MONTHLY HIGHLIGHT
HOTPOT BROTH & HOTPOT INGREDIENTS
Agodashi & Miso Motsunabe Tsuyu
The Kubara Honke Group with its’ roots making soy sauce, vinegar and miso has created this nabe/hotpot broth with agodashi, blended miso and garlic. For traditional motsunabe, simply add beef or pork tripe and your favorite vegetables to this soup base. We recommend nira (garlic chives) and tofu. Try pork belly or fatty beef instead of tripe!
#32899 AGODASHI MOTSUNABE TSUYU 12/700g VIEW MORE
AGOODASHI & SHOYU BUTASHABU TSUYU
The Kubara Honke has created this nabe / hotpot base made with umami packed agodashi and katsuodashi. As the temperature begins to drop, warm up with this easy hotpot. To make traditional butashabu, simply add thinly sliced pork and your favorite vegetables to this soup base. We recommend Tokyo negi (Welsh onion), bean sprouts, nappa cabbage, enoki mushrooms and tofu.
#32900 AGODASHI BUTASHABU TSUYU 12/700g VIEW MORE
SLICED SANGENTON-PORK MEAT
The Sangenton pork, which is commonly consumed in Japan, is usually a crossbreed of Large Yorkshire, Landrace, and Duroc. This Sangenton Pork is a cross between Landrace, Duroc and Berkshire breeds. They are fed a special feed, and they are known for their smooth meat texture. Both pork butt and belly are thinly sliced and come in very convenient 2 kg packaging.
#76907 F-SANGEN PORK BUTT SLICE 20/1lbs. VIEW MORE
#76906 F-SANGEN PORK BELLY SLICE 20/1 lbs. VIEW MORE
MIYAZAKI BEEF A5 CHUCK EYE ROLL
Chuck eye roll is a cut from the muscle between the neck and shoulder blade. This package includes the finest A5 grade Miyazakigyu Chuck eye roll sliced to a thickness of 2.0 mm. These slices are great for Hotpot and Sukiyaki Pot.
* A5 is the highest grade awarded by the Japanese Meat Grading Association.
#70853 F-1# A5 WAGYU SUKIYAKI SLICE 16/1lbs. Clear Tray VIEW MORE
#70852 F-0.5# A5 WAGYU SUKIYAKI SLICE 25/0.5lbs. Black Tray VIEW MORE
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