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Tojiro Co Ltd was founded as Fujitora Farm Equipment by Mr Torao Fujita in 1953 in Tsubame, Niigata Prefecture, Japan. The company was renamed to Fujitora Industry Co Ltd in 1964, and to Tojiro Co Ltd in 2015.
Amaebi also known as spot prawn or sweet shrimp, are known and named for their sweet taste. They are the only species of shrimp which are best enjoyed raw. In fact, cooking them will ruin the sweetness of the shrimp. Enjoy it as Sashimi or Sushi with wasabi and soy sauce. Each pack weighs and average of 200 grams and contains 45 – 50 pieces of peeled shrimp with the tail on.
It shouldn’t have to be that only mass-produced beers were offered in the Philippines. We set out to change that and that’s why Engkanto exists today. It’s time to savor the unique flavor of a Craft Beer.
Hop Coolture’s exciting aromas and flavors kick off with the Strata and Mosaic hops and then reach high gear with Cryo Pop®, a signature hop blend from Yakima Chief that has stone fruit notes of peach, apricot, and nectarine. It also rolls in a tropical fruit and citrus character along with awesome dankness in the background.
A precise selection of high-quality Pilsner malt sets a balanced malt backbone with a subtle note of toasted biscuits. Pair this beer easily with light dishes such as salads, chicken, fish, or egg tarts.
Sashimi Grade Coho Salmon from Miyagi Prefecture in Japan. Pre portioned and blast frozen following the strictest Japanese standards. Boneless and skinless they are perfect for Sashimi or Sushi but equally great grilled or baked.
Iberico pork is a Spanish culinary treasure, amongst the finest pork in the world. While Iberico is best known for the famous slow-aged hams, the other cuts are succulent, moist & delicious.
This cut comes from a lean portion of muscle found deep within the shoulders of the Iberian pig. Iberico Pork Presa boasts exceptional marbled flavors that are sweet and nutty. The flavors that ooze from the meat are highly sought-after due to the succulent way they complement each other.
The Iberico pig, also known as the Iberian Pata Negra, is a domestic breed native to the Iberian peninsula. Many consider its highly prized meat as second to none. Cooking Iberico pork Presa differs from other pig recipes because it is often prepared medium-rare rather than well done, and the taste it provides is different – and better – than most other pork.
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