Maruboshi Potato Starch (katakuriko) is a fine, pure potato starch for glossy thickening and crisp frying. It thickens ankake sauces and soups cleanly, and coats karaage and other fried foods for a light, crisp finish. Gluten-free and lump-free when slurried, it is a Japanese kitchen essential. A versatile thickening and coating starch.
Key Features
- Fine Starch: Smooth, glossy thickening.
- Gluten-Free: A versatile thickener.
- Crisp or Chewy: Coats and binds beautifully.
- Specialist Use: For authentic Asian dishes.
Applications
- Thickening: Sauces, soups and fillings.
- Coatings: Crisp fried foods.
- Asian Cooking: Dumplings, mochi and more.
Storage
- Keep tightly sealed in a cool, dry place.
- Protect from moisture.
GGFT Salmon Roe Ikura Japan Style features glossy, jewel-like salmon eggs with a delicate pop and rich, savoury seafood flavour. Ideal for sushi, rice bowls and elegant garnishes, it adds authentic Japanese character, vibrant colour and a luxurious finish to dishes. Supplied in a convenient 200g pack.
Key Features
- Salmon Roe Ikura: Plump, glossy salmon eggs.
- Rich and Savoury: Distinctive briny seafood flavour.
- Delicate Texture: Bursts pleasantly with every bite.
- Japanese Style: Ideal for authentic Japanese dishes.
Applications
- Sushi and Gunkan: A classic premium topping.
- Rice Bowls: Perfect for ikura don and chirashi.
- Garnishing: Adds colour and elegance to seafood dishes.
- Canapés and Appetisers: A luxurious finishing ingredient.
Storage
- Keep frozen at -18°C or below.
- Once thawed, keep refrigerated and consume promptly.
- Do not refreeze after thawing.
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