MAC imports a line of oriental products, marketed under wholesale distributors, specialty stores, major chains and restaurants throughout Brazil. For more information about those products, please send a message on the link below or contact us.
Nori is a sheet made from dried seaweed, widely used in oriental cuisine around sushis, temakis, ornamenting the noodles, and several other dishes.
Rich in calcium, iron, iodine, and Vitamins A, B and C, the Nori sheet has more proteins than some meats, and their consume is very beneficial for health.
The two largest producers of cultivated seaweed in the world are Japan and China.
Panko is a bread flour, grainy, used in oriental cuisine, that makes an amazing breading for fried foods and other dishes. It resembles our breadcrumbs, but is lighter, airy and crispy because it has a larger granule.
Panko comes to us by way of Japan, where it is most commonly used a coating for fried foods. In Japan, fried foods are often served at room temperature, so a crispy coating is necessary to prevent your lunch from turning into a soggy, greasy mess. The Japanese first learned to make bread from the Portuguese. In fact, the word panko is actually derived from the Portuguese word for bread, pão, combined with the Japanese suffix -ko, which means flour or powder.
Widely used in the preparation of foods such as tonkatsu, kushikatsu, and sushi hot roll, among others, Panko makes them crispy with a wonderful flavor and unparalleled crunchiness.
Wasabi is a root of greenish color, which has a spicy flavor and burning taste, usually served in paste, used to season.
Root considered delicacy because of difficult cultivation, the most coveted variety is grown in cold water lakes, in Japan's mountain slopes. The Wasabi in nature is very expensive, so few can use the root of the appropriate way, as in most sophisticated Japan's restaurants, where the wasabi is grated on time, on a grater made with shark fin, that prevents oxidation.
Thus, as a viable alternative, although using wasabi's name, the vast majority of restaurants serve a paste made with horseradish, a root of the same family as wasabi, crucifers, and has a very similar flavor, besides other additives.
Gari is pickled ginger, widely used by the Orientals to clean the taste buds inbetween dishes, improving the taste and facilitating digestion. Generally accompanies sushi and sashimi.
Source of vitamin B6, copper, magnesium and potassium, ginger acts as an antioxidant and anti-inflammatory, being excellent to fight colds and flu, relieve headaches, dizziness, nausea and hangover. And yet, its thermogenic power stimulates metabolism and fat burning.
Even the World Health Organization (WHO) surrendered to ginger benefits, recognizing their action on the digestive system.
Chopsticks are used to eat meals in some Asian countries, such as Japan, China, Korea and Vietnam.
Of Chinese origin, the Mandarin word for the pair of sticks is 筷子 (kuàizi), where kanji 筷 means "bamboo objects to eat quickly". Indications show that the Chinese have been wielding chopsticks since at least 1200 B.C.
Originally made in bamboo, they are also currently produced in other materials, such as wood, ivory, agate, silver, lacquer and plastic, among others.
Slightly spicy and very tasty, the Sriracha pepper sauce was thus named after the Thai town of Si Racha, located in the province of Chon Buri, where it was formulated and is largely consumed with seafood.
Produced in Thailand, the sauce recipe carries pepper,
vinegar, garlic, sugar and salt. The secret of its flavor is in the process of
fermentation. Ideal for seasoning soups, pasta, sandwiches and meats, among
others, it always succeeds.