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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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