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Karaage or Japanese Fried Chicken becomes a whole lot easier to make with the batter mix. Simply mix with cold water with a ratio of 50g of the batter mix to 45ml of water and coat the boneless pieces of chicken meat and let stand 5 to 10 minutes. Fry in hot oil and pair with some Japanese Mayonnaise, lemon on the side and slice up some cabbage and you’ve got yourself restaurant grade Karaage meal! Also works great on seafood like shrimp and vegetables. This makes an amazing KFC (Karaage Fried Cauliflower)!
Pre-sliced Smoked Norwegian Salmon vacuum packed in a manageable portion makes enjoying it more convenient. Simply thaw in the refrigerator, open and enjoy. Now let’s bring out the bagels and cream cheese!
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.
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.
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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