
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It's fall and the baking season has begun! This is a classic hot cocoa recipe, perfect if made with a rich, high-fat, unsweetened cocoa powder like ChefShop Cocoa Powder, and whole milk or half-and-half from your local dairy. Ingredients: 1/2 cup India Tree Super Fine Caster Sugar 3/4 cup ChefShop Cocoa Powder 2 1/2 cups half-and-half 1/4 teaspoon fine Trapani Sea Salt 1/2 teaspoon Heilala Vanilla Extract Directions: 1. Mix sugar, 1/2 & 1/2, cocoa powder and salt together in a saucepan. Stir over medium heat until mixture gets to just below boiling and the sugar has dissolved. 2. Cook, stirring constantly, for 1 minute. Remove from heat and add vanilla. Blend and serve immediately. Shop now for Cocoa Powder! 
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| This Week's Recipes |
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Yuzu Kosho Spiked Aioli Recipe Put egg yolks and Yuzu Kosho in the bowl of a food processor fitted with a stainless steel blade, or in the jar of a blender. Pulse these ingredients together quickly.... Avocado & Grapefruit Salad Recipe My Mom has been making a version of this recipe for the past few weeks; ever since our friend, Peter, sent us some Reed Avocados picked fresh from his farm in California. You can also substitute yuzu juice for the lemon juice. Gives it a little different twist. I have also used minced garlic scapes instead of shallots, when they are in season. Chickpea (Ceci Bean) Focaccia with Onion & Rosemary Recipe A classic Ligurian Farinata courtesy of Marcella Hazan, and her classic Italian cookbook, Marcella Cucina. Whenever I need to find a classic Italian recipe, I turn to Marcella before I look anywhere else. And she never disappoints. |
| See what you missed in previous Newsletters |
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Blow Your Mind Peppercorns - PB&J Deconstruction Sweet Cranberry Apples Triple Crunch Notes from Glam Camping and Other Foods |
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