Food & Beverage

food

Find Food & Beverage from the best B2B online marketplace. Find a reliable Food & Beverage supplier, vendor, manufacturer or distributor to get free quote on HKTDC Sourcing.

Food & Beverage Suppliers and Manufacturers

Daikokuya Co Ltd

Enjoy a bowl of glossy and tender rice with the Minori No Kagayaki. This premium Japanese rice is grown in Niigata prefecture, which boasts Japan's biggest harvest of rice. The short-grain rice comes in a 5-kg package for home consumption. Delicious and freshly cultivated, Minori No Kagayaki is a timeless Japanese cuisine. 
   Premium Japanese rice from Niigata prefecture.   Delicious and freshly cultivated short-grained rice.   5-kg package for home consumption.   Timeless Japanese cuisine.   Enjoy a bowl of glossy and tender rice with the Minori No Kagayaki.  

Minori No Kagayaki

Chino-grain Co., Ltd. - Hokkaido

 Introduced is a pack of rice which comes from the graceful soil of Hokkaido, Japan. The rice is grown and harvested under optimal weather conditions. The rice is great for making sushi and Japanese dishes. 
 
  Place of origin: Hokkaido, Japan. 
  Available in various packages. 
 

Japanese Rice

 Available is a gift set of rice with six packs in a paper gift box. The six different packs of rice are all grown and harvested in Hokkaido, Japan. The rice is polished for a luscious, pearly white appearance. 
 
  Place of origin: Hokkaido, Japan. 
  Available in various packages. 
 

Gift Rice Set

 Pictured is a selected pack of rice well packed in a delicate gift box. The rice is grown and harvested in Hokkaido, Japan, which is known for its optimal weather condition. The rice is polished for the best texture in the mouth. 
 
  Place of origin: Hokkaido, Japan. 
  Available in various packages. 
 

M&M Co., Ltd

 Photographed is a kind of brown rice harvested in Akita-ken, Japan. The rice is germinated and unmilled. It is rich in dietary fibers and is great to general health. 
 
  Weight: 1kg. 
  Origin: Akita, Japan. 
  Great to add in a variety of recipes. 
 

Rice Komachi

Department of Intellectual Property

  This Thai jasmine rice is made of top-quality and is carefully processed. The natural flavor is aromatic and offers a high nutritional value. This rice serves well with various cuisines.    
 
   Tasty and easy to prepare.    
   Origin: Thailand.  
 

Thai Jasmine Rice

Boksoondoga

 	 Boksoondoga rice wine is an original home-brewed rice wine made from a traditional family recipe by the couple of Kim Jungsik and Park boksoon. 	 We brew our Makgeolli exclusively out of local harvested Korean rice with Korean traditional yeasts which are then fermented in traditional Korean ceramics. 	 The result is a nutritious Korean fermented rice wine. 	 Natural carbonation produced out of the process of fermenting traditional Korean yeast provides a refreshing sensation (alike to Champaign) along with rich and mild tastes. 	 Unlike other makgeolli, our rice wine mixes well simply by opening, even without shaking, the bottle.  

Boksoondoga Rice Wine

 	 Boksoondoga Rice wine is an original home-brewed Rice wine made from a traditional family recipe. 	 We brew our Rice wind exclusively out of the newly harvested Korean rice of the farming year and ferment in the traditional Korean pottery. 	 Natural carbonation produced out of the process of fermenting traditional Korean yeast provides a refreshing sensation (alike Champaign) along with rich and mild tastes. 	 Unlike other Rice wine, our Rice wind mixes well simply by opening, even without shaking, the bottle. 	 Our Rice wine is &quot;slow food&quot; which is slowly fermented at low temperature without adding any preservatives or artificial bacillus. 	 As a result, it is healthier, containing nutrients and minimizing hangover. 	 We offer only limited quantities because we hand-brew all of our Rice wind and focus on maintaining the highest quality possible.  

Boksoondoga Sonmakgeolli is a non-pasteurized and original home-brewed rice wine made from a traditional family recipe. We brew our Sonmakgelli exclusively out of the newly harvested Korean rice of the farming year and ferment in the traditional Korean pottery. Natural carbonation produced out of the process of fermenting traditional Korean yeast provides a refreshing sensation (alike champaign) along with rich and mild tastes.

Boksoondoga Sonmakgeolli

 Pictured are packed natto nuts harvested and packed in Japan. They are freeze-dried to preserve the freshness. The natto nuts are made from fermented soybeans and are typically eaten&nbsp;with rice. 
 
  Strong flavor. 
  Origin: Japan. 
 

Natto Nuts Neba

Winery Vicente Gandia Pla

   Type of wine: young white.   Appellation of origin: Rueda.   Grape varieties: 100% Verdejo.   Alcohol content: 13%.   Serve at: 7-10&ordm;.   Recommended with: rice dishes with seafood. Squid, octopus, cod, salmon or cheeses.   Nebla expresses the freshness and zest of daybreak after a night harvest. This superb and unique combination of the night-time chill, the mist (&quot;niebla&quot; in Spanish) and the morning sun, typical of the Rueda region, results in this single-varietal 100% Verdejo that is fully fruity and fresh on the palate.  

Nebla Verdejo

Chaoyiliu Inc

 	  Ryu no Hitomi 龍の瞳rare rice-希有大米-hashishimo初霜-北海道米Hokkado rice-全日本大米可供-offer all of kinds japan rice  	 Ryu no Hitomi is a rare rice breed cultivated in the unique Japanese climate. It delivers a sweet taste with good stickiness while its softness and aroma remain even after chilled. With the strict regulations of cultivation method and selection process, only the rice passing all the standards of quality, taste and size of grain can be distributed. 	 龍の瞳大米是在岐阜月光大米的农田里，意外被发现的，为目前世界颗粒最大的上等大米， 供皇室使用。特点：颗粒是月光的 1.5 倍，香，黏，饭冷后米粒不会变硬，营养极其丰富。  &bull; A rare rice breed from Japan.
&bull; Cultivated in the unique Japanese climate.
&bull; Deliver a sweet taste with good stickiness.
&bull; Remain soft and aromatic even after chilled.
&bull; Nutrient-rich food.
&bull; Become famous for being award winners in a variety of contests.
&bull; Meet organic Japan Agricultural standard.
   初霜(お米)・Hatsushimo(Rice)・大米  	 岐阜県を代表するお米。初霜の降りるころに収穫されたことから「ハツシモ」と名づけられています。炊き上がりの美しさが特徴、作付け1位の品種です。 	 Hatsushimo (First Frost) Rice is harvested at the beginning of each autumn harvest after first frost, so it was called the first frost. Because of its long growth cycle, after a hot summer and frost, the taste is extremely delicious. 	 初霜是初秋第一次降霜之后开始收割，所以命名初霜。因其生长周期较长，经过炎热夏天和霜冻，所以味道极其鲜美。 	 Nanatsuboshi北海道ななつぼし 	 Nanatsuboshi is the variety with the largest yield of any Hokkaido-grown rice. It cooks up plumply and with a glossy finish, providing a perfect balance of stickiness and sweetness, which is a combination enjoyed by many Japanese consumers. This variety goes well with any type of cuisine. It is also delicious when served cold, making it ideal for bento and sushi. 	 Yumepirika北海道ゆめぴりか 	 Yumepirika is a high end variety that has received acclaim as the culmination of breeding technologies applied to Hokkaido-grown rice. Known for its rich sweetness and sticky texture, Yumepirika&#39;s quality is managed according to rigorous standards. Yumepirika is best enjoyed plain. 	 Fukkurinko 北海道ふっくりんこ 	 Fukkurinko offers a plump texture and glossy finish that all rice aspires for. Born in the Southern Hokkaido region, only Fukkurinko rice that receives the certification mark after passing rigorous quality standards determined among producers is shipped to consumers. This rice goes great with fish dishes and also in onigiri and other Japanese foods.&nbsp;  

Japan Rice日本米-HATSUSHIMO初霜-HOKKAIDO北海道米-Ryu NO HITOM龍の瞳-koshihikari月光-全日本大米-all japanese rice

Casalfarneto

SOLUSTRO wine 	 Verdicchio dei Castelli di Jesi DOC Classico Superiore 	 12,5% vols 	 Service temperature: 10-12&deg;C 	 Grapes: Verdicchio 	 Type of wine: Dry white 	 Harvest: Between end of September and beginning of October.  DESCRIPTION 	 Made from grapes grown in the sunny hillside vineyard in the historic Verdicchio area, this wine expresses great softness, balance and aromas of fruit and white flowers.  TECHNICAL SHEET 	 Fresh, balanced and lingering with full aromas of fruit and white flowers, it has the almondy finish typical of Verdicchio.  ORGANOLEPTIC PROPERTIES 	 Colour: Pale straw yellow with golden hues. 	 Perfume: Over fruity and with flower nose with hawthorn, apple, a citric note and the typical almond overtone. 	 Flavour: Fresh, savoury and mellow with a persistent and typical almond aftertaste complementing its bouquet.  Pairings: 	 Hot and cold starters, grilled vegetables, seafood and pasta or rice dishes.  Harvest 	 NORMAL	 		 It is the traditional harvest, taking place in the months of September and October, allowing a harvesting with the right balance of sugars and acids in the wine produced. 	 	  

Solustro Wine

Azienda Agricola Albino Piona 

This exquisite white wine is made of selected Garganega, Trebbiano, Tocai, Cortese and Chardonnay grapes that are harvested in September and mid-October. The textured wine is round, delicate, full-bodied with aromatic notes. It makes an ideal accompaniment for starters, pasta or rice, tortellini and soups, white meat, fish salads, grilled vegetables, etc.

 
  Serving temperature: 8-10&deg;C. 
  Alcohol % by volume: 12-12.5. 
  Grape varietal: Garganega 25-30%, Trebbiano 25%, Tocai 20%, Cortese 15%, Chardonnay 15%, Riesling Italico, Pinot Blanc. 
  Country of origin: Italy. 
 

White Wine

Alamesa, S.L.

 This is a well-structured Tempranillo wine with a small percentage of Grenache. It features a clean red color with some notable bright blue tones. In the nose, it reveals intense aromas of red fruit and raspberries, with hints of wood. This tasty red wine goes great with red and white meats, and rice and pasta dishes.    Country of origin: Spain.   Name of chateau: Ejeanas Winery.   Grape varietal: Tempranillo and Grenache.   Vintage year: 2011.   The harvest is done at night to guarantee the optimum quality of grapes, keeping all its scents and colors.   Powerful on the palate, authentic and elegant Garnacha.   Good assembly of fruit and oak.   Serve between 16-18 degrees.   Ribera del Gallego.  

Un Garnacha 2011

Vinotage

 Tasting note 

Very deep dark cherry colour with violet ribbing. Clean and intense primary aromas with notes of ripe blackberry fruit. Very expressive in the nose. In the mouth the wine is fruity, fleshy and well-structured. Its aftertaste is powerful and balanced. Mature light tannins.

 Serving temperature 

We recommend this wine to be served at a temperature of about 14oC.

 Gastronomy 

This wine goes best with tuna fish, red/game and white meat, roasts, poultry, rice dishes, Serrano ham, cured meats, cured cheeses, blue cheeses, omelettes and wild mushrooms.

 Winemaking 

Exclusively elaborated with the Syrah varietal, the grapes have developed excellent at the foot of the Pyrenees. Traditional elaboration that has been reinterpreted. Grapes are first harvested &ndash;at their optimum moment of ripeness and during the cooler hours of an October evening. Traditional and long maturation process at low temperature. Continuous pumping over - d&eacute;lestage, after which the wine is stabilized and bottled. To this artisanal wine are no sugars and sulphites added.

 Surrounding area 

There are few places in the world where such excellent conditions come together as they do here. The mountains in the Pyrenees, with a climate of freezing winters and extremely high temperatures in summer, are perfect for the production and elaboration of exceptional wines.&nbsp;

Meler Syrah 2015

Dominio de la Vega

    Varietals:&nbsp; Macabeo     Aging on the lees: 10 months.     Vineyard: 25 years average age, Vega del Magro area.     Altitude: 750 m     Soil: Clay-limestone      Harvest : Sorting in the vineyards and hand harvesting at night, in early September.      Winemaking :   The grapes are cooled at 10&deg;C ready to be pneumatically pressed using only the first run juice (66% yield). Cold decanting-cleaning without clarifying agents. Controlled fermentation at 16&ordm;-18&ordm;C for 15 days.      Bottling : After blending together the different wines, we start bottling in the first few months of the year.&nbsp; Second fermentation and aging take place in our cellars at 16&deg;C.      Tasting notes : Pale yellow color with green highlights and fine bubbles.&nbsp; Aromatic hints of fruit (apple and citrus), with notes of bread and pastries. On the palate, the cava possesses well integrated and lively carbon dioxide with faint baking aromas and is fresh and well balanced.       Food pairings : On its own or with fish and seafood, salads, pasta, rice, Asian food, spicy dishes and all kinds of appetizers.   

Cava Idilicum Brut

 This bottle of Borealis 2008 from Vihucas winery is made from Merlot grapes harvested by hand. It is aged in French and American oak barrels for 18 months. The vegetables and rice are certainly well harmonized with this wine.    Country of origin: Spain.   Name of chateau: Vihucas Winery.   Grape varietal: Merlot.   Vintage year: 2008.   Age: 18 months.   D.O. La Mancha.   Rigorously vintage night in early September 2008, during the First Harvest Festival Night.   Bottled in 2011 to remain on hold until the time of sale.   Clean, bright and intense color layer, beautiful garnet heart with red edging, anthocyanins discerning leave the cup impregnated of his blood.   Intense aroma of red fruit and violets starting to mature, with the nuances of a sleek wood, slight depth of a good maceration, with memories to Chinese ink and bitterness, that invite you to drink.   A wine with character, inviting eating, vigorous but at the same time sensual, shown in his entire passage by mouth, but leaves a very delicate aftertaste.   Ideal for salty foods and a touch of spice and flavors like garlic whole or soybeans.   A wine with so much personality which has as company forced to your friends.  

Vihucas Winery

Nam Xanh Joint Stock Company

Gac Fruit From Northern Vietnam 	 The large, spiky orange-colored gac fruit is a truly a Vietnamese original. With only two months a year to harvest, and only the central and northern regions for it to grow, the gac fruit is gaining wider notoriety for its health benefits. 	 The gac fruit draws its deep red-orange hues from beta-carotene and lycopene, the compound commonly found in carrots and tomatoes respectively. These compounds support healthy vision. The gac fruit is commonly used in x&ocirc;i gấc (gac sticky rice) and gives young children the nutrients they need. 	 Nam Xanh has chosen the gac fruit as one of its fruits of interest to serve as an opportunity to further popularize the creamy red fruit for both its subtle taste and impactful health benefits.&nbsp; 	 We encourage you to try our ripened gac fruit in combination with lotus seeds, cashews or dried soybeans as a new addition to your selection of finger food.  

Lotus Seeds Coated with Gac Fruit and Honey

    Varietals: Bobal     Aging:   4 months in 500 liter new French oak barrels.     Vineyard:   35-45 year old vineyards, bush trained, in &quot;La Muela&quot; area.     Altitude: 750 m
       Soil: Clay-limestone      Harvest:    After monitoring the ripening process in our various plots, we select the vineyards with the greatest potential in terms of fruit and soft tannins.&nbsp; Hand harvesting at night in the second week of September.      Winemaking :   After crushing, the grapes undergo a pre-fermentation maceration for 6 days at 8&deg;C and very gentle fermentation maceration for 10 days at 22&deg;C.&nbsp; Malolactic fermentation later takes place in barrel.      Bottling:    After aging and a light stabilization, the wine is left to rest in bottle for a minimum of six months.      Tasting notes:    Deep cherry red with violet hues. Intense aromas of red fruits (blackberry, blackcurrant) wrapped in sweet notes such as vanilla, against a backdrop of mocha and coffee.&nbsp; On the palate the wine is intense, fresh and fruity, with soft, ripe tannin. On the finish, it evokes coffee with cream, ink and cocoa.      Food pairings:    On its own or with cheeses, p&acirc;t&eacute;s, cured meats, meat, rice and pasta.   Goes deliciously well with chocolate and red jam.   

Bobal

Cantina Vini Tipici Aretino S.c.a

Denomination: Red Tuscan Sangiovese I.G.P.

Region: Tuscany

Territory of origin: Hills and plateaus of the Province of Arezzo.

History: Millennial our viticulture, the Etruscans and Romans made ​​wine in our wine-growing areas, Pliny the Younger describes the characteristics of wines from Arezzo in his work &quot;Naturalis Historia&quot;, the Bishop of Arezzo in his historical texts recalls the importance of viticulture for its churches and canonical. Ancient traditions enriched and enhanced by our growers.

Harvest: Manual, with careful selection of grapes.

Vines: Sangiovese vines in synergism with other Tuscan reds. 

Vinification: Traditional, with maceration of the crushed.

Recommended temperature: 20 - 22 &deg;C


Technical data 

Color: Red

Alcool % volume: 11,50 - 12 

Sugar &permil;: 3 - 6

Total acidity &permil;: 5,50 &ndash; 6,30

Sensory analysis

Visual inspection: Super brightness, a lively ruby red, tending to garnet with aging. 

Sniff test: Vinous, clear, distinctive, delicate, which improves with maturation.

To the taste: A balanced fruity and tangy, tannic, medium in body and structure, round pleasant.


Pairings in Italian gastronomy 

Great wine for the meal especially when paired with appetizers of land, rice (especially mushrooms), pasta with tomato-based sauces, meat, mushrooms, excellent with roast beef and pork white meat. 


Terra Toscana Sangiovese I.G.P.

 	 A paper box of 20 sachets inside. 	 A delicate combination of ginger, gac fruit and honey.&nbsp; 	 Gac Fruit From Northern Vietnam 	 The large, spiky orange-colored gac fruit is a truly a Vietnamese original. 	 With only two months a year to harvest, and only the central and northern regions for it to grow, the gac fruit is gaining wider notoriety for its health benefits. 	 The gac fruit draws its deep red-orange hues from beta-carotene and lycopene, the compound commonly found in carrots and tomatoes respectively. 	 These compounds support healthy vision. 	 The gac fruit is commonly used in x&ocirc;i gấc (gac sticky rice) and gives young children the nutrients they need. 	 Nam Xanh has chosen the gac fruit as one of its fruits of interest to serve as an opportunity to further popularize the creamy red fruit for both its subtle taste and impactful health benefits.&nbsp; 	 We encourage you to try our ripened gac fruit in combination with honey and ginger as a new addition to your selection of finger food. 	 Natural colour of Gac, honey, ginger  

Grilled Ginger with Gac Fruit and Honey

 Tasting note 

A brilliant yellow tone. Intense and clean nose with fruit expressions of mainly citrus fruits along with yellow and white flower notes. Good overall mouth sensation with mineral hints and fresh fruit tones. An elegant wine with a long, fruity and slightly spicy finish.

 Serving temperature 

We recommend to enjoy this wine at a temperature of about 7 - 10oC.

 Gastronomy 

This wine is ideal for any type of light dish, fresh pasta, rice dishes, poultry, seafood and various fish dishes.

 Winemaking 

The grapes are harvested at their optimum moment of ripeness at a distance of less than 30 meters from the winery, during the coolest hours of a late August evening. The grapes are stripped from the stalks to then be cold-macerated with dry ice. Maturation lasts 3-6 months and takes place on own skins (Sur-lie - Batonnage). No sulphites and sugars are added to this wine.

 Surrounding area 

There are few places in the world where such excellent conditions come together as they do here. The mountains in the Pyrenees, with a climate of freezing winters and extremely high temperatures in summer, are perfect for the production and elaboration of exceptional wines.&nbsp;

Meler Chardonnay 2011

  Varietals : Macabeo 70% and Chardonnay 30% 
  Aging in barrel : 20% of the base wine spends 3 months in new French oak barrels 
  Aging on the lees : At least 22 months 
  Vineyard : Macabeo, Vega del Magro area, bush trained.&nbsp; Chardonnay, Finca El Pinarejo, planted in poor, limestone soil, vertically trellised.&nbsp; 
  Altitude : 750 m 
  Soil : Stony (Macabeo) and clay (Chardonnay) 

  Harvest : Sorting in the vineyard and hand harvesting at night, in late August for the Chardonnay and early September for the Macabeo. 
 Winemaking: Once in the winery, the grapes are cooled to 10&deg;C and the Chardonnay is macerated   for 3-4 hours to obtain structure and extract aromatic potential.&nbsp; Run off without pressing to obtain only 50% yield. Cold decanting-cleaning without clarifying agents. Controlled fermentation at 16&ordm;C for 15 days. 

  Bottling : After blending together the various grape varieties, we start bottling in the first few months of the year.&nbsp; Second fermentation and aging take place in our cellars at 16&deg;C. 

  Tasting notes : Bright golden yellow color with very fine bubbles.&nbsp; Complex aromas, particularly ripe fruit and stone fruit (baked apple and apricot), white flowers and pastries, against a toasted, vanilla backdrop. On entry to the palate, the cava is creamy with toasty notes, possessing lively acidity and a long, elegant finish. 

  Food pairings:  On its own or with appetizers, fresh and smoked fish, oysters, seafood, pasta, rice, Asian food, spicy dishes, white meats and chocolates. 
Terms of payment: contact the seller.
&nbsp;

My Sourcing