Username or email *
Password *
Remember Me
Log in
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.
Anago is the Japanese word for salt-water eels, normally referring to ma-anago or the white spotted conger eel. Anago is the saltwater counterpart to unagi or freshwater eel. A leaner fish than unagi, it’s light and delicate, the perfect protein for a lot of sophisticated dishes. Ready to eat it is perfect as sushi or donburi just thaw reheat in a oven or grill and brush on the desired amount of tare (you can use unagi kabayaki sauce). Also great as tempura. Each pack contains six pieces of cooked Anago fillets and weighs an average of 250gms.
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.
In stock
99 in stock
100 in stock
10 in stock
