Lee Kum Kee Black Bean Sauce is a savoury, umami-rich sauce of fermented black soybeans, garlic and spices with a deep, salty-savoury punch. It is the backbone of classic stir-fries with beef, chicken, seafood and tofu, and steams beautifully with fish and ribs. An authentic shortcut to bold Cantonese flavour.
Key Features
- Fermented Umami: Deep, savoury black-bean depth.
- Garlic-Forward: Bold, aromatic and salty.
- Ready to Cook: Straight into the wok.
- Authentic: A Cantonese kitchen staple.
Applications
- Stir-Fries: Beef, chicken, seafood and tofu.
- Steamed Dishes: Fish and ribs.
- Marinades: Savoury depth.
Storage
- Refrigerate after opening.
- Use a clean, dry spoon each time.
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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