QING Aonori Seaweed Flakes are fine flakes of dried green laver with a savoury, briny, distinctly oceanic aroma. They are the classic finishing sprinkle for okonomiyaki, takoyaki, yakisoba and fried noodles, and lift rice, popcorn and tempura with a hit of umami. A little adds instant Japanese character and colour.
Key Features
- Briny Umami: Savoury, oceanic seaweed flavour.
- Fine Flakes: Scatter easily as a finishing touch.
- Authentic: The classic okonomiyaki topping.
- Versatile: Lifts rice, noodles and snacks.
Applications
- Okonomiyaki and Takoyaki: The traditional finish.
- Noodles and Rice: A savoury umami sprinkle.
- Snacks: Over popcorn, fries and tempura.
Storage
- Store in a cool, dry place, sealed.
- Keep away from moisture to stay crisp.
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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