Condiments & Spices » Condiments / Salts

Korean food Condiments Ingredients Seasonings Salts on sale

Condiments and salts are essential for achieving the perfect flavor of delicious food. You will find exotic Korean seasoning called "Dashida": beef flavored, clam flavored or anchovy flavored soup stock for making Korean soups, casserole or consomm at koaMART.com Dashida also contains vegetables. Our salts are made with the finest and natural ingredients for making authentic Korean dishes fun and easy. Not only roasted salts have distinctive taste but also they are highly valued for their medicinal purpose in Oriental medicine. Enjoy browsing through large selections of Korean condiments Dashida & salts at koaMART.com
Click on the product for bulk rate discount prices!

view larger image

Japanese Powdered Sushi flavoring "Tamanoi Sushinoko" -2.65oz


Item No:	2894

Single Bag:

$2.99

Qty:

10 Bags:

$28.99

Qty:

20 Bags/Box:

$55.99

Qty:

Description: Powdered Sushi flavoring "Tamanoi Sushinoko"

Net Wt.: 2.65 oz
Serving size: 15 g
Servings about 5
Ingredient: Sugar, salt, powdered vinegar, tartaric acid, monosodium fumarate, malic acid, succinic acid

This instant seasoning mix is added to flavor sushi rice. Simply add this seasoning to warm steamed rice to make it ready for maki (see recipe below).

Recipe for Avocado, shrimp and cucumber makimono
Yield: 7 rolls

2 c Medium-Grain White Rice
2 2/3 oz Package Tamanoi Sushinoko; Or
3 1/2 tb Japanese Rice Vinegar,
1 tb Sugar; and
1 1/2 ts Salt
7 Sheets Toasted Seaweed; Sushi Nori
Wasabi Paste; or powder mixed to a paste with water
1/2 English Cucumber; peeled and cut into thin strips
1/2 lb Cooked Shrimp; or Crab
1 lg Ripe Avocado; peeled and cut into small cubes
1 bn Green Onions; green part only, blanched until wilted
Pickled Ginger
Low-Salt Soy Sauce

Rinse rice 3-4 times under cold, running water; drain well. Put in a heavy pot and add 2 cups water. Let soak 30 minutes. Bring rice to a boil over medium heat; boil 1 minute. Cover, turn heat to low and cook 20 minutes. Remove from heat and let stand, covered, for 10 minutes. Transfer the rice to a bowl and add the vinegar, sugar and salt (or the tamanoi sushinoko.) Let cool to room temperature. Lay a bamboo rolling mat out so that the bamboo strings are horizontal. Top with a sheet of seaweed, shiny-side down (so it will roll easily inward.) Spread with 3/4 cup rice, leaving about a 1/2" border along the top and bottom. Along the horizontal center, put a few dabs of wasabi paste. Arrange a few strips of cucumber across this; top with 1/7 of the shrimp and avocado, and a couple of green onion strands. To roll, lift the bottom of the seaweed sheet up, just enough to cover the filling. Fold the mat over this and squeeze with the fingers of both hands; roll a little, the pull out the top part of the mat a little. Continue to do this until it's completely rolled. Set roll aside and repeat with remaining ingredients. Cover rolls tightly with plastic wrap and refrigerate until serving. Using a wet knife, slice each roll into 8 pieces. Serve with pickled ginger and wasabi diluted with soy sauce.

DISTRIBUTOR: Nishimoto Trading Co., Ltd.
PRODUCT OF JAPAN