Japanese Ingredients

Also known as dumplings or pot-stickers, these frozen gyozas are a simple and delicious solution to eat your favourite Japanese snack! These chicken gyozas are stuffed with chicken and cabbage and filled with aromatic Japanese flavours. The gyozas can be cooked in a variety of ways, according to you...

Dimensions: 35cm x 20cm x 14cm Weight: 5.5kg

Origin: Australia 

Origin: Japan  2 x Bag of 30 Gyozas  There are various methods to cook the gyozas:  Pan fry- heat 1 tbsp of oil, add gyozas and 60ml of water into pan, cover and boil for 4 mins. Remove lid and boil until the water has evaporated.  Deep fry for 3 mins 30 seconds  Boil in simmering water...

Use yakizushinori green nori sheets for maki sushi rolls, hand rolls, or to wrap onigiri – Japanese rice balls that are a popular on-the-go snack. The seaweed sheets have been roasted to bring out the salty, savoury flavours and give a crisp texture. Cut one sheet in half to make a classic mak...

Plantain looks similar to a banana, but they are low in sugar and have higher levels of starch. For this reason, they are generally eaten cooked as there is too much starch in them to be eaten raw. It is their low levels of sugar that give them their green colour. Plantain is a highly nutritious pla...

Also known as ladies fingers, okra is popularly used in Asian and African dishes. The small thin pods contain tiny seeds, and have a delicate and subtle flavour. The flavour of okra becomes more nutty when fried, and a sweeter taste with a more fluid texture when they are boiled. In Asian dishes the...

Green papaya, also known as paw-paw, is native to tropical environments, and is particularly prevalent in South East Asia. The skin of the large fruit is dark, with a hard white flesh surrounding white seeds. Green papaya does not have too much of a distinctively strong taste, so it can be used in a...

This hamper is an ideal gift for those who love cooking with Japanese ingredients! This hamper includes some of the key ingredients that you would find in a Japanese kitchen, with a few added luxury products to explore and indulge in. The basic Japanese ingredients to make the famous Japanese ramen ...

With a fruity taste and slightly tart undertones of lemon and grapefruit, this yuzu mayonnaise is a delicious accompaniment to seafood canapes, especially paired with salmon or crab. Alternatively, try spreading on toast or in sandwiches, or as a dip with tortilla chips and crisps.

Japanese graters work slightly differently to English graters, as they do not push the vegetable through to the other side, which creates an aromatic zest which can then be scraped off. Simply use grater by rubbing wasabi in circular motions to create the perfect textured wasabi zest to use in paste...

Miso soup is a staple in the Japanese diet due to its numerous health benefits and delicious umami flavour that complements an array of other flavours. White miso holds a sweeter flavour than red miso, as it has been fermented for less time, making it perfect for a lighter miso broth which can be ma...

Add this concentrated white dashi to boiling water to create the base for a miso soup. Alternatively, the dashi will add an umami depth of flavour that is ideal for flavouring in Japanese noodle dishes, sauces, as well as marinades for fish and meat.

Red miso paste is made from fermented bean paste. It is a staple in the Japanese diet due to its numerous health benefits and delicious umami flavour that complements an array of other flavours. Red miso has a slightly more subtle taste than white miso, therefore a little more can be used when you a...

These pre-cooked prawns are peeled and butterflied for your convenience. They look fantastic on top of sushi dishes like nigiri, or they can be used as a topping to your very own creative canape. Deliciously simple!

Ama ebi prawns are much smaller than regular prawns and are native to cold northern waters. They are known for their sweet flavour and are the perfect topping for sushi dishes, often served two at a time due to their small size. If left to defrost in the fridge overnight, the sweet flavour of t...

A versatile Asian ingredient, rice stick noodles are fantastic for soaking up an array of bold flavours. For stir fry dishes, such as the classic Pad Thai, the noodles must be let to rest in hot water for around 7 minutes before they are drained and tossed into the hot work along with the other ingr...

Palm sugar is made by boiling the palm sap from the Pamyrah flower; it is reduced until it becomes a dark brown colour and then is left to cool before it is heated again to make a syrup that resembles caramel. It is a classic component that is used in both sweet and savoury dishes in South East Asia...

This Soy Sauce is aged in old cedar barrels for five years to give it it's well balanced salty taste. This is the perfect ingredient to use in Asian cooking or on it's own to drizzle on sashimi sushi.  

This Soy Sauce is aged in old cedar barrels for two years to give it it's well balanced salty taste. This is the perfect ingredient to use in Asian cooking or on it's own to drizzle on sashimi sushi.