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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

Make Japanese Nikujyaga using frozen Wagyu Gyudon.

This time, we will introduce a delicious menu using our frozen Wagyu Gyudon.


Our Wagyu Gyudon is ready to eat by simply heating it up in a microwave and placing it on cooked rice. Today I will add just potatos and make a simple Nikujyaga.


Nikujaga is a popular home-cooked dish in Japan, but the ingredients and seasonings used in each home are different.


For our recipe, the goal is to make it as easy as possible. Let’s start by going through the various ingredients!

Ingredients:


1 pack frozen Shinwa Food Wagyu Gyudon
3 medium-sized potatoes
Water 360cc
Add soy sauce and sugar as you like.
Chopped green onions

Cooking procedures:

  1. Thaw the frozen Wagyu Gyudon.
  2. Peel the potatoes, cut them into bite-sized pieces, and soak them in water to remove the lye.
    Put potatoes, water and a little salt in a pan and heat to boil the potatoes.
    Check to ensure the potato is cooked through by piercing a piece with a bamboo skewer; transfer potato onto a colander and leave until it cools.
  3. Place the potatoes flat in a pan and cover with the thawed Wagyu Gyudon. Please add all the broth that comes with the pack.
  4. Add the 360cc water, cover and heat. After boiling, reduce heat to low and simmer for about 10 minutes. At this time, adjust the taste with soy sauce and sugar to your liking.
  5. Turn off heat and let it cool with the lid on.
  6. When it cools, serve it in a bowl and it’s done.

You can add carrots and onions if you like, but be sure to boil them before putting them under the gyudon.


Please try this simple yet delicious meat and potatoes recipe at the convenience at your home! Wagyu Gyudon is available to order online at www.shinwafood.com delivered straight to your door step!

How to make Japanese Katsudon

We have just launched Japanese Tonkatsu (breaded pork cutlet) at our online shop.

visit our online shop: http://www.shinwafood.com

frozen pork Katsu


This exact product is used by some Japanese restaurants in Sydney.
Please enjoy the taste of restaurant-grade Japanese product at home!

You can eat delicious pork cutlet just by thawing it in the refrigerator, and then (for best results) reheating it in an oven or air fryer at 200 degrees for about 2 minutes. Of course, you can just heat it in the microwave for convenience.

This time, I will explain how to make delicious Katsudon using this frozen pork cutlet.

Pork Katsu Don

Ingredients
1 frozen pork cutlet
Rice as much as you like
A little chopped spring onion
2 eggs
50g Onion slice
50cc Yamasa Konbutsuyu
90cc water
15g sugar

Cooking steps:

  1. Thaw the frozen pork cutlet in the refrigerator.
  2. Reheat in an oven or air fryer at 200 degrees for 2 minutes and cut into 2 cm widths.
  3. Add sliced ​​onion, Konbutsuyu, water and sugar to a small frying pan and heat the mixture.
  4. When it boils, reduce heat and simmer the onions for about 1 minute.
  5. Place the cut pork cutlets to the frying pan and heat them for about 30 seconds.
  6. Break eggs to a small bowl and whisk to liquid consistency. Add about 70% of the egg mixture onto the pan, carefully pouring it from the sides of the pan. Cover the pan with lid for about 30 seconds. After that, open the lid and add the remaining 30% egg mixture, and turn off the heat. This results in eggs that aren’t cooked “well-done”, which is exactly what an authentic Japanese katsudon should be. Put the lid back on while preparing the next step.
  7. Scoop out rice into a bowl and arrange it to a ‘flat bed’. Place the pork cutlet (with the egg/onion mixture) onto the rice, carefully sliding it onto the bed of rice while moving the frying pan slightly side-to-side.
  8. Serve with green onions. Add seaweed or sesame seeds as you wish.

Please try cooking our Katsudon at home, which you can prepare without having to deep fry anything!

New Year 2021 Special Promotion!

Less-Than-Perfect Pork Gyoza is back, yours for only $10!

We want to extend many thanks to all of you, our loyal customers, who carried us safely into 2021.

As a token of gratitude, 50 pieces of Less-Than-Perfect Pork Gyoza, which were extremely popular during the last promotion, is now back on sale for only $10 per bag. These are gyozas with damaged (slightly torn) outer skin, but otherwise as good as the ones we sell to restaurants. Since available stock is limited, the promotion will end as soon as the stock is exhausted.

A new delivery system is in place for 2021; we are now delivering only to Mount Druitt and The Hills areas, but you have the convenience to choose a delivery day from Monday to Saturday. Please write your preferred delivery day under “+ Delivery instructions” immediately after entering your delivery address. If no preferred delivery day is specified, your order will be delivered on the next available delivery day. Please complete your order by 8pm prior to delivery day. Deliveries are done between 9am and 5pm.

In the near future, we will be partnering with other companies that can more efficiently serve delivery areas that are outside our core delivery zone of Mount Druitt / The Hills areas.

In addition, new exciting products are coming soon: pork cutlets, yakitori, meats on skewers, and many more! Please follow us on Instagram and Facebook to keep up to date on the latest developments.

Happy new year 2021

2020 has been a tough year.
I sincerely wish that 2021 will be a better year.

However, there is no point in simply wishing. I would like to make 2021 a year in which I will take meaningful, proactive action.

We will focus on developing products that make restaurant management easier, as well as contract manufacturing of original recipes.

Home delivery will be made more convenient for customers on specific areas. They will have the option to have the goods delivered on any day between Mon to Sat.

For customers outside these areas, we plan to serve them by partnering with other companies.

We will actively take action so that we can sell to major supermarkets.

When developing future new products, we will be emphasising on taste and quality, putting food and labor costs as secondary concerns.

In 2021, we endeavor to provide high quality Japanese food that you can conveniently enjoy at home.

How to Cook the Perfect Japanese Dumplings

I have briefly explained how to cook our Japanese pork dumplings before, but this time I will introduce it in greater detail.

First, let’s talk about the difference between Japanese dumplings and Chinese dumplings.

The typical Chinese dumplings are “water” dumplings, so the skin is thick and the texture is chewy.
In Japan, dumplings that are grilled on a frying pan are common, and the skin is thin and the grilled surface is crisp.

In Japan, when making dumpling skin, a little more salt is added to flour and water. The texture of the dough changes considerably depending on the amount of salt.
In addition, after combining the ingredients, a process called aging is performed. The dough is sealed and stored at room temperature for 1-2 hours.
After that, the dough is shaped, but by stacking two doughs and applying pressure/kneading many times over, even a thin dough is made strong enough not to tear.
We exclusively use dumpling skins that are imported from Japan, so you can enjoy the authentic taste of Japanese grilled dumplings.

No matter how good the ingredients though, the most crucial step is how to cook them.
Japanese dumplings are sensitive about the method of cooking, so if you make a mistake, they will be ruined.

I will start explaining the cooking procedure in detail now.

Necessary tools:
Non-stick frying pan
A lid that fits the size of a frying pan

Please be sure to prepare these items.

Procedure:

  1. Boil water in a pot.
  2. Lightly warm the frying pan and apply a thin layer of salad oil to the surface. Wipe off excess oil.
  3. Place the dumplings on a frying pan with the flat side down.
    Please arrange them neatly in the same direction. Also, leave a little gap between the dumplings. If the dumplings are touching each other, the skin will stick and tear when peeled off.
  4. After lightly grilling the bottom of the dumplings, add the hot water prepared in the pot to appoximately 1/3 or less of the height of the dumplings as a guide.
    Please be sure to add boiling water. If the water is at room temperature, the cooking process will take too long and the texture of the skin will deteriorate. Also, if you add more than one-third of the hot water, the dumplings will be over-boiled and lose their texture.
    Please keep in mind that the next step is a steaming process to cook the ingredients. Cover the frying pan with lid and steam on medium heat for 3 minutes. Be sure to use the timer.
  5. After 3 minutes, discard the excess hot water. At this time, make good use of the lid to prevent the dumplings from falling.
    After discarding the water, rearrange the dumplings and heat until the frying pan is dry.
  6. When the water is completely gone, add sesame oil around the dumplings.
    Please note that if you add too much, it will become oily.
    Also, do not sprinkle sesame oil on the dumplings.
    Move the frying pan so that the sesame oil spreads over the bottom of the dumplings.
  7. Continue heating on medium heat, check the bottom, and when you get a beautiful grilled skin, place the dumplings on a plate with the bottom facing up.
    If you arrange them bottom-side down, the crispy skin will soften, so please be careful.

This completes the perfect Japanese-style grilled dumplings!

The accompanying sauce is your choice, but in Japan, vinegar, soy sauce, and chili oil are generally combined to your personal preference.
You can also add chili oil to the Ponzu Sauce available on our online shop to make a delicious dipping sauce.

Please try making authentic Japanese grilled dumplings at home!

You can buy our products in Asian groceries now!

Recently we have started distribution of our frozen Japanese food to select Asian groceries.


In Sydney area, you can find “Pork Belly Chashu”, “Pork Gyoza”, “Dashimaki Tamago”, and “Tonkotsu Ramen Set”.
In Queensland area, in addition to the above, we are also selling “Pork Belly Kakuni”, “Wagyu Gyudon”, “Chicken Karaage”, and “Teriyaki Chicken”.

If you are outside the delivery zone of ​​our online shop, please look for them at your local Asian grocery store.

They will also be available soon in Melbourne area!

Cooking at home is becoming more common nowadays. Easy-to-follow recommended recipes featuring our products are available on our YouTube channel.

https://www.youtube.com/channel/UCZLRXH5-nyTraeyAhz2G3Jg

Please check it out!

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!