Hokkaido 'Yume no Daichi' Pork Belly - Block cut, Roasting and Simmering (1KG)Hokkaido is a leading pork producing region in Japan. Known for it's nutrient rich land and coasts, almost all produce that originated from Hokkaido is always prized and of high quality. .. Through careful crossbreeding, the Yume no Daichi Pork is careful mix between the Duroc, Large Yorkshire, Landrace and Berkshire pork varieties. This mix of the 4 breeds results in a silky smooth texture of the meats which are clean in taste. .. Yume no Daichi

Our Tsubugai is skillfully De-shelled by our fish experts in Fukuoka

before being packed and flown to Singapore

Our salmon meat is melt in your mouth when eaten sashimi style and is also extremely delicious pan seared or oven baked with a pinch of salt and lemon

Weight: 250g-300g

200G per tray (1-1

It is also very widely used in Japanese restaurants and izakayas in Singapore and loved by chefs for its ease of use

Trout ikura is different compared to Salmon ikura in a few ways:

and chlorophyll

How to tell if your uni is good

This product is best consumed within 3 days once opened/thawed

The meat primarily comes from the Rib-loin Sections and do not have tendon nor excess fat

Amaebi is caught off the coasts of Hokkaido and Russia and immediately Flash frozen on board the vessels to maintain its utmost freshness