Home Author archive for: [email protected] Page 73 Nobashi Ebi Nobashi Ebi from Lian Come comes with great taste and premium quality. Although they have been stretched, deveined and peeled, the tail is left on purposely. Similar to the Muki Amiebi, Nobashi Ebi also...
Home Author archive for: [email protected] Page 77 Muki Amaebi Muki Amaebi is sashimi-grade quality and traditionally eaten in the sushi-dish Amaebi. It has many names such as Northern Shrimp, Coldwater Shrimp and Pink Shrimp. It is best known for its delightful...
Home Featured Frozen Australia Striploin Australia Striploin, also known as porterhouse and sirloin, is a cut of beef steaks from the short loin from a cow. It consists of a muscle that does little work, the longissimus, making the texture very tender, although not as...
Home Featured Wagyu Marble 5 & 8 Wagyu marble 5-6 is the steak you eat by candle light, with the music on, no disteactions, no hurry. Wagyu marbling is also better tasting. Wagyu fat melts at a lower temperature than any other cattle’s, resulting in a rich,...
Home Author archive for: [email protected] Page 78 Tai Hara Kabayaki Tai Hara Kabayaki refers to fish being dipped in a sweet soy sauce and cook by grilling. Kabayaki is a preparation of fish, especially unagi eel, where the fish is split down the belly or back,...
