Japanese Ingredients

These popular skins are used to make dumplings in Asia. In Japan, they are called gyoza and are sometimes steamed, or pan fried. In China they are called Jiaozi. The dumpling skins can be used to fill savoury fillings, usually prawn, pork and vegetables.

If you’re looking to make an authentic flavoured and rich miso soup, this barley miso is a great ingredient to use. The barley reacts with the air when passed through a sieve, which intensifies the flavour of the miso. Simply add kombu, vegetables and your choice of meat or fish to the miso br...

These tasty flakes of dried, fermented and smoked skipjack tuna make a great healthy topping for pizzas and salads. You can also add them to soups (such as miso), hot pots and udon or soba noodles.

Japanese glass noodles are quick to cook and provide a lovely fine noodle base to soups and stir-fries. Translucent once cooked, these noodles are shorter than vermicelli, which are also sometimes known as glass noodles. They are formed from yam and potato flour.

Bluefin tuna belly, or toro as it is also known, is one of the most prized cuts of the highly regarded fish. Only a small portion of it is available on each tuna so it commands a high price, but when it melts like butter in your mouth you will see why it is so sought after. This ...

Lotus Root (Renkon in Japanese) is actually the rhizome of the lotus plant. Its a popular vegetable throughout southern and eastern Asia, but its still not that well known in the west. Peeled, thinly sliced and boiled for just two minutes is great in a salad, has a bit of a crunch. Fantastic fried i...

Panko are without doubt the best bread crumbs on the market. With their light, flaky crumbs they are ideal for goujons of fish, escalope of veal or even perfect for breaded deep fried gambas. Highly versatile, they are the only choice for any type of panee.

A tasty and unusual gift set for any caviar or roe enthusiast, which includes 3 different flavoured jars of Tobiko - Wasabi, Soy and Citrus Yuzu. Enjoy the different flavours and crunchy texture washed down with sushi and white wine.

This light and fluffy Japanese batter mix is one of the best on the market for making homemade tempura. It creates a crispy and tasty coating for all types of food, and is a great buy if you are looking to experiment with cooking vegetables in different ways.

This handy seasoning is a deliciously hot and spicy accompaniment to a number of dishes. Wasabi’s flavour is more similar in taste to hot mustard then chilli peppers, and is the perfect addition to sushi rolls, nigiri and sashimi.

Green Shiso Leaves are exotic tasting Asian garnish and ingredient. Often used by chefs in Japanese restaurants to decorate their beautiful Sashimi or Sushi platters, shiso leaves are either green or purple. They bring an exotic taste from the Orient and are visually very appealing too.

This slim-fronded, colour-flecked seaweed is fairly ordinary in appearance, but a real treat. It has been combined with sesame and little flakes of chilli to give it a spicy tang, and the texture is surprisingly crunchy. It is a great nibble on its own, and makes a wonderful ingredient/garnish for a...

Sea urchin is one of the world's most highly sought after delicacies. The flavour is unique and the fragrance is often compared to parma violets, while the texture is beautifully soft and buttery. We'd recommend serving as part of a sushi platter or making your own sea urchin butter. Why not experie...

Antarctic black cod is one of the most flavourful and tender fish around, thanks to the large amount of omega 3 it contains and the fact that the cooked fish naturally falls apart in large, soft flakes. It is a sub-ice dwelling fish, and travels such a long way to come here that it has to be bought ...

Paper thin slivers of pickled ginger, also known as gari, make the perfect accompaniment to sushi and other rice dishes and stir fries. The sweet and slightly sour tanginess of the pickle is a great palette cleanser. 

Dulse is a wild seaweed with a rich, red wine colouring. The wide flat strands make a striking addition to any dish and it pairs particularly well with fish. Rinse under running water before use to get rid of any excess salt.

This wild sea spaghetti is harvested by boat in France at half tide. Known locally as haricot de mer, the seaweed’s long, dark green filaments can be cooked like green beans. They are great in salads and as an accompaniment to fish. Just wash under running water before use.

This sirloin steak will make an incredible and memorable meal. A little goes a long way with Japanese Wagyu as it’s very rich, so one steak is enough for you and whoever you decide is lucky enough to share.  Japanese Wagyu is truly special meat; a completely different product to regular beef and...

This sirloin steak will make an incredible meal. A little goes a long way with Japanese wagyu though as it’s very rich, so these two steaks are enough for a couple of very special guests.    Japanese wagyu is a truly special meat. It is a completely different product to normal beef ...

This sirloin steak will make an incredible meal and a little goes a long way with Japanese wagyu thanks to its natural richness. Japanese Wagyu is truly special meat and a completely different product to regular beef and even standard Wagyu. Unavailable in the UK until 2015, Japanese Wagyu is rear...