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Seafood
Frozen Mackerel
Frozen mackerel is a type of oily fish that is known for its rich flavor and high nutritional value. The fish is typically caught and frozen soon after to maintain its freshness and quality. When it comes to taste, frozen mackerel has a rich and distinctive flavor that is often described as slightly sweet and oily. It has a high oil content, which gives it a unique taste and texture. The fish can be prepared in a variety of ways, including grilling, frying, baking, or broiling. Usage: 1. Grilling: Brush the mackerel with some olive oil, season with salt and pepper and grill over medium-high heat for about 5-6 minutes on each side until the fish is cooked through. 2. Baking: Preheat the oven to 400°F, place the mackerel on a baking sheet lined with parchment paper, season with your favorite spices and bake for about 15-20 minutes until the fish is cooked through. 3. Frying: Dip the mackerel in a beaten egg and then coat with breadcrumbs. Heat some oil in a pan and fry the mackerel for about 3-4 minutes on each side until they are golden brown. Once cooked, the mackerel can be served with a variety of sides such as roasted vegetables, rice, salad, or mashed potatoes. It can also be used as a topping for sandwiches, burgers, or tacos. Some people prefer to eat it with a squeeze of lemon juice or a sauce of their choice. Preparation Before frozen mackerel is packaged and sent out to the market, it typically undergoes a few preparation steps at the factory to ensure its quality and safety. 1.First, the mackerel is caught and transported to the factory, where it is cleaned and gutted. The head, tail, and fins are removed, and the fish is washed thoroughly to remove any dirt or debris. 2. Next, the mackerel is often flash-frozen to preserve its freshness and flavor. This process involves quickly freezing the fish at extremely low temperatures to prevent the formation of ice crystals, which can damage the texture and flavor of the fish. 3. After the mackerel is frozen, it is usually packed and stored in a freezer until it is shipped to its final destination. During this process, the fish is kept at a consistent temperature to ensure its quality and safety.
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
