Category Archives: Prepared Foods

First Annual HOME Markets KSU International Festival

September 17, 2011

Come explore the world!

International HOME Markets KSU your local international convenient store and Main Street Kent will be putting on the First Annual International Festival right here in downtown! There will be many activities, musical entertainment, professional dancers, Karaoke , food, clothing and much much more of cultures from all over the world. Special Sky Lantern Lighting party at 8pm, available for purchase at HOME Markets. More details to come, don’t miss out on the biggest festival Kent has ever seen!

KentOhioUnited States of America ( August 6, 2011 — FOR IMMEDIATE RELEASE


KENT, Ohio – Students and residents of the city of Kent will have a chance to experience new countries and cultures from the comforts of downtown Kent.

Visitors are encouraged to dress in clothing that represents their native countries. There will be games, food and prizes. Vendors will be lined up and offering internationally themed products as well as prepared food.

Downtown businesses will showcase flags from various countries in their windows, in an effort to acknowledge the diversity of the city of Kent.

Acorn Alley will house a tent that will feature international beer and wine. There will also be performances from a range of cultures, as well as free giveaways for children. This event will definitely have something for everyone. Anyone interested in being a performer or vendor is asked to please email the address below for application details.

Established in 2010, International HOME Markets is a student owned and operated business that reunites students from faraway lands with the comforts of home, while introducing other students to new and exciting food and products. The store is located at 154 East Main Street Suite D in Kent, Ohio.

Main Street Kent is a non-profit organization that is committed to revitalizing downtown Kent, Ohio. It was founded in 2006. Their offices are located at 138 E. Main Street, Suite 201B.

International HOME Markets KSU
154 East Main Street Kent Suite D, OH 44240


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DEEP Potato Samosa (Vegan)


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Russian Eggplant Paste

Russians call this eggplant paste “ikra”. Made from eggplants, carrots, onion, and parsley in tomato sauce, this appetizer is very delicious, tasty, and healthy. Perfect with fresh rye bread.

We carry three different types of eggplant paste.

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Posted by on February 28, 2011 in Prepared Foods


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HOME Markets KSU grand opening festival!



Pigeon Brand Fermented Mustard Green from Thailand

Fermented Mustard Green can be used in various recipes. It is famous in Asia serving as the appetizer.Fermented Mustard Green from Pigeon, is also a well known pikled mustard green product that has been cooked in Thai kitchen for ages. Fermented Mustard Green is usually eaten with porridge or mixed fried vegetables. It is very crunchy. The fermented mustard green is deliously eaten with rice, boiled rice or served as the starter of your meal. Fermented Mustard Green is definitely good with morning or late night meal. It tastes spicy and sour.
5 OZ. (140 G.)

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Posted by on January 13, 2011 in Prepared Foods


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Wei-Chuan Pickled Cucumbers

  • Made by Wei-chuan Foods Corporation
  • Ingredients

    Flower Cucumbers, Water, Soy Sauce (Soy Beans, Wheat, Water, Salt)Sugar, Monosodium Glutamate, Citric Acid.

    Here are some recipes that you can use the with the pickled cucumbers that were found:

    Stewed Chicken with Pickled Cucumbers

  • Ingredient

    • 1 whole chicken (about 2 2/3 lbs.)* ¹
    • ½ cup wei-chuan pickled cucumbers
    • 3 tablespoon pickled cucumber marinade
    • 6 cups water
    • ½ teaspoon salt
    • ½ tablespoon rice wine
    • 2 stalks green onion
    • 2 slices ginger root


    1. Clean chicken and place in soup pot or heatproof casserole; add water, salt, rice wine, green onion, ginger root and steam * ² 30 minutes; add pickled cucumbers and marinade and steam an additional 10 minutes; remove and serve.


    * ¹ The chicken may be cooked whole as directed or cut into bite-size pieces before cooking.

    * ² This soup may be cooked directly on stove over medium heat or steamed in a steamer as directed above.

Stir Fried Pork with Pickled Cucumber Recipe


  • 2/3 lb shredded pork tenderloin
  • 1/2 cup oil for frying
  • 1 green onion, cut into 6 pieces
  • 3/4 cup canned Wei Chuan pickled cucumbers, shredded

Ingredients A:

  • 2 1/2 tablespoons pickled cucumber liquid (reserved from can)
  • 1/2 tablespoon cooking wine or sherry
  • 1 tablespoon cornstarch

Ingredients B:

  • 2 tablespoons pickled cucumber liquid
  • 2 tablespoons soy sauce


  1. Mix the shredded meat with Ingredients A. Add 2 tablespoons oil to the meat and mix before frying so that the shredded meat will separate easily during frying
  2. Heat the wok then add oil; stir fry the meat and remove it (precooked). Remove the oil. Reheat the wok then add 1 tablespoon oil; stir fry green onion until fragrant. Add meat, pickled cucumbers, and Ingredients B. Turn heat to high; stir quickly to mix. Remove and serve
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Posted by on January 7, 2011 in Prepared Foods


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Premium tuna with spices in oil

We carry tuna in four types. Olive oil, Sunflower oil, Cotton Seed oil, and water.

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Posted by on January 6, 2011 in Prepared Foods


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Hime Inarizushi Seasoned Fried Bean Curd, 10 oz.

Hime Inarizushi Seasoned Fried Bean Curd, 10 oz.
This product is in the form of a Semi Solid (in liquid) and is packaged in a Can.
Ingredients: Bean-Curd (Soy Beans, Water, Calcium-Sulphate) Soy Bean Oil, Soy Sauce (Water, Soybeans, Wheat, Salt), Sugar, Monosodium Glutamate.

Recipe for Inarizushi (15 to 17 pieces): 1 can (10 oz) of Hime-Inarizushi No-Moto, 2 1/2 cups of Rice, 1/4 cup Marukan Su (Japan Vinegar), 1/4 cup of Sugar, 1/4 Teaspoon of Salt, Ajinomoto MSG.

Directions: Cook rice in usual manner. While rice is being cooked, prepare seasoning by adding sugar, salt and a dash of Ajinomoto to Marukan Su and stir until crystals are dissolved.

Seasoned cooked rice with prepared vinegar. Stir rice well so that it will be evenly seasoned. Cool rice with a paper fan as you stir. Pack seasoned rice in Inarizushinomoto. Do not pack too solidly. Fold end of Abura Age to cover up rice. If you prefer vegetables in the rice, use Hime Gomokunomoto.



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Posted by on December 28, 2010 in Prepared Foods


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Fresh Halva from Kuwait

Sesame Halva is a favorite dessert in the Middle East.. In Kuwait it is known as Rehash (this word comes from Arabic Language).It is a traditional sweet . We carry pistachio, fresh Halva (as pictured above) and plain.


This type of halva is made by grinding oily seeds, such as sesame, to a paste and then mixing with hot sugar syrup cooked to hard-crack stage. This type is popular in the eastern Mediterranean and Balkan regions, in countries such as Bosnia and Herzegovina, Croatia, Romania, Serbia, Montenegro Bulgaria, Russia, Greece and Cyprus , Egypt, Iraq, Israel, Iran, Lebanon, Macedonia, Albania, Syria, Central Asia, Southern India, Caucasus region and Turkey. It is also popular in Algeria and on the central Mediterranean islands of Malta.


Sesame halva is popular in the Balkans, Middle East, and other areas surrounding the Mediterranean Sea. The primary ingredients in this confection are sesame seeds or paste (tahini), and sugar, glucose or honey. (called ‘erq al halaweh in Arabic; çöven in Turkish), egg white, or marshmallow root are added in some recipes, to stabilize the oils in the mixture or create a distinctive texture for the resulting confection.
Other ingredients and flavourings such as pistachio nuts, cocoa powder, orange juice, vanilla, or chocolate are often added to the basic tahini and sugar base.
The word halva entered the English language between 1840-50 from the Yiddish halva. The latter term came from Romanian, which in turn came from the Turkish helva, a word which itself ultimately derived from the Arabic Al ḥalwā, meaning sweet confection. The Arabic root حلوى ḥalwāmeans “sweet”.

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Posted by on December 20, 2010 in Prepared Foods, Snacks


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Golden Fortune Preserved Egg 6pcs

Century egg, also known as preserved egg, hundred-year egg, thousand-year egg, and thousand-year-old egg, is a Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in mixture of clay, ash, salt, lime, and rice straw for several weeks to several months, depending on the method of processing. After the process is completed, the yolk becomes a dark green, cream-like substance with a strong odor of sulphur and ammonia, while the white becomes a dark brown, transparent jelly with little flavour or taste.  This chemical process breaks down some of the complex, flavorless proteins and fats, which produces a variety of smaller flavourful compounds.


Posted by on December 18, 2010 in Prepared Foods


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