Somi No Kita Miso is a rich, fermented Japanese soybean paste with a savoury, salty, deeply umami flavour. Versatile and full-bodied, it forms the base of miso soup, marinades and glazes for fish, chicken and vegetables. The 1kg pack suits busy Japanese kitchens. An authentic, versatile miso paste.
Key Features
- Fermented Miso Paste: Rich, savoury umami.
- Deep Flavour: Salty, mellow and complex.
- Versatile: Soups, marinades and glazes.
- Authentic: A Japanese kitchen staple.
Applications
- Miso Soup: The classic savoury broth.
- Marinades and Glazes: For fish, chicken and vegetables.
- Dressings and Sauces: A deep umami base.
Storage
- Store refrigerated after opening.
- Keep sealed and use within the recommended period.
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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