Home Author archive for: [email protected] Page 7 Frence Goose Liver Foie Gras Foie gras is the liver of a goose or duck that has been fattened by a process of force-feeding. It is considered a delicacy of French cuisine. Foie gras is ideally very firm and smoothly...
Home Author archive for: [email protected] Page 7 Black Sesame Ice Cream One of the most popular ice cream flavors in Japan is black sesame. It’s not an intense dark black, but rather it has a deep rich black color with hints of brown and red from the black...
Home Author archive for: [email protected] Page 7 Asahi Shuzo Asahiyama Junmai Sake 1.8L Asahiyama Junmai from the makers of the famed brand Kubota, this locally loved sake uses 100% Niigata rice, and has a great balance between savory and sweet. Bearing a fuller,...
Home Author archive for: [email protected] Page 7 Angus Tenderloin The Angus Beef tenderloin is one of the most tender cuts of meat available, also known as the filet mignon. You can roast the tenderloin whole, portion into filet mignon steaks, or slice thin for...
Home Author archive for: [email protected] Page 7 Angus Ribeye Angus are known for the high level of marbling in their meat. A rib steak that is fine-grained and juicy. Rich, beefy flavor and generous marbling throughout. One of the most tender beef cuts. A lot of...
