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Seafood
Hoshi Ebi
Shiokara is a food in Japanese cuisine made from various marine animals that consists of small pieces of meat in a brown viscous paste of the animal’s heavily salted, fermented viscera. The raw viscera are mixed with about 10% salt, 30% malted rice, packed in a closed container, and fermented for up to a month. Shiokara is sold in glass or plastic containers. The flavor is similar in saltiness and fishiness to that of European cured anchovies, but with a different texture. One of the best-known chinmi (rare tastes), it is quite strong and is considered something of an acquired taste even for the native Japanese palate.
Frozen Capelins 3L
Frozen Capelins 3L/Shishamo that known as small and tender fish, are a popular ingredient in many Asian dishes, known for their unique taste and texture. The capelins are carefully selected and processed to ensure their quality, taste, and nutritional value. When you taste Frozen Capelins 3L/Shishamo, you will immediately notice their unique and delicate flavor. The fish have a mild and slightly sweet taste, perfect for adding a burst of flavor to your favorite dishes. Their texture is tender and succulent, adding a satisfying bite to salads, soups, and stir-fries. Frozen Capelins 3L/Shishamo are not only delicious but also incredibly nutritious. They are a good source of protein, omega-3 fatty acids, and vitamins and minerals, making them a perfect choice for those who are health-conscious.
Frozen Dried Young Sardines
Frozen Dried Young Sardines known for Savoring the unique and savory flavor. These small and tender fish are a popular ingredient in many Asian dishes, known for their rich and flavorful taste. The sardines have a slightly salty and rich flavor, perfect for adding a burst of flavor to your favorite dishes. Their texture is crispy and crunchy, adding a satisfying crunch to salads, soups, and stir-fries. Frozen Dried Young Sardines are not only delicious but also incredibly nutritious. They are a good source of protein, omega-3 fatty acids, vitamins and minerals.
Daily Needs
Arabiki Pork Sausage
The sausage is for the exporting quality from Thai to Japan The taste is Japanese taste which is quite different from the western usual sausage Special match to eat with Rice Arabiki pork sausage is a type of Japanese sausage that is made from high-quality Arabiki pork meat. This type of sausage is known for its unique texture and flavor, which sets it apart from other types of sausage. The meat is seasoned with a blend of traditional Japanese spices and herbs, which creates a complex and delicious flavor profile. The sausage is also known for its juicy and tender texture, which is a result of the high-fat content of Arabiki pork. Arabiki pork sausage is a versatile ingredient that can be used in a variety of dishes. It is often enjoyed as a snack or appetizer, where it is served grilled or fried
Baked Fish Cake
Chikuwa is a Japanese product made with salt, sugar, egg whites, starch, and seasoned, ground meat of fishes such as shark, pollock, or flying fish. The ground meat paste is placed around a bamboo stick, and it is then grilled or steamed. The stick gets removed later, leaving a hollow interior. Chikuwa is regularly consumed on its own as a snack, when it is customary to dip it in soy sauce. It can also be sliced and used as an ingredient in stews and Japanese curries. The name of the product means bamboo stick, referring to the key component in its production. Chikuwa is a good source of protein and low in fat, making it a nutritious ingredient in Japanese cuisine. It is also gluten-free and can be enjoyed by those with dietary restrictions. Chikuwa is a Japanese product made with salt, sugar, egg whites, starch, and seasoned, ground meat of fishes such as shark, pollock, or flying fish. The ground meat paste is placed around a bamboo stick, and it is then grilled or steamed. The stick gets removed later, leaving a hollow interior. Chikuwa is regularly consumed on its own as a snack, when it is customary to dip it in soy sauce. It can also be sliced and used as an ingredient in stews and Japanese curries. The name of the product means bamboo stick, referring to the key component in its production. Chikuwa is a good source of protein and low in fat, making it a nutritious ingredient in Japanese cuisine. It is also gluten-free and can be enjoyed by those with dietary restrictions. Usage: Chikuwa, or baked fish cake, is a versatile ingredient that is used in a variety of Japanese dishes. Here are some common uses of Chikuwa
Boiled monkfish Liver
Boiled monkfish liver, also known as Ankimo in Japanese cuisine, is a popular delicacy and It is prepared in the same way as fresh boiled monkfish liver, but is flash-frozen immediately after cooking to lock in its flavor and texture. Despite being frozen, boiled monkfish liver retains its rich, buttery texture and umami flavor. Beside its luxurious taste and texture, boiled monkfish liver is also considered to be a healthy food, as it is low in fat and high in protein. In addition, it is a good source of omega-3 fatty acids, which are essential for maintaining good heart health, reducing inflammation, and supporting brain function
Deep fried Tofu
Inari Tofu Pockets, also known as Inari Sushi, is a popular Japanese dish made from seasoned sushi rice stuffed inside deep-fried tofu pockets. The tofu pockets are made from aburaage, a type of thin, deep-fried tofu that is commonly used in Japanese cuisine. To make Inari Tofu Pockets, the aburaage is first soaked in water and then simmered in a mixture of dashi, sugar, soy sauce, and mirin to season and soften the tofu. The tofu pockets are then stuffed with sushi rice that has been seasoned with rice vinegar, sugar, and salt. Inari Tofu Pockets are a vegetarian and gluten-free dish, making them a popular choice for those with dietary restrictions. They are also high in protein and fiber, making them a healthy and satisfying snack or meal option. Overall, Inari Tofu Pockets are a delicious and unique dish in Japanese cuisine that are enjoyed for their flavor and texture
Dried Sea Grapes
Dried sea grapes, also known as Umibudo or green caviar, are a type of seaweed that is popular in many Asian countries, particularly in Japan, Korea, and Southeast Asia. The seaweed has small, bead-like bubbles that resemble caviar, hence the name. The seaweed is harvested from the ocean and then dried in the sun, which gives it a unique and flavorful taste. They have a slightly crunchy texture and a salty taste, which makes them perfect for adding to any dish that needs a bit of extra flavor. They are also rich in nutrients, such as calcium, iron, and vitamins A and C
Ingredients
Dashi Pack
Dashi Pack is a type of Japanese cooking stock that is a key ingredient in many Japanese dishes, including soups, stews, and sauces, and is known for its rich umami flavor. Dashi Pack contained Dried bonito, dried horse mackerel, dried mackerel, salt, dried sardines, kelp, shiitake mushrooms / seasonings (amino acids, etc.), (partly contains mackerel) Dashi Pack is easy to use and is a convenient alternative to making dashi from scratch. Simply soak the pack in hot water for a few minutes to rehydrate the ingredients and extract the flavor, then strain and use the liquid in your recipe. There is no fluctuation of the soup stock, and the taste can be stabilized and the cost can be reduced as One pack of mixed dashi can make 7.2L of dashi
Dried Bread Crumbs
Panko Dried Bread Crumbs are a type of Japanese breadcrumb that are commonly used in Japanese cuisine as a crispy coating for fried foods such as tonkatsu, tempura, and karaage. Panko is made from bread that has been processed and dried into small, flaky crumbs. Unlike traditional breadcrumbs, which are made from ground bread that has been crustless and compacted, panko is made from bread that has been baked using an electric current, resulting in a larger, irregular-shaped crumb that is lighter and airier than traditional breadcrumbs. Panko Dried Bread Crumbs have a crisp texture and absorb less oil than traditional breadcrumbs, resulting in a lighter and less greasy finished product. They are also larger and more jagged in shape, which helps them adhere better to the food and create a more textured and crunchy crust. In addition to their use as a coating for fried foods, Panko Dried Bread Crumbs can also be used as a topping for casseroles and gratins, or as a binder in meatballs and meatloaf. They are also a popular ingredient in fusion cuisine, where they are used to add texture and crunch to dishes like tacos, burgers, and sandwiches
Dried Seaweed For Soup
Konbu is one of the main basic dashi ingredients. To make good stock, simply soak konbu in water, or heat gently in water and remove just before boiling. To make dashi konbu, kelp is washed with seawater and dried in the sun for one to two days. Konbu is rich in vitamins and minerals such as iodine. Konbu is also used in a variety of dishes such as nabe (hotpot), kobumaki (rolled konbu) and tsukudani (salted and sweetened preserved foods)
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