Shop

Showing 25–36 of 232 results

Dried Sea Grapes

1,00$9,00$
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

Dried Seaweed For Soup

34,80$1Kg
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)

Flying Fish Roe

38,80$500g
Flying fish roe, also known as Tobiko, is a type of roe or fish eggs that come from the flying fish. The eggs are small, crunchy, and have a unique texture that pops in your mouth. Tobiko is often used as a garnish or ingredient in sushi rolls, adding a burst of color and flavor to the dish. Tobiko comes in a variety of colors, including orange, red, yellow, and black, and each color has a slightly different flavor profile. Orange Tobiko has a mild, sweet flavor, while the red Tobiko has a stronger, slightly salty taste. Overall, Tobiko is a delicious and visually appealing addition to any sushi dish

Fresh Seaweed

7,30$100g
Nama nori, also known as fresh seaweed or live seaweed, is a type of seaweed that is harvested and sold fresh, rather than being dried or processed. It has a bright green color and a tender, slightly crunchy texture. Nama nori is often used in Japanese cuisine, particularly in dishes like sushi and salads. It has a mild, slightly sweet flavor that pairs well with seafood and other ingredients. It's usually rinsed under cold water and patted dry with a clean towel. It can then be sliced or torn into smaller pieces and used in a variety of dishes. Nama nori is best consumed fresh and should be kept refrigerated until ready to use. It's important to note that nama nori has a short shelf life and should be consumed within a few days of purchase

Frozen Ark Shell

32,50$30pcs
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

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.