Shop

Showing 205–216 of 232 results

Suntory Shimasenka Plum Wine

18,50$2000ml
Suntory 'Shimasenka' Umeshu is a premium Japanese liqueur made from 100% Japanese plums that are harvested in the Wakayama prefecture. The plums are carefully selected and then steeped in high-quality shochu (a distilled spirit) and sweetened with sugar, resulting in a sweet and tart flavor profile. The name 'Shimasenka' translates to "Island Selection," as the plums used in this Umeshu are grown on the island of Shikoku, which is known for producing high-quality fruit. The liqueur has a rich amber color and a fragrant aroma of ripe plums and honey. It has a smooth and velvety texture on the palate, with flavors of sweet plum, almond, and a hint of spice

Takoyaki Flour

8,30$1Kg
Okonomiyaki flour is a pre-mixed flour that is specifically designed for making takoyaki, a popular Japanese snack. It contains wheat flour and dried, ground Yamaimo powder in it as an added starch for additional binding power, and flavor. Some brands contain Katsuo (powdered bonito) as well. It is used to make okonomiyaki. One of the key features of Okonomi Takoyaki Flour Powder is that it is very easy to use. All you need to do is mix the powder with water to create a smooth batter that you can use to make takoyaki balls. The powder also produces consistent results, ensuring that each takoyaki ball you make is evenly cooked and has the right texture. Another important aspect of Okonomi Takoyaki Flour Powder is its versatility. While it is primarily used to make takoyaki, it can also be used to make other savory snacks like okonomiyaki, a type of savory pancake that is popular in Japan. The flour powder is also ideal for those who want to experiment with different flavors and ingredients to create their own unique takoyaki recipes

Tantakatan Plum Wine

20,20$720ml
Umeshu Tantakatan is a type of Japanese liqueur made from ume fruit, sugar, and shochu, a distilled beverage made from fermented rice, barley, or sweet potatoes. It is a popular drink in Japan, known for its sweet and sour taste and fruity aroma. To make Umeshu Tantakatan, fresh ume fruit is steeped in shochu along with sugar and sometimes other ingredients such as ginger or honey. The mixture is then allowed to age for several months to allow the flavors to develop and blend together. The resulting liqueur has a bright, golden color and a rich, fruity flavor with a sweet and sour balance. Umeshu Tantakatan is often served on the rocks or mixed with soda water to create a refreshing highball. It can also be used as a flavoring agent in cocktails, such as a Plum Margarita or a Tokyo Sunset. Overall, Umeshu Tantakatan is a delicious and versatile liqueur that is enjoyed by many for its unique flavor and aroma

Tempura Flour

6,60$1Kg
JFDA Tempura powder is a type of flour mixture used to make tempura, a popular Japanese dish that consists of battered and deep-fried seafood, vegetables, or other ingredients. JFDA stands for the "Japan Food Additive Association," which sets standards for food additives in Japan. JFDA Tempura powder is typically made from a combination of wheat flour, cornstarch, baking powder, salt, and other seasonings. The mixture is designed to create a light and crispy coating on the ingredients that are being fried. JFDA Tempura powder is a popular ingredient in Japanese cuisine, often used in restaurants and homes to make tempura. It is also used to make other fried foods such as chicken nuggets, onion rings, and fried calamari

Teriyaki sauce

3,40$7,50$
Teriyaki sauce has a sweet and salty tantalizing flavour which has become a favourite dish for many people around the world. It has a thick reddish-brown texture. Highly recommended for grilling, marinating and glazing cooking techniques. The sauce pairs well with grilled poultry and fish. It can be applied a few times during cooking and can also be applied at the end before serving. It can also be utilized as a delicious dipping sauce to enhance your favourite dishes

The Hakushu Single Malt

139,00$700ml
The Hakushu Single Malt is a premium Japanese whisky produced by the Hakushu Distillery, which is located in the forested mountains of Yamanashi Prefecture, Japan. This whisky is made using only malted barley, and is known for its fresh and vibrant flavor profile. On the nose, the Hakushu Single Malt has a delicate aroma of fresh fruit and herbs, with notes of green apple, pear, and mint. The palate is light and crisp, with flavors of citrus, green tea, and honeydew melon, followed by a slightly smoky finish with a hint of oak. Overall, the Hakushu Single Malt is a refreshing and easy-drinking whisky that is perfect for those who prefer a lighter and more delicate flavor profile. It has won numerous awards, including the Gold Medal at the International Wine and Spirit Competition in 2010 and the Double Gold Medal at the San Francisco World Spirits Competition in 2011. Usage: The Hakushu Single Malt is a versatile whisky that can be enjoyed in a number of ways. Here are some suggestions for how to drink and serve this whisky

The Hakusu Whisky 18 Years

1.191,00$700ml
The Hakushu 18 Year Old is a premium Japanese single malt whisky produced by the Hakushu Distillery, which is located in the forested mountains of Yamanashi Prefecture, Japan. This whisky is made using only malted barley, and is aged for a minimum of 18 years in a combination of American oak, Spanish oak, and Japanese Mizunara oak casks. On the nose, the Hakushu 18 Year Old has a complex aroma of fruit and spices, with notes of green apple, cinnamon, and ginger. The palate is rich and full-bodied, with flavors of honey, vanilla, and dark chocolate, followed by a long and smooth finish with a hint of smoke and oak. It has won numerous awards, including the Gold Medal at the International Spirits Challenge in 2016 and the Double Gold Medal at the San Francisco World Spirits Competition in 2017

Online Sports Nutrition and Natural Dietetics.

Chances are there wasn't collaboration, communication, and checkpoints, there wasn't a process agreed upon or specified with the granularity required. It's content strategy gone awry right from the start. Forswearing the use of Lorem Ipsum wouldn't have helped, won't help now. It's like saying you're a bad designer, use less bold text, don't use italics in every other paragraph. True enough, but that's not all that it takes to get things back on track.

The villagers are out there with a vengeance to get that Frankenstein

You made all the required mock ups for commissioned layout, got all the approvals, built a tested code base or had them built, you decided on a content management system, got a license for it or adapted:

  • The toppings you may chose for that TV dinner pizza slice when you forgot to shop for foods, the paint you may slap on your face to impress the new boss is your business.
  • But what about your daily bread? Design comps, layouts, wireframes—will your clients accept that you go about things the facile way?
  • Authorities in our business will tell in no uncertain terms that Lorem Ipsum is that huge, huge no no to forswear forever.
  • Not so fast, I'd say, there are some redeeming factors in favor of greeking text, as its use is merely the symptom of a worse problem to take into consideration.
  • Websites in professional use templating systems.
  • Commercial publishing platforms and content management systems ensure that you can show different text, different data using the same template.
  • When it's about controlling hundreds of articles, product pages for web shops, or user profiles in social networks, all of them potentially with different sizes, formats, rules for differing elements things can break, designs agreed upon can have unintended consequences and look much different than expected.

This is quite a problem to solve, but just doing without greeking text won't fix it. Using test items of real content and data in designs will help, but there's no guarantee that every oddity will be found and corrected. Do you want to be sure? Then a prototype or beta site with real content published from the real CMS is needed—but you’re not going that far until you go through an initial design cycle.