Japanese Items

Kani Kamaboko (Crab Sticks)

 

Surimi-based product created in the 1970s which is mixed with crab extract and a flavoring agent. The mixture is then formed into thin strips and shredded into fine strands after being heated. Used for salads, soups, noodles, sushi, and sashimi.



Origin: Japan

Packing: 500g

Carton Packing: 500g x 20

Ikura (Salmon Roe)

 

A variation of the Russian word “ikra”, meaning caviar, Ikura is a high grade sweet and salty Salmon Roe that is large in shape and reddish-orange in color. Highly prized by caviar lovers around the world, Ikura is a dominant roe that is featured in Japanese cuisine.



Origin: Japan

Packing: 1 kg

Carton Packing: 1 kg x 10

Tobiko (Orange, Black, or Green)

 

Tobiko is the Japanese word for the flying fish roe used to create certain types of sushi. Plain tobiko has a red-orange color, a mild smoky/salty taste, and a crunchy texture. Tobiko is also colored with wasabi to form green tobiko and with squid ink to form black tobiko.



Origin: Japan

Packing: 500g

Carton Packing: 500g x 12

Ebiko (Shrimp Roe)

 

Similar to Tobiko but smaller in size, Ebiko is shrimp roe. The word "ebi", meaning shrimp in Japanese, makes up part of this product's name. Ebiko is considered to be similar to Tobiko in taste and color. In addition, the price of Ebiko is cheaper than that of Tobiko. 



Origin: Japan

Packing: 500g

Carton Packing: 500g x 12

Tuna Saku (Tuna Fillet)

 

Rich in taste and texture, Tuna Saku is a pre-cut center loin that is superior in quality and taste. Line caught and flash frozen at sea within hours of the catch, our Tuna tastes like it is fresh. Each piece is individually vacuumed to maintain quality, color, and taste.



Origin: Japan

Packing: 225g

Carton Packing: 225g x 44

Hamachi (Yellow Fish Tail)

 

From the Carangidae fish family, the Hamachi is a native fish from the Northwest Pacific. It is considered a luxury fish and is best during winter, when it has a very oily texture. The fish is light red and rich with deep flavors.



Origin: Japan

Packing: 2.3 kg

Carton Packing: 2.3 kg x 6

Saba (Mackerel Fillet)

 

Mackerel, called Saba in Japan, is one of the three types of mackerel most commonly found in sushi bars and is the most widely encountered option. Saba is oily in nature and is salt-cured to ensure preservation. Rich in Omega-3 Acids, this fish has a strong taste and flavor.



Origin: Japan

Packing: 110g

Carton Packing: 110g x 16

Akagai (Ark Shell)

 

Red in color because of its abundance in iron and hemoglobin, Akagai has a chewy texture but one that is pleasant. It has a deep flavor and a strong aroma. It is usually eaten raw in the form of sashimi or nigiri-sushi.



Origin: Japan

Packing: 500g

Carton Packing: 500g x 20

Hokkigai (Surf Clam)

 

With its triangular shape, hokkigai is one of the most easily identifiable options at the sushi bar. Hokkigai has a crispy texture and is red in color at the tip. It has a slightly sweet and pleasant taste and is not particularly chewy.



Origin: Japan

Packing: 1 kg

Carton Packing: 1 kg x 10

Tako (Octopus)

 

Sliced into thin pieces, Octopus is full of sweet aromas and taste. It is a favorite choice among many sushi eaters worldwide. The Octopus is boiled in water prior to serving and is then sliced into thin pieces and served on top of nigiri-sushi.



Origin: Japan

Packing: 1 kg

Carton Packing 1 kg x 10

Ika Sashimi (Squid)

 

This versatile kind of squid can be enjoyed as sashimi, sushi, and tempura. It is a thin sheet that has a white color and a crunchy taste. Ika is at times made from Cuttlefish as a replacement for squid.



Origin: Japan

Packing: 450g

Carton Packing: 450g x 18

Kabayaki Unagi (Eel)

 

Rich in protein, vitamin A, and calcium, Kabayaki Unagi is a very popular and nutritious food in Japan. It is dipped in a sweet soy sauce before it is broiled on the grill giving it a brown/orange color. It is believed that eating eel helps to increase stamina.



Origin: Japan

Packing: 220g

Carton Packing: 220g x 45

Ama Ebi (Sweet Shrimp)

 

Firm in texture and rich in taste, Ama Ebi are sweet shrimps that are commonly used for nigiri sushi. Usually in pairs, Ama Ebi are placed on top of a rice ball and eaten raw. They are smaller in size than regular shrimp and sweeter in taste.

Origin: Japan

Packing: 96g

Carton Packing: 96g x 18

Uni (Sea Urchin)

 

Uni is the edible part of the Sea Urchin. It ranges in color from rich gold to light yellow and has a creamy consistency. It is one sushi item that is in incredible demand around the world. It has a light, sweet, and somewhat briny flavor.



Origin: Japan

Packing: 100g

Carton Packing: 100g x 20

Mentaiko (Pollock Roe)

 

A common ingredient in Japanese cuisine, Mentaiko is marinated roe of Pollock fish. It originated in Korean cuisine and was introduced to Japan after the Russo-Japanese War.



Origin: Japan

Packing: 1 kg

Carton Packing: 1 kg x 6

Hotate Kaibashira (Sea Scallops)

 

Japanese Scallops are small portions with a sweet, flavorful taste. The word “Hotate” means scallop and the word “Kaibashira” means abductor muscle in a shellfish, the part that is eaten. In Japanese cuisine, scallops may be served in soup or prepared as sashimi or sushi.



Origin: Japan

Packing: 1 kg

Carton Packing: 1 kg x 10

Sakura Denbu (Pink Fish Powder)

 

Sweet-salty and fluffy pink flaked fish condiment that is used in sushi rolls as well as to decorate various rice dishes,  the word “Sakura” means cherry blossom or tree. It’s used quite often in spring, because of its dainty appearance and cherry-blossom pink color.



Origin: Japan

Packing: 1 kg

Carton Packing: 1 kg x 10

Miso Paste

 

A salty, fermented soybean paste, whose history in Japan goes back 1,200 years, is still one of the indispensable daily staples in Japanese cooking. Its robust flavor, long shelf life, and exceptional nutritional value have made it even more popular today.



Origin: Japan

Packing: 20 kg

Carton Packing: 20 kg x 1

Ramen Noodles

 

Ramen is a Japanese noodle dish. It consists of wheat noodles served in a meat or fish-based broth, often flavored with soy sauce or miso, and uses toppings such as meat, dried seaweed, kamaboko, green onions, and occasionally corn.



Origin: Japan

Packing: 200g x 5

Carton Packing: (200g x 5) x 6

Udon Noodles

 

Udon is a thick white wheat noodle with a texture suitable for more hearty dishes, especially Stir Fry and Soup. Made from organic soft wheat, it is high in adhesiveness and elasticity with a pleasing texture and flavor.

Origin: Japan

Packing: 200g x 5

Carton Packing: (200g x 5) x 6 

Soba Noodles

 

Soba is made from buckwheat flour. It can be eaten either hot in soup or chilled and served on a bamboo tray called a zaru, with a dipping sauce called mentsuyu.



Origin: Japan

Packing: 360g

Carton Packing: 360g x 15

Wasabi Ice Cream

 

A tasty treat that will prick the hearts of ice cream lovers everywhere. Wasabi Ice Cream is smooth, creamy, sweet, and surprisingly spicy! Sushi gets its sting from the horseradish paste know in Japanese as wasabi, which is present in this Ice Cream creating a wonderful taste.



Origin: Japan

Packing: 2 L

Carton Packing: 2 L x 4

Mochi Ice Cream

 

Popular Japanese traditional food featuring Mochi is called Daifuku. It is a roundish disc of mochi which is flavored with various tastes such as green tea and contains a filling. This is a wonderful snack as it is easy to eat, quite filling, and delicious. 



Origin: Japan

Packing: 85g (16 Pieces)

Carton Packing: 85 g (16 Pieces) x 3

Nanami Togarashi Pepper

 

This traditional Japanese seven-spice mixture is a blend of red peppers, sansho pepper, roasted orange peel, black and white sesame seeds, seaweed, and ginger. A sprinkle of this spice mixture brings out the flavors of Japanese food.



Origin: Japan

Packing: 300g

Carton Packing: 300g x 30

Wasabi Powder

 

Wasabi is a mixture of horseradish and mustard. It is used as a condiment for sashimi and sushi and is also used for many other Japanese dishes. Wasabi has an extremely strong flavor producing vapors that stimulate the nasal passages more than the tongue.



Origin: Japan

Packing: 500g

Carton Packing: 500g x 8 x 4

Panko (Bread Crumbs)

 

Pank Bread Crumbs are a variety of flaky bread crumbs used in Japanese cuisine as a crunchy coating for fried foods, such as tonkatsu. It has a crisper, airier texture than most types of breading found in Western cuisine and resists absorbing oil or grease when fried.



Origin: Japan

Packing: 2 kg

Carton Packing: 2 kg x 4

Showa (Tempura Flour)

 

Made from wheat flour, baking powder, powdered egg and other ingredients, tempura flour is made into a batter to produce the wonderfully crispy Japanese fritters known as tempura. Tempura flour gives tempura its unique crispy texture and retains flavor.



Origin: Japan

Packing: 700g

Carton Packing: 700g x 20

Katsuoboshi (Dried Bonito)

 

To make katsuobushi, bonito fish fillets are salted and left to ferment and dry for four to six months before being shaved into fine flakes. Katsuobushi is often used to make dashi. It is also used as a topping for salads, tofu, and cooked vegetables.



Origin: Japan

Packing: 500g

Carton Packing: 500g x 5

Hon Dashi (Stock)

 

No Japanese kitchen can do without dashi, or Japanese stock. It is the foundation of Japanese dishes. Subtle but aromatic, properly flavored dashi is a chef’s pride and is the base of his or her culinary creations for that day.



Origin: Japan

Packing: 1 kg

Carton Packing: 1 kg x 10

Kanpyo (Dried Gourd)

 

Kanpyo is a unique traditional food made from gourds which have been shaved into ribbons then dried. With large amounts of iron, phosphorous, and calcium, kanpyo is a nutritionally well-balanced food. After being cooked, Kanpyo is used in futomaki sushi rolls.



Origin: Japan

Packing: 20g

Carton Packing: 20g x 300

Dried Wakame

 

This dark green seaweed, with its mild ocean flavor, is one of the most popular seaweeds in Japan. Available in a dry form, it is most commonly used in soups and salads. The dried product greatly expands when it's added directly to the soup.



Origin: Japan

Packing: 200g

Carton Packing: 200g x 10

Shoga Gari (Ginger)

 

Gari is a sweet, thinly sliced young ginger that has been marinated in a solution of sugar and vinegar. It is often served and eaten after sushi. Gari is usually eaten between dishes of sushi, as it said to help cleanse the palate.



Origin: Japan

Packing: 2 kg

Carton Packing: 2 kg x 5

Takuan (Pickled Radish)

 

Takuan is made by pickling daikon, the large white Japanese radish, in rice bran. Usually served in small slices, takuan has a satisfyingly crunchy texture and sharp, tangy flavour, and accompanies many Japanese foods.



Origin: Japan

Packing: 450g

Carton Packing 450g x 20

Yaki Nori (Roasted Seaweed)

 

“Nori” is the Japanese term for various edible seaweed species of red algae. Also called laver, the sheets are shredded, dried, and then toasted. These seaweed sheets are used to create all of your delicious sushi rolls and are even used for soups, salads, and noodles.



Origin: Japan

Packing: 300g

Carton Packing: 300g x 20

Tofu (Firm or Soft)

 

Tofu is made from ground soy beans, which are heated, filtered, and hardened into evenly-sized squares, with the addition of a gelling agent. An extremely nutritious food containing vegetable protein, calcium, iron and vitamin E, tofu is delicious in many dishes.



Origin: Japan

Packing: 290g

Carton Packing: 290g x 12

Matcha (Green Tea Powder)

 

Matcha is premium green tea powder from Japan used for drinking as tea or as an ingredient in recipes.  While other green teas are grown throughout the world, matcha is unique to Japan.



Origin: Japan

Packing: 30g

Carton Packing: 30g x 20

Hino Hikari (Sushi Rice)

 

Rice is Japan’s most important crop. Japanese rice is short grain. Unlike other types of rice, short grain rice retains some of its softness as it cools and releases part of the moisture. In effect, the grains of rice easily clump together without falling apart.



Origin: Japan

Packing: 5 kg

Carton Packing: 5 kg x 4

Shitake (Dried Mushroom)

 

Japan's most well-known mushroom is the delicious shiitake. This flavorsome, slightly chewy mushroom is believed to have many properties beneficial to the health and contains significant quantities of vitamins B and D. Shiitake is popular in its dried form.



Origin: Japan

Packing: 500g

Carton Packing: 500g x 5

Edamame (Soy Beans)

 

A green vegetable more commonly known as soybean. In East Asia, the soybean has been used for over two thousand years as a major source of protein. Edamame is consumed as a snack, a vegetable dish, in soups, and processed into sweets.



Origin: Japan

Packing: 500g

Carton Packing: 500g x 20

Kewpie Mayonnaise (QP)

 

Mayonnaise was first introduced to Japan in 1925. Since then, Kewpie Mayonnaise (QP) has become the most popular brand of Japanese mayonnaise. It is used to coat vegetables and as a condiment for many Japanese dishes.



Origin: Japan

Packing: 500g

Carton Packing: 500g x 20

Morita Mirin Sauce

 

Called "sweet cooking sake," it is one of the basic condiments of Japanese cuisine, and is essential for cooking it to a higher standard. Consisting of 40% - 50% sugar, it gives dishes an attractive glaze and a deep flavor.



Origin: Japan

Packing: 18 L

Carton Packing: 18 L x 1

Mizkan Rice Vinegar

 

Rice vinegar is used to produce dishes with a refreshing acidity to balance the flavor of dishes and to mimic the similar sourness. Cooked rice tossed with rice vinegar and a little salt and sugar creates sushi rice.



Origin: Japan

Packing: 20 L

Carton Packing: 20 L x 1

Bulldog Tonkatsu Sauce

 

A secret blend of fruits and vegetables, this is an authentic Japanese sauce that is found in most Japanese homes. It is made from vegetables, spices, and fruit. Tonkatsu sauce is used as a condiment dipping sauce or as a flavor enhancement to some Japanese dishes.



Origin: Japan

Packing: 500 ml

Carton Packing: 500 ml x 20

Baran (Green Grass Garnish)

 

A garnish is an item used as a decoration or embellishment accompanying a food or drink. Sushi is garnished with baran, a type of plastic green or leaf. It is used to create a visual distinction between sushi rolls, to decorate the plate, and to add some color. 



Origin: Japan

Packing: 1,000 pieces

Carton Packing: 1,000 pieces x 60

Chopsticks

 

Small, often tampered, sticks used in pairs of equal length as the traditional eating utensils in Japan. Chopsticks are most commonly made of bamboo, plastic, metal, or wood. Japanese chopsticks are of short to medium length that have a pointed end.



Origin: Japan

Packing: 100 chopsticks

Carton Packing: 100 Chopsticks x 40

Bamboo Sushi Rolling Mat

 

A rolling mat is absolutely essential for making maki rolls with nori leaves. The rolling mats are produced from thin strips of bamboo that have a flat, matte green side, which is the outer surface of the bamboo stem, and a rounded inner side. The strips are woven tightly together with cotton strings knotted at one end of the mat.



Origin: Japan

Measurement: 27 cm x 27 cm