Amazing flavor of Japan, YUZU PONZU, Panettone, Cheese, Intro Pricing and more at chefshop.com/enews EXCLUSIVE SUBSCRIBER 5% OFF CODE yuzu  Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog YUZU PONZU SAUCE! Yuzu Ponzu “sauce” is one of those flavors that makes Japanese food taste like it does. Simple to make on your own with a mix of shoyu, rice vinegar and yuzu juice. Of course you can substitute the Yuzu with lemon juice and you have a decent version, just not perfect. Overall, it’s ok when you make your own. It’s the subtle, umami difference that makes this Yuzu Ponzu just plain amazing and appealing! This gem has in addition to the basic ingredients, bonito and kelp added. One taste and you know it’s something special. To the nose the shoyu (soy sauce) is the base of the “whiff” and on top is the delicate citrusy Yuzu. A tingly smell for sure. The first sip is similar to the mouth. The shoyu runs across the taste buds, attacking and spreading quickly, staying low, whilst the citrus Yuzu floats above giving and sharing its tang. It's this combination of shoyu and yuzu tang, along with the bonito and kelp, that makes it tasty beyond belief! Zingy and Zangy are a great description. Think agro dolce (sour & sweet) with salty notes that can sometimes even twist up your tongue. You can make it a dipping sauce for sashimi, a salad dressing, or toss it on some rice to add some spark! A dash on steak or even on your next Baywater Sweet oyster! This is a versatile food personality to take you across the world or just change up your next bite! Special introductory pricing (40% off)! Try it you will like it!! Yuzu Soy Sauce A Soy with a saucy note This just might be the very bestest, the mostest, use for transforming one flavor to another. Something so incredible you won’t believe it. Yuzu is a funny, uneven skinned fruit with all the goods, all the characteristics of a tart, sour citrus, with the spirit and the spritz of a mandarin orange. Soy Sauce, good soy sauce, has just a few ingredients, uses natural fermentation, specific yeasts, and takes at least a year to make. When you combine these two delicious flavor exciters you get this amazing complex, intricate, and smooth tingly sip! You first see a dark color and edges of green. To the nose you smell the tang of the citrus yuzu and then it's followed by the soy sauce twist. When you taste, at the beginning of the sip, as you squeeze the liquid between your lips, the citrus is up front on the tips of the lips and a vapor of the same reaches into your mouth cavity. Then, as it dissipates, the salty feel spreads across the tongue, seemingly to not touch the surface, and ends on the edges as you try to squeeze all the flavor out. Identifying all the flavors is not easy or obvious. With a hint of bonito, a twist of Yuzu paired into an aged shoyu, this Yuzu Tamari Shoyu is quite frankly unbelievable! Dipping your tongue directly into the soy sauce makes the tip of the tongue tingle. One careful taste evolves into an immediate need to taste again and again. There is a desire to squeeze the liquid with your tongue in your mouth to identify and taste all the flavors. Perhaps it is the only soy sauce you will ever want to sip on a spoon! Perfect for a salad in place of vinegar, you could add it to a sesame or shiitake mushroom dressing. Top a finished steak or mix with an anchovy to make a sauce like no other. And it is a fabulous dipping sauce too! We sell out quickly of this very special (order) food ... Back-in-Stock! Shop Now! Click Here! 1) Parmigiano-Reggiano This cheese comes from a mountain farm located near the small village of Tizzano Val Perma in the Apennine Mountains. It is one of the mountain cheese houses. The milk for their cheese production comes from 15 different local dairies all located within 30 kilometers of the cheese house. The owner of the cheese house, Giovanni, says that the cows from which the milk is harvested are 50% Bruna Alpina cows, and 50% Frisona -- with a few Vacche Rossa and Montbeillards thrown in. Aged to perfection Pre-order now for end of March cut 2) Italian Spring Cakes Shaped like a dove, it represents a symbol of innocence, gentleness, and affection. On the inside, it's the same fabulous cake as the panettone; the luscious bread made with lots of eggs, sugar, some flour, and a 60 plus year old starter yeast. Pre-order now for Easter 3) Yuzu Marmalade Yuzu is a culinary joy. It is popular as a sour, citrusy ingredient - especially Yuzu juice as an addition to mixed drinks. There seems to be a zillion versions that are showing up everywhere, sadly, some are so salty you can't even taste the citrus ... Yuzu's origins are from China, but the most popular products are coming from Japan these days. This marmalade is a great example - it's really tasty with a very nice sweet/sour flavor. If you like grapefruit marmalade, then this Yuzu Marmalade is for you! This is the way you want marmalade to be with a citrus twist! Shop Now! 4) ChefShop Cocoa Powder The first product we carried and still have it on the shelves! Iteration after each has gotten better and better. Cocoa powder changes from Batch to Batch, but our supplier keeps it just right! You can't go wrong with this wonderful versatile Cocoa! Shop now for ChefShop Cocoa Powder 5) Sacred Sea Tuna Sacred Sea Albacore tuna has won double-blind taste tests by a private consortium of sashimi buyers from Japan three years in a row. "Feed Your Body, Mind & Spirit" says the label of this excellent tuna. That sums up why we love Sacred Sea and support canned tuna made with healthy, wild fish! Shop now for Sacred Sea Tuna! 6) Caramelized Cocoa Nibs Cool! These taste best right out of the bag! Crunchy, sweet, and yummy. If you have never tried caramelized cocoa nibs -- you should. Sweet and not as bitter as regular cocoa nibs, because they've been rolled in sugar and then baked. Yum! The can be added to any kind of dough, shortbread, baked in cakes, sponges, or used in praline fillings and on ice cream. Or just eat them right out of the bag -- that is what we do! Try them and have fun! Shop now for Caramelized Cocoa Nibs   Just-in-Updates - Cooking Classes Feuilletine Flakes Hazelnut Creme Cookie Recipe! Eating Feuilletine Flakes by the handful is like the best cookie ever, but not quite. By adding luxurious hazelnut creme from Andrea Slitti and a bunch of fabulous chocolate you get a cookie that has just about everything you might want, since it is like a great candy bar! Hearty Hungarian Table Cooking Class Rock the Casbah: Moroccan Cooking Class Add some spice to your life with an exotic yet easy-to-make traditional Moroccan meal. We'll be demonstrating a few Moroccan classics; simple dishes you can easily make at home. Menu includes: Marinated Olives with Harissa, Moroccan-style Bean Dip, Chicken Tagine with Preserved Lemons, Quinoa "couscous" Salad, Carrot Salad with Feta and Mint, Moroccan Coconut "Cake".  Except for the couscous, this is a gluten-free class.   This Weeks Recipes Chicken Salad with Piquillo Dressing Recipe This recipe is adapted from chef Seamus Mullen of New York City's Boqueria (Food and Wine magazine October 2009.) It is light and refreshing and will go well with a Spanish themed meal. Black Cod with Orange Slices Recipe Simple, easy, perfect timing to use Katz Meyer Lemon olive oil. Adds flavor to the fish without making it about the "sauce", but makes the fish awesome! Grilled Broccoli Rabe Panini with Tome and Double Cream Cheese Recipe Inspired by a recipe I saw in the new Gourmet Italian Kitchen "Magazine" (Winter/Spring, 2011), we broke into our Full Circle Farm weekly box, and made these amazing panini for the crew. Unbelievably delicious. Sort of a French-inspired panini. See what you missed in previous Newsletters Argan Almond Butter Cookie Recipe, Anchovies, Cru-Sauvage Chocolate Ingredients - Easy Comfy Pie - Easter Cakes This Oil will Change Your Life, Best Bees, "French" Green Lentils ChefShop.com Toll-free: 1-800-596-0885 You've received this email because you have purchased from us or subscribed. We respect your privacy online, and will never share your email address. Help | Contact | About | Terms | Privacy Policy | Search | My Account DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA