Rintaro x The Japanese Pantry Ingredient Box with Rice!
- In stock, ready to ship
- Inventory on the way
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If you already own the Rintaro cookbook, this ingredient box is for you! With products hand-selected by Rintaro's chef/owner Sylvan Mishima Brackett, this ingredient box will allow you to dive deep into Japanese izakaya cooking right in your own kitchen. And buying as a kit gets you both a nice discount and free shipping!
Now includes a 5 pound bag of Sylvan's favorite rice - Luna Koshihikari Shinmai Organic Rice grown here in California.
(Please note, this ingredient box does not include the cookbook)
Makes a great gift!
This ingredient box includes the following:
- Aimono Rausu Konbu 50g
- Horikawaya Nomura Aka (Red) Miso 200g
- Iio Jozo Pure Rice Vinegar 500ml
- Matoba Suisan Katsuobushi Thin Shavings 70g - 2 bags
- Nitto Jozo White Tamari 300ml
- Wadaman Organic White Sesame Seeds 50g
- Wadaman Organic White Sesame Paste 80g pouch
- Yamaki Jozo Organic Soy Sauce 500ml
- Yamatsu Tsujita Sansho 4g
- Yamatsu Tsujita Yuzu Shichimi Togarashi 15g
- Luna Koshihikari Shinmai Organic Rice 5lbs - Sylvan's favorite rice that he uses in his restaurant. Read more here.
If you want both the ingredient box and the Rintaro cookbook, you can buy them together here.
Or if you just want to purchase the Rintaro cookbook, click here.
We have been fortunate enough to be able to supply Sylvan with artisanal ingredients from Japan for over seven years...and even more fortunate to be able to eat at his restaurant! We can't wait to cook from his cookbook.
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About the Rintaro:
Nestled behind a leafy courtyard in San Francisco’s Mission District, with the warm glow of lanterns illuminating well-worn wood counters, Rintaro is a beautiful escape; familiar and unexpected, bold and restrained. And its food is straightforwardly delicious: dashimaki tamago, juicy and piping hot; pork gyoza, each dumpling held together by a web of crispy batter; udon with hand-rolled noodles and a hot-spring egg; and a towering melon parfait with bright melon jellies that all but burst in your mouth. This is food that tastes both like Japan and California – not fusion food – but the food that you’d expect if the Bay Area were a region of Japan.
About Sylvan Mishima Bracket:
Sylvan is the chef/owner of Rintaro in San Francisco, which was named one of Bon Appétit’s Top 10 New Restaurants six months after opening in 2015. Sylvan was born in Kyoto and raised in Northern California. He is the former creative director at Chez Panisse, and trained at Soba Ro in Saitama, and at a Ryotei in Aoyama, Tokyo.