Hokkaido fresh milk creamy ice cream encased in monaka crispy waffle.
Customer note : Addictive and the perfect snack during a hot afternoon, or after shabu-shabu
Frozen green soybeans, often served in Japanese restaurants as an appetizer, are called edamame. They are low-calorie and heart-healthy diet. Heat up the edamame as much as you want while preserving the rest. Sprinkle cooked edamame with coarse sea salt or enjoy it plain.
Red snapper is one of the most popular of all white fish. Red snapper has a firm texture and sweet, nutty flavour. Whole red snapper can be broiled, grilled, pan-fried, steamed, baked or deep-fried. Fillets are good pan-fried, steamed or slice it for stir-fried. Red snapper is also a nice ingredient in fish stew.
Satsuma Age is a type of fried fish cakes originating from Kagoshima, Japan. It was originally from Chinese cuisine and then brought over to Okinawa and Kyushu regions.
Surimi (fish paste) and flour are mixed to make a compact paste that is solidified through deep-frying, which is why you see the brown skin on the outside and white skin on the inside.