N E W P R O D U C T S F O R J A N U A R Y
S H O Y U I K U R A
Shoyu Ikura is “Soy Marinated Salmon Roe” in Japanese. It is made by curing salmon eggs in special soy marinade and is great to complement sushi and rice bowls. The translucent, bright orange eggs are each about the size of a pea and have a rich, salty flavor that bursts in your mouth as you eat them. Superior quality and imported from Japan.
K A R A A G E C H I C K E N
Karaage is Japanese fried chicken. Chicken thigh pieces are marinated in special soy based sauce before lightly tossing in flour, and then fried until golden. They are boneless, skinless and perfect for catering, bento boxes and izakaya menu.
*This item is not fully cooked. You need to defrost the chicken in the refrigerator overnight, or few hours in room temperature before deep frying or baking them for 2-3min.
” S U R I M I ” F I S H C A K E P A S T E
These surimi are made from fresh, top quality Alaskan Cod caught in Japan. Try these items to make your original Fish balls and Satsuma Age (Surimi and flour is mixed to make a compact paste that is solidified through frying.)
SEASONED :#74647 F-AJITSUKE SURIMI, OHTA 30/1.1lbs. (500g)
PLAIN : #74646 F-SURIMI, KENKAMA 20/1.1lbs. (500g)