Kinjirushi Kizami Wasabi is chopped wasabi stem seasoned in soy, offering a crunchy texture and a sharp, pungent wasabi kick. Ready to use, it tops rice and donburi, garnishes sushi and sashimi with texture, and lifts pasta and dressings. A distinctive, crunchy wasabi condiment. A premium chopped wasabi stem.
Key Features
- Chopped Wasabi Stem (Kizami): Crunchy and pungent.
- Seasoned and Ready: Marinated in soy.
- Textural Heat: A crunchy wasabi kick.
- Versatile: Toppings, rice and sushi.
Applications
- Rice and Donburi: A crunchy, spicy topping.
- Sushi and Sashimi: A textural wasabi garnish.
- Pasta and Dressings: A pungent crunch.
Storage
- Keep frozen or refrigerated as labelled.
- Reseal tightly and use promptly after opening.
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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