Our Inspiring Foods This Week 04/07/2026
HoH distribution Newsletter - 04.07.2026
This week's inspiring foods cover two ends of the spectrum — and both are worth your attention. First, the Ichundu Ceremonial Classic Matcha: a first-harvest Shizuoka blend of Saemidori and Yabukita cultivars, shade-grown for two weeks and micro powder milled for exceptional smoothness. Creamy umami, a crème brûlée aroma, and virtually no bitterness — this is ceremonial-grade matcha done right. On the seafood side, HOH's Air Program is delivering hard this week. North Carolina Bluefin Tuna is in for the first time this season, joined by Scottish Sea Trout, Spanish Turbot, Maine Uni, and Norwegian Langoustines. Don't overlook the Esteros Lubimar Lubina — a sustainably raised fish with all the character of something wild-caught. Wild Portuguese Fish, Matagorda Pearl oysters, and premium frozen shrimp and prawns round out the full lineup.
Our Inspiring Foods This Week 03/31/2026
HoH distribution Newsletter - 03.31.2026
This week’s seafood program leans into clarity and restraint—products that speak for themselves. From sweet, cold-water Norwegian langoustines to estero-raised lubina, each selection is built on clean flavor, proper sourcing, and minimal intervention.
High-end, low-effort ingredients designed for menus that respect the product and let quality lead.
Our Inspiring Foods This Week 03/24/2026
HoH distribution Newsletter - 03.24.2026
Discover unique, chef-driven ingredients in this latest update, featuring Okinawan kokuto sugar from Hateruma Island and Hanamaruki liquid shio koji, two deeply flavorful staples that bring complexity and umami to both sweet and savory applications. HOH also offers a curated range of premium seafood, caviar, mushrooms, and specialty products available with fast local delivery in Houston.
Our Inspiring Foods This Week 03/17/2026
HoH distribution Newsletter - 03.17.2026
Discover how Maine Garum Co. is turning invasive green crabs into liquid umami. This week’s seafood program also brings the first bluefin tuna of the season, pristine uni from Maine, wild Portuguese fish, and Tehuacán sparkling mineral water for your bar program.
