There isn't a marmalade I haven't liked, and there have been so many I have loved in my life.

This one...today...is special.

One of the best things about marmalade, beyond the flavor, is the rind. The sharp bitterness contrasts with the sweetness of the jelly, which is what I like best. You get a chew that is solid and toothsome.

Sometimes, in a marmalade a robust chunk has an appeal, like when a marmalade is paired with a succulent pork chop and mashed potatoes.

And sometimes, those big chunks just don't match the delicate pinky finger that is required when chowing down on an English muffin.

And this is where this YUZU marmalade excels. These mandolin-thin, delicate pieces are easy to chew, all the while imparting the bite of flavor one craves in anticipation you get from a citrus like this. If citrus candy came in a jar, this would be at every end-aisle display and register.

You get this wonderful citrus flavor that doesn't overwhelm and yet has enough gumption to stand up to an excellent slab of butter. The jelly, enrobing the peels nicely, carries the Yuzu nuances with just the right amount of contrasting sweetness.

And don't get wrapped up or embroiled with toast or muffins; this little jar and each careful slice are garnishes to consider for your next tray of bonbons or finger pastries. With tweezers in hand, curl and place to your heart's content a wonderful sliver of peel in just the right place!

Or you can eat it all with a tiny spoon in no time....

Shop now for Kitomura Organic Yuzu Marmalade here!

See everything in this week's newsletter here!

Every baked potato recipe is different and the same. Cook the potato and add as much stuff as you can and eat it! Simple, fulfilling and fabulously enjoyable!

This recipe has been in our files for a long time and we updated it to include a few of the things we have learned over the years about baking potatoes.

In the end, don't forget that baked potatoes with toppings are one of the easiest, cheapest, fulfilling things you can make. Extra potatoes means you can eat them later in a the same or different ways.

See the Stuffed Potatoes Recipe here!

This blend is a classic Furikake, using locally sourced ume plums, perilla (shiso), and salt.

Pickled Shiso, a Japanese herb belonging to the mint family, has a distinctive flavor resembling a combination of mint, basil, and citrus. The leaves of the shiso plant are often pickled with salt and sometimes other ingredients, creating a flavorful condiment.

Pickled shiso leaves are commonly used as a side dish or a topping for rice, sushi, and other Japanese dishes.

Umeboshi are pickled Japanese plums, also known as sour plums. They are made by pickling ume fruits in salt and then drying them in the sun. Umeboshi is known for its strong sour and salty flavor.

Just like many very high-quality Furikake blends, it is the simple ingredients that are sourced and made using the very best processes that create a flavor punch that is versatile.

Use this like you would a steak salt, but instead, sprinkle it over vegetables and simple meals of udon or rice.

Shop now for Kenchanzuke Pickled Shiso and Umeboshi Furikake!

The three flavors of Crispy Nori Seaweed are a true delight. Keep in mind if you don't like the taste of seaweed, these will not change your mind. They embody the nest features of thin, crunchy, seaweed! The flavors are a joy!

Nori seaweed is a type of red algae that belongs to the genus Porphyra. It is widely consumed in various Asian cuisines, particularly in Japanese, Korean, and Chinese dishes. Nori is often used to wrap sushi, but it also has other culinary applications.

Nori typically has a thin, flat, and paper-like texture with a dark green to blackish color. It is harvested from the intertidal zones of coastal areas. The seaweed is grown on nets or other substrates, and it is harvested during the late autumn and winter months.

Nori is highly nutritious and is a good source of vitamins and minerals, including vitamins A, B, and C, as well as iodine, iron, and protein. Nori is rich in nutrients such as antioxidants, which contribute to its potential health benefits. The iodine content in nori can support thyroid function. It contains certain compounds that have anti-inflammatory and anti-cancer properties, although more studies are needed to fully understand these potential benefits.

One of the most common uses of nori is for wrapping sushi rolls (maki) and hand rolls (temaki).

Nori sheets can also be toasted and cut into thin strips to be used as a garnish or a topping for salads, soups, and rice dishes. Crushed nori is also used for seasoning.

Shop now for Ariake Nature's Wasabi Seasoned Roasted Nori Seaweed Snack!

When you open this can you see white coconut milk. Without any water added, just coconut makes this a wonderful cream.

When you really love the flavor of coconut this is a great way to get it. Add richness with this cream to many dishes.

Filled with lots of B vitamins and other good stuff, coconut milk is a versatile and surprisingly useful ingredient to have in your essential pantry.

Coconut milk is essential for desserts such as coconut cream pie, coconut cupcakes, coconut hot white chocolate, and of course, coconut ice cream.

It is a wonderful ingredient in savory dishes, as well. Think of Thai Curry for your shrimp, coconut rice (if you use coconut milk to cook the rice), or a wonderful curry garlic pepper milk sauce for your fresh fish!

Shop now for Ayam Premium Coconut Cream!

Gather all the ingredients so that they are all ready to go. Once you heat the WOK everything comes together quickly.

See the Coconut Rice Soup recipe here!

This simple and easy chicken recipe can be made with almost no planning!

The recipe relies on classic coconut base flavor which adds a natural sweetness, creaminess, and coolness, and the spices make a flavorful combination that smells – and tastes - great!

See the Easy Coconut Cream Thai Spices Chicken Recipe here!

This crushed black molasses sugar is perhaps the most lovely sugar in the world available today.

This sugar is from the southern most island in the chain of over 150 islands in Okinawa Prefecture, south of the mainland of Japan. Hateruma Island is, as a crow flies, 2,006 kilometers (1,246 miles) south of Tokyo and 247 kilometers (153 miles) to the east of Taipei.

This small island is just 1,270 hectares (3,138 acres), or 4.9 square miles. In comparison, Orcas Island is 11.69 times larger. The only way to get to the island is via a 60 minute fast boat. If the seas are too rough you can take the cargo ferry, leaving at 9, taking 2.5 hours.

The island is a destination for holiday makers and is known for its relaxing island life.

It is also here that this very special molasses brown sugar is from. Unlike many brown sugars (made with white sugar mixed with molasses), Kokuto (rich black sugar) is made by slowly cooking and reducing the sugarcane juice.

Sugarcane is one of the healthiest foods you can eat. Antioxidant rich, it is a fighter of infections and helps strengthen your immune system. It is rich in calcium, iron, potassium, vitamins B1 & B2 and essential amino acids.

Potassium helps excrete excess sodium and keeps the blood pressure balanced. Calcium is known for preventing high blood pressure, arterial sclerosis, and keeping you calm.

Kokuto molasses brown sugar can help with dehydration, infections, and can even help fight a fever. Keep in mind that processed white sugar cane is not the same and can have the opposite health benefits.

Kokuto dates back to the 17th century and now is a protected process by the Okinawa Prefecture Brown Sugar Industry Council ensuring the quality and traditional production methods are used. Just seven of the islands grow sugar cane.

To taste Kokuto is nothing like a spoonful of sugar or a cube of table sugar. To taste Kokuto is like an awakening! It is not sweet like you expect sugar to be. It is almost savory, with hints of molasses, earthy tones, and even a rich, subtle touch of tobacco on the top of the edge of the back of the tongue. It is full of complexities with many flavor hits and hints.

It is most often used for savory dishes like noodle soups, stir-fry, hot pots and sushi rice. And of course straight up, like a health pill of sugar.

How great is this? Pop some sugar and get healthy!

Delicious and Healthy!
"My husband loves cinnamon sugar with his French toast. I used to make it with white sugar and cinnamon. Now I replace most of the white sugar with this amazing brown sugar and he loves it and I feel better about him eating it. Don't bake often but always replace the called for brown sugar with this Japanese sugar and the taste is always better."
-- Pat

Shop now for Kokuto Murakami Syouten Crushed Brown Sugar from Hateruma Island!

Martha makes her own Elderflower syrup. But, if you are not planning 2-4 days in advance, just grab a bottle of D'Arbo Elderflower Syrup. Add a few fresh berries, and you have a light and flavorful summer dessert. Continue reading for the angel food cake with elderflower syrup recipe.

See the Elderflower Angel Food Cake Recipe here!

Unbelievable! This D'Arbo Elderflower Syrup is delicious. Lightly sweet, thickly syrupy, amazingly good. Tastes like St-Germain, only without the alcohol. Same delicate, floral notes. Perfect as a dessert topping, in a French Gimlet with Elderflower Syrup cocktail, or atop an Orange Panna Cotta.

One of my favorite hot weather drinks is as simple as iced water with Elderflower syrup!

Shop now for D'Arbo Elderflower Syrup!

Adding Elderflower syrup makes simplicity wonderful.

See the French Gimlet with Elderflower Syrup Recipe here!

Finissima Pasticceria Brontese. This is Soft Almond and Candied Fruits in a Nougat with a wafer covering. (We know this because it says so on the packaging).

It has the wonderful smell of nougat! Soft enough to bite or cut with a butter knife.

The nuts in this nougat are big and plentiful, so cutting through is more like a dodge, bend and wiggle cut as you push your way through.

The reward is this bite of soft almonds that is married together with nougat. It is good! It is even better than that!

You could easily eat the whole bar in less time than it takes to establish the story in a romcom.

It's a wonderful treat that can't be beat!

Shop now for Brontedolci Almond Torrone!

Tuna, Black Nicoise Olives, and Green Beans will make this salad spring into summer! Be sure to use the very best olive oil you can!

See the Salade Nicoise Recipe here!

In 1634, out of concern for the quality of its mustard, the city of Dijon imposed the first statutes on the mustard-making trade.

The 18th century discovery of verjuice - juice from grapes harvested in Burgundy - put the finishing touch of quality to this fine product. Adding verjuice to the brown mustard seed and grinding the mixture using traditional grindstones - so as not to damage the heat-sensitive paste - helped to earn DIJON MUSTARD a worldwide reputation for quality.

Shop now for Fallot Dijon Mustard!

Traditional Italian farfalle (bowtie-shaped) pasta is drawn through bronze so that the surface is rough and ready to take on whatever sauce you throw at it, just like when you were a kid, but way, way better. It is made only with locally grown, certified Italian Grown Durum wheat.

Shop now for Sgambaro Farfalle Bowtie Pasta here!