Pearl River Bridge Premium Japanese Soy Sauce is naturally brewed and manufactured using Japanese brewing techniques. It’s glossy appearance and sweet, smooth flavor make it an excellent choice for Japanese cuisine either as an ingredient or a dipping sauce.
Frozen swallowfish eggs. Used in various types of sushi or as a garnish. Rich source of vitamins, protein, Omega-3, and Omega-6. Remove the quantity to be eaten without defrosting the whole product and place the rest in the freezer. Defrost the product for consumption. Use directly in sushi, in salads, in seafood pasta, in sofa or puff pastry nests, or as a garnish on cheese platters.
Sweet plum sauce with a wonderful fruity flavour is the perfect accompaniment to spring rolls, meats and salads. It is ideal for vegans and vegetarians. It goes well with spring rolls, appetizers, meats, poultry, salads and sauces.
Kesar mango pulp is known for the irresistible taste of ripe mangoes. The pulp of natural fruit has a thicker consistency and is therefore ideal for making fruit sauces, ice cream and puddings. The delicious, sweet and velvety taste also refines smoothies, lassi and many other fruit-based creations.
Tonkatsu is a Japanese deep-fried, crumbed meat dish with sauce. This flavoursome Tonkatsu sauce, with its unique tinge of spices, is a versatile dipping sauce that also goes well with meat balls.
Noodles made from wheat flour and eggs. Ideal for stir fries with vegetables, chicken, shrimps etc. Put the noodles in a bowl and cover with boiling water for 10 minutes. Once they are soft, drain them and add them to your stir fry.
Authentic mayonnaise with a full, smooth taste. It stands out for its creamy texture and distinctive flavor that goes well in salads, sushi, sandwiches and many other dishes. It belongs to the Egg Yolk category, which means that only egg yolks are used for its preparation, without the egg white. It contains apple vinegar and a selected blend of spices. Since 1925 it has been the trademark of the Japanese company Kiewpie.
Wheat flour noodles with egg. Particularly popular and tasty Asian wide egg noodles, broad egg noodles fit in all stir fries and fusion recipes !
INSTRUCTIONS
Boil the noodles for 6 minutes, drain and rinse well with cold water. Drain the noodles and add them to the wok along with the vegetables, meat or seafood and sauces and cook, stirring for 2-3 minutes to absorb flavours and aromas from the other ingredients. Use them in classic recipes as well by replacing thin tagliatelle with broad egg noodles!
