Frozen Food

DESCRIPTION : Azuma Green Tobikko comprises of tiny and colorful little caviar coming from flying fish roe.  You'll typically find Tobikko, festive...

DESCRIPTION : Tobiko is the Japanese word for the flying fish roe. It is most widely known for its use in creating certain types of sushi. Tobiko i...

DESCRIPTION : Tobiko is the Japanese word for the flying fish roe. It is most widely known for its use in creating certain types of sushi. Tobiko i...

DESCRIPTION : Tobiko is the Japanese word for the flying fish roe. It is most widely known for its use in creating certain types of sushi. Tobiko i...

DESCRIPTION : Fish Roe has long been a staple in Asian and European diets and is increasingly becoming popular in the Middle East. Colored flying f...

DESCRIPTION : Crab sticks are a form of kamaboko, a processed seafood made of finely pulverized white fish flesh (surimi), shaped and cured to rese...

DESCRIPTION : Edamame is a preparation of immature soybeans in the pod, found in the cuisine of China, Japan, Korea and Hawaii. The pods are boil...

DESCRIPTION : Possesses a mild flavor and firm texture. Japanese yellowtail, better known as Hamachi, is a young fish, very luscious and buttery ...

DESCRIPTION : Crab sticks are a form of kamaboko, a processed seafood made of finely pulverized white fish flesh (surimi), shaped and cured to rese...

DESCRIPTION : Madako tako is by far the best tasting Octopus found anywhere.   Madako is the most common octopus used for sushi and sashimi in Japa...

DESCRIPTION : Edamame is a preparation of immature soybeans in the pod, found in the cuisine of China, Japan, Korea and Hawaii.  The pods are boile...

DESCRIPTION : Chuka Wakame, also known as seaweed salad, has become one of the most ordered dishes at sushi restaurants worldwide.   Not only is se...

  DESCRIPTION : Sushi Ebi (Shrimp) is one of the most common ingredients in Japanese cuisine.  Whether you've enjoyed it fried as tempura, boiled a...

DESCRIPTION : Unagi is the Japanese word for freshwater Eel.  Unagi is a common ingredient in Japanese cooking and is not to be confused with saltw...

DESCRIPTION : Unagi is the Japanese word for freshwater Eel.  Unagi is a common ingredient in Japanese cooking and is not to be confused with saltw...

DESCRIPTION : Unagi is the Japanese word for freshwater Eel.  Unagi is a common ingredient in Japanese cooking and is not to be confused with saltw...

DESCRIPTION : The best exporting miso from Hikari. Soup stock already mixed and ready to use. This item can be sold in retail or food service.

DESCRIPTION : Shiro (White) miso is also known as “sweet”/“mellow” miso, a common seasoning in most Japanese households.  The Saikyo Miso is a very...

DESCRIPTION : Frozen Oysters packed in Japan now available to retail customers.  Pour the thawed oysters into the boiling water and boil for at lea...

DESCRIPTION : Hokkigai are a popular clam used for sashimi and have a meaty texture and sweet flavor, while akagai clams have a mild, subtle taste....

DESCRIPTION : Additive-free Akadashi Red Miso you can enjoy with your favorite soup stock.  Akadashi goes perfectly with a variety of dishes becaus...

DESCRIPTION : Champon, also known as Chanpon, is a noodle dish that is a regional cuisine of Nagasaki, Japan.  There are different versions in Japa...

DESCRIPTION : Hamachi Fish packed by Onsui assures customers that the product is always top quality.  Possessing a mild flavor and firm texture. J...

DESCRIPTION : Crab sticks are a form of kamaboko, a processed seafood made of finely pulverized white fish flesh (surimi), shaped and cured to rese...

DESCRIPTION : Edamame is a preparation of immature soybeans in the pod, found in the cuisine of China, Japan, Korea and Hawaii.  The pods are boile...

DESCRIPTION : Ramen is a very popular noodle dishes in Japan, and boiled noodles are basically served in different flavored soup with many topping...

DESCRIPTION : Mongo Ika is cuttlefish, rather than squid - but the two are very close.  This bite is memorable, delicate and full of flavor.  The t...

DESCRIPTION : Gyoza wrappers are a white pastry that wraps around the filling.  They are made out of wheat flour, salt and oil. The Japanese gyoza ...

DESCRIPTION : Traditional Japanese Wonton wrappers are made from wheat flour, eggs and water, and can be used to wrap around any number of fillings...

DESCRIPTION : Our Saku Tuna is Premium, AAA #01 Tuna.  It is a precision-cut portion of center-cut tuna loin, perfect for making sushi, sashimi, an...

DESCRIPTION : Our Botan Ebi (Botan Shrimp) is caught in Canadian waters and is used in Japanese restaurants - yes, we import and supply this prod...

DESCRIPTION : Nattō is a traditional and popular Japanese food made from soybeans.  It is often served as a breakfast food.  Nattō is often conside...