Coocked Ebi for home made NIGIRI sushi!
|Dimensions||21 x 14 x 2.5 cm|
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The combination of shiokara and wasabi was a pleasant surprise. When we initially developed it, Tako Wasabi was not the most visually attractive dish.
Mozuku with vinegar. Mozuku is a kind of edible seaweed like nori which (has highly ramified filaments, and) looks like a lot of brown slimy threads, and tastes quite nice and slick.
Sushi is not completed without Wasabi. Use it sparingly though – wasabi has a bit of a kick! Unlike the heat of Chilies, you’ll feel the heat of Wasabi in your nostrils. Wasabi also makes a great addition to homemade vinaigrettes and marinades. Just a small amount will give your culinary creations a bit of extra zing.
KBs Prawn Gyoza is an authentic restaurant quality cocktail food, or entree prepared to a traditional Japanese recipe. Using the freshest prawns and vegetables.
Edamame soybeans shelled for your convenience! If you love edamame soybeans, but don’t want the hassle of shelling them for cooking, then mama san Shelled Edamame are for you. Shelled soybeans make a great addition to stir-fries, bean salads, soups or as a side vegetable.