Dig In | What's New

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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Sukiyaki

April 10, 2014 in What's New

The 1963 hit “Sukiyaki” is the only Japanese-language song to reach #1 on the Billboard charts. One imagines a bouncy beat with lyrics celebrating the joys of thinly sliced beef with vegetables and noodles in a soy sauce and sake broth. What one actually gets is a dejected singer crooning about walking and whistling while looking up so that his tears will not fall. Apparently, deft marketers chose this absurd title for the international version because it’s catchy, easy to say, and recognized the world over. We also chose Sukiyaki for the name of our latest frozen offering because...

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Zucchini Fries

April 08, 2014 in What's New

If you’ve ever attended a state fair, you’ve seen the deep-fried versions of mac & cheese, ice cream, and candy bars. Leave it to Americans for over-the-top food! At least when Italians fire up the oil pot, they have the good sense to batter up some vegetables. Trader Joe’s Zucchini Fries were inspired by the southern Italian tradition of battering and frying Zucchini, or “little squash.” Our supplier is based in Roseto degli Abruzzi on the northern coast of southern Italy—right in the middle of...

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