Flavourful and tender pork slices made from pork belly that has been rolled up and brasied in a rich broth, seasoned with soy sauce, sake, mirin and sugar, for a long period of time.
Flavourful and tender pork slices made from pork belly that has been rolled up and brasied in a rich broth, seasoned with soy sauce, sake, mirin and sugar, for a long period of time.
Flavourful and tender pork slices made from pork belly that has been rolled up and brasied in a rich broth, seasoned with soy sauce, sake, mirin and sugar, for a long period of time.
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Soyabeans (Edamame) from Japan. The pods are lightly seasoned with salt to enhance its succulent and nutty taste
Soyabeans (Edamame) from Japan. The pods are lightly seasoned with salt to enhance its succulent and nutty taste
Soyabeans (Edamame) from Japan. The pods are lightly seasoned with salt to enhance its succulent and nutty taste
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Traditional Japanese low temperature egg which is originally slow cooked in the water of onsen hot springs in Japan. The egg has a unique texture in that the white tastes like a delicate custard (milky and soft) and the yolk comes out firm, but retains the color and creamy texture of an uncooked yolk
Traditional Japanese low temperature egg which is originally slow cooked in the water of onsen hot springs in Japan. The egg has a unique texture in that the white tastes like a delicate custard (milky and soft) and the yolk comes out firm, but retains the color and creamy texture of an uncooked yolk
Traditional Japanese low temperature egg which is originally slow cooked in the water of onsen hot springs in Japan. The egg has a unique texture in that the white tastes like a delicate custard (milky and soft) and the yolk comes out firm, but retains the color and creamy texture of an uncooked yolk
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Ajitama egg is a sweet and savory Japanese soft boiled egg. The luxurious soft-set yolk and smooth just-set white soaked in the soy sauce and mirin to make one deliciously divine egg.
Ajitama egg is a sweet and savory Japanese soft boiled egg. The luxurious soft-set yolk and smooth just-set white soaked in the soy sauce and mirin to make one deliciously divine egg.
Ajitama egg is a sweet and savory Japanese soft boiled egg. The luxurious soft-set yolk and smooth just-set white soaked in the soy sauce and mirin to make one deliciously divine egg.
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Tobiko (とびこ) is the Japanese word for flying fish roe. It is most widely known for its use in creating certain types of sushi.
Tobiko (とびこ) is the Japanese word for flying fish roe. It is most widely known for its use in creating certain types of sushi.
Tobiko (とびこ) is the Japanese word for flying fish roe. It is most widely known for its use in creating certain types of sushi.
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A classic Japanese ramen topping but can also be enjoyed as a snack. Slightly crunchy and extremely flavorful.
A classic Japanese ramen topping but can also be enjoyed as a snack. Slightly crunchy and extremely flavorful.
A classic Japanese ramen topping but can also be enjoyed as a snack. Slightly crunchy and extremely flavorful.
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