Dig In | What's New

Spicy Chicken Sausages (Kalbi BBQ Recipe)

April 17, 2014 in What's New

Standing on the corner, cradling a freshly-made, spicy, Korean BBQ-style sausage in one hand—we knew instantly we’d have to find a way to spread those flavors around. One bite sealed the deal. Taking our ‘Q from Korean street food, we’re excited to present Trader Joe’s Spicy Chicken Sausage (Kalbi BBQ Recipe). Barbeque is an excellent place to begin for those unfamiliar with Korean cuisine. This is especially true for Americans. After all, what’s more American than barbeque? Of course, “barbeque”...

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Freeze Dried Fuji Apple Slices

April 15, 2014 in What's New

Dried food is shelf-stable. (Astronauts, give a shout!) It’s also lighter. (Time to party out loud, you long-distance hikers!) But usually, it’s not as good tasting as the hydrated version. [… crickets…] Not so with Trader Joe’s Freeze-Dried Fuji Apple Slices. Until you try them for yourself, you won’t believe how they maintain the crunch and sweetness for which freshly picked Fuji’s are so well known. Fujis are a Japanese innovation of the late 1930s (named, incidentally, not for Mt. Fuji, but for the town of Fujisaki where they were hybridized). In that Northern Japanese town, some apple-loving researchers...

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Mild Yellow Miso

April 14, 2014 in What's New

Buddhist monks coveted it. Samurai warriors thrived on it. It is Miso. A traditional ingredient in Japanese cuisine for more than a thousand years, this fermented soybean wonder started making waves (mostly in small soup bowls) in America around the 1960s. The last decade, though, has witnessed a major Miso awakening. Incorporated into everything from barbecue sauce to butterscotch, the thick, umami-rich paste conducts flavor and texture with deliberate grace. Along the way, it...

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