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会社紹介

真和フードは2012年に設立しました。

設立のきっかけは私が当時シドニーシティーにあるレストランでヘッドシェフとして働いている時に日本食サプライヤーの方から寿司用の”だし巻き玉子”を週に数本だけ焼いて売って下さいと頼まれた事でした。シェフのビザ取得が難しくなってきていた時期でお店で手作りするのが大変になったようです。

大変好評で週に数本だったのが数十本くらいになった頃にもっと日本食を広めるためにレストランの運営を助けられる事をしたいと考えShinwa Food を立ち上げました。

真和は真(まこと)の和(和食)を広めようと意味を込めています。当社は化学調味料、保存料、着色料等を一切使用しておりません。できるだけ手作りの味を提供できるように最低限の機材しか導入していません。今でもだし巻き玉子は全て手焼きで作っています。

今後もシドニーのレストラン業界に貢献できる会社となれるように商品の開発に取り組んでいきます。

Shinwa food was established in 2012.

It all started when I was working at a Japanese restaurant in Sydney as a head chef. One day the Japanese suppliers asked me to make a few sushi tamagoyaki for them every week. Around that time the visa requirements for chefs became more strict and it was becoming difficult for restaurants to hand make their own tamagoyaki.

My tamagoyaki was quickly getting attention increasing its numbers from few a week to dozens. At this point I’ve decided to establish Shinwa Food company to help the operation of Japanese restaurants and further spread Japanese cuisine in Australia.

The name ‘Shinwa’ represents “true japanese food”. This is symbolic of our aim to spread real and authentic japanese cuisine. We do not use any MSG, preservatives or artificial coloring. We operate on a very minimum use of machinery to deliver the taste of hand made and for our tamagoyaki, it is still all fully hand made.

Our company will continue to focus on the development of new items which will contribute to the restaurant industry in Sydney.

Shinwa Food Pty Ltd  

Managing Director

Yoshitaka Tanabe

Tamagoyaki Sandwich(RECIPE)

Our Dashimaki Tamago (Japanese-style omelette) is normally used as a sushi ingredients at most sushi restaurants.


In Japan however, it is also often used as a side dish for lunch boxes and sandwiches, which are getting more popular these days.


Today, I would like to introduce a sandwich using our frozen Dashimaki Tamago.

Youtube

1,First, thaw the Dashimaki Tamago.


2,Cut off the edges of the bread (use soft bread).

3,Cut a piece of ham (optional) into small bite-size pieces.

4,Warm a frying pan and melt some butter.
Place bread on pan. Slowly move it around such that it soaks up the butter. Get some char on the bread, but taking care that it does not burn.

5,Apply mustard and mayonnaise.
Place the Dashimaki Tamago in the microwave, warm it up for a minute.
Cut the Dashimaki Tamago into big chunks. Assemble the egg and ham into a sandwich, cut it into two and it’s complete!


Please try the fluffy Japanese egg omelette sandwich!

Pork KAKUNI

Braised pork (Kakuni) is a very popular menu in Japanese cuisine.


It is not a very difficult dish to make, but it takes a long time to soften the pork.

Our frozen pork has been simmered for 4 hours, which results in an extremely tender pork.

Today I prepared the Kakuni dish with a hot spring egg that can be easily made in a microwave oven.

Let’s cook together!

youtube

1,Thaw the Kakuni.

2,Place raw whole egg onto a small bowl that is compatible with microwave.
Pour water to the top of the egg.
Heat in microwave for 1 minute without wrapping.
Check the condition; and if the egg white is hard, drain the water.
This completes the hot spring egg.

3,Boil hot water in a pan and add a little salt.
Boil bok choy in the water.
Let bok choy cool in a colander.

4,Put the Kakuni bag in a bowl of hot water and warm it up for 5 minutes.
Cut the root part of the bok choy and serve in a serving bowl.


5,Open the Kakuni bag and transfer the meat to a container.
Arrange Kakuni meat in the serving bowl, taking care not to break apart the meat because it is extremely soft.


6,Serve the hot spring egg.
Complete the dish with the Kakuni broth, and it’s done!

This dish is best enjoyed with a side of white rice.

Please try it!

IPPUDO RAMEN KIT

Today, we would like to introduce Ippudo’s Ramen Set.

ippudo ramen kit


The ramen set is exclusively available for home delivery only at our online shop!

First we take a closer look at the Ramen Set.


The package is solid with a professional design, as expected from a world-renowned company of Ippudo’s calibre.


When you open package, you’ll be greeted with an instructional guide on how to make the ramen.


The contents are mushroom, pork Chashu, noodles, and seasoned soup.

Now let’s cook the ramen!

  1. Thaw the Ramen Set gently in the refrigerator one day prior to use.
  2. Heat the ramen soup in a sauce pan or pot. Please turn off the heat immediately after boiling. If you boil it for too long, the taste will change.
  3. Boil water in a large pot. Place the pork chashu and mushroom pack in an empty bowl without opening the plastic packaging and add the boiling water to warm up the ingredients.
  4. Lightly loosen the noodles and boil for 1 minute, then transfer noodles to a colander. Drain water from the noodles and place them in a serving bowl.
  5. Add the soup to the serving bowl, and complete the process by placing the pork chashu and mushroom on top.

Please try various additional toppings such as green onions and bean sprouts.

The Ramen Set should be stored in the freezer so you can enjoy the taste of Ippudo at home at any time!

How to enjoy our Ramen set

We will show you how to enjoy the most popular item at our online shop: our Ramen Set!
We have set up a YouTube channel.

https://m.youtube.com/watch?v=UMENDl7sTxM

We will be posting videos along with my blog in the future, please stay tuned!

(ingredients)

  1. Shinwa Food Pork Belly Chashu
  2. Shinwa Food Ramen Soup
  3. Shinwa Food Ramen Noodles
  4. Egg
  5. Spring onion

Cooking Method:

Step 1

our ramen set


Thaw the frozen ingredients. Thaw in the refrigerator the day prior to use.

Step 2


Take out the Chashu and remove the net. Slice to desired thickness. It will be easier to cut if it is still a little frozen.

Step 3


Chop the onion for toppings. For the white part of the base, do a vertical cut with fine texture.

Step 4


Make soft boiled eggs. Bring water to a boil in a pot. Add a little salt, and place eggs gently into the hot water one by one so that they don’t break. Eggs are harder to crack at room temperature.
Stir gently for a few seconds to nudge the yolk towards the centre.
Cover and boil for about 7 minutes (700g egg), then immediately place into running water to cool.
After cooling, peel the egg shell. Cut it in half.

Step 5


Transfer the soup to a pan and heat. Once boiled, turn off the heat. The taste will change when boiled down, so be sure to just bring it to a boil and stop immediately.

Step 6


Prepare hot water for boiling noodles. Prepare plenty of hot water in as large a pot as possible.

Step 7


Loosen the noodles.

Step 8


When the water has started boiling, add noodles and mix well. Cover and boil for 3 minutes.

Step 9


Drain the water off the noodles well.

Step 10


Pour ramen soup into a serving bowl and add the noodles.

It is completed by adding the toppings of Chashu, egg and chopped green onion.

You may change the topping to anything as you wish.

Our ramen soup is not concentrated but frozen over time. All my cooking passion goes into it, so that you can enjoy the real taste of authentic Japanese ramen at home.

Please give it a try!

new online product(Teriyaki Sauce 1L)

Our online shop has opened.
The current product lineup is not enough because it has just started, but we will gradually increase the variety.


In this blog, I will post new products and recipes, such as menus that use our products, so please check it out.


We are also preparing to publish instructional cooking videos on YouTube.
We will try to make it easy for everyone to enjoy the taste of Japanese restaurant at home.

This time we will start selling teriyaki sauce, which has been requested by many customers.

teriyaki sauce 1L


The viscosity of the sauce is thinner than the ones sold at supermarkets, but it’s been made that way by design, so that it’s easier to use.


In fact, this exact product is currently being used in some Sydney restaurants.


You can easily make teriyaki chicken and teriyaki salmon with this sauce.


It’s also delicious as a dipping sauce with mayonnaise.


You can make various dishes depending on the combination.


Please try it.

当社オンラインショップがオープンしました。
まだスタートしたばかりなので品揃えは十分ではありませんが、今後少しづつ増やして充実させていきます。
このブログでは新商品の紹介と商品を使用したアレンジメニューなどのレシピも随時掲載していきますので是非みてください。
またYouTubeで料理動画を公開できるように準備を進めています。
ご家庭でレストランの味が簡単に楽しめるように努力します。

今回はお客様から要望が多かったテリヤキソースの販売を開始します。
スーパーで売っている物と比べてトロミは薄いですがアレンジしやすいように作っています。
実際シドニーのレストランでも使われている商品です。
テリヤキチキン、テリヤキサーモンなど簡単に作れますよ。
またマヨネーズと合わせてディッピングソースにしても美味しいですよね。
組み合わせ次第でいろんな料理が作れます。
是非お試しください。

our online shop is now open!

Hi everyone, hope you are keeping well & healthy..!
.
We are happy to announce that our online shop is now open…!!! 🎉🎉
.
http://www.shinwafood.com
.
🚛 Soft launch delivery areas
.

  • Mondays = to Chatswood area
  • Thursdays = to Mt Druitt & Hills District
    .
    Min. Order = 50.00 AUD
    Flat delivery fee = 9.00 AUD
    .
    🕗 Order cut off time : 8.00PM prior to delivery day.
    .
    Unfortunately we can’t deliver to all areas yet.. But we hope to expand to other areas soon…
    .
    We also will be adding more products to our shop to give you a one-stop-shop solution to your Japanese dining experience at home..
    .
    Last but not least, we would like to thank you for loving our products and therefore giving us the inspiration to launch this online shop.
    .
    Please continue to support us..! For any feedback and query, please send us a DM! We appreciate any input 🙏 Take care!
    .

How to make Japanese tartare sauce (RECIPE)

Our spicy chicken bite is used as a sandwich filling and is also served as a snack.

So today I will share a Japanese tartare sauce recipe which will match well with the spicy chicken bite and also our chicken karaage.

The Japanese mayonnaise in this recipe will be available soon on our online shop.

<Ingredients>
2 eggs
100g Japanese mayonnaise
6g mustard
half lemon
50g onion
30g pickle raddish (pickled vegetable of choice)
bit of pepper

japanese mayonnaise
takuan
frozen spicy chicken bite

STEP 1

Boil the egg. If you make a slight crack on the bottom (flat side) of the egg, the shell will come off easier.

STEP 2

Chop the onions finely and sprinkle salt onto it, then leave it for about 5 minutes. While waiting for the onion finely chop the pickled radish (any pickled vegetable will do).

STEP 3

Peel the boiled eggs and put it into a bowl.

Put a glove and crush the eggs thoroughly by hand.

Drain the onions well and add to the egg.

Mix in pickled radish, mustard, mayonnaise and lemon juice to complete.

This sauce goes brilliantly with fried food so please have a try!

当社スパイシーチキンバイトはサンドイッチの具材に使っていただいたり、おつまみとして提供されています。
今日は日本のタルタルソースの作り方をご紹介ます。スパイシーチキンバイトや唐揚げととても相性がいいのでお試しください。
ソースに必要なマヨネーズも近日始まるオンラインショップで購入できますでゴレ用ください。

<材料>
玉子 2個
マヨネーズ 100g
マスタード 6g
レモン 半分
玉葱 50g
たくあん 30g
胡椒 少々

1、玉子を茹でます。玉子は平らな面に少しヒビを入れておくと茹でたあとむきやすくなります。
お湯に塩を少し入れて玉子をおたまでゆっくり入れて7分ほど茹でます。
流水で冷まして殻を向いておきます。
2、玉葱はみじん切りにして軽く塩をふり5分くらい放置。その間にたくあん(キュウリのピクルスでも良い)を細かく刻んでおきます。
3、ボールにゆで卵を入れ手袋をした手で細かく潰します。
玉葱の水分を良く絞理加えます。たくあん、マスタード、絞ったレモンと胡椒を加えて良く混ぜます。
完成です。
揚げ物にとても合いますので色々お試しください。

Karaage udon with ponzu thick sauce(RECIPE)

In today’s recipe, we will make a thick sauce using ponzu and pour it over our udon.

Ponzu is quite acidic so it’ll be a very refreshing dish.

ponzu

Our udon will stand out more as well in this dish.

<Ingredients>
100g frozen chicken karaage
1 serving of pumpkin udon
15g onion slice
15 julienne carrot
20g bean sprouts
7g chopped spring onion
a bit of white sesame
8g sesame oil
3g grated garlic

<Thick sauce>
80ml ponzu shoyu
80ml water
40g sugar
5g potato starch

STEP 1

Defrost the karaage. Cook in a oven preheated at 180˚c or deep fry in oil for about 2 minutes. (microwave is fine too)

STEP 2

Prepare the vegetables

STEP 3

Cook the udon for 3 minutes in a pot full of boiling water.

Strain the udon after 3 minutes and wash it with cold water.

Remove the moisture thoroughly and plate it onto a bowl.

STEP 4

Heat sesame oil in a pan and cook the grated garlic until the flavour is infused into the oil.

Stir fry the carrots, onion and bean sprouts then add the karaage in.

Mix the ingredients for the thick sauce well and add it to the pan.

Let it simmer on high heat until the sauce is thick.

STEP 5

Pour the sauce over the udon and garnish it with white sesame and spring onions.

Please try this recipe if you’re getting bored of plain udon.

今日は日本の定番調味料、ポン酢醤油を使ったあんかけうどんの作り方です。
ポン酢の酸味がきいたサッパリとした味です。
当社のうどんの食感も引き立ちます。

<材料>
冷凍唐揚げ 100g
カボチャうどん 1玉
玉葱スライス 15g
人参千切り 15g
もやし 20g
刻みネギ 7g
白ごま 少々
ごま油 8g
おろしにんにく 3g
(合わせ調味料)
ポン酢醤油 80cc
水 80cc
砂糖 40g
片栗粉 5g

1、冷凍唐揚げを解凍します。180度のオーブンまたは油で2分ほど調理します。(電子レンジでも大丈夫)
2、野菜を準備します。
3、たっぷりのお湯を沸かしうどんを3分茹でます。ザルにとって流水で揉む様に洗います。良く水を切って器に盛り付けます。
4、フライパンにごま油を熱しておろしにんにくを加えて香りを出します。
人参、玉葱、もやしの順に炒めて唐揚げを加えます。
合わせ調味料を良く混ぜて片栗粉を溶かしフライパンに加え強火で一煮立ちさせてとろみを出します。
5、うどんの上にあんかけをかけてネギと白ごまをふって完成!

普通のうどんに飽きてきたら試しに作ってみてください。

Dashimaki tamago katsu sandwich (RECIPE)

Recently, my friend in Hong Kong sent me a photo of a sandwich with dashimaki tamago katsu in it.

I found that interesting so I tried making just the katsu yesterday and tried it with tonkatsu sauce and mayonnaise.

Dashimaki Tamago Katsu

It was pretty good so today I bought some bread and recreated the sandwich. (couldn’t slice the bread nicely, wish I had a bread knife for this recipe)

<Ingredients>
2 slices of bread
Half of dashimaki tamago
20g plain flour
1/3 egg
20g panko bread crumb
15g tonkatsu sauce
5g mustard

STEP 1

Cut the defrosted dashimaki tamago in half, then wipe off any surface moisture.

STEP 2

Coat the tamago with plain flour. Slap off excess flour to create thin and even coat. Submerge the tamago into whisked egg then coat it again with panko bread crumbs.





STEP 3

Deep fry the tamago at 180˚c until golden brown.

STEP 4

Use a soft, white bread. Slice to about 2cm thickness. (get it cut at the local bakery if you can for a better result)

STEP 5

Spread hot mustard on both slices of the bread then place the fried tamago on top of 1 slice. Spread tonkatsu sauce and Japanese mayonnaise over the tamago and close it with the second slice of bread.

Step 6

Cut it and plate it to finish.

It’s not my best work visually but it’s very tasty. Few more improvements and I think It will be a great cafe dish. Sydney cafe owners please give it a try!

先日香港の友人から出汁巻き玉子をカツにしたサンドイッチの写真が送られてきました。
中々面白いと思い昨日カツを作ってマヨネーズとソースで食べたらかなり美味しかった。
なので本日早速パンを買ってきてサンドイッチ作ったので真似してみてくださいね。
(パン屋さんで一番やわらかいパンを買ってきて自分で切ったら美しくきれませんでした、、、)

<材料>
パン 2切れ
出汁巻き玉子 半分
小麦粉 少々
玉子 1/3個
パン粉 20g
とんかつソース 15g
マスタード 5g

1、冷凍出汁巻き玉子を解凍して半分に切ります。
表面の水分をペーパータオルで拭き取ります。
2、出汁巻玉子に小麦粉をつけます。この時に余分な小麦粉をはたいて満遍なく薄くコーティングするのがコツです。
溶き卵をつけてパン粉をしっかり全面につけます。
3、180度の油で表面がきつね色になるまでしっかりあげます。
4、パンはやわらかい物を使用します。2Cmくらいの暑さでスライスします。(パン屋さんでスライスしてもらいましょう!)
5、パンの表面にマスタードを塗って揚げた出し巻き玉子をのせます。
とんかつソース、マヨネーズを塗ってパンで挟みます。
6、カットして盛り付けます。

写真の見た目は悪いですが味は完全に美味しいです。
カフェで売ってたら絶対に食べます。
シドニーのカフェオーナー様ぜひお試しください!

Wagyu shabushabu curry udon (RECIPE)

Today’s recipe is a luxurious curry udon, using our pumpkin udon, vegetable curry and wagyu beef slice. It’s easy and delicious so please try it!

<Ingredients>
180g frozen vegetable curry
30ml yamasa kombu tsuyu
150ml water
1 serving of pumpkin udon
150g wagyu beef slice
20g chopped spring onion
15g pure cream

yamasa konbutsuyu
wagyu beef slice

STEP 1

Boil water in a big pot. Separate each slice of the beef and place in a bowl. Pour hot water over the beef and strain it once it’s cooked.

STEP 2

Use the remaining boiling water in the pot to cook the pumpkin udon. Strain the udon after 3 minutes, then plate it onto a bowl.

STEP 3

Mix the vegetable curry, kombu tsuyu and water in a small pot, then heat it.

STEP 4

Once the curry soup is boiling, pour it on top of the udon.

STEP 5

Place the wagyu shabu shabu and chopped spring onion on top and pour pure cream over it to finish.

wagyu shaun shaun curry udon

Yamasa kombu tsuyu and wagyu beef slice will be available on our online shop soon so please order there.

当社の冷凍カボチャうどん、野菜カレーソース、和牛スライスを使った贅沢カレーうどんの作り方をご紹介します。
本当に簡単で美味しいので是非お試しください。

<材料>
冷凍野菜カレー 180g
ヤマサ昆布つゆ 30ml
水 150ml
冷凍カボチャうどん 1玉
和牛スライス150g
刻みネギ 20g
生クリーム 15g

1、大きめの鍋にお湯を沸かします。
お湯が沸いたら牛のスライスをボールに一枚づつ剥がして入れお湯を注ぎ軽く混ぜます。表面に火が入ったらザルに移し水切りします。
2、沸いている鍋にカボチャうどんをほぐして入れ箸で混ぜます。3分茹でたらザルで水切りして器に盛り付けます。
2、小鍋に野菜カレー、昆布つゆ、水を加えて混ぜながら火にかけます。
3、カレースープが沸騰したらうどんの器に加えます。
4、和牛しゃぶしゃぶと刻みネギを盛り付け、生クリームを少し上にかけて完成。

ヤマサの昆布つゆ、和牛スライスももうすぐ当社のオンラインショップで購入できる様になりますのでご注文ください。