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Unagi Kabayaki is indeed a beloved dish in Japanese cuisine, celebrated for its rich, savory flavors and meticulous preparation. The dish involves grilling freshwater eel (unagi) that has been butterflied, skewered, and basted with a sweet-savory sauce known as tare.This sauce ismade from soy s..

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..

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 smell..

 KANIKA UNAGI KABAYAKI (200GM) Delicious Eel in Kabayaki Sauce Enjoy the savory sweetness of Kanika Unagi Kabayaki(蒲烧), a premium grilled eel coated in traditional Japanese kabayaki sauce. This ready-to-eat product brings authentic Japanese flavors right to your table.Convenience Mee..

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..

PRAWN SHELL is a variation of frozen seafood supplied by KANIKA. No wastage is practised by Kanika whereby the prawn shell can be used as a versatile ingredient to making prawn stock/ prawn soup and etc. A substitute of fish bones for crustacean heads or shells and you’ll have an awesome base f..