Additive-Free Japanese Gluten-Free Rice Noodles With a Longer Shelf Life In today’s food industry, sustainability is no longer just about packaging. It is also about creating foods that genuinely solve problems — reducing food waste, lowering energy consumption, simplifying ingredients, and making healthy food more practical for everyday life. At Shokunin Store, this philosophy is reflected in Okomen, our additive-free Japanese gluten-free rice noodles. Unlike many fresh gluten-free noodles that spoil quickly or require refrigeration, Okomen was developed to maintain a satisfying semi-fresh texture while remaining shelf stable for months at room temperature — without preservatives or unnecessary additives. The result is a product designed not only for convenience, but also ... Continue Reading
Food
Recipe: Spinach with Walnut Dressing (Horenso no Kurumi-ae)
This classic Japanese side dish highlights how a good dashi can completely transform simple ingredients. Using a high-quality dashi sachet brings a clean, layered umami that elevates the natural sweetness of spinach and the richness of nuts—without the need for heavy seasoning. Method 1. Toast a handful of walnuts in a dry pan over medium heat for about a minute, until fragrant. Roughly chop, then grind using a mortar and pestle until finely crushed. 2. In a bowl, combine the ground walnuts with dashi (prepared from a premium dashi sachet or liquid stock), sugar, mirin, and soy sauce. Mix until smooth. If the dressing is too thick, loosen it gradually with a little water or extra mirin until it reaches a creamy consistency. 3. Blanch the spinach briefly, then transfer ... Continue Reading
What to Do with Leftover olive marinade oil (No Bits!) – Strain and Reuse Guide with Recipe
What can you do with leftover olive marinade oil in a jar? Cleaning these jars after finishing olives used to be one of my least favrourite chores in the kitchen but now, I don't mind it so much thanks to my tools. I first use our small precision Clever Tong – Japanese Hygienic Kitchen Tongs to pick out the last olives from the jar. Then, I strain the remaining oil through my Ultra-Fine Stainless Steel Strainer – 200 Mesh. The result is a clear, golden oil with no oregano, chilli flakes, or garlic bits left behind—just clean infused oil. If you’ve ever wondered what to do with leftover olive oil, this simple step makes it easy to either dispose of it cleanly or reuse it as a base for dressings or light cooking. To safely reuse the oil, it’s important to keep things clean from ... Continue Reading
Choosing the Right Tool for the Oysters You Love
Standard vs Single Seed Oyster Knife There’s a moment, just before an oyster opens, where everything comes down to feel. A slight resistance. A gentle twist. Then—release. For something so simple, oyster shucking is surprisingly nuanced. And for those who seek out exceptional oysters—whether from the rivers of New South Wales or the cold waters of Tasmania—the experience rarely stops at the oyster itself. It extends to how it is opened. At Shokunin Store, our Japanese Stainless Steel Oyster Shucker is offered in two variations: They may appear similar at first glance. But each is shaped by a different kind of oyster—and a different way of opening them. The Oyster Comes First Across Australia and New Zealand, oysters are increasingly defined by their ... Continue Reading
Why most Miso Soup Tastes Flat — And How Proper Dashi Changes Everything
Let’s clear something up. Miso soup is not just miso paste dissolved in hot water. In fact, I recently came across a market stall serving miso soup exactly like this—just miso dissolved in hot water. Unsurprisingly, it was simply salty. Flat. One-dimensional. Missing something. That “something” is what the Japanese have understood all along: Dashi. Think of Dashi as the Soul of the Soup If miso is the flavour (like the tomato in your tomato soup), then dashi is the foundation. It’s the equivalent of a beautifully made stock in Western cooking —the quiet backbone that makes everything else shine. But here’s the part many people get wrong: 👉 Dashi is the main source of umami in miso soup—not the miso. Miso brings saltiness, body, and character. Dashi ... Continue Reading
How to Shuck Oysters Like a Pro at Home
Shucking oysters at home might seem tricky, but with the right technique and tools, it’s easier than you think! Whether you're preparing a seafood platter, impressing guests at a dinner party, or just craving fresh oysters, learning how to shuck oysters safely is essential. By following these steps, you can not only shuck oysters quickly and effectively but also present them beautifully—just like in fine dining restaurants. Using a high-quality oyster knife makes all the difference, giving you better control and a cleaner cut. 1. Prepare Properly• Use a tea towel or wear protective gloves to avoid injuries. 2. Create an Opening• If the oyster shell is tightly closed, use kitchen scissors to snip off the tip to create an entry point for the knife. 3. Insert the Knife• Hold the ... Continue Reading
Premium Nori Seaweed: The Fine Wine of the Sea
Just like the world’s finest wines, our premium nori seaweed is not just any nori—it’s sourced from Mikuniya, a company renowned for its exceptional quality and deep expertise in selecting the very best seaweed. In the same way that the quality of wine begins with the careful selection of grapes at the perfect moment, the quality of premium nori seaweed starts with the expert selection of seaweed from ideal growing conditions. Choosing Nori Like a Bottle of Château Margaux Just like selecting a fine wine, choosing nori requires true expertise. At Mikuniya, skilled tasters act much like sommeliers, relying on years of experience to select the finest premium nori seaweed. Unlike most buyers, who only inspect and taste the dried nori sheets during the auction, Mikuniya goes a step ... Continue Reading
Nori Seaweed Benefits: The Delicious wrap is great fo the Planet!
Did You Know? Nori is an Environmental Superstar! Just one hectare of Japanese seaweed, like our superior-quality nori (about the size of two football fields), absorbs 20 to 30 tons of carbon dioxide per year—that’s like taking 15 cars off the road! Seaweed is also up to 5 times more efficient at absorbing CO2 than the same area of forest. Plus, eating seaweed doesn’t reduce its environmental benefits! Seaweed absorbs carbon as it grows, and when it’s harvested, it makes space for new seaweed to grow and continue capturing CO2. So, when you enjoy nori, you're making a healthy choice for yourself and supporting a sustainable practice that’s good for the planet! Try our premium roasted sushi nori here. The Environmental Challenges Facing Nori Production The biggest factor ... Continue Reading
Do You Love Onigiri?
Here's How to Enjoy Konbini Onigiri Sustainably! Do you love konbini onigiri? I do. When you are in Japan, I am sure many of you would shop these convenient rice balls from Japanese convenience stores. They are a favorite among locals and tourists alike. But did you know you can make more sustainable choices when picking your favorite fillings? Let’s dive into the delicious world of onigiri and learn how we can help preserve Japan's culinary heritage. Japan's Sustainability Crisis in Seafood Japanese cuisine is celebrated worldwide and even registered as a UNESCO Intangible Cultural Heritage. From high-end ryotei (Japanese Inn) to cozy family diners and those handy konbini (convenience stores), Japan’s food culture is rich and diverse. Tourists often rave about the warm bentos, ... Continue Reading
10 Reasons to Add Our Quality Sushi Nori to Your Daily Diet
Premium Premium Sushi Nori is not just tasty but there are amazing health benefits that most people don't know about. Here are the benefits of taking this Japanese delicacy into your daily diet. 1. Vitamin C for beautiful skin Nori contains more vitamin C than mandarin oranges, which helps reduce melanin production, prevents skin spots, and fades existing spots. Unlike other sources of vitamin C that are destroyed by heat cooking, Nori's vitamin C is heat resistant and allows for efficient intake. 2. Dietary fiber cleans you out! Nori is rich in dietary fiber, which aids in normalizing bowel movements, relieving constipation, lowering blood cholesterol, and preventing diseases like colon cancer. Nori has softer fiber compared to vegetables, making it easier on the stomach ... Continue Reading
Eat More oily Fish for a Healthier Heart
Did you know that eating oily fish like salmon and mackerel can significantly reduce your risk of heart attacks and strokes? Recent studies have found that people with a family history of heart disease can lower their risk by up to 40% by consuming more omega-3 fatty acids found in these fish. The Importance of Omega-3 Fatty Acids Omega-3s, specifically EPA and DHA, are essential fats that our bodies can't produce on their own, making dietary intake crucial. These fatty acids play a vital role in maintaining cardiovascular health by reducing inflammation, lowering triglyceride levels, and improving overall heart function. Incorporating these oily fish into your diet is a delicious and effective way to boost your heart health. Research Findings A study published in the Journal ... Continue Reading