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Monday, July 7, 2014
Monday, June 30, 2014
Friday, June 20, 2014
NA Sales Premium Karaage Powder for your Karaage Revolution!
No matter where you go, fried chicken is a fantastic comfort food. The southern United States is known for having some the greatest fried chicken, but let's not forget about Japanese style karaage!
Japanese style chicken karaage often uses smaller, boneless pieces of chicken in contrast to the big bone-in pieces of American fried chicken. Additionally, potato starch or corn starch is used to create a light, crunchy texture.
Today we prepared our new Premium Karaage Powder with no MSG in our kitchen. We used two different methods of preparing the chicken: one method we used just the powder, and the other we mixed the powder with water. Both were tasty and brought about different characteristics.
Japanese style chicken karaage often uses smaller, boneless pieces of chicken in contrast to the big bone-in pieces of American fried chicken. Additionally, potato starch or corn starch is used to create a light, crunchy texture.
Today we prepared our new Premium Karaage Powder with no MSG in our kitchen. We used two different methods of preparing the chicken: one method we used just the powder, and the other we mixed the powder with water. Both were tasty and brought about different characteristics.
Tuesday, June 10, 2014
Kikusui – Defeating the Stigma of the Can
What do you think of when you hear “sake in a can?” To be
frank, it’s probably not the most positive image. Canned products have faced an
undeserving stigma for being low grade or having inferior quality. That is
simply not the case, and Kikusui wants to let the world know.
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| Kikusui Brewery in the Winter |
We met with Richard Priest of Kikusui and had the privilege
of sampling a few products, including the aforementioned canned sake. But first,
why are some of Kikusui’s sakes canned? The main goal is product preservation.
With a bottle, the seal will never be completely airtight around the opening.
In comparison, Kikusui’s can is specially lined on the inside and completely
sealed so nothing can enter or leave. Furthermore unlike a bottle, light cannot
enter a can and spoil the sake. An unpasteurized sake such as the Funaguchi is susceptible to various environmental hazards such as light and air, but a completely sealed vessel will prevent the elements from negatively affecting the contents. Kikusui’s Funaguchi sake in
its characteristic yellow can was the first of its kind when it was introduced
over forty years ago as a NAMA (fresh) sake. To date, it is Kikusui’s most
popular product, accounting for a third of their overall sales.
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