Takenoko is the Japanese word for bamboo shoots and Tosani describes the taste of bonito and soy sauce. Tosa is former providence of Japan, presently known as Kochi prefecture, located Southwestern Shikoku Island. The region is famous for its delicious Katsuo (Bonito) and Katsuo-bushi (Bonito flakes.) THis product can be enjoyed as an appetizer, side dish or paired with sake or shochu.
Kinpira renkon is braised lotus root and is part of the Japanese culinary tradition of izakaya, or small plates. Kinpira is a Japanese cooking style in which sliced vegetables are stir-fried and seasoned with sugar and soy sauce. Perfect for bento boxes, lunch set menu and as a side dish to pair with sake and scochu.
Nameko mushroom are one of the most popular mushrooms in Japan after shiitake mushrooms. It has somewhat gelatinous coating on the mushroom caps that act as a natural thickener to soups and sauces. Nameko Mizuni is Nameko mushroom that is simply boiled with water and a bit of salt.
Yurine or lily bulbs are white skinless ball shaped cones, which are made up of starchy petal-like segments. In Asian countries, they have been eaten for its medicinal properties for many centuries. Yurine is a popular ingredient in Japanese New Year’s dishes. Yurine is rich in minerals and iron and has a great texture with a slightly sweet taste. Enjoy in cold dishes, stir-fries and soups.