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Ready to cook these portioned Mackerel fillets have been cured in salty kelp seaweed or Konbu in Japanese, which adds another layer of umami with the salt to the already tasty fish.
One of the healthiest fish you can eat, Mackerel is high in protein, vitamins, minerals, and the long-chain omega-3 fatty acids EPA and DHA. According to the U.S. National Institutes of Health, EPA and DHA are vital to cell development, and are needed for fetal development and healthy ageing. Basically, if you eat lots of healthy fish like Mackerel, you will live longer and be less likely to get sick.
Popularly known in Asian cuisine as Saba, this fish can be prepared in various ways from sushi, baked, grilled or fried but the easiest and one of the most popular and delicious way is to grill it either whole or as more commonly seen, filleted.
Baked in the oven, this Grilled Mackerel or Saba Shioyaki is the simplest fish recipe you can make on your busy weeknight. It’s a little rustic, but a thing of beauty, with its golden crispy skin and delicious flavor. Serve it with steamed rice, miso soup, and a salad, you’ll have a lovely Japanese meal for dinner.
Grilled Mackerel or Saba Shioyaki (鯖の塩焼き) is one of the popular seafood dishes served as an entree or part of a bento combination in Japanese restaurants. What you may not know is how fast and easy it is to make this grilled fish at home. What makes it a popular dish for any family dinner is that it feels special, but is so very simple.
This Japanese style BBQ sauce is based on soy sauce with sesame oil and garlic flavour. You can use this sauce for marinate or dipping. It is great match with beef, pork or chicken. The powerful flavors of garlic and sesame battle in this Daisho sauce, and sesame comes out the victor. It also contains just enough chili pepper to give your taste buds a little spike.
Distilled Rice Vinegar from Japan made without sugar and gluten free. Perfect for all your Japanese dishes, Sushi, Shime Saba, sauces and many more.
Miyazakigyu is the top brand of Japanese Wagyu known for its quality and consistency. Produced from Japanese Black cattle, and raised in Miyazaki prefecture, Miyazakigyu has become known for its snowflake-like marbling. In order to qualify as Miyazakigyu, cattle must be born and raised in Miyazaki Prefecture and graded A4 and above. Miyazakigyu has won the “Wagyu Olympics” in 2007 and 2012 which is the first time in the history of the tournament that a brand has been able to win consecutive awards. They have also won the Prime Minister’s Award for excellence for the third consecutive time, which is also the first time in the history of the tournament that a brand has won 3 consecutive awards. A glorious mistake the A3 grade is quite rare as all farmers aim for the A5 grading. This cut of meat is not as well marbled as the sought after A4 and A5 grade which is both a good and a bad thing depending on who’s buying, but one thing is for sure it is the more affordable choice. Our Miyazakigyu Ribeye Steaks are cut 1/2 to 3/4 inch thick each.
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. In the case of steak cuts that do not include a portion of fat in the package you may cut off a small piece of fat from the steak to use to line your cooking vessel should it be necessary.
Whole white clams which are half cooked and immediately blast frozen sealing in their flavor and freshness. Perfect for Spaghetti alle Vongole which is Italian for “Spaghetti with Clams”. This is a dish that is very popular throughout Italy specially in Campania where it is part of traditional Neopolitan Cusine. Thaw in the chiller before use and do not throw away the liquid as this is the clam juice that holds all the flavor and should be used in cooking. Each one kilo pack contains 40 to 60 pieces.
Made by the Masahiro distillery, which has been making Awamori for over a century, the Masahiro Okinawa gin is the very first to come out of the island.
Perfectly capturing the tropical climate of the Southern Japanese island, the botanical list features a variety of local ingredients. Shequasar, guava leaves, and Balinese long pepper. The recipe also includes goya, the anti-aging, cucumber-shaped bitter melon from Okinawa, and a type of hibiscus called roselle.
Cooked unseasoned crawfish perfect for that seafood boil. Sweet and succulent little crustaceans you can just mix into your favorite sauces.
Hokkaido Hotate or scallops are tender, sweet and creamy shellfish that are harvested from the deep waters of Hokkaido. The scallop meat is a Sashimi-grade and can be eaten raw which are perfect served are sashimi or sushi a delicacy sought after by chefs and fine restaurants. Contains an average of 21 – 25 pieces per one kilogram pack.
Australia’s leading duck producer started in the founders back yard in the 1960’s. Today Luv-a-Duck products are featured on 5 star menus from the Middle East, through Asia, to the Pacific Islands and now Davao City.
Luv-a-Duck Whole Duck is wholesome, meaty and fully flavoured. A succulent crisp duck that is easy to prepare and a sure favourite to serve for all occasions. Each whole Peking Duck weighs an average of 2.5kg.
Since the 13th century, Seki city has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to Kai Corporation, the maker of fine cutlery. Inspired by the blade-making traditions of ancient Japan, today’s highly skilled artisans produce blades of unparalleled quality and beauty.
Kai Corporation was founded in 1908 in Seki city, Gifu, Japan and is headquartered in Tokyo, provides over 10,000 products worldwide, ranging from housewares and fine cutlery to beauty care products and medical supplies.
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