Known as "Foie Gras of the Sea", this one-of-a-kind Japanese delicacy has a distinct flavour profile and texture. This indulgent recipe uses Ankimo lavishly to satisfy your gourmet palate.

"Hiyashi Chuka (cold noodle)" is a staple summer dish in Japan. Specially crafted with chewy Chuka/Ramen noodles, add extra crunchy texture with Fukahire Kurage.

Elevate your next bowl of Ramen Noodles with a squeeze of Uni Paste! Creamy Uni adds depth to the broth to keep you coming back for more.

"Oshizushi" is a type of sushi prepared by tightly pressing into a Stick or Bar shape. Originated in Southern Kansai region, toppings are usually seasoned or preserved (compared to Northern Edo-mae style "Nigiri" using fresh fish).

Known as Saikyo Zuke (西京漬け）, we crafted this product with highest standards. Specially selected grade of extra juicy Black Cod is marinated for 48 hours in one-of-a-kind Saikyo Miso Sauce. Best way to enjoy is to simply grill to add light char marks! Traditionally, high-end Grilled Fish dishes are served with Pickled Young Ginger Stem called Hajikami.

Fried Fish, such as Aji Fry, is a staple item in Japanese Teishoku meals. Using crunchy Panko breading, enjoy our take using Shime Saba (Vinegar Cured Mackerel) for a tender & juicy Fish & Chips!

Simple but yummy, prepare this easy Fukahire Kurage Salad for one extra dish for dinner. For added protein, we recommend Chicken!

Inari is Sushi-in-a-Bag! Ancient wisdom discovered that Soybean Curd forms an air pocket when deep fried. Convenient and adorable, they're perfect for stuffing & decorating with any ingredient. Our Vegetarian version uses Textured Vegetable Protein in Teriyaki flavour for a hearty meal.

Add some protein to your Yasai Itame (a.k.a. Vegetable Stir Fry) with Veggie Meat Teriyaki! Traditionally served with Steamed Rice, Yasai Itame is a popular choice for Bento Box. This recipe uses extra Black Pepper for a spicy kick!