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Hinode Gyoza Sauce, 220ml
Hinode Gyoza Sauce is a flavorful sauce often served with Japanese dumplings. It enhances the flavor of the dumplings, adding a delicious, umami-rich, and slightly tangy taste to each bite. The tangy characteristic of Gyoza sauce can complement the delicate and savory qualities of xiao long bao. Many people enjoy dipping their xiao long bao into Gyoza sauce too.
S&B Golden Curry Mix, Mild – 92g
S&B Golden Curry Sauce Mix Mild permits you to have an enjoyable Japanese style curry with just a few quick steps. It features a rich aroma of spices and herbs. S&B Golden Curry Sauce Mix Mild contains no meat or meat related ingredients. It has a mild spice to its curry and is excellent when paired with rice, bread, bun, noodles. It can also be used as an filling for pies.
S&B Golden Curry Mix, Extra Hot – 220g
Enjoy distinct Japanese curry flavours with extra heat in Extra Hot Golden Curry. As easy to use as gravy or chicken stock, this curry roux retains the slightly sweet, hearty flavour of milder Japanese curries, with enough spice to wake up your tastebuds. This pack contains enough delicious and completely vegetarian curry sauce for 12 servings.
Sansfluo Natural Tooth & Gum Wipes
Sometimes, a full tooth-brushing or gum-cleansing routine may not be possible when we’re out and about with babies and tiny tots. That’s when SansFluo Natural Tooth and Gum Wipes with Xylitol come in handy.
These wipes contain more Xylitol, a sweetener that inhibits the growth of tooth-decay-causing bacteria. Ideal for cleaning the teeth, gums, and tongue of infants and children when tooth brushing can’t be done.
Hinode Yakitori Sauce, 220ml
Hinode Yakitori sauce is a Japanese condiment traditionally used for grilled chicken skewers. It’s sweet, savory and smoky! Not only great for dipping in skewers to be cooked over a grill, you can also use this as a glaze for pan toasted meats such as pork chops. Due to its thick consistency, the Yakitori Sauce is suitable as a gourmet dip for meat, fish and vegetables, as well.
