Category Archives: Refrigerated/Frozen food

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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Gyoza Dumplings

Gyoza is a popular dumpling in Japan. Gyoza originated in China, and it’s said to have been introduced to Japan in late 17th century.Gyoza is cooked in various ways: deep-fried, boiled, steamed, or pan-fried. Boiled gyoza (sui-gyoza) is very soft and can be eaten hot or cold. Steamed gyoza (mushi-gyoza) is also soft and is eaten hot. Deep-fried gyoza (age-gyoza) can be finger food, so it’s suitable for a potluck dish. The most common way to cook gyoza is pan-fried. Bottoms of gyoza dumplings should be brown and crunchy.

There are many kinds of fillings used, e.g. with different seafood instead of the meat, other vegetable which we have available as well as the dipping sauce.

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Posted by on February 18, 2011 in Refrigerated/Frozen food


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Tofu is a protein-rich food made from the extracted curd of soybeans and is an extremely versatile food, used in salads, main courses, drinks and desserts. It originated in China and was introduced to Japan in the 11th century. The Japanese word tofu comes from the chinese word doufu which means fermented, or curdled, bean.

We hope you’ll enjoy the following tofu recipes.

Basil Tofu

– 5 green onions, minced
– 6 or 8 cloves garlic, minced
– 1 package firm low-fat tofu, well-drained, sliced and marinated in soy sauce
– 1 cup fresh basil, chopped
– 1 teaspoon crushed chili pepper sauce (sambal oelek)
– 1 teaspoon soy sauce
cooked brown rice

Cook onions and garlic in water or stock or vinegar until tender. Add marinated tofu and cook another 5-10 minutes. Stir in basil, chili pepper sauce and soy sauce and heat through. Serve over brown rice.

Braised Tofu

– 1 pound tofu, firm, cubed
– assorted veggies, broccoli, carrot, mushroom…
– flowerets, zucchini

Sauce Mixture

– Tamari
– Rice Vinegar
– ginger
– garlic powder 3/4 teas.
– garlic salt 1 teas.
– Marinate tofu in sauce mixture for one hour or more (preferably longer).
Braise tofu by adding some sauce mixture in frying pan and lay pieces flat in pan and then cook.
turn over half way through.
Cook tofu until liquid is pretty much gone.
Put it all together and eat.

Ginger Tofu

– 1 lb of firm tofu
– 1 1/2 ts of fresh, grated ginger
– 1 t of roasted sesame oil
– 1 minced garlic clove
– 2 tb of tamari
– 1 1/4 c of water
– 1 1/2 tb of arrowroot

Slice the tofu into small rectangles of 1/4–1/2-inch thickness and place them in a shallow dish or baking pan.

Mix together the ginger, sesame oil, garlic, tamari and water.
Pour this mixture over the tofu and let it marinate for at least 30 minutes.
(If desired, the tofu may be placed in the refrigerator to marinate for several hours or overnight).

Remove the marinated tofu from the liquid, reserving the liquid to make the sauce.
Place the tofu on a well-oiled cookie sheet and bake at 375 deg for 35-40 minutes, or until the desired crispness is reached (the longer the tofu bakes the firmer and crisper it becomes).

To make the sauce, mix the arrowroot with the marinade.
Place the mixture in a small saucepan and bring to a boil.
Cook, stirring constantly, until thickened.

Ginger Tofu may be served with or without the sauce.
With the sauce, serve it over a bed of rice, millet, buckwheat, or pasta.
Add your favorite stir-fried veggies and you have a colorful or nutritious meal.
Ginger Tofu may also be added to a vegetable stew.

Recipe from: MasterCook

Grilled Tofu
Serving Size : 8

Stephen Ceideburg

– 1 lb of firm tofu
– 1/4 c of orange juice
– 2 ts of low-sodium soy sauce
– Cold and Spicy Noodles, see recipe

Tofu, once pressed, grills beautifully.

Slice the block of tofu in half, then slice each half into four thick slabs. Place a double layer of paper towels on a cutting board set over the sink. Arrange tofu in one layer on the cutting board, then top with a clean dishtowel. Place a second board on top, then a 4 to 5 pound weight, such as a thick phone book or heavy pot. Let press 20 minutes.

Uncover tofu and place in one layer in a shallow baking dish. Drizzle with orange juice and soy sauce. Marinate at room temperature 20 minutes.

Broil or grill over hot coals until lightly browned, turning once. Serve with Cold and Spicy Noodles.

Recipe by MasterCook

Herbed Tofu In White Wine Sauce / Pasta Recipe

Serving Size: 1

– 2 T of soy margarine
– 1/2 T of flour
– 1/2 c of soy milk
– 1/2 c of white wine
– 1 Wedge of onion left in one Piece (I can’t tolerate much Onion, so I Used about a 4cm x 2cm Wedge)
– 1 d of ground cloves
– 1 d of salt
– Some water
– 1/2 lb Or so herbed tofu, cubed (about 1.5 cm cubes)
– Your favorite pasta, enough

For two servings

Melt margarine in pan and wisk in flour. Cool a bit and then wisk in wine and (soy)milk. Add onion, cloves, and salt to sauce and stir over low heat until sauce is slightly thickened. If it gets too thick, add some water. Add tofu and simmer while you cook the pasta. Serve tofu and sauce over pasta, giving the onion to the person who likes them more.

Recipe by: MasterCook

Sauteed Firm Tofu

Serving Size : 4

– 24 oz Firm tofu
– 2 tb Oil
– 1/2 ts Salt
– 1 sm Onions — sliced thin
– 6 md Mushrooms — sliced
– 1 sm Carrot — cut into matchsticks
– 2 md Peppers, bell, green -sliced thin
– 1 tb Sake
– 1 1/2 tb Soy sauce
– 1 t Ginger — grated
– 1 tb Sugar, granulated
– 1 tb water
– 1 t Cornstarch — dissolved in 3 T water

Cut tofu crosswise into pieces the shape of French-fried potatoes. Heat a wok, coat with oil & sprinkle on the salt. Add onion, then the mushrooms, stir frying each over high heat for about 30 seconds. Reduce heat to medium-low. Add carrot, green pepper & tofu in that order, sauteeing each for about 1 minute. Reduce heat to low & add sake, soy sauce, ginger, sugar & water. Simmer for 3 to 4 minutes. Stir in dissolved cornstarch & simmer 30 seconds for another 30 seconds. Shurtleff & Aoyagi, “The Book of Tofu”

Recipe by: MasterCook

Stir-Fried Asian Tofu
Serving Size : 4

– 8 oz firm tofu, — drained and weighted for 30 minutes
– 1/2 ts grated tangerine or lemon zest
– 2 TB orange juice
– Salt and pepper
– 2 TB hoisin sauce
– 1 TB rice wine vinegar
– 1 TB low sodium soy sauce 1/2 ts sugar
– 1 ts cornstarch
– 1 TB each vegetable and sesame oil
– 1 lg clove garlic, — minced Quarter-size piece fresh ginger, — minced
– 4 oz mushrooms, — stemmed and thinly sliced mushrooms
– 3 c 3/4-inch broccoli florets
– Salt and crushed red pepper

Cut the tofu into 3/4-inch squares and marinate in citrus zest and juice; season with salt and pepper. Combine hoisin, rice vinegar, soy sauce, sugar and cornstarch; reserve for later. In a 12-inch skillet heat vegetable and sesame oils until very hot. Add garlic and ginger and stir fry for 10 seconds. Add mushrooms and broccoli, some water, cover and steam for 2 minutes or until mushrooms and broccoli begin to get tender. Add tofu. Stir hoisin sauce to recombine cornstarch and add to skillet. Cover and simmer 30 seconds to a minute to thicken. Season with salt and crushed red pepper.

Yield: 2 servings

Recipe by: Master Cook

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Posted by on February 17, 2011 in Refrigerated/Frozen food


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