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Fin and flat fish are sous vide processed less frequently than other proteins. Even so, sous vide processing of fish has benefits.
The decline in popularity of steak has been predicted and even asserted in recent years. This offering belies all the trends.
The synergy of Japanese seaweed (Nori), Miso Base (Hondashi) and Shiitake mushrooms create an umami rich flavor sensation!
Bacon is called "bacon" to insulate us from the squeamishness caused by the term "pork belly." Anatomically, the two items are identical!
This unique blend of aromas marries elements of Indian Garam Masala with the umami rich flavor profiles common to Japan and China.
Stuffed entrees are festive and visually appealing, but tend to be labor intensive. Vacuum processing can be used to ease the burden.