Let's find out about some unusual ingredients the top chefs use in their dishes. How about Tonburi, Tosaka Green and Chicken and Pork Stock?
This ingredient is sometimes referred to as Field Caviar (or Caviar of the fields). The black and green pearled seeds resemble fish eggs but have a very crunchy texture and taste like broccoli or artichoke. It can be blended into a mayonnaise or used as a garnish. The secret is to season just before serving.
Seaweed is a very important part of the Japanese diet as it is in plentiful supply and full of vitamins and minerals. Tosaka seaweed comes in three different colours; red, green and white. It is sold preserved in salt and refrigerated eaten cold often in a salad or served with sashimi.
This tin of chicken and pork stock is based on chicken and pork bones blended with vegetable condiments. It makes a rich paste for use in many popular dishes, particularly Ramen. It can also be used when making fried rice and gyoza (Chinese dumplings).