Monday, 14 May 2018

IPPIN Showcases Japanese Food Products Representing the Heart and Soul of Japanese Dining at FHA 2018

At IPPIN's Booth at FHA 2018

   During the recent Food and Hotel Asia (FHA) 2018, IPPIN, the supporting agency for Japanese SMEs showcased a total of 28 Japanese products that represent the heart and soul of Japanese dining. 

   I was delighted to be able to sample the top three highlights of the show including Miu tomato juice and cherry tomatoes, ayu fish from Umaiya and Wakuwaku Japanese craft beer. 

Miu Tomato Juices and Vinegar

Miu Tomato Vinegar 
Ingredients: 100% Miu Cherry Tomato 
Capacity: 100g/300g 
Expiry Date: 365 days 

   Containing 70 Miu tomatoes in a bottle, the juice is extracted from the flesh of the tomato. It helps to enhance the taste of food and aids in digestion and weight loss. It is a little more palatable than other types of vinegar and has a refreshing aftertaste. 

Miu Tomato Juice RED 
Ingredients: 100% Miu Cherry Tomato 
Capacity: 100/300g 
Expiry Date: 365 days 

   A very concentrated juice with 50 Miu Tomatoes in one bottle, it has a rich, creamy and sweet taste which is natural and pleasing to the senses. Packed with antioxidants and vitamins, it can also help one to cleanse the system and maintain a radiant complexion. 

Miu Tomato Juice GOLD 
Ingredients: 100% Miu Cherry Tomato 
Capacity: 100g/300g 
Expiry date: 365 days 

   Containing about 70 Miu tomatoes in a bottle, the juice is extracted from the flesh of the tomato. It  has a light, tangy and pleasant taste which cannot be replicated. 

Miu Cherry Tomatoes

Miu Cherry Tomato 
Ingredients: 100% Miu Cherry Tomato 
Capacity: 140g 

   The Miu Cherry Tomato is an organic tomato that does not use chemical pesticides. Fertilised with organic fertiliser, each tomato contains a natural and unique sweetness.

Mouth-watering Ayu Fish

   Originating from Umaiya, also known as ‘Queen of Limpid Stream’, the ayu fish is a premium sweetfish that can only be raised in the Nagara River, one of the cleanest and most stunning rivers in Japan. 

Rolled Ayu Fish Kelp

Rolled Ayu Fish Kelp
Ingredients: Kelp, ayu fish, dried gourd shavings, sugar, soy sauce (contains wheat), sweet sake.
Expiry date: 6 months from manufacturing date

   The Rolled Ayu Fish Kelp by IPPIN is extremely addictive and mouth-watering. A signature product of Umaiya, it is made of two types of konbu seaweed from the Hokkaido Prefecture and is slow-cooked with Mongai Fushutsu Sauce. The soft, springy texture of the konbu and the refreshing sweetness of the boiled ayu fish bring a perfect harmony of flavours and textures to your taste-buds. 

Dried Ayu Fish

Dried Ayu Fish 
Ingredients: Ayu Fish, Salt 
Expiry date: 60 days after defrosted 

   The Dried Ayu Fish is prepared by cutting the fish from the back, seasoning with salt and drying for a night. It is a rich source of proteins, vitamins and minerals and is particularly great for growing children, ladies and the elderly. Often known as the Kogyo (aroma fish), it has a distinctly pleasant aroma after it has been toasted. This fish is also suitable for deep-frying. 

Salt Grilled Ayu Fish

Salt Grilled Ayu Fish 
Ayu Fish (Sweetfish), Salt 
Expiry date: 12 months from manufacturing date (frozen) 
14 days after defrosted. 

   Grilling with salt is the most traditional way of cooking the ayu fish and is also my favourite. This preparation method is simple and retains the original taste of the fish. Salt Grilled Ayu Fish is most popular during summer. To consume the pre-packed Salt Grilled Ayu Fish, you will need to heat it up. 

Wakuwaku Japanese Craft Beer

   For beer lovers, the Wakuwaku Japanese Craft Beer is healthy with no artificial flavours or additives or GMO ingredients. It has garnered many awards including the Silver Medal of the 2015 International Beer Cup, Winner of 2014 Chamber of Commerce Best Effort Award of the Japan Foundation of Gifts and Souvenirs Competition and the Winner of 2012 Ministry of Agriculture, Forestry and Fisheries Excellence Award at the 52nd Annual Japan Food Festival. 

Pale Ale
   Made with homegrown Ishikawa, Japanese six-row barley, it is well balanced in flavour with the bitterness of hops and malt. Light on the palate, it goes well with sushi and Japanese dishes.

Dark Ale
   Featuring the bitterness of well-blended hops and homegrown Ishikawa six-row malt, it is full-bodied and goes well with meats and Western dishes. 

Koshihikari Ale 
    A light and refreshing beer which is easy to drink. Complements salads and light appetisers. 

Weizen Beer 
   Brewed using Ishikaya six -row barley and newly developed Yuki-Chikara wheat from Komatsu, Japan, it is sweet, zesty and delightful with fruity notes. 

   To purchase the above products, visit METRO Centrepoint at 176 Orchard Rd, The Centrepoint, Singapore 238843, email or call +65 836 9822. For more information, visit

Wednesday, 2 May 2018

Tantalising and Wholesome Italian Cuisine at D.O.P Mozzarella Bar & Restaurant

Enjoying Spaghetti Frutti di Mare

   D.O.P Mozzarella Bar & Restaurant is a casual Italian restaurant located at Robertson Quay. As the name suggests, the restaurant is famed for its smooth, silky mozzarella with variations such as the classic buffalo cheese, truffled burrata and smoked burratina. 

   The restaurant strikes a fine balance with quintessential Italian staples and modern infusions. All ingredients are meticulously sourced including its mozzarella which is imported directly from the best farms in Campania. Although the menu is not extensive, every item is crafted with flair and finesse and you can taste the passion of the culinary team in all the creations. 

   Helming the restaurant is Luca Lannone who also hails from Campania. He is passionate about his food, showcasing the finest produce from his hometown, particularly its protected origin denomination certified mozzarella. 

   The ambience of D.O.P Mozzarella Bar is casual and understated and you can unwind over a few glasses of wine and antipasti or enjoy a hearty Italian meal bursting with freshness, wholesomeness and flavour.

Freshly baked bread

   The restaurant bakes its own bread and complimentary homemade bread was served before the meal.

Mozzarella Ball

   Our dining experience commenced with the Mozzarella Ball (S$17++) which was deep-fried to a golden hue. It was superbly executed with a crisp, crunchy exterior and a smooth, silky interior consisting of Parma ham, sundried tomato and basil. Savoury, tangy and sweet flavours were harmonised to provide a perfect marriage of flavours. 

Scialatielli Cacio 

   Another star dish was the Scialatielli Cacio (S$28++) which was a wondrous union of spaghetti with cacio cheese, black truffle pesto and cream sauce. The pesto was not too intense and was overshadowed by the pleasant earthy aroma and taste of the truffles. Creamy and flavourful, this creation was satisfying to the very last mouthful. What made it even more unique was that it was served in a cheese bowl and one could literally eat the entire bowl! 

Spaghetti Frutti Di Mare

   There is nothing more lip-smacking than a plate of mouth-watering pasta topped with fresh ocean catch. The Southern Italian classic, Spaghetti Frutti di Mare (S$25++), translated as Fruits of the Sea was cooked to an al dente texture and brimmed with fresh ocean treasures such as clams, prawns, and squid doused in a robust, homemade tomato based sauce. 


   The Tiramisu (S$10++), which means ‘lift me up’ or ‘cheer me up’ is the stalwart of the classic Italian dessert menu. D.O.P Mozzarella Bar & Restaurant’s version is layered with fluffy cream, mascarpone cheese and sponge fingers immersed in just the right balance of espresso and liqueur. 

   D.O.P Mozzarella Bar & Restaurant is located at 60 Robertson Quay, #01-04A The Quayside, 238252. The restaurant is open from 5pm to 11.30pm from Tuesdays to Thursdays (last order 10.30pm) and from 12noon to 3pm for lunch and 5pm to 11.30pm, (last order 10.30pm,) on Fridays, Saturdays, Sundays and Public Holidays. 

   For reservations, please call +65 69080830 or email For more information, please visit the restaurant's website  or facebook.

Saturday, 28 April 2018

Lung King Heen (龍景軒) The World's First Three Star Michelin Chinese Restaurant Impresses with Exquisite Food and Stunning Harbour View

The Entrance

Located on the fourth level of the Four Seasons Hotel in Hong Kong, Lung King Heen (龍景軒) is one of the most acclaimed Chinese restaurants in the world. Helmed by Kowloon-born Executive Chef, Chan Yan-Tak, it is the first Chinese restaurant to be awarded the prestigious three-Michelin stars in 2009 and has maintained this accolade for nine years.

Lung King Heen (龍景軒)'s impressive slew of accolades include being Number 17 on the S. Pellegrino Asia’s 50 restaurants and Forbes 5 star restaurant.

Chef Chan had his humble beginnings, learning how to cook to make a living. He joined the Four Seasons Hotel group in 2004 as a Chef de Partie at The Regent Hong Kong and worked his way to Executive Chef, becoming the first Chinese chef in history to be awarded the coveted three stars.

Securing a reservation at this renowned restaurant was a challenge. I have tried to make reservations since 2017 without success. Therefore, I was elated when I finally managed to confirm my reservations at the restaurant in mid-April 2018.

The mesmerising view

Other than the exquisite cuisine and elegant ambience, what sets Lung King Keen (龍景軒) apart is the impeccable service and spectacular harbour view, making the dining experience a sublime one.

A delightful assortment of the signature dim sum

The dim sum creations were superbly executed and dexterously assembled, attesting to the skills of Chef Chan and his culinary team.

Steamed Lobster and Scallop Dumpling

The Steamed Lobster and Scallop Dumpling (HKD$72 per piece), which is one of the Chef’s recommendation was daintily assembled. Generously filled with lobster and shrimp and topped with a prawn, it brought a burst of delight to my taste buds. It had a firm texture with the sweet succulence of premium seafood.

Steamed Rice Rolls with Lobster and Water Chestnut in Fermented Bean Sauce 

What I found really unique was the Steamed Rice Rolls with Lobster and Water Chestnut in Fermented Bean Sauce (HKD $100). The skin was smooth and silky, the lobster was fresh and succulent while the water chestnut added a crunch to the overall texture. The fermented bean sauce had a hint of spice offering a fresh take on the quintessential rice roll.

Baked Barbecued Pork Buns with Pine Nuts

One of my favourites from the dim sum menu was the Baked Barbecued Pork Buns with Pine Nuts (HKD $99). Similar to the barbecued pork bun at Tim Ho Wan and Canton Paradise in Singapore, Chef Chan’s rendition contained pine nuts, giving it a sweet, buttery flavour and adding an elegant touch to the traditional bun.

Steamed Shanghainese Pork Dumpling with Yunnan Ham 

The Steamed Shanghainese Pork Dumpling with Yunnan Ham (HKD $99) is an all-time favourite, consisting of a ball of minced pork in a savoury broth wrapped in an elegantly pleated dough skin. Deftly executed, each morsel was a treat for the palate. What I loved most about the dumpling was that each individual dumpling was served in a pretty mini basket. Each beautifully crafted morsel was as much a joy to savour as it was to behold.

Crispy Spring Rolls with Shrimp and Avocado

The Crispy Spring Rolls with Shrimp and Avocado (HKD $99) was a showcase of fine culinary skills, transforming the simple spring roll to a gourmet masterpiece. The skin was fried to a thin, crisp texture, which was so light that it melted in my mouth and the shrimp and avocado was a delightful combination of sweet and creamy flavours.

Pan-fried Rice Roll with XO Sauce

The Pan-fried Rice Roll with XO Sauce (HKD $200) was skilfully rolled and fried with the robust, and slightly piquant sauce.

Steamed Scallop Dumplings with Vegetables and Wild Mushrooms

The Steamed Scallop Dumplings with Vegetables and Wild Mushrooms (HKD $99) had a refined texture. The wholesome and fresh ingredients made this a very popular dish.

Weekend Dim Sum Special

The Weekend Dim Sum Special (HKD $99) consisted of juicy beef balls executed to perfection. This item was tasty but paled in comparison to the other exquisite creations.

Dining at Lung King Heen (龍景軒) was a heavenly experience and I wish there are more restaurants like Lung King Heen (龍景軒) who can put Chinese cuisine on the world map. The restaurant is definitely worthy of its Three Star Michelin accolade, every dish at the restaurant is crafted to perfection and presented with pride and passion. Immaculate service and the stunning Victoria harbour also made the dining experience a memorable one.

Baby André Aaron feeling contented after a good meal

Lung King Heen (龍景軒) is located at the Four Seasons Hotel, Podium 4, 8 Finance Street, Central. For reservations, please call +852 3196 8888. Reservations of at least two to three months ahead is required. The opening hours are from 12:00pm to 2:30pm for lunch and from 6pm to 10:30pm for dinner. Children are only allowed to dine in the restaurant on weekends. For more information, please visit their official website here.

Monday, 9 April 2018

Taiwanese Fashion Brand, iROO Supports Rare Disorders Society (Singapore)

   Taiwanese fashion brand, iROO International Pte Ltd (iROO) has announced its 5-year corporate social responsibility campaign of supporting the Rare Disorders Society (Singapore), also known as RDSS. This campaign aims to raise public awareness of rare disorders and educate the people to be empathetic towards patients and their family members.

   2018 marks the first year of the 5-year campaign. With the theme 'KnowMe', iROO hopes to create the necessary awareness and public education for this campaign. The Hornbill is the key icon of the campaign. Hornbills are rare species that live with their single partner till death. They have a distinct love story and always travel in pairs or as a family. They nest in the cavities of tall trees. The female checks the cavities based on food availability and safety. Once the female picks the nest, she undergoes an interesting breeding habit. The female hornbill locks herself within the cavity by covering the opening with mud, barks, excreta and saliva. She leaves a small opening to share the food while the male hornbills collect food for the female hornbills and young ones.

   As part of its charity drive, iROO has launched its unique 'Know Me' exclusive limited edition charity T-shirt to raise funds for RDSS. I am extremely honoured to be part of this meaningful cause and do my part to bring smiles to those in need. 'Know Me'  Hornbill embroidered T-shirts are made of 95% cotton and 5% Spandex. They are tastefully designed and are gentle on the skin and do not cause allergic reactions. They are also highly absorbent and are suitable for sports or casual activities.

   Retailing at S$68.80. this lovely T-shirt is available in black and white at all iROO outlets at VivoCity, Marina Bay Sands, Takashimaya, Great World City and Raffles City till 15 April 2018.  Purchase the T-shirt at any iROO outlet and do your part for RDSS now! iROO Taiwan will also donate these limited edition T-shirts to members of the Taiwan Foundation for Rare Disorders to support the campaign.

   Find out more about iROO's CSR campaign in this video.

Sunday, 1 April 2018

Café Melba - Kid-Friendly Café with Hearty Food

Enjoying hearty food at the café

   Café Melba is a concept café owned and operated by Tadcaster Hospitality. Blending influences from Melbourne and the east, the flagship café is located within the compound of Goodman Arts Centre (formerly known as LaSalle College of the Arts). There is another outlet at Mediapolis with a similar concept which is equally popular with families. Café Melba at Goodman Arts Centre has a laid-back yet convivial setting, making it an oasis of relaxation away from the hustle and bustle of the city. 

Relaxing at the lawn

   With a seating capacity of 120 and an alfresco patio surrounded by lush greenery, it is an ideal place for a hearty brunch or afternoon tea on a languid afternoon. Café Melba is also a haven for kids as they can run around on the lawn or have fun in the bouncy castle.

The Bouncy Castle

Baby André Aaron having fun in the bouncy castle

   The menu is developed by Tadcaster Hospitality’s Group New Zealand-born Executive Chef, Chef Kacey Whaitiri-Roberts together with Singaporean Chef de Cuisine, Kenneth Tan. Chef Kacey has garnered a wealth of experience working alongside world-renowned chefs such as Michelin-starred Gordon Ramsay in London and Chef Emmanuel Stroobant in Singapore while Chef Kenneth has honed his skills in well-known restaurants such as Picotin and Les Amis. 

   Café Melba offers simple and delectable bistro-style food cooked with passion using the freshest ingredients. I have been to the café a few times and have also been charmed by the wholesome food and leisurely setting. I like the amicable and friendly vibe in the café. The overall atmosphere feels welcoming and the food is generally well executed with a mix of Australian, Italian, French and Asian flavours. The menu is also pretty extensive for a café and regular diners can look forward to monthly specials.

Linguine Vongole

   The Vongole (S$22++) is a winning creation, consisting of pasta tossed with clams, garlic, white wine and chilli flakes. It is a light and tasty dish infused with the briny flavours of clam and balanced with the nutty taste of garlic, sweetness of the white wine and spiciness of the chilli flakes. You can have a choice of either the spaghetti, linguine or penne.

Three Little Pigs Pizza

   For pizzas, I would recommend the Three Little Pigs (S$18++) for meat lovers desiring rich and robust flavours. With a crisp pizza base topped with generous ingredients such as tomato sauce, home-cured bacon, honey ham, pepperoni and mozzarella, it is gratifying to the very last mouthful. 

Melted Ham and Cheese Sandwich

   For a light bite, opt for the Melted Ham and Cheese Sandwich (S$22++) which consists of homemade smoked deli ham, mustard and emmental cheese sandwiched between toasted bread. I like the contrast of savoury, tangy and spicy flavours. The only setback was that the bread was slightly burnt. 

Mac & Cheese from the Kids' Menu

   The café also has a kids’ menu which has a selection of tantalising treats such as Mac & Cheese (S$16++), Junior Beef Burger with Chips (S$16++), Chicken Schnitzel and Fries (S$16++), Pan Seared Fish and Chips (S$16++), Kids Beef Bolognaise (S$16++), Kids Brekkie (S$16++) and more. My son loves the Mac & Cheese as it is creamy and delightful with the intense taste of Parmesan.

Truffle Parmesan Fries

   For sides, there are many options to choose from including Sweet Potato Fries, Truffle Fries, Mashed Potato, Herb Sautéed Mushrooms and more. The Truffle and Parmesan Fries (S$15++) hit the right notes. Deep- fried to perfection, the crispy texture and savoury taste is just so addictive. 

   It was a pity that we did not manage to try the desserts during our past few visits to the café. We will definitely be back to indulge in the tempting treats.

The interior

   Café Melba is a place to relax and unwind and get away from the city. Prices are a little steep for a café, however the generous portions and wholesome ingredients make up for it. 

The alfresco area

   The café is located at 90 Goodman Road, Goodman Arts Centre, Block N #01-56, Singapore 439053. 

   For enquiries and reservations, please call +65 64406068 or email Alternatively, please visit their website here.

Saturday, 10 March 2018

Galileo's STROLLCYCLE™ Makes Family Outings A Breeze!

Baby André's having fun with the Galileo STROLLCYCLE™

   Galileo’s STROLLCYCLE™ is a revolutionary first of its kind 2-in-1 stroller and tricycle designed to delight toddlers and make family outings a breeze for parents! A state-of-the-art invention, Galileo challenges the imagination with its innovative and inspirational design and functionality. When I first got to know about the STROLLCYCLE™ a few weeks ago, I was completely awed by the trendy design and practicality of the product. It is light-weight (weighs only about 6.5kg) and can be used for a maximum weight of 25kg. It is also pliable with a special safety system to prevent breakage.

Our first experience with Galileo's STROLLCYCLE™

   Recommended for children aged 10 to 36 months, it has an ergonomic backrest for comfort and for protection of the toddlers’ lumbar area. It has a 360 degree swivel wheel which can be locked in the direction of travel. If your child is small, the pedals can be used as a footrest. As your child grows bigger, the pedals can be fastened to the front wheel to allow him or her to pedal freely. What makes it even more excellent is that the handlebar can be locked so the tricycle can be controlled by the parents. It also comes with an adjustable and detachable sun visor, to protect your little one from the harmful rays of the sun.

Pushing his Galileo STROLLCYCLE™ around Gardens by the Bay

   We have been using the tricycle for about two weeks and I must say that both my son, André Aaron and I love it. Baby André refused to sit in a stroller since he was a year old and we found it a challenge bringing him out for an outing with the family. We had to carry him whenever he was tired. Therefore, we were very pleased with Galileo’s STROLLCYCLE™ as it makes our family outings so much more stress-free and enjoyable. Baby André does not mind sitting in the tricycle as it looks stylish and gives him a certain sense of independence and empowerment. The numerous admiring glances by other parents and kids also makes him proud to be in the STROLLCYCLE™. When he gets bored cycling, he can push the stroller around.

Galileo STROLLCYCLE™ folded in the car boot

   What we really like is that it is much lighter than most strollers and does not take up much space in the house. When it is not in use, you can fold it  and keep it in the storeroom.

Baby André loves his Galileo STROLLCYCLE™

   Overall, we feel that Galileo's STROLLCYCLE™ is an excellent product as it encourages us to have more outdoor activities with André and the tricycle also helps him to improve his motor skills, strengthen his muscles and provides an opportunity for him to appreciate the foliage and natural surroundings. 

   Galileo's STROLLCYCLE™ is priced at an introductory rate of S$250. For more enquiries and  information on the product, please watsapp  the official reseller in Southeast Asia, Happy Baby SG at +65 88668013. Alternatively, you may like to visit their facebook or website

   Thank you Happy Baby SG for the kind sponsorship of one Galileo STROLLCYCLE™.

Saturday, 24 February 2018

Create Your Own Eho Maki at Home this CNY Season!

At IPPIN Café Bar's booth at the Chinese New Year Fair at Takashimaya

   Chinese New Year is a significant festival and is celebrated by the Chinese all over the world. Some of the customs practised by the Chinese include reunion dinners on the eve of Chinese New Year, tossing of yu sheng, also known as prosperity salad (mainly by the Chinese in Singapore and Malaysia), giving of red packets (ang pow) as well as visiting relatives and friends throughout the entire 15 days of the festive season.  During this period, the Chinese will also indulge in celebratory delights such as poon choy and festive treats such as pineapple tarts, almond cookies and kueh bangkit.

The pretty packaging 

   During the recent Chinese New Year Fair held at Takashimaya (Basement 2), I got the opportunity to sample the Eho Maki at IPPIN Café Bar's booth and learn how the Japanese celebrate Chinese New Year. Traditionally, Eho Maki is eaten on Setsubun, the month of Chinese New Year to ring in abundance of prosperity and good fortune. 

   Eho Maki are "lucky direction rolls" and resemble sushi rolls, except that they are thicker. Eho Maki contains seven ingredients including salmon, egg, eel, salad and scallop mayonnaise. The seven fillings are rolled in, representing good health, success, happiness and prosperity and the rolling of the fillings represents wealth and good fortune. Seven is a special and lucky number for the Japanese as it refers to the seven deities namely the Deity of Commerce, God of Fortune and Prosperity, Guardian God of Buddhism, God of Longevity, Goddess of Music, God of Wealth and God of Good Luck. 

 Eho Maki Rolls

  When eating Eho Maki, it is important to observe these four rules:

1. Gaze towards the Eho (lucky) direction when eating the roll. The direction changes every year. In 2018, the direction is Southeast.
2. Eat in silence as it is believed that speaking eradicates all good luck.
3. Do not cut Eho Maki as cutting is akin to breaking your ties with the seven deities of good luck.
4. Make a wish for 2018 and finish the Eho Maki in one seating

   I like the taste of IPPIN Café Bar's Eho Maki as it has a firm texture which makes me want to devour the entire roll when I bite into it. Every mouthful is an explosion of delightful goodness and the different ingredients combine together beautifully to create a harmonious blend of flavours. 

   Although the fair has concluded on 13 February, you can still recreate the familiar flavours in your home with the sushi making set and your preferred choice of ingredients.

Sushi making set and sustainable seafood ingredients from Kesennuma Shishiori (Japan) are available at METRO Centrepoint Level 4 (176 Orchard Road, The Centrepoint, Singapore 238843).

Preparation Method:
  1. Cook the shiitake mushroom with dashi, mirin, soy sauce and sugar until tender.
  2. Cut your selected fish and tamagoyaki into strips.
  3. Place the nori sheet on your sushi rolling mat. Spread the sushi rice evenly over the nori, leaving about 1 cm gap on the far side.
  4. Place the ingredients in a line on top of the rice one by one. Grab the near end of the rolling mat to start rolling while keeping the roll tight.
  5. Roll over the filling in one go. Squeeze as tight as possible to secure the shape.
  6. Remember not to cut the roll to maintain good luck. If the roll is too large, cut the roll into six to eight pieces and serve with some soy sauce, wasabi and sushi ginger.

Tip: Use a bowl of vinegar water to dip your fingers to make the rice easier to roll and prevent the rice from sticking to your fingers.

Buri Daikon and Miso Mackerel

Smoked Oyster with Olive Oil and Marinated Yellowtail with Miso

Swordfish with Miso and Soy Sauce

  1. Spicy Canned Tuna, White Tuna and Seasoned Pacific Saury
Sushi Making Set

Dried Cut Wakame

   Have fun making Eho Maki! Wishing everyone a prosperous, bountiful and fulfilling Year of the Dog!