COOKING SEASONING SAUCE is one of the essential condiment for cooking. This cooking seasoning sauce is also known as Ryorishu is a type of sake (rice wine) made especially for cooking. It is often used in marinades for meat and fish to make them more tender, as well as to mask their s..
KANIKA SANMA KABAYAKI FILLET is a variation of Sanma fish cooked with Kabayaki-style that is selected by Kanika due to its great texture and wonderful taste that speaks premium for itself. Sanma is the Japanese word for the Pacific Saury, a skinny, silverfish that is commonly eaten in Japan. In Japa..
KANIKA UNAGI KABAYAKI 200GM V is a variation of unagi products selected by Kanika due to its delicious taste in Kabayaki sauce. Unagi Kabayaki is a type of unagi dish prepared in Kabayaki-styled cooking. Kabayaki (蒲焼) is a preparation of fish, especially unagi eel, where the fish is split..
MIRIN (18L) is a type of rice wine used in cooking to enhance the overall cooking experience of most families. Mirin is similar to sake, but has more sugar and lower alcohol content (14% to be precise). A staple in many Japanese kitchens, it pairs especially well with soy sauce (both of which are in..
PRAWN HEAD is a variation of frozen seafood supplied by KANIKA. No wastage is practised by Kanika whereby the prawn head can be used as a versatile ingredient to making prawn headstock/ prawn soup and etc. A substitute of fish bones for crustacean heads or shells and you’ll have an awesome base for ..
UNAGI KABAYAKI 200GM V is a type of unagi dish prepared in Kabayaki-styled cooking. Kabayaki (蒲焼) is a preparation of fish, especially unagi eel, where the fish is split down the back (or belly), gutted and boned, butterflied, cut into square fillets, skewered, and dipped in a sweet soy s..