Yakisoba with Bonito Flakes (Katsuoboshi)

Cooking Yakisoba with Bonito Flakes (Katsuobushi) is a delicious twist that will add a savory, umami-packed depth to the dish. Bonito flakes are often used in Japanese cooking for their rich flavor and delicate texture. Here’s a simple recipe for Yakisoba with Bonito Flakes:

Ingredients

  • 2 packs of Yakisoba noodles (or fresh/instant noodles)
  • 100g (about 3-4 oz) Bonito flakes (Katsuobushi)
  • 1 tablespoon vegetable oil (or any neutral oil)
  • 1/2 onion, thinly sliced
  • 1/2 bell pepper, thinly sliced
  • 1/2 carrot, julienned (optional)
  • 1/4 cup soy sauce
  • 1 tablespoon Oyster sauce (optional, but adds great depth)
  • 1 tablespoon sugar
  • 1 tablespoon Mirin (optional, for sweetness)
  • 2 tablespoons JapaneseWorcestershire
  • Bonito flakes (to garnish, optional)
  • Green onions, chopped (optional, for garnish)
  • Pickled ginger (optional, for serving

Instructions

  • 1. Prepare the Noodles:
  • If you’re using fresh yakisoba noodles, just loosen them up by running them under hot water and set them aside.
  • For instant yakisoba noodles, follow the package instructions, usually boiling them for about 2-3 minutes. Drain and set aside.
  • 2. Cook the Vegetables:
  • Heat the vegetable oil in a large skillet or wok over medium-high heat.Add the onion and sauté for about 2 minutes until they become translucent.
  • Add the bell pepper and carrot, and stir-fry for another 2-3 minutes. The vegetables should remain slightly crisp.
  • 3. Prepare the Sauce:
  • In a small bowl, combine the soy sauce, oyster sauce, sugar, mirin, and Worcestershire sauce. Mix well until the sugar is dissolved. Set aside.
  • 4. Cook the Noodles:
  • Add the cooked yakisoba noodles to the pan with the veggies.
  • Pour the sauce mixture over the noodles and toss everything together for 2-3 minutes, making sure the noodles are coated with the sauce and heated through.
  • 5. Add Bonito Flakes:
  • Once the noodles are well coated and cooked, sprinkle in about 1-2 tablespoons of bonito flakes (Katsuobushi).
  • Toss again to combine. The bonito flakes will add a nice umami flavor and start to melt into the noodles.
  • 6. Garnish and Serve:
  • Plate your yakisoba and top with a generous sprinkle of Bonito flakes for extra flavor and a light texture.
  • Optionally, add chopped green onions and pickled ginger for garnish and extra zing.

Ingredients (2–3 rolls):

  • 2 cups cooked Japanese rice
  • 2–3 sheets nori (seaweed)
  • 1–2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • Fillings (choose what you like):
  • Cucumber (cut into strips)
  • Carrot (thin strips)
  • Avocado
  • Cooked shrimp / crab sticks
  • Egg (tamago) strips
  • Soy sauce (for dipping)
  • Japanese mayonnaise (optional, for creamy flavor)

Homemade Sushi Rolls Made Easy
Create your own fresh and healthy sushi at home! With simple ingredients like rice, nori, and your favorite fillings, you can roll delicious sushi in minutes. Pair it with our premium soy sauce and creamy Japanese mayonnaise for the perfect authentic flavor.

“How to make homemade sushi rolls with our Soy Sauce.”

Step-by-Step Instructions

1. Prepare Sushi Rice

  • While the rice is still warm, mix:
  • Rice vinegar + sugar + salt
  • Gently fold into the rice (don’t mash it).
  • Let it cool to room temperature.

2. Set Up Rolling Mat

  • Place a bamboo sushi mat on a flat surface.
  • Put 1 sheet of nori on top (shiny side down).

3. Spread the Rice

  • Wet your hands (to prevent sticking).
  • Spread a thin layer of rice over the nori.
  • Leave about 1 inch space at the top edge.

4. Add Fillings

  • Place your fillings in a line across the center:
  • Example: cucumber + crab stick + Japanese mayo

5. Roll the Sushi

  • Lift the mat and start rolling tightly.
  • Press gently to shape it into a firm roll.
  • Seal the edge with a little water.

6. Slice the Roll

  • Use a sharp knife (wet it before cutting).
  • Slice into 6–8 pieces.

7. Serve

  • Serve with:
  • Soy sauce (for dipping)
  • Optional: wasabi & pickled ginger

The Story of Ramen

Ramen is one of Japan’s most beloved dishes, Japanese chefs transformed it into a rich and flavorful noodle soup enjoyed around the world. From soy sauce-based broths to creamy tonkotsu, ramen showcases the heart of Japanese comfort food.

ラーメンの物語

ラーメンは日本で最も愛されている料理の一つです。日本の料理人たちは、この料理を世界中で愛される濃厚で風味豊かな麺料理へと昇華させました。醤油ベースのスープからクリーミーな豚骨スープまで、ラーメンは日本のソウルフードの真髄を体現しています。

HOW TO COOK RAMEN with our Soup Base?

Tonkotsu Ramen (Creamy Pork Bone Ramen)

Tonkotsu ramen is one of the richest and most flavorful Japanese noodle soups, known for its creamy, milky broth made from pork bones. It’s originally popular in Fukuoka, especially the Hakata style.

Ingredients (4 servings)

For the Broth:

  • 1–1.5 kg pork bones (neck, leg, or trotters)
  • 1 onion (halved)
  • 1 head garlic (halved)
  • 1 thumb-size ginger (sliced)
  • Water (enough to cover bones)

For the Tare (Seasoning Base):

  • 1/4 cup soy sauce (perfect place to use your product!)
  • 1 tablespoon mirin
  • 1 tablespoon sake
  • 1 teaspoon sugar

For the Ramen Bowl:

  • Fresh ramen noodles
  • Chashu pork (braised pork belly, optional)
  • Soft-boiled eggs (ajitama)
  • Green onions
  • Wood ear mushrooms (optional)
  • Sesame oil (a few drops)

🔥 Step-by-Step Instructions

1. Prepare the Bones (Important!)

  • Boil pork bones in water for 10 minutes.
  • Drain and rinse to remove impurities (this keeps broth clean and creamy).

2. Cook the Broth (6–12 hours)

  • Put cleaned bones back into a large pot.
  • Add onion, garlic, and ginger.
  • Fill with water and bring to a rolling boil.
  • Keep boiling (not simmering!) for hours, adding water as needed.

3. Make the Tare (Flavor Base)

  • In a small pan, mix:
    • Soy sauce
    • Mirin
    • Sake
    • Sugar
  • Heat gently and set aside.

4. Prepare Toppings

  • Soft-boil eggs (6–7 minutes, slightly runny yolk)
  • Slice pork (if using)
  • Chop green onions

5. Cook the Noodles

  • Boil ramen noodles according to package (usually 2–3 minutes)
  • Drain well

6. Assemble the Bowl

  • Add 1–2 tablespoons of tare to a bowl
  • Pour hot tonkotsu broth over it
  • Add noodles
  • Top with:
  • Pork slices
  • Egg
  • Green onions
  • Mushrooms
  • Finish with a few drops of sesame oil

“Enhance your tempura with our premium soy sauce—perfect for creating a rich and savory dipping sauce.”

INGRIDIENTS

Main: For 2 servings

  • 10–12 large shrimp (peeled, deveined, tails on)
  • Oil (for deep frying)Tempura Batter:
  • 1 cup cold water
  • 1 egg
  • 1 cup all-purpose flour
  • Ice cubes (to keep batter cold)

Dipping Sauce (Tentsuyu):

  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 1/2 cup dashi (or water as substitute)
  • Optional: grated radish

“How to make Crispy,
Ebi Tempura

Step-by-Step Instructions

Step-by-Step Instructions

1. Prepare the Shrimp

  • Peel and devein shrimp (leave tail on).
  • Make small cuts along the belly side so they stay straight.
  • Pat dry with paper towel.

2. Make the Batter

  • In a bowl, mix:
    • Cold water + egg
  • Add flour and mix lightly (don’t overmix—lumps are okay!).
  • Keep the batter cold (add ice if needed).

👉 Cold batter = crispy tempura!

3. Heat the Oil

  • Heat oil to about 170–180°C (340–360°F)

4. Fry the Shrimp

  • Dip shrimp into batter.
  • Carefully place into hot oil.
  • Fry for about 2–3 minutes until light golden and crispy.
  • Remove and drain on paper towels.

5. Make the Dipping Sauce

  • Mix soy sauce, mirin, and dashi.
  • Heat slightly (optional).

6. Serve

  • Serve hot with dipping sauce.
  • Optional sides:
  • Rice
  • Tempura vegetables
  • Light salad

‘’Rich, Creamy, Perfect Every Time.”
Made with quality ingredients for a smooth, delicious taste that elevates every dish—from our Mayonnaise.

Here’s how to make potato salad with carrots and green peas:

Ingredients

  • 2 pounds potatoes (cubed)
  • 1 medium carrot (peeled and diced small)
  • 1/2 cup green peas (fresh or frozen)
  • 3/4 cup mayonnaise
  • 1–2 tablespoons mustard
  • 1/4 cup chopped onion (optional)
  • 2 hard-boiled eggs (chopped, optional)
  • 1–2 tablespoons pickle relish (optional)
  • Salt and pepper to taste

Instructions

  • Cook the potatoes & carrots
  • Put potatoes and diced carrots in a pot with salted water.
  • Boil for about 10–12 minutes until tender but not mushy.
  • Drain well.
  • Add the peas
  • If using frozen peas, pour hot water over them for 1–2 minutes, then drain.
  • Mix them in with the warm potatoes and carrots.
  • Make the dressing
  • In a large bowl, combine mayonnaise, mustard, salt, and pepper.
  • Mix everything together
  • Add the potato mixture to the dressing.
  • Gently fold in onions, eggs, and relish if using.
  • Chill
  • Refrigerate for at least 1 hour before serving.

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