RECOMMENDED ITEMS
FOR DECEMBER
by NYMTC
#15157
Y U K I – T S U B A K I
K O S H I H I K A R I R I C E
This super premium Koshihikari rice “Yuki Tsubaki” is grown in Uonuma, an area of Niigata prefecture particularly famous for the quality of its rice crops. This rice has a fragrant, subtly savory taste and fluffy, chewy texture when cooked. The farmers spend two entire seasons to make the perfect soils specifically for this brand of rice by using natural fertilizer. This rice is beloved by Michelin Star restaurants in both Japan and USA.
#11029
Y U K I – T S U B A K I
S O F T W A T E R
Soft water is surface water that contains low concentrations of ions and in particular is low in ions of calcium and magnesium. The best dashi is made from soft well water. Soft water is important because hard water will significantly impede the extraction of Umami from the ingredients such as kombu. This Yukitsubaki soft water (ppm Lev.16) is also highly recommended to cook Tsubaki Rice to maximize the flavor and amazing texture of Tsubaki Rice.
#70630, #70631
M O C H I I C E
G R E E N T E A
This Japanese ice cream incorporates generous amounts of the same premium tea served at the oldest tea houses in Uji, Kyoto. Absolutely no artificial coloring or flavors are used, so the natural flavor of high-quality matcha green tea and Hojicha can be savored. The mochi layer of the mochi ice cream is made as thin as possible, for a pleasant light texture that makes the perfect dessert to any meal.
#70630 F-UJI MATCHA MOCHI ICE CREAM. 4/6pcs (40)
#70631 F-UJI HOJICHA MOCHI ICE CREAM. 4/6pcs (40)
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