Japanese Ingredients

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. A little goes a long way with Japanese wagyu though as it’s very rich, so one steak is enough for you and someone lucky enough to share with you. Japanese wagyu is a truly special meat. It is a completely different product to normal beef and ev...

Yuzu is the lesser known of the citrus fruits. It is prized for its aromatic zest and uniquely fragrant juice. It can also be referred to as Japanese Citron. Yuzu is very similar to a lemon but has a much more tart flavour. Its zest is packed with delicious oils and offers a beautifully fragrant tou...

These little jewels are a delight; watch them transform into iridescent green strings of pearls when soaked in fresh water. The burst of creamy, saline flavour on your tongue is mineral-rich and juicy. Grown in the seas around Vietnam, sea grapes are widely found in Japanese cuisine, where they...

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.

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.

Vermicelli noodles come in two varieties, some made from rice and these, which are formed out of mung bean starch. Also known as cellophane or glass noodles, they become translucent when cooked and can be used in stir-fries, soups and salads. They are a delicious, delicately-fine noodle which do not...

Rice is an integral part of Japanese cuisine and sushi rolls wouldn’t be the same without this particular short-grain variety. The cooking method is quite different from the Indian style of preparation and produces a jewelled and sticky result that is the daily staple of so many Japanese house...

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. 

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 ...

Sea urchins are one of the most famous 'wild card' foods in the world, and have been described as the saline-tinged, seafood equivalent of parma violets with a flowery scent. The amber-coloured roe is soft as butter and is a very popular ingredient in sushi. Sea urchins are definitely on that list o...

Sea urchin roe is one of the world's most famous acquired tastes, and may take a little getting used to. Its pleasing fragrance has been likened to flowers and the texture is buttery. Serve as part of a sushi platter or use to flavour sauces like beurre blanc or even use it to make an exotic sea urc...

Lovers of Asian cuisine will go crazy for our wonderful array of Japanese goodies. In this hamper we've picked out a variety of sauces, seasonings and condiments are accompanied by miso soup and premium ogonori seaweed to add bite to your soups and stir-fries. As well as a Christmas or birthday gift...

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...

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.

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.

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.

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.

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...

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 ...