Dun Yong

Sake is more than just Japanese rice wine. It’s a story of tradition, craftsmanship, and layers of flavor that truly reveal themselves only with the right knowledge. At Dun Yong Food Services, two passionate sommeliers – Cheukam Tung and Miquel Vieira – are eager to share that knowledge with hospitality professionals. Their mission? To make the world of sake both accessible and inspiring for everyone in the hospitality industry.

Will Hojicha Become the New Matcha Hype?

In the world of tea, there is always room for new discoveries and trends. In recent years, matcha, the bright green powder rich in antioxidants and offering an energy boost, has gained enormous popularity. But there is a new star in the tea firmament: Hojicha. According to Mara Grimm – Culinary Journalist and restaurant critic for Het Parool, Hojicha could become the next big hype.

In the world of tea, there is always room for new discoveries and trends. In recent years, matcha, the bright green powder rich in antioxidants and offering an energy boost, has gained enormous popularity. But there is a new star in the tea firmament: Hojicha. Could Hojicha become the next big hype?

What is furikake? Furikake refers to a dried seasoning, usually based on seaweed. Although it is a uniquely Japanese seasoning, made especially for sprinkling or mixing through rice. It is actually a very versatile seasoning that can be used for many dishes and in many types of food.
It comes in a wide range of flavors; typical blends include ingredients like dried nori, toasted sesame seeds, wasabi powder, dried egg, dried herbs and fish. This list of ingredients highlights the umami rich flavors of furikake.