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Reference: J7114
The seasoning is a combination of rice vinegar, sugar, and salt. Simply stir into freshly boiled white rice to get rice ready for shaping into bite-size inarizushi or rolling into makizushi rolls. Alternatively,...
Reference: C1323
Long-grain rice is slim and lengthy, nearly four to five times longer than it is wide. When cooking produces distinct firm grains and contains less starch and stay fluffy and more separate. It’s often used in pilafs...
Reference: C1012
A spicy-sweet sauce made from selected spices and ground soy beans. Use to accent marinades, roasts and stir-fries, or as a condiment for crispy-aromatic ducks and Peking ducks.
Ingredients: Sugar, Fermented Soybean...
Reference: J7027
Seaweed is not commonly used in Western cuisine, but in many types of Eastern cooking, including Japanese cuisine, it is an invaluable source of umami/savoury flavour and hearty texture. From crispy nori seaweed to...
Reference: C1074
Nian Gao is normally eaten for Chinese New Year, as it signifies good fortune for the coming year. “Nian” means year and “gao” means high — translating loosely to “every year, may you reach higher and higher.”
Nian...
Reference: C1673
Lee Kum Kee Minced Garlic is a convenient and perfect substitute for fresh garlic in stir-frying, marinating and steaming, and all kinds of cooking.
Ingredients: Water, Dehydrated Garlic (23%), Soybean Oil, Sugar,...
Reference: J7031
Bonito is a type of fish which falls in the family of mackerels and tuna. The dried bonito flakes are ideal for the regular Japanese miso soup and ramen noodle varieties. They are made from a dried, fermented bonito...
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