Manyonnaise using whole egg. It is well matched with takoyaki, okonomiyaki and salad.
|Dimensions||13 x 8 x 29 cm|
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Seven-flavour chilli pepper, a common Japanese spice mixture containg seven ingredients (mainl coarsely ground red chilli pepper), also known as togarashi, used as a topping on udon and miso soup
A sauce that works easily into the noodles, creating the yakisoba flavor with sauce alone. Characterized by a slightly sharp flavor, yet with a mild flavor and rich aroma amid the piquant taste. 2.2 kg contains enough for 50-60 servings of yakisoba
A classic and Japan’s favourite sauce for cutlets in sachets for take away food and lunch box. This sauce is dark, thick, and has a complex sweet/savoury flavour derived from a combination of fruits and vegetables, vinegar, saccharides and spices.
Produced in a traditional recipe containing fresh anchovies and pure sea salt and fermented for two years. This is especially great for making Southeastern style food. No MSG and gluten free.
A bulk type of Japanese sweet rice wine keeping a dish mildly acidic and similar to cooking wine, but lower in sugar and alcohol, and provides a more umami flavour to savory dishes.
High grade soy sauce manufactured by YAMASA. It has a delectably rich flavor with a crisp, spicy aroma and brilliant red color. Slowly brewed, fermented and free of all artificial flavorings. It brings out the natural richness of poultry, meat, fish, grains, vegetables, pastas, noodles, soups, and rice.