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S&B Seasoning Mix Yakitori
Yakitori features the taste of sweet and mild soy sauce with spiciness. You can prepare this just by rubbing the seasoning mix into chicken and cooking in a pan.
With S&B SEASONING MIX, you can easily and quickly make the authentic Japanese taste like you had at Japanese restaurants without preparing multiple kinds of seasonings. Various selected spices and condiments are the key to the authentic taste.
Pocky Milk Sticks, 40g
Pocky is about sharing happiness and bringing people together. The perfect balance of high quality creamy chocolate and the crunch of a biscuit stick gives Pocky its irresistible taste. Great snacks. Can also be used in desserts, ice cream, or even birthday cakes.
- Japanese brand.
- Halal certified.
- Available in different flavours
Hinode Ponzu Sauce, 220ml
Hinode Ponzu is a versatile and tangy condiment. It is known for its umami-rich and zesty profile. Ponzu is commonly used as a dipping sauce for dishes like sashimi, tempura and gyoza. It can also be used as a marinade for grilled or boiled meats, a dressing for salads, or a flavorful drizzle over vegetables.
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.
S&B Wasabi Powder, 30g
S&B Wasabi Powder 30g is made with all natural ingredients (no color / additives used) and contains Wasabia Japonica.
The Pale green color comes naturally from hoseradish and Wasabia Japonica, so it is also suitable for people who prefer natural products.
How To Use:
Mix S&B Wasabi Powder with water and leave for 1 minute.
Step 1 : Put 5 teaspoonful wasabi powder into cup or small bowl.
Step 2 : Add 3 teaspoonful of water and mix well.
Step 3 : Place container upside down and wait 1 min. for maximum hotness.