Scroll to choose your favourite version of this iconic dish
Scroll to choose your favourite version of this iconic dish
Do you smell this? It’s now time to set your kitchen and do the magic…
Do you smell this? It’s now time to set your kitchen and do the magic…
Japanese flavours
Like so much of the world, the cuisines of Japan can’t be summed up as one singular idea. From the ancient Kaiseki of the former imperial city of Kyoto, Japanese food has developed through centuries of political, economic, and social change. Known for the dichotomy of simultaneously simple and complex flavours, Japanese cuisine is all about well-rounded, sophisticated tastes in small doses. […]
History & influences
Japanese cuisine remains rooted in ancient ideology and has endured in tradition since its conception. Around 300 BC, Japan shifted from hunter-gatherer to an agricultural society and rice cultivation began. Influences came from Korea and China where Buddhism initially shunned the consumption of meat as taboo. Upon the decline of the Tang dynasty in the 9th century, Japan made a move toward its individuality in culture and cuisine and the use of chopsticks as eating tools became the norm, previously only used by the nobility and those of high social standing. […]
What is Japanese cuisine?
Like so much of the world, the cuisines of Japan can’t be summed up as one singular idea. From the ancient Kaiseki of the former imperial city of Kyoto, Japanese food has developed through centuries of political, economic, and social change. Known for the dichotomy of simultaneously simple and complex flavours, Japanese cuisine is all about well-rounded, sophisticated tastes in small doses. […]
Recipes
Iconic Japanese dishes
Grounded in tradition and elegantly refined, Japanese cuisine ranges from the fresh, clean flavours of sashimi to rich curries, steaming-hot udon and ramen, and stir-fried noodles. Traditional street foods in different parts of Japan include Takoyaki (golden balls of batter with marinated octopus), okonomiyaki (fried noodles with a variety of fillings), nato (sticky, gluey fermented soybeans eaten with rice for breakfast), and sukiyaki.
Japanese Spices
Spices don’t always spring to mind when considering the world’s spice route. Originally Japanese food was dominated by garlic and pepper, however, Japan grows and produces many spices and flavours such as red pepper flakes, yellow mustard seeds, ground ginger, sea salt, and white and black sesame seeds. […]
A golden brew of warming peppery flavours with sweet hints of allspice and fennel, our Japanese Kare (curry) blend infuses your at-home curries with authentic flavours of Japanese cooking. Curry was introduced to Japan in the early 1800s when Anglo-Indian Royal Navy sailors brought the curry powder of India and combined it with the sweet additions of fruit like apples to suit the British palate. Today, the golden curries of Japan are popular throughout the globe and can be made with vegetables, chicken, beef, pork or seafood.
Flavours of the world
Comprising South-eastern regions of Asia, Australia, New Zealand and neighbouring islands, Australasia is a melting pot of cultures, countries and cuisines. From the homegrown, earthy flavours of native Australian cuisine to the zesty, spicy and fresh tastes of Southeast Asia, this culinary region incorporates a wide range of herbs and spices and is all about celebrating what’s local.
Wholesale
Comprising 6 regions, 12 countries (and counting) and 48+ delicious accompanying recipes, Flavours of the World opens the doors to the world’s spice route and allows everyone to explore the countries and cuisines that have shaped our culinary world today. Sugar-free, filler-free, and preservative-free, our blends make cooking wholesome, authentic meals from around the globe simple and affordable; offering step-by-step instructions and a catalogue of free online recipes to suit all diets.
Want to level up your meal-solutions offering and stock Flavours of the World in your stores? Visit our Wholesale Page to fill in your details and we’ll be in touch.
