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  • Sea Squirt (Hoya or Sea Pineapple) sauce 100ml

    $29.95

    Hoya (sea squirt or sea pineapple sauce) 100ml (concentrate) DELICIOUS!!

    The Sea Squirt  or Sea Pinnaple (hoya) is a sea food widely eaten in Tohoku regions in Japan. Many mistake hoya for a type of shellfish; in fact, it is biologically classified as an urochordata (or tunicata), which is far different from fish and shellfish.

    There are more than 2000 types of hoya, but the people mainly consume maboya (Ma hoya) and red hoya in Japan. Besides Japan, hoya is also eaten in foreign countries such as South Korea, France, Italy, and Chile.

    Flavor of hoya

    Hoya is a rare ingredient that has all five tastes including sweetness, saltiness, bitterness, sourness and umami.

    It also goes well with alcohol, as it leaves a sweet aftertaste.

    When it passes for a while after landing hoya, hoya brings strong harsh taste. It means that the freshness is most important for hoya.

    The best season for hoya

    From May to August is the best season for hoya.

    Nutrition facts of hoya

    Hoya contains high amounts of multiple nutrients such as iron (approximately 6 times as much as spinach), zinc (approx. 1.5 times as much as a chicken liver), potassium (approx. 1.5 times as much as banana), vitamin B12 (more of less the same amount of yellowtails), DHA (more or less the same amount of fatty tunas), EPA (approx. 3 times as much as horse mackerels) and plasminogen (approx.. 4 times as much as scallops.)

    About Hoya Sauce

    The hoya sauce has sweetness, umami, acidity and bitterness: hoya’s special ingredients reveal the richness of the food and add the delicate flavor to the finishing touches.

    You can use the sauce for various types of dishes regardless of genres such as a Japanse style, a Chinese style or a western style. Just by putting a spoonful of hoya sauce, your cuisine steps up to the next level with its profound taste.

    Recommended recipes using hoya sauce

    Takikomi Gohan (Japanese Mixed Rice) |Receipe

    [4 servings]

    Ingredients

    - Rice 2 cups (2 cups measuring about 300 g as a total)

    - Sea pineapple sauce 2 tablespoons

    - Salt 1/2 teaspoon

    - Instant bonito granules 1/2 teaspoon

    - Shimeji mushroom 1/2 pack

    - Carrots 30 g (cut into about 3 cm thick juliennes)

    - Chicken 50 g (cut into small pieces)

    - Thin green spring onion shoots (as much as you like)

    1) Put rice into the rice cooker and add sea pineapple sauce, salt, instant bonito granules, vegetables (except for thin green spring onion shoots), and chickens. Press the start button, and cook them altogether in a rice cooker.

    2) Once the rice is cooked, mix them well and dish up on a plate with toppings of thin green spring onion shoots.

    Teriyaki chicken |Receipe

    [2 servings]

    Ingredients

    - Chicken thigh

    - Sea pineapple sauce 1 tablespoon

    - Mirin 1 tablespoon

    - Sugar (between 1 teaspoon and 1 tablespoon)

    - For a garnish

    - Green beans 1 tablespoon

    - Pumpkins (cook them in a frying pan)

    - Eggplants etc.

    1) Cut the chicken thigh and season the meat with sea pineapple sauce, mirin and sugar.

    2) Grill the chicken with the skin-side down and cook the meat slowly on low heat. Take the meat out as it is cooked thoroughly.

    3) Boil the sauce down until it becomes thick, put the meat back into the pan and dress them with the sauce.

    4) Cut them into the bite-size and serve them with the garnish on a plate.

    <Perfect appetizer along with drinks☆>

    Gizzard and eryngii al ajillo |Receipe

    [2 servings]

    Ingredients

    - Gizzard 300g

    - Eryngii (king trumpet mushroom) 1 pack (cut it to about 3 cm length and cut lengthways into 4-8)

    - Garlic 1 piece

    - Olive oil 80-100 cc

    - Sea pineapple sauce 2 teaspoon

    - Salt (quantity as per your preference)

    - Pepper (quantity as per your preference)

    1) Let the garlic cook slowly with olive oil on low heat until aromatic, add the gizzard and eryngii and stir them on low heat until wilted.

    2) Once eryngii turns brown color and tender, season them to taste

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