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Ashley Bennett
6 years ago
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2 recipe Terms & Conditions: All products are subject to availability whilst stocks last and pictures used may differ actual products. Some pictures may be serving suggestions. Harlech food service kindly acknowledges the support of the producers who have supplied images for use in our brochure. 2

3 EGETABLES Wasabi Kisami Grated Frozen 1x250g Nama (raw) wasabi from Kinjirushi SAUCES - ORIENTAL PASTES & MIXES Wasabi Paste Is known in the West as Spicy Japanese horseradish. Yukata wasabi paste is perfect for sushi, salad dressings, steak sauces, dips & noodle dishes Hikari Shinshu Miso Paste A quality pack of shinshu miso. (Lightmiso) Perfect for marinating meat & fish or as a base for soup stocks including miso. Nutty colour Miso Soya Bean Paste Miso is made by fermenting soy beans with salt and koji, which are cultured grains such as rice, barley, and soy beans.the soy bean paste is vitamin- and mineral-rich and high in protein and is used in both modern and traditional dishes in Japan. ORIENTAL ACCOMPANIMENTS Tempura Battermix Super Crispy Tempura is a batter originated from Japanese that is light and crispy Wandonbonga Nori Seaweed 10 Full Sheets Seasoned laver whole sheet. 100% nori seaweed TABLE PRESENTATION Sushi Tongs 150mm 2677 Sushi Tongs 200mm MAYONNAISE Kewpie Japanese Mayonnaise Pronounced QP. The japanese Hellmans. QP mayo has been sold for more than 80 years. Yellower, richer flavour than British mayo. Made with rice vinegar making it complimentary to Japanese foods. PICKLES & OLIES Ginger Pickled Pink Sushi Light pink pickled ginger is called gari or amazu shoga in Japanese. It's served with sushi or sashimi and eaten between different kinds of sushi. 1x43g 1x400g 1x1kg 1x1.5kg each each 1x340g Ginger Pickled White Sushi 1x340g Off white pickled ginger is called gari or amazu shoga in Japanese. It's served with sushi or sashimi and eaten between different kinds of sushi. PASTA RICE Chicken Gyoza Japanese style dumplings filled with ground chicken and vegetables wrapped in a thin dough. Average 30pcs in 600g egetable Gyoza Japanese style dumplings filled with vegetables wrapped in a thin dough. Average 30pcs in 600g Kuro Premium Sushi Rice Premium grade sushi rice in a 2kg resealable bag Sushi Rice Typically a short grained white Japanese rice is commonly used to make sushi 1x20g 1x600g 1x600g 1x2kg 1x10kg ermicelli Noodles Clear/Glass Rice vermicelli are a thin form of rice noodles. They are sometimes referred to as rice noodles, rice sticks, or bee hoon Brown Rice Ramen Noodle From buckwheat flour suitable for a wheat free diet because it is not a type of wheat but 6x280g the seed of a broad leaf plant related to the rhubarb family. Serve with miso soup and fresh vegetables for Japanese meal. 3

4 BREAD -BAKED Kuro Bao Buns / Hirata Bun Steamed wheat buns. Just steam, add filling & serve. Steam 3 mins from defrosted or 60x50g 8 mins from frozen. Bao buns is the Chinese/Taiwanese term and Hiratia bun is the Japanese term. CHILLED EGETABLES Kimchi Cabbage Pickled Sliced Korean Kimichi cabbage, very popular vegetable pickle in Korea & now all over the world. Made from sliced oriental cabbage onion, daikon radish, ginger & lots of garlic & chilli Wakame Seaweed Is a sea vegetable, or edible seaweed. It has a subtly sweet flavour and is most often served in soups and salads. Sea-farmers have grown wakame in Japan since the Nara period Kombu Seaweed Is a kelp that has something that other edible seaweeds do not, which make it, the King of Seaweed. Kombu kelp delicious on its own or additions to dish Wasabi Root (Rhizomes) Fresh Wasabi is a plant it is also called Japanese horseradish, although horseradish is a different plant Wasabi Leaves & Stems Wasabi is a plant it is also called Japanese horseradish, although horseradish is a different plant. HERBS/SPICES/SEASONINGS Kombu Dried Seaweed Used for dashi stock. Simmer with dried tuna flakes. Dried kelp for seasoning, high in calcium/iron. Not to be eaten in high amounts as extremely high in iodine. Nama Shio Koji Umami Seasoning to marinate, tenderize & enhance the umami or richness in foods. Made of salt, water & rice koji (Barley) Black Sesame Seeds Sesame is a flowering plant in the genus Sesamum, also called benne. Numerous wild relatives occur in Africa and a smaller number in India. Ume Plum & Shiso Furikake Tasty mix type radish leaf & Ume plum red perilla rice seasoning to mix in rice to form into rice balls. Sesame, wakame, takutan leaves, shiso leaves, Umeboshi & more 1x1kg 1x1kg 1x100g 1x250g 1x114g 1x200g 1x1kg 1x36g Bonito Flake Used in miso soup and ramen; Flakes are made from a dried, fermented and smoked skipjack tuna Dashi Powder Bonito Japanese seasoning 1x50g 1x50g Kombu Dashi Powder Kombu Dashi is a good source of glutamic acid, an amino acid responsible for umami, 1x100g the Japanese word used for one of the five basic tastes in addition to salt, sweet, sour, and bitter Dashi Powder Bonito Shimaya Rice inegar Powder Dehydrated white wine vinegar. Used extensivley in Japanese cusine to flavour Sushi Rice 1x50g Dashi Powder egetarian 14x8g Rice inegar Powder Mizkan Dehydrated white wine vinegar. Used extensivley in Japanese cusine to flavour Sushi Rice PULSES/RICE/CEREAL Wasabi Peas Toasted Wasabi is a plant of the Brassicaceae family, which includes cabbages, horseradish, and mustard. It is also called Japanese horseradish, although horseradish is a different plant. 1x72g 1x72g

5 BEERAGES Matcha Green Tea Powder Finely ground powder of specially grown and processed green tea leaves. The word matcha originally comes from Japan and means ground tea"packed with antioxidants that enhance your mood, health and energy level enjoyed as a tea, or combined with other foods like ice cream, cake, fruits, milk or similar products Matcha Green Tea Powder 1x100g FRUIT JUICES Yuzu Juice Pure 100% pure Japanese taste between tangerine & grapefruit found in ponzu sauce. Use 1x150ml in sake, cocktails, ice cream & a variety of different dishes. Try adding yuzu juice instead of your usual lemon Yuzu Juice Teshibori Salted About the size of a tangerine, mainly in Japan, Korea, and China. It's incredibly fragrant, but also super sour and tart, which means it's not meant to be eaten as is. Instead, its zest and juice are used for flavoring in the kitchen. Teshibori unpasteurised juice Daidai Juice Teshibori Asian variety of bitter orange originated in the Himalayas yellowish in color that change into green in the spring powerful burst of unique citrus flavour. Teshibori unpasteurised juice. BOUILLON, STOCKS & BASES Marukin Shiro Dashi Stock Concentrate White dashi, stock concentrate. Ideal for dashi based foods. It gives foods the iconic fish flavour & smell from Japan. Adds Umami to any dish. Nimben Shiro Dashi Stock Concentrate 500ml bottle of Nimben's White dashi liquid stock concentrate. Great for adding to soup & stocks for added flavour & umami. This is concentrated & needs diluting with hot or cold water. OILS - SPECIALITY Sesame Oil Pure Pure sesame oil made in Japan by Kadoya. Sesame oil is considered one of the healthiest oils to cook with. Ithaca a very strong taste so should be used sparingly to add flavour. SALAD DRESSING Goma Sesame Dressing Sesame salad dressing. inegar, water, sugar, rapeseed & sesame oil, soy sauce, apple juice, grape fermented seasoning, peanut paste, alchol, salt. SAUCES - ORIENTAL RTU Teriyaki Sauce Teriyaki is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar Sriracha Chilli Sauce Hot chilli sauce is made from sun ripened chilli. Ready to use with roasted or cold cut meat kebab or to give your favourite dish a sizzling kick. 1x1.8ltr 1x500ml 1x654ml 1x1ltr 1x2kg 1x730ml Daidai Ponzu Namashibori Ponzu sauce made of Asian variety of bitter orange commonly used in Japanese cuisine. It is tart, with a thin, watery consistency and a dark brown color Salted Ponzu Shio Ponzu is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency and a dark brown color Soy Sauce Seasoned Tezukuri Tsuyu Handmade Seasoning Soy Sauce from bonito soup stock, shiitake mushroom & kombu seaweed soup stock. 5

6 48812 Hanamaruki Shio Koji A liquid cultured rice/malt bacteria that adds umami which can be used with meat, fish, vegetables. Its special enzymes break down the protein in meat & fish. 1x500ml Soya Sauce Dark Naturally brewed soy sauce from shoda. Best value vs quality soy sauce in Europe Bull Dog Tonkatsu Sauce (Panko fried meat sauce) This Japanese sauce is a fine example of Yoshuko food. Serve this sauce with fusion dishes. Made from vegetables, spices & fruit Kikkoman Soy Sauce Kikkoman are THE soy sauce makers of Japan sitting on tables in homes & restaurants Sudachi & Kombu Ponzu Sudachi and Kombu Seaweed traditionally made using fresh sudachi (Japanese citrus) juice & rich kombu seaweed soup stock. 1x1ltr 1x1.8ltr 1x1ltr Champonzu Citrus Ponzu Classic ponzu sauce using 5 different Japanese citrus fruits: yuzu, daidai, yuko, kabosu, sudachi and homemade soup stock.more delicate and fragrant than straight soy sauce. Packed with citrus zing, sweetness of plum and amazake and a rich depth of flavour. Serve with sashimi & sushi, dress a salad, marinade a meat, flavor a fish or add a dash to a dip Soy Sauce 2 Years Old Kamebishi 1x1ltr Traditionally made, using only 4 natural ingredients, these are soy sauces of perfect balance, delicately combining acidity, sweetness, saltiness and rich umami. INEGARS Sake Rice Wine Used as seasoning for sushi rice. Seasoned & sweet rice wine. Use in cooking, marinade & sauce. 1x750ml Rice Grain inegar Grain inegar is made from wheat and flavoured with rice and corn extracts which 1x500ml give the vinegar its slightly sweet flavor. Using this mild grain vinegar you can prepare the finest sushi dishes, marinades and more Rice Wine Shaoxing 1x600ml Shaoxing wine is one of the most famous varieties of huangjiu, or traditional Chinese wines, fermented from rice Dashi inegar Tosazu Tosazu is high quality fermented vinegar seasoned with all natural foods: real bonito soup stock, kombu seaweed, honjozo shoyu (soy sauce) and hon mirin Garlic Black inegar Ninniku Kurozu Black garlic matured in sake vinegar for a rich, distinctive flavour. Use to dress, season and marinade Kombu Seaweed Black inegar Kombu Kurozu Kombu seaweed, unpolished sticky rice vinegar, honey & brown sugar seasoned with light soy sauce Rice inegar Bonito Sanbaizu High quality pure rice vinegar flavoured with fresh bonito soup stock and soy sauce. Ideally suited for marinating vegetables Sake inegar Sakazu Handmade high quality vinegar made with pure rice sake that is fermented into vinegar using an ancient technique Sushi inegar Sushizu Sushizu is a high quality vinegar designed to add sweet sophistication to your sushi rice. It is made from a fine mixture of carefully balanced natural foods: pure rice vinegar, kombu seaweed, amazake and hon mirin. 6

recipe SAM ELLIOTT DEELOPMENT CHEF & FINE FOOD SPECIALIST Chicken satay bao with

breasts, butterflied 68544 250g of smooth peanut butter 25250 25g of sweet soy

chillies 30g of ginger 3 cloves of garlic 1 tsp of turmeric 3571 65g of fresh

coriander For the Cucumber: Ingredients 1 x large cucumber, cut into rectangles

coriander stalks 1 1/2 tbsp of fish sauce 1 tbsp of fresh lime juice 2 tsp of

Place all of the ingredients (except the chicken and coriander) into a blender

Add the coriander and blend for a further 30 seconds. 2.

sesame/rapeseeds oil. Seal thoroughly until there is no more pink visible. 3.

Cook ok in the sauce for about 5-6 minutes until the sauce has reduced slightly.

Take off the heat and serve immediately. 5.

Cook for about 3-4 minutes until soft and fluffy. Method: 1.

Bring to the boil and cook for no more than 30 seconds. DO NOT REDUCE. 2.

Once compressed serve as soon as possible. sible. 4.

7 recipe SAM ELLIOTT DEELOPMENT CHEF & FINE FOOD SPECIALIST Chicken satay bao with pickled cucumber and peanut salad For the Bao: Ingredients 2 x large chicken breasts, butterflied g of smooth peanut butter g of sweet soy sauce (or 20g dark soy sauce with 1 tsp caster sugar 9024) 1 1/2 red chillies 30g of ginger 3 cloves of garlic 1 tsp of turmeric g of fresh lime juice 30g of fish sauce ml of boiling water 1/2 a bunch of fresh coriander For the Cucumber: Ingredients 1 x large cucumber, cut into rectangles approx 4x1cm 1 Birdseye chilli 2 cloves of garlic, finely chopped 5g of coriander stalks 1 1/2 tbsp of fish sauce 1 tbsp of fresh lime juice 2 tsp of sugar 2 tbsp of boiling water Method: 1. Place all of the ingredients (except the chicken and coriander) into a blender and blend at full speed until a smooth sauce is established. Add the coriander and blend for a further 30 seconds. 2. Slice the chicken into 3 thin slices, place in a pan with a touch of sesame/rapeseeds oil. Seal thoroughly until there is no more pink visible. 3. Add some of the sauce and reduce the temperature. Cook ok in the sauce for about 5-6 minutes until the sauce has reduced slightly. Add d a touch more sauce to thin it out and bring above 65 degrees. 4. Take off the heat and serve immediately. 5. Place the Bao bun in a Chinese steamer basket or on parchment in a steamer. Cook for about 3-4 minutes until soft and fluffy. Method: 1. Place all of the ingredients into a cold pan. Bring to the boil and cook for no more than 30 seconds. DO NOT REDUCE. 2. Place into a vacuum bag with the cucumber slices and vac fully. 3. Once compressed serve as soon as possible. sible. 4. Alternatively once the sauce is made add d cucumber ribbons and finely sliced spring onions and mix well. For the peanut salad: 100g of roasted peanuts, finely crushed (if using salted peanuts wash thoroughly, dry and roast) 5g of rock salt g of grated palm sugar g of coriander, finely chopped 1 spring onion, finely sliced Method: Mix all of the ingredients together well, adjust sugar and salt if necessary. To finish, place the chicken inside the steamed bun, top with the infused cucumber and sprinkle with the peanut salad. 7

8 WWW. HARL E C H.CO.UK FOR FURTHER INFORMATION CONTACT ONE OF OUR FINE FOODS SPECIALIST & DEELOPMENT CHEFS Steve Williams steven.williams@harlech.co.uk Sam Elliott sam.elliott@harlech.co.uk Stephen Griffiths stephen.griffiths@harlech.co.uk DISTRIBUTION DEPOTS IN NORTH WALES CHESTER SHREWSBURY harlech.co.uk Head Office: Parc Bwyd, Llanystumdwy, Gwynedd LL52 0LJ

Catalog Sauce & Dressings. - Sauce (Baste) - Soy Sauce - Ponzu Sauce - Dressing - Dipping Sauce - Condiments

Catalog Sauce & Dressings. - Sauce (Baste) - Soy Sauce - Ponzu Sauce - Dressing - Dipping Sauce - Condiments 2015.09.04 Catalog Sauce & Dressings - Sauce (Baste) - Soy Sauce - Ponzu Sauce - Dressing - Dipping Sauce - Condiments Sauce (Baste) 2015.07.17 Code No. 311741 *Sukiyaki Sauce *Sukiyaki thin slice of beef