Lee Kum Kee Panda Oyster Sauce is a thick, glossy sauce made with real oyster extract, delivering deep, savoury-sweet umami. It is the go-to for stir-fried vegetables, noodles, beef and chicken, and finishes dishes with a rich, savoury sheen. A Cantonese kitchen essential.
Key Features
- Real Oyster Extract: Deep, savoury-sweet umami.
- Thick and Glossy: A rich, coating sheen.
- Versatile: Stir-fries, noodles and more.
- Authentic: A Cantonese staple.
Applications
- Stir-Fried Vegetables: The classic finish.
- Noodles and Rice: Savoury depth.
- Beef and Chicken: A glossy glaze.
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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