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Narutomaki or Naruto is a type of cured fish surimi produced in Japan. Each slice of naruto has a pink or red sprial pattern, which is meant to resemble the Naruto Whirlpools in the Naruto Straight in Japan. Naruto is a common topping on Japanese noodles such as Ramen. In some other regions of Japan, it is also used as an ingredient in Oden.
13.5% ABV
Manufactured by the well established Takara Shuzo this refreshingly smooth, classic dry sake is made with ‘fushimizu’, renowned water found in Fushimi, Kyoto’s historical sake producing region. It can be served chilled or warmed and has a light taste with the rich flavor of Sake.
The majority of beef that most renowned Japanese Wagyu brands such as Kobe, Matsusaka and Tajima produce come from Hokkaido. Hokkaido has fairly low temperatures, the proper climate for raising calves. Rich in nature, Hokkaido provides fresh water and clean air.
The Wagyu calves (approximately 10 months after birth) are sent to specialized farms to be taken cared of with high quality feed and nutrients. Hokkaido Brand Wagyu lovingly fatten each calf individually at the production centers ensuring the world that the beef from Hokkaido is of the highest quality.
Wagyu fat melts at a temperature of 26 degrees Celsius so to ensure the best quality please give the meat ample time to thaw in the chiller before cooking to prevent the fat from melting. To preserve the natural flavor of the Wagyu Beef please use its own fat to line the pan, griddle or grill you will be using, you may cut off a small piece of fat from the steak to use should it be necessary.
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