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1    KANIKA UNAGI 50PCS 1ST GRADE Top-Grade Unagi for Culinary Professionals Kanika Unagi 1st Grade is a premium kabayaki-style eel that is pre-cut into portions, making it perfect for large-scale food service operations. Its rich flavor and authentic preparation me..

KANIKA UNAGI 30PC is a selection of unagi cooked in Kabayaki-style and then cut in portions. Unagi is the Japanese word for freshwater eel, especially the Japanese eel, Anguilla Japonica. Unagi is a common ingredient in Japanese cooking, often as Kabayaki. It is not to be confused with saltwate..

 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..

FROZEN TUNA SAKU is a variation of frozen seafood. Tuna Saku means tuna cut into the block and usually served as maguro in a sushi bar. Slice into the fillet size you like and you can eat with sashimi or together with sushi. In Japan, the term of tuna Saku means tuna cut into the block and this..

FROZEN TUNA SAKU is a variation of frozen seafood. Tuna Saku means tuna cut into the block and usually served as maguro in a sushi bar. Slice into the fillet size you like and you can eat with sashimi or together with sushi. In Japan, the term of tuna Saku means tuna cut into the block and this..

[PREMIUM GRADE] KANIKA CHILEAN SILVER COD FISHPremium Quality Seafood:Kanika’s Chilean Silver Cod Fish, the best codfish species on the market, is selected for its rich, buttery texture and premium taste. Freshly caught, processed onboard, and frozen to preserve its natural flavor.Delicious and Nutr..

COD FISH 6-8KG is a variation of frozen seafood in store. Our Codfish is the Chilean seabass species, the best species of codfish in the market. Freshly caught and processed onboard and frozen. Its texture is rich and buttery with nice flake. Much of the flavour that Chilean Codfish contains is..