{"title":"Japanese Cooking Ingredients","description":"\u003cp\u003eJapanese cooking rests on a short list of staples: soy sauce, miso, dashi, mirin, rice. This is where they live.\u003c\/p\u003e","products":[{"product_id":"sb-tarako-spaghetti-sauce","title":"S\u0026B Tarako Spaghetti Sauce Japanese Cod Roe Pasta 46.4g","description":"\u003cp\u003eTwo sachets of salted roe sauce that turn plain boiled spaghetti into Japanese tarako pasta, stirred through the hot drained noodles with nothing to cook. It tastes salty and savoury, of the sea, with a fine grain of roe you can feel on your tongue, and there is no chilli and no butter in it. Buy it if you want the plain, mild tarako spaghetti; if you want a chilli kick, this is the wrong sachet, and the mentaiko one is the roe sauce with chilli added.\u003c\/p\u003e\n\n\u003cp\u003eたらこ, tarako (ta-RAH-ko).\u003c\/p\u003e\n\n\u003ch2\u003eWhat you're getting\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat it does to the pasta\u003c\/strong\u003e: it coats every strand in a salty sauce with a fine grain of roe, and a sachet of chopped chives goes on top. It is the finished dish, not a base you cook further.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCod roe, or pollock?\u003c\/strong\u003e: tarako is salted roe from Alaska pollock, a smaller relative of cod, and the English on the pack calls it cod roe.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHow much pasta\u003c\/strong\u003e: one sachet for 100 g of dry spaghetti, which is one serve, and the pack makes two.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNot the pack sold in Japan\u003c\/strong\u003e: this is the export edition. It comes with chives instead of the dried seaweed of the Japanese pack, and its ingredient list is different, so a pack you bought in Japan will not match it line for line.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens\u003c\/strong\u003e: contains fish, wheat and soy. Read the pack's own label before you rely on ours.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlso on the label\u003c\/strong\u003e: there is fish in it. Besides the roe, the seasoning uses a protein partly made from fish, and it is coloured with cochineal, a dye made from insects.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThe instructions on the back of the pack are in English.\u003c\/p\u003e","brand":"S\u0026B","offers":[{"title":"Default Title","offer_id":67560088830178,"sku":"SH-SCE-0001","price":4.98,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1312\/5858\/files\/sb-tarako-spaghetti-sauce-front.webp?v=1790761777"},{"product_id":"sb-mentaiko-spaghetti-sauce","title":"S\u0026B Mentaiko Spaghetti Sauce Spicy Cod Roe Pasta 52.4g","description":"\u003cp\u003eTwo sachets of roe sauce with chilli that turn plain boiled spaghetti into Japanese mentaiko pasta, stirred through the hot drained noodles with nothing to cook. It tastes salty and savoury with chilli through it, and there is no butter in it. Buy it if you want roe pasta with some heat; if you want no heat at all, this is the wrong sachet, and the tarako one (plain roe, no chilli) is the one to take.\u003c\/p\u003e\n\n\u003cp\u003eからし明太子, karashi mentaiko (men-TIE-ko); karashi here means chilli. The pack's English says \"spicy cod roe\".\u003c\/p\u003e\n\n\u003ch2\u003eWhat you're getting\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat it does to the pasta\u003c\/strong\u003e: it coats every strand in a salty roe sauce with chilli through it, and a sachet of chopped chives goes on top. It is the finished dish, not a base you cook further.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHow hot it is\u003c\/strong\u003e: chilli pepper is in the sauce itself, so every mouthful carries some heat, more than the plain tarako. Some young children find it too hot, so try them on a small taste first.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCod roe, or pollock?\u003c\/strong\u003e: mentaiko is the Japanese name for Alaska pollock roe seasoned with chilli. Pollock is a smaller relative of cod, and the English on the pack calls it cod roe. \u003ca href=\"\/blogs\/guides\/mentaiko-japanese-pollock-roe\"\u003eOur guide to mentaiko\u003c\/a\u003e has the whole story.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHow much pasta\u003c\/strong\u003e: one sachet for 100 g of dry spaghetti, which is one serve, and the pack makes two.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNot the pack sold in Japan\u003c\/strong\u003e: this is the export edition. It comes with chives instead of the dried seaweed of the Japanese pack, and its ingredient list is different, so a pack you bought in Japan will not match it line for line.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens\u003c\/strong\u003e: contains fish, wheat and soy. Read the pack's own label before you rely on ours.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlso on the label\u003c\/strong\u003e: there is fish in it. Besides the roe, the seasoning uses a protein partly made from fish, and it is coloured with cochineal, a dye made from insects.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThe instructions on the back of the pack are in English.\u003c\/p\u003e","brand":"S\u0026B","offers":[{"title":"Default Title","offer_id":67560090697954,"sku":"SH-SCE-0002","price":4.98,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1312\/5858\/files\/sb-mentaiko-spaghetti-sauce-front.webp?v=1790762395"},{"product_id":"sb-peperoncino-spaghetti-sauce","title":"S\u0026B Peperoncino Spaghetti Sauce Garlic \u0026 Chilli Oil 44.6g","description":"\u003cp\u003eTwo sachets of garlic and chilli oil sauce that turn plain boiled spaghetti into Japan's packet aglio e olio (Italian garlic-and-oil spaghetti), with nothing to cook. It is strongly garlicky, properly hot and more savoury than the homemade version, and a sachet of fried garlic, parsley and chilli goes on top. Buy it if you like garlic loud and a real chilli bite; if you want a mild, buttery pasta, this is the wrong sachet.\u003c\/p\u003e\n\n\u003cp\u003eペペロンチーノ, peperoncino: Italian for chilli, and the name Japan uses for garlic, oil and chilli spaghetti.\u003c\/p\u003e\n\n\u003ch2\u003eWhat you're getting\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHow garlicky\u003c\/strong\u003e: very. The garlic is roasted and fried rather than raw, and it stays on your breath afterwards, so plan around who you are seeing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHow hot\u003c\/strong\u003e: there is chilli in the sauce itself as well as in the topping, so it cannot be made fully mild.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNot a copy of the Italian dish\u003c\/strong\u003e: it is more savoury than the olive oil, garlic and chilli you would make at home, because anchovy extract and savoury seasoning go into the sauce.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHow much pasta\u003c\/strong\u003e: one sachet for 100 g of dry spaghetti, which is one serve, and the pack makes two.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens\u003c\/strong\u003e: contains fish (anchovy). Read the pack's own label before you rely on ours.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlso on the label\u003c\/strong\u003e: there is fish in it: an anchovy extract in the sauce.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"S\u0026B","offers":[{"title":"Default Title","offer_id":67560091058402,"sku":"SH-SCE-0003","price":5.34,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1312\/5858\/files\/sb-peperoncino-spaghetti-sauce-front.webp?v=1790762419"},{"product_id":"kanpy-ajitsuke-nori","title":"Kanpy Ajitsuke Nori Seasoned Seaweed Jar 80 Pieces","description":"\u003cp\u003eAjitsuke nori is roasted seaweed seasoned with soy sauce, sugar and bonito (dried-fish) stock, cut into small pieces you eat straight from the jar or wrap around a mouthful of rice. It tastes salty-sweet and savoury, and the chilli in it is kept in the background. It is the everyday jar in Kanpy's tabletop range, made with Japanese nori: a step below the jars of nori from two named Japanese seas, the Ariake Sea and the Seto Inland Sea. Buy it if you want something to go with plain rice or a salty piece to pick at; if you want plain nori for rolling sushi, this is the wrong nori: the pieces are a tenth of a sheet, and seasoned nori cracks when rolled anyway.\u003c\/p\u003e\n\n\u003cp\u003e味付けのり: \u003cem\u003eajitsuke nori\u003c\/em\u003e, \"seasoned nori\". The big brush lettering on the front of the jar, 味のり, is its short name (\u003cem\u003eaji nori\u003c\/em\u003e).\u003c\/p\u003e\n\n\u003ch2\u003eWhat you're getting\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBonito, in plain words.\u003c\/strong\u003e Bonito stock is made from dried fish flakes; here it goes into the soy seasoning with a little kombu kelp.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOne jar, no little packets.\u003c\/strong\u003e You take out one piece at a time, and with the lid shut and the drying sachet inside, the rest stays crisp.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEighty pieces, eight sheets' worth.\u003c\/strong\u003e Each full sheet of nori is cut into ten small pieces.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe honest one: there is an added flavour enhancer.\u003c\/strong\u003e It is listed as amino acids etc.; if you avoid them, this jar is not for you.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens\u003c\/strong\u003e: contains wheat (gluten), soy, crustacean (shrimp) and fish (dried fish flakes). Japan's chart has no fish category for these, so the fish sits in the pack's ingredient list (削り節, the dried fish flakes) rather than its allergen box: check the ingredients, not the chart; ours is the fuller list.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlso on the label\u003c\/strong\u003e: the small sachet in the jar is a drying pack, not food. Keep it in the jar and never throw it somewhere wet, because it can heat up.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Kanpy","offers":[{"title":"Default Title","offer_id":67560219181282,"sku":"SH-RCE-0010","price":12.49,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0824\/1312\/5858\/files\/kanpy-ajitsuke-nori-jar.webp?v=1790763107"}],"url":"https:\/\/shintop.com.au\/collections\/japanese-cooking.oembed","provider":"Shintop Trading Australia","version":"1.0","type":"link"}