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Seafood
Frozen Ark Shell
Akagai, also known as Bloody clams are names as such because of the reddish water it releases when chefs pry them open. Arks shells are available all year round and are used in almost every Japanese omakase where possible. The shells mainly come from Korea and China but there are times when there are small batches from Japan. The Texture of the ark shell is very special as it is tender yet has a nice gentle crunch to it, it has a light and sweet shellfish flavor. This is a favorite amongst sushi lovers. Frozen Ark Shell is typically harvested from the ocean and immediately frozen to preserve its freshness and flavor. It can be cooked in a variety of ways, including grilling, frying, and boiling. It is also commonly eaten raw, either on its own or as part of a sushi roll or sashimi plate
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
Seafood
