Umeboshi Shiso are traditional Japanese pickled plums cured with red shiso, intensely sour and salty with a bright, aromatic note. A little delivers a burst of flavour, classically tucked into rice and onigiri, stirred into dressings, or served as a side. The 1kg pack suits busy kitchens. An authentic umeboshi pickled plum.
Key Features
- Umeboshi (Pickled Plum): Intensely sour and salty.
- Shiso-Flavoured: A bright, aromatic note.
- A Burst of Flavour: A little goes far.
- Authentic Japanese: A traditional condiment.
Applications
- Rice and Onigiri: The classic sour-salty filling.
- Salads and Dressings: A tangy, savoury lift.
- Side Dish: A traditional accompaniment.
Storage
- Store in a cool, dry place.
- Refrigerate 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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