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Tako Wasabi or Takowasa as it is more commonly known in Japan is an appetizer or side dish made of raw chopped up octopus and fresh wasabi. The crunchy texture and distinct flavor of wasabi makes it a perfect pairing for sake or beer. Eaten alone or with some Nori it is a deliciously low calorie addictive snack.
Hailed by many as the Best Ponzu in the World it is produced in the small village of Umaji in Japan’s Kochi Prefecture with an estimated population of only 737 people. Dubbed as the Yuzu Village, Umaji specializes in producing the best organic Yuzu in Japan as well as Yuzu based products like the long-selling Yuzu No Mura Ponzu, Japan’s most popular and best selling Yuzu Ponzu Soy Sauce which has won the grand prize at the “101 Villages in Japan Exhibition”. This is truly a taste of the best that Japan and its skilled craftsmen can offer.
This bottle stopper is definitely something you must have in your kitchen. It acts as a bottle cap for unfinished carbonated drinks, with Duracon rollers the Sizzler guarantees a tight seal that keeps the carbon from escaping from your drink and while unfolded it also becomes a bottle opener.
Hokkigai is ideally served as sashimi, an exquisite Japanese treat with a distinguished flavor and a mild aroma. It has a unique texture which is better cooked than served raw. Served as Sashimi or Sushi, they are firmly boiled which makes the tongue turns red, but taste delicious.
Kagoshima prefecture is the largest producer of Wagyu beef in Japan. Their beef became the overall winner of the Zenkoku Wagyu Noryku Kyoshin-kai also known as “The Wagyu Olympics” in September 2017.
The Ribeye Cap is a rare cut that is considered to be the single most delectable and flavorful steak available. Also known as the deckle steak, calotte or spinalis dorsi, it is highly prized by top chefs, beef aficionados, and butchers alike.
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 provided in the pack to line the pan, griddle or grill you will be using.
White Crab Meat processed from wild caught Blue Swimming Crabs (Lambay or Alimasag). Crabs were blanched and meat is then blast frozen in 500gms packs. Upgrade your crab stick dishes with the real thing, pastas, sushi, maki, soups, rice you name it! Processed in an ISO 9001 Standard, HACCP Certified Export Facility.
These are spare or replacement screens or nets for the Iwatani Robata Casette Grill. These are sold per piece.
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