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The Todai Clever Tongs are made of all stainless steel for extra durability and hygiene. These bbq grill tongs have an original shape that stands horizontal with the tip not sticking to the table so you can take the tongs easily and hygienically. It features a thin, non-slip tip so you can use the tongs as chopsticks for arrangements or cooking and serving ingredients such as ham, bacons and sliced meat. Used in most Japanese yakiniku barbecue restaurants and homes these tongs are also dishwasher safe.
Since the 13th century, Seki city has been the heart of the Japanese cutlery industry. It has also been home to Kai Corporation, the maker of fine cutlery, for more than 100 years. 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 and is headquartered in Tokyo, providing over 10,000 products from housewares and fine cutlery to beauty care products and medical supplies worldwide.
Japan has a global reputation for magnificently tender and high-quality domestic wagyu beef. There are many delicious varieties of wagyu, but Gifu prefecture’s local Hida beef is known as one of the very best. The main differences of Hida beef from other wagyu can be found in its muscle and marbling. While all branded A5 varieties feature intense marbling, Hida beef is considered by many to be the ideal wagyu.
Hida cattle are raised on the clean air and pristine water of Gifu prefecture located under the shadow of Japan’s Northern Alps. Although the prefecture originally had several varieties of local cattle referred to as “Gifu beef,” the Hida beef brand wasn’t established until the 1980s when a cattle farmer brought a breeding bull named Yasufuku to Gifu from Hyogo prefecture, the birthplace of Kobe beef. Yasufuku is widely considered to be the patriarch of modern-day Hida beef cattle.
While the Kobe beef brand is internationally recognized, Hida beef has become equally esteemed in Japan since winning the Wagyu Olympics in 2002. Many say that it’s the pure spring water of Gifu prefecture that contributes to the wonderful flavor of Hida beef. In addition, Gifu farmers are highly skilled at raising superior cattle that yield the very best quality cuts.
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.
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.
Beef bone marrow split in half length wise and cut crosswise. Who can resist this cardiac delight? Perfect roasted, in soups or a stew. Contains 5 – 7 pieces per pack with an average weight of 1 kilogram per pack.
The excellence of Nikka’s Coffey distillates has been widely recognized through our Coffey Grain and Coffey Malt whiskies.
In 2017, a new gin and vodka joined Nikka’s Coffey range to further show the uniqueness and beauty of this traditional type of column still – the Coffey Still. These expressions are the integration of Nikka’s Coffey Stills, expertise in distilling gin and vodka since the 1960s and blending skills inherited from the founder.
Coffey Gin’s complexity is achieved through the perfect balance between 11 selected botanicals and the silky texture of Coffey distillates. The bright and zesty aroma originating from four kinds of Japanese citruses, Yuzu, Kabosu, Amanatsu and Shequasar, compliments the traditional gin botanicals of juniper berries, angelica, coriander seeds, lemon and orange peels.
Dashi or soup stock is a hugely versatile ingredient that is the basis for many dishes such as noodle soup or mixed with miso paste for miso soup. Traditionally made from katsuobushi or bonito flakes and konbu kelp strained together, this instant variety is much quicker and easier to prepare and is made with simple bonito. Simply dissolve 1 teaspoon of Dashi powder in 2 cups of boiling water and it’s ready to use.
Ungraded US Ribeye that’s worth a try. Well marbled and specifically cut for Shabu Shabu and Sukiyaki at 3mm thick. Tender and flavorful. You may enjoy it as a Yakiniku cut too. Each pack weighs an average of 300gms.
USDA certified Choice Grade bone in ribeye tomahawk steak. Thick and juicy leaves you nibbling on the bone. An average of 1.3kgs per steak makes it a perfect center piece for a spread good for 4 -5 of your favorite people.
Saga beef is esteemed as one of the best Wagyu beef brands in Japan. The cattle used for our meats are fattened in adherence to the regulations of the Japan Agriculture Co-operative, and we use only Japanese black cattle registered with their cattle traceability system. According to the Japan Meat Grading Association our Saga beef is rated a 4 or above for meat quality and has a BMS of 7 or above.
Made with real Rice is an essential condiment used in Japanese cuisine. It is a type of rice wine similar to sake, but with a lower alcohol content and higher sugar content. Perfect for all making your favorite sauces and Japanese dishes.
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