{"title":"All","description":null,"products":[{"product_id":"marukome-instant-miso-soup-12-sachets","title":"Marukome, Instant Miso Soup, 12 Sachets","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eA proper bowl of miso soup, just add hot water.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eTwelve single-serve sachets of white miso soup with wakame, made by Marukome, Japan's largest miso producer, brewing in Nagano since 1854. Each sachet carries real miso paste rather than a dried powder, so the bowl tastes closer to the made-from-scratch version than most instant soups. Pour on hot water, stir, done in under a minute.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003ePrefer it with tofu? Try the \u003ca href=\"\/products\/marukome-instant-miso-with-tofu\" style=\"text-decoration: underline;\"\u003einstant miso soup with tofu\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Operators Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eReal miso paste:\u003c\/strong\u003e a paste sachet, not a powder, so the flavour is closer to scratch-made.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eUnder a minute:\u003c\/strong\u003e hot water and a stir is all it takes, ideal for staff meals and quick service.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSingle-serve:\u003c\/strong\u003e twelve portioned sachets, no waste and no batch to hold.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTrusted maker:\u003c\/strong\u003e Marukome has brewed miso in Nagano since 1854.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eClassic:\u003c\/strong\u003e empty a sachet into a bowl, add around 160ml hot water and stir.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBuild on it:\u003c\/strong\u003e drop in tofu, spring onion or extra wakame to make it more of a meal.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eStaff and counter:\u003c\/strong\u003e a fast, warming option for back-of-house or grab-and-go.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCooking base:\u003c\/strong\u003e use a sachet as a quick seasoned stock for noodles or greens.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eMiso soup (味噌汁, miso shiru) is the everyday soup of Japan, miso paste loosened into dashi, and it has been part of the diet since miso entered the samurai kitchen as soup by the twelfth century. These sachets use a white (shiro) miso, the mild, slightly sweet style, with wakame seaweed for body. It is a convenience version of a simple dish, but a good one, because the miso is real paste from a serious producer rather than a flavouring.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/japanese-recipes\/how-to-make-gluten-free-miso-soup\" style=\"text-decoration: underline;\"\u003eHow to make miso soup\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does instant miso soup taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eMild, savoury and gently sweet, with the soft wakame adding a clean marine note. Because it is built on white miso and real paste, it reads rounder and less salty than a typical powdered instant soup, closer to a simple home-made bowl. It is light rather than rich, the sort of thing served alongside a meal rather than as the centre of it. Add tofu or spring onion and it gains body quickly.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eInstant miso soup 味噌汁 (white miso with wakame)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eMarukome (brewing since 1854)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003ePack\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e12 single-serve sachets\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eFast miso soup for staff, counter or home\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eStorage\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eCool and dry; reseal the box\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do you make instant miso soup?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eEmpty one sachet into a bowl or mug, add roughly 160ml of hot, just-off-the-boil water, and stir until the paste dissolves. That is it. Very hot water helps the miso loosen, but a full rolling boil is not needed. To turn it into more of a meal, stir in silken tofu, sliced spring onion, a little extra wakame or some cooked noodles.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eIs instant miso soup as good as fresh?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eIt is a convenience version, so a freshly made bowl with your own dashi will always have more depth. That said, because these sachets use real miso paste from a major producer rather than a dried powder, they land much closer to the real thing than most instant soups. For a quick bowl at the pass, a staff lunch or home, they do the job well. When the soup is the dish, make it fresh with a good paste and dashi.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store the sachets?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKeep the box somewhere cool and dry and reseal it after opening to keep the sachets fresh. Each sachet is individually sealed, so they keep well until the date on the pack. Once a sachet is made up, drink it while hot; it is not designed to be held or reheated repeatedly.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Marukome","offers":[{"title":"Default Title","offer_id":31348961017956,"sku":"M0060","price":2.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Marukome_Instant_Miso_Soup_12_sachets_25_11_24_SD.jpg?v=1730292776"},{"product_id":"shichimi-togarashi","title":"S\u0026B, Shichimi Togarashi, 15g","description":"\u003cp\u003eThis aromatic seven-spice blend fuses the warm kick of red chilli with zesty citrus, peppery sansho, nutty sesame and hemp seeds, fragrant ginger, and a whisper of seaweed. Layered, complex and never overpowering, it brings vibrant heat, depth and umami to dishes from noodles and rice to grilled meats and snacks.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eSprinkle over ramen, donburi or udon; stir into marinades or dressings; use as a seasoning for sushi and yakitori, or season salads, fries, or popcorn for a creative, flavourful finish.\u003c\/p\u003e\n\u003ch3\u003eAbout S\u0026amp;B\u003c\/h3\u003e\n\u003cp\u003eEstablished in 1923 in Tokyo, this celebrated spice maker blends traditional Japanese and western influences, achieving iconic, globally cherished seasoning blends.\u003c\/p\u003e\n\u003ch3\u003e七味唐辛子\u003c\/h3\u003e\n\u003cp\u003eShichimi Togarashi\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003ePrefecture: Tokyo\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"S\u0026B","offers":[{"title":"Default Title","offer_id":8766906204251,"sku":"K0002","price":2.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sushi_Sushi_Product_Shots_Sept_24_15895.jpg?v=1728597884"},{"product_id":"wasabi-paste","title":"S\u0026B, Wasabi Paste, 43g","description":"\u003cp\u003eThis vivid green paste delivers that familiar fiery kick, combining pungent horseradish with a splash of authentic wasabi flavour. Smooth and creamy, it adds sharp, nasal-clearing heat to a variety of dishes.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eApply a small dab alongside sushi or sashimi. Stir into soy-based dipping sauces, cream dressings, or mayonnaise for a zesty lift. It can also spice up stir-fries, grilled fish, noodles, or fusion-style dips with vibrant heat.\u003c\/p\u003e\n\u003ch3\u003eAbout Wasabi Paste\u003c\/h3\u003e\n\u003cp\u003eMost commercially sold paste blends rely on horseradish as the base, with added mustard, starch, stabilisers, colourants, and only a touch of true Wasabia japonica—balancing cost and flavour for everyday convenience.\u003c\/p\u003e\n\u003ch3\u003e山葵ペースト\u003c\/h3\u003e\n\u003cp\u003eWasabi Paste\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003ePrefecture: Japan (manufactured)\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"S\u0026B","offers":[{"title":"Default Title","offer_id":38595567681,"sku":"W0012","price":2.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sushi_Sushi_Product_Shots_Sept_24_15926.jpg?v=1728656020"},{"product_id":"katsuo-furikake","title":"Nagatanien, Katsuobushi and Nori Furikake, 13.5g","description":"\u003cp\u003eThis savoury furikake features the bold essence of shredded bonito (katsuobushi), blended with toasted sesame seeds and crisp seaweed. It brings a smoky, deeply umami-packed crunch to dishes—loved for its flavour and versatility.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eSprinkle over hot steamed rice or mix into onigiri for instant flavour. Enhance noodle bowls, salads, or avocado toast with a kick of smoky depth. It also makes a tasty crunch on fish, tofu, popcorn, or homemade snacks.\u003c\/p\u003e\n\u003ch3\u003eAbout Nagatanien\u003c\/h3\u003e\n\u003cp\u003eFounded in 1953, Nagatanien is a household name in Japanese seasonings, celebrated for its convenient, flavour-packed products. From furikake to instant miso soups, the brand blends traditional taste with modern accessibility for everyday cooking.\u003c\/p\u003e\n\u003ch3\u003e鰹ふりかけ\u003c\/h3\u003e\n\u003cp\u003eKatsuo Furikake (Bonito Rice Seasoning)\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003ePrefecture: Tokyo\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Nagatanien","offers":[{"title":"Default Title","offer_id":23176970433,"sku":"J-F4017","price":3.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sushi_Sushi_Product_Shots_Sept_24_15935.jpg?v=1728765997"},{"product_id":"sake-machine","title":"Taiji TS-1 Sake Warming Machine","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003c!-- SECTION 1: HEADLINE + OPENING (product-led) --\u003e\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eThe Industry-Standard Way to Serve Warm Sake to Order\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Warm sake should reach the table at a set temperature every time, without a chef babysitting a pan of water. The Taiji TS-1 is the commercial answer: a stainless steel sake warmer and dispenser that holds a bottle at a chosen temperature and pours it on demand. A 1.8L isshobin or a 720ml bottle inverts into the top, a water bath heats it through, and the variable dial sets the warmth anywhere from nuru-kan to atsu-kan. Taiji has built fully automatic sake warmers in Japan since 1975, and the TS-1 is the machine you find behind the counter in serious izakaya and Japanese restaurants.\n  \u003c\/p\u003e\n\n  \u003c!-- SECTION 2: TWO-COLUMN GRID --\u003e\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSet and hold:\u003c\/strong\u003e the variable thermostat warms the sake then holds it, re-warming automatically as it cools, so every pour lands at the same temperature\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003ePour on demand:\u003c\/strong\u003e a 600W indirect water bath keeps the bottle ready for continuous dispensing through service\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFits standard bottles:\u003c\/strong\u003e takes a 1.8L isshobin or a 720ml bottle, runs on UK mains, and ships with an English manual\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eMade by Taiji:\u003c\/strong\u003e the Japanese hospitality-equipment maker founded in 1964, whose machines are used in over 90 countries; stainless steel, built for daily service\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eAtsukan service:\u003c\/strong\u003e set the dial to atsu-kan for hot sake on a cold night, or nuru-kan for gentle warmth\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHouse sake on tap:\u003c\/strong\u003e keep an everyday junmai or futsushu warm and pour straight into a tokkuri\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003ePairing menus:\u003c\/strong\u003e hold a sake at a precise temperature to match a particular course\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eServe it right:\u003c\/strong\u003e dispense into a warmed flask or \u003ca href=\"\/products\/rustic-sake-cup\" style=\"text-decoration: underline;\"\u003eochoko cup\u003c\/a\u003e at the pass\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- SECTION 3: CULTURAL \/ ETYMOLOGY --\u003e\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eKan: the scale of warm sake\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003e\n    Warming sake is called kan (燗), and atsukan covers the tradition of serving it heated. The temperature is not a single point but a scale with its own names: hitohada-kan (人肌燗, skin temperature, around 37°C), nuru-kan (ぬる燗, around 40°C), jō-kan (上燗, around 45°C) and atsu-kan (熱燗, around 50°C). Each suits different sake and different food, a warmer setting rounding out a robust junmai, a gentler one keeping a more delicate sake in balance. The TS-1's dial runs across this range, which is why the panel reads ぬるかん to あつかん. Warm service is one of the oldest ways to drink sake, and a machine like this makes it repeatable across a busy room.\n  \u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003e\n    Taiji know this tradition well. The company began in Kawasaki in 1964 as the maker that brought the electric oshibori towel warmer to Japanese hospitality, and it has built fully automatic sake warmers since 1975. Its kit, made under the banner of omotenashi, the Japanese idea of wholehearted hospitality, is now used in more than ninety countries.\n  \u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/masterclass\/the-ultimate-guide-to-sake-temperature\" style=\"text-decoration: underline;\"\u003eThe Ultimate Guide to Sake Temperature\u003c\/a\u003e\u003c\/p\u003e\n\n  \u003c!-- SECTION 4: PRACTICAL Q\u0026A --\u003e\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat temperature should sake be served at?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    It depends on the sake and the dish. As a guide, hitohada-kan (around 37°C) and nuru-kan (around 40°C) suit aromatic, delicate styles, keeping them soft without driving off the aroma, while jō-kan (around 45°C) and atsu-kan (around 50°C) suit fuller junmai and honjozo, where a little heat opens up the rice and umami and cuts richness in the food. Premium daiginjo and most nigori are usually served chilled rather than warm. The TS-1 lets you set and hold any point across the warm range, so you can dial a sake to where it shows best and keep it there through service rather than guessing with a pan of hot water.\n  \u003c\/p\u003e\n\n  \u003c!-- SECTION 5: PRODUCT DETAILS TABLE --\u003e\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eAutomatic sake warmer \u0026amp; dispenser (自動酒かん器)\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand \/ Model\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eTaiji TS-1\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eMaterial\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eStainless steel (SUS430)\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eHeating\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eIndirect water bath, auto-stop with variable thermostat\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003ePower\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e230–240V UK mains, 600W\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eWater Tank\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e2.3L\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBottle Size\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e1.8L (isshobin) or 720ml\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eDimensions\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eW160 x D345 x H485.5mm\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eWeight\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eApprox 5.8kg\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eIn the Box\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eBottle stand, capper, water funnel, anti-tip bracket\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n      \u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003c!-- SECTIONS 6–8: FAQ ACCORDION --\u003e\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow does a sake warming machine work?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      The TS-1 warms sake in a water bath, the same gentle, even method used to warm sake by hand, but held at a set temperature automatically. You fill the reservoir to the marked level, invert a 1.8L or 720ml bottle into the top, set the thermostat dial, and the machine brings the sake up and holds it there. Pressing dispense pours warmed sake straight from the tap. Because the heat is indirect through water rather than a direct element, the sake warms evenly without scorching, and the machine can pour continuously through a busy service.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat temperature does the Taiji TS-1 warm sake to?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      The dial runs across the warm-sake range, from nuru-kan (around 40°C) up to atsu-kan (around 50°C and above), with the panel marked ぬるかん to あつかん. You set it to the point a given sake shows best and the thermostat holds it there. This covers the temperatures used for everyday warm service of junmai, honjozo and futsushu. For a full breakdown of the named temperature bands and which sake suits each, see our sake temperature guide linked above.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhich sake should you serve warm?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Fuller, rice-forward styles warm best: junmai, honjozo and everyday futsushu open up with gentle heat, gaining body and umami. Aromatic premium sake such as daiginjo, and most nigori, are usually served chilled, as warming can blow off the delicate aromatics they are prized for. A good rule is to warm the workhorse sake and chill the showpieces. Serve into a tokkuri flask and small ochoko cups so the sake holds its temperature from pour to sip.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Taiji","offers":[{"title":"Default Title","offer_id":500944677,"sku":"A0006","price":1199.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Taiji_TS-1_Sake_Warming_MachineTaiji_TS-1_Sake_Warming_Machine.jpg?v=1730124218"},{"product_id":"kewpie-mayo","title":"Kewpie, Mayonnaise, 450g","description":"\u003cp\u003eThis iconic Japanese mayonnaise presents a luxuriously silky texture—creamy, rich, and subtly custard-like—thanks to its exclusive use of egg yolks and a delicate blend of vinegars such as rice and apple-cider. A whisper of tang meets savoury depth, amplified by umami-boosting MSG (in the Japanese version), creating a nuanced flavour ideal for sushi rolls, potato salad, karaage or sandwiches. Proudly crafted since the 1920s, pursuit of quality ingredients and precise emulsification ensure each squeeze delivers full-bodied flavour with consistency.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003ePerfect for drizzling atop okonomiyaki or takoyaki, mixing into creamy salad dressings, enriching sando fillings like egg or ham, or swirling into dips for karaage and slathering on grilled sandwiches.\u003c\/p\u003e\n\u003ch3\u003eAbout Kewpie Corporation\u003c\/h3\u003e\n\u003cp\u003eFounded in 1919 by Toichiro Nakashima, the company launched mayonnaise production in 1925 and has since become Japan’s leading mayo maker, expanding into products and international presence.\u003c\/p\u003e\n\u003ch3\u003eキユーピー\u003c\/h3\u003e\n\u003cp\u003eKiyūpī\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003ePrefecture: Tokyo\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Kewpie","offers":[{"title":"Default Title","offer_id":500947293,"sku":"Q0007","price":8.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Kewpie_mayonnaise_500g.jpg?v=1730292941"},{"product_id":"green-japanese-tea-cup","title":"Ceramic Cup, Dipped Green","description":"\u003ch5\u003eJapanese Tea Cup Stoneware Green \u003c\/h5\u003e\n\u003ch5\u003e日本茶カップ ストーンウェア グリーン\u003c\/h5\u003e\n\u003cp\u003eHigh quality green stoneware tea cups. Made and hand finished in Japan to a high standard. Finish may appear slightly different to the photo due to its handmade nature.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e a traditional tea cup commonly used in Japan \u003cmeta charset=\"utf-8\"\u003eto serve sencha or any other green tea. It is made of stoneware, which is a type of clay that has been fired at a high temperature to produce a strong, durable material. The cup has a simple yet elegant design, with a green glaze on the outside\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Japanese Tea Cup Stoneware Green is a classic and timeless piece that is perfect for enjoying a cup of tea in a traditional Japanese style! \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eSpec\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003cli\u003eDimensions: 7cm x 8cm \/ 150ml\u003c\/li\u003e\n\u003cli\u003eUnits: 10\u003c\/li\u003e\n\u003cli\u003eUnits Per Case: 100\u003c\/li\u003e\n\u003cli\u003eManufacturer: Unknown\u003c\/li\u003e\n\u003cli\u003ePrimary Material: Ceramic\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Kōmi","offers":[{"title":"Default Title","offer_id":500954885,"sku":"T0209","price":7.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/8gEnFaul675Ox31CRwrGI_QiFvutqT_00001.jpg?v=1781832544"},{"product_id":"shichimi-togarashi-300g","title":"S\u0026B, Shichimi Togarashi, 300g","description":"\u003cp\u003eThis aromatic seven-spice blend unites the fiery warmth of red chilli with citrus brightness, nutty sesame seeds, numbing Japanese pepper, ginger’s warmth, umami-rich seaweed, and subtle hemp notes. It adds complex heat and flavour to rice, noodles, soups, grilled meats—or things like fries and avocado toast—turning everyday dishes into bold culinary experiences.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eSprinkle over ramen, donburi or udon; stir into dressings or marinades for meat, fish or tofu; rim cocktails or season popcorn, grilled veg and snacks—with a pinch, add layered heat and texture.\u003c\/p\u003e\n\u003ch3\u003eabout S\u0026amp;B\u003c\/h3\u003e\n\u003cp\u003eEstablished in 1923 in Tokyo, this renowned spice house has championed Japanese peppery condiments for over a century, blending tradition with precision to produce globally celebrated seasonings.\u003c\/p\u003e\n\u003ch3\u003e七味唐辛子\u003c\/h3\u003e\n\u003cp\u003eShichimi Togarashi\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003ePrefecture: Tokyo\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"S\u0026B","offers":[{"title":"Default Title","offer_id":12363985748003,"sku":"K0005","price":8.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sushi_Sushi_Product_Shots_Sept_24_16291.jpg?v=1728757809"},{"product_id":"tonkatsu-sauce","title":"Bull-Dog, Tonkatsu Sauce, 1.8L","description":"\u003cp\u003eThis thick, rich sauce layers fruity sweetness, tangy acidity and savoury depth in perfect harmony. Blending tomato, apple, onion and carrot with gentle spices and a touch of umami, it delivers a luxurious glaze and dipping sauce that enhances fried pork, chicken, shrimp, or roasted meats—adding complexity without overpowering.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eDrizzle over crispy pork or chicken cutlets, use as a dipping sauce for tempura or croquettes, stir into burgers or sandwiches for extra tang, or brush onto roasted vegetables for a savoury-sweet finish.\u003c\/p\u003e\n\u003ch3\u003eAbout Bull-Dog\u003c\/h3\u003e\n\u003cp\u003eFounded in 1902 and based in Tokyo, this iconic brand pioneered Japan’s take on Western-style sauces, gaining broad popularity for its consistent quality and harmonious flavours.\u003c\/p\u003e\n\u003ch3\u003eブルドッグ とんかつソース\u003c\/h3\u003e\n\u003cp\u003eBurudoggu Tonkatsu Sōsu\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003ePrefecture: Tokyo\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Bull-dog","offers":[{"title":"Default Title","offer_id":53498617233789,"sku":"X0017","price":14.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sushi_Sushi_Product_Shots_Sept_24_15792.jpg?v=1728573650"},{"product_id":"white-sake-cup","title":"Simple Ceramic Sake Cup 40ml","description":"\u003ch5\u003eceramic ochoko 40ml\u003cbr\u003eセラミック お猪口 40ml\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe Simple Ceramic Sake Cup is a classic and minimalist-style sake cup that is perfect for serving and enjoying sake. As the name suggests, this cup has a simple and elegant design, with a clean and smooth finish that is easy on the eyes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe small size of the cup allows you to savour the aroma and flavour of the sake, while the simple design adds a touch of understated elegance to your sake-drinking experience.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThe simple design also makes it a versatile piece of tableware that can be used for serving other types of beverages or even for holding small snacks or desserts!\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eSpec\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003cli\u003eSize: 4.5cm x 5.5cm\u003c\/li\u003e\n\u003cli\u003eCapacity: \u003cmeta charset=\"utf-8\"\u003e40ml\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Ceramic\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv id=\"gtx-trans\" style=\"position: absolute; left: 87px; top: 198.312px;\" data-mce-style=\"position: absolute; left: 87px; top: 198.312px;\"\u003e\n\u003cdiv class=\"gtx-trans-icon\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Kōmi","offers":[{"title":"Default Title","offer_id":500994749,"sku":"T0056","price":2.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/peachnigori-edited-601.jpg?v=1752843394"},{"product_id":"miso-bowl","title":"Classic Miso Soup Bowl, 12cm","description":"\u003ch5\u003eClassic Miso Soup Bowl\u003c\/h5\u003e\n\u003ch5 class=\"tw-data-text tw-text-large tw-ta\" data-placeholder=\"Translation\" id=\"tw-target-text\" dir=\"ltr\"\u003e\u003cspan class=\"Y2IQFc\" lang=\"ja\"\u003eクラシック味噌汁丼\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003eThis plastic lacquerware bowl is creatively decorated with a faceted pattern and is ideal for serving miso soup or steamed rice.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe Classic Miso Soup Bowl is a versatile dish and can be used for a variety of other foods or as a decorative piece in the home.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSpec\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003cli\u003eDimensions: 117mm\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eCapacity: 350ml\u003c\/li\u003e\n\u003cli\u003ePrimary Material: Plastic\u003c\/li\u003e\n\u003cli\u003eManufacturer: Yasuragi\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Yasuragi","offers":[{"title":"Single","offer_id":57388924436861,"sku":"T0332","price":3.49,"currency_code":"GBP","in_stock":true},{"title":"CS4","offer_id":57388924469629,"sku":"T0332-CS4","price":17.96,"currency_code":"GBP","in_stock":true},{"title":"CS10","offer_id":57388924502397,"sku":"T0332-CS10","price":42.41,"currency_code":"GBP","in_stock":true},{"title":"CS20","offer_id":57388924535165,"sku":"T0332-CS20","price":79.84,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/peachnigori-edited-608.jpg?v=1752844881"},{"product_id":"kimchi-sauce","title":"Momoya, Kimchi Sauce Concentrate, 450ml","description":"\u003cp\u003eThis vibrant concentrate blends fiery red pepper with garlic, ginger and rice vinegar—capturing the bold, spicy essence of kimchi in a convenient, ready-to-use sauce. Its robust, tangy kick adds instant flavour to cabbage, vegetables, meats or noodles, without the wait for fermentation.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eStir a few spoonfuls into shredded cabbage or julienned vegetables to make instant kimchi. Use as a marinade or seasoning for grilled meats, seafood or tofu; swirl into fried rice, noodle bowls or dips for a spicy, umami-rich boost.\u003c\/p\u003e\n\u003ch3\u003eabout Momoya Co., Ltd.\u003c\/h3\u003e\n\u003cp\u003eThis Tokyo-based condiment maker has earned renown for high-quality, authentic pantry essentials, combining Japanese tradition with Pan-Asian boldness to elevate modern cooking.\u003c\/p\u003e\n\u003ch3\u003eキムチの素\u003c\/h3\u003e\n\u003cp\u003eKimuchi no Moto\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003ePrefecture: Tokyo\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Momoya","offers":[{"title":"Default Title","offer_id":22091926465,"sku":"X0051","price":11.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sushi_Sushi_Product_Shots_Sept_24_15843-2.jpg?v=1728765561"},{"product_id":"miora-rice-improver","title":"Otsuka, Miola Rice Improver, 1kg","description":"\u003cp\u003eThis advanced rice improver uses carefully curated enzymes to enhance cooked rice texture. It promotes moisture absorption, encourages even grain separation, and gives a glossy, resilient finish—ideal for sushi, onigiri, donburi, or any dish where perfect rice matters.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eSimply add a small amount (about 1 g per 1.4 kg of raw rice) to the cooking water before starting. The enzymes help the rice absorb water evenly, resulting in fluffier, shinier, and non-sticky grains—consistently excellent across batches.\u003c\/p\u003e\n\u003ch3\u003eAbout Miora\u003c\/h3\u003e\n\u003cp\u003eCreated by Otsuka Chemical, this product is engineered for the food-service industry to achieve reliable, high-quality rice—whether for sushi restaurants, canteens, or manufacturers seeking perfection in every grain.\u003c\/p\u003e\n\u003ch3\u003e米改良剤\u003c\/h3\u003e\n\u003cp\u003eKome Kairyō-zai (Rice Improver)\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003ePrefecture: –\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Ohtsuka","offers":[{"title":"Default Title","offer_id":21845744129,"sku":"S0408","price":59.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/peachnigori-edited-310.jpg?v=1730468110"},{"product_id":"sushi-gloves","title":"Japanese Sushi Making Gloves","description":"\u003cp\u003eIf dipping your hands in water every 30 seconds drives you crazy then sushi gloves are what you need. These gloves make sushi production much easier, for caterers or keen home chefs. With\u003cstrong\u003e 180 in a pack\u003c\/strong\u003e, you won't run out any time soon.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSushi gloves are commonly used by sushi chefs and home cooks to prevent the rice from sticking to their hands while preparing sushi. They can also help to maintain hygiene standards by preventing the transfer of germs and bacteria from the hands to the sushi.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eConvenient and affordable tool for anyone who enjoys making sushi at home or in a professional setting.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eSpec\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003cli\u003eSize: Average hand size\u003c\/li\u003e\n\u003cli\u003eUnits Per Case: 10\u003c\/li\u003e\n\u003cli\u003ePackaging Material: Card\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Kōmi","offers":[{"title":"Default Title","offer_id":501004405,"sku":"T0887","price":29.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sushi_Gloves.png?v=1730994036"},{"product_id":"otafuku-yakisoba-sauce-1-8l","title":"Otafuku, Yakisoba Sauce, 1.8L","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eThe Sauce Behind Japan's Most Popular Street Food, in Catering Format\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Yakisoba sauce is the sweet-savoury Japanese stir-fry sauce that coats yakisoba noodles, Japan's defining street food and festival dish. Otafuku, the Hiroshima company that dominates Japan's sauce market, makes this version with a proprietary blend of fruit and vegetable extracts that gives it a thicker, more complex finish than a simple soy-based stir-fry sauce. The 1.8L handled bottle is built for professional kitchens and street-food operations running yakisoba at volume.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eIndustry standard:\u003c\/strong\u003e Otafuku is Japan's leading sauce brand, the same product used by yakisoba vendors across the country\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eReady to use:\u003c\/strong\u003e no mixing, no dilution, pour directly onto noodles in the wok or on the griddle\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCatering volume:\u003c\/strong\u003e a 1.8L bottle with handle designed for heavy kitchen use, fewer bottle changes during service\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eConsistent caramelisation:\u003c\/strong\u003e the sugar and fruit-extract content gives reliable colour and glaze at high heat\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eClassic yakisoba:\u003c\/strong\u003e stir-fry noodles with vegetables and protein, then add sauce in the final minute and toss to coat\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eYakisoba pan:\u003c\/strong\u003e fill a hot-dog roll with sauced yakisoba noodles, Japan's iconic carb-on-carb snack\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTeppanyaki glaze:\u003c\/strong\u003e use as a finishing sauce on griddle-cooked meats and vegetables for sweet-savoury caramelisation\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eStir-fry shortcut:\u003c\/strong\u003e an all-in-one sauce for any Asian-style noodle stir-fry, not just yakisoba\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003e焼そばソース — Yakisoba sauce, and how it differs from okonomiyaki sauce\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Yakisoba sauce sits in the same family as Worcestershire-style Japanese sauces, sweet, tangy and fruit-forward, but it is thinner and less intensely sweet than okonomiyaki sauce. Where okonomiyaki sauce (also made by Otafuku) is designed to sit on top of a pancake as a thick glaze, yakisoba sauce needs to coat individual noodle strands without pooling, so it has a lighter viscosity and a sharper finish. The flavour is built on fruit and vegetable extracts, vinegar and soy, giving a taste that is recognisably Japanese but accessible to British palates, somewhere between brown sauce and a sweet soy glaze, with more depth than either.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e焼そばソース — Yakisoba sauce\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOtafuku\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eVolume\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e1.8L\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eNet Weight\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e2.15kg\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eFormat\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eHandled plastic bottle\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eStorage\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eAmbient; refrigerate after opening\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between yakisoba sauce and okonomiyaki sauce?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Both are fruit-and-vegetable-based Japanese brown sauces, but they are designed for different dishes. Okonomiyaki sauce is thicker and sweeter, made to sit on top of a pancake without running off. Yakisoba sauce is thinner, slightly sharper and designed to coat noodles evenly during stir-frying. Otafuku makes both, and while you could substitute one for the other in a pinch, the viscosity and sweetness balance will be noticeably different. For authentic results, use the sauce designed for the dish.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow much yakisoba sauce do you need per portion?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      As a rough guide, 30–40ml of sauce per single portion of yakisoba (about 150g of cooked noodles) gives a well-coated result without the dish becoming soggy. A 1.8L bottle therefore yields roughly 45–60 portions. Adjust to taste and heat level; the sauce caramelises as it cooks, so adding it to a very hot pan concentrates the flavour and reduces the volume slightly.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eCan you use yakisoba sauce for dishes other than yakisoba?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Yes. It works as a general-purpose stir-fry sauce for any noodle dish where you want a sweet-savoury Japanese glaze. It is also used as a teppanyaki finishing sauce, a glaze for grilled meats, and a base for Japanese-style fried rice. Some street-food vendors even use it on hot dogs and burgers as a Japanese alternative to brown sauce. Anywhere you want caramelisation, sweetness and umami without building a sauce from scratch, it will do the job.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Otafuku","offers":[{"title":"Default Title","offer_id":826773449,"sku":"X0016","price":14.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Yakisoba_Sauce.png?v=1737996564"},{"product_id":"okonomi-sauce","title":"Otafuku, Okonomi Sauce, 1.8L","description":"\u003cp\u003eThis rich, glossy sauce layers sweet, savory and tangy notes—melding fruits, vegetables, and robust umami into a thick, velvety condiment. Designed to captivate, it brings that classic okonomiyaki flair to any dish, offering nuanced depth and bold character.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eDrizzle over okonomiyaki or takoyaki for authenticity; stir into fried noodles or rice for a savoury boost; use as a glaze for meats or grilled vegetables; or serve as a bold dip for fries, chicken katsu, or fusion snacks.\u003c\/p\u003e\n\u003ch3\u003eAbout Otafuku Sauce Co., Ltd.\u003c\/h3\u003e\n\u003cp\u003eFounded in Hiroshima in 1922, this celebrated brand innovated Japan’s signature pancake sauce. Its expertise in balanced, flavourful condiments has made it a household name in both traditional and modern kitchens.\u003c\/p\u003e\n\u003ch3\u003eお好みソース\u003c\/h3\u003e\n\u003cp\u003eOkonomi Sōsu\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003ePrefecture: Hiroshima\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Otafuku","offers":[{"title":"Default Title","offer_id":22573816257,"sku":"X0015","price":14.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Otafuku_Okonomi_Sauce_1.8L.png?v=1731065317"},{"product_id":"shimaya-dashi-no-moto-powder-50g","title":"Shimaya, Dashi no Moto Powder, 50g","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eJapan's everyday dashi, ready in seconds.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px;\"\u003eDashi no Moto is the instant stock found in most Japanese kitchens: dried bonito and kelp milled into a fine powder that dissolves straight into hot water. It gives the savoury backbone of dashi without the steeping, so soups, sauces and simmered dishes come together fast. 50g box.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Operators Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSpeed:\u003c\/strong\u003e a full-flavoured dashi in seconds, no steeping or straining.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBonito and kelp:\u003c\/strong\u003e katsuo and kombu together for a rounded, classic stock.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eConsistent:\u003c\/strong\u003e the same strength every time, easy to scale across service.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eThe standard:\u003c\/strong\u003e Shimaya pioneered instant dashi and it remains a Japanese staple.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eInstant dashi:\u003c\/strong\u003e dissolve about a teaspoon per cup of hot water.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSoups:\u003c\/strong\u003e the base for miso soup, clear soups and noodle broths.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSeasoning:\u003c\/strong\u003e stir a pinch into stir-fries, dressings and marinades for instant umami.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSimmered dishes:\u003c\/strong\u003e season nimono, braises and rice without adding liquid.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eDashi (出汁) is the savoury stock at the base of Japanese cooking, traditionally drawn from katsuobushi (dried, smoked, fermented skipjack) and kombu (kelp). Dashi no moto (だしの素, \"the source of dashi\") is the instant form, the same flavours dried to a powder. Shimaya, based in Yamaguchi, helped popularise instant dashi from the 1960s, putting a quick, reliable stock within reach of any kitchen. The bonito and kelp combination is the classic awase dashi most Japanese home cooking is built on.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/education\/japanese-food-guide-dashi\" style=\"text-decoration: underline;\"\u003eJapanese Food Guide: Dashi\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does dashi powder taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eClean, savoury and gently smoky, with the marine sweetness of kelp behind the bonito. It reads as pure umami, the deep, mouth-filling savouriness that underpins Japanese cooking, rather than as a salty bouillon. Made up as a stock it is light and clear; used dry as a seasoning it lifts a dish without adding obvious saltiness. It is a touch more savoury and direct than a hand-drawn dashi, which is the trade for the speed.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eDashi no moto だしの素 (instant dashi powder)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eShimaya\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eJapan (Yamaguchi)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eNet Weight\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e50g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eInstant dashi base and umami seasoning\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between dashi powder and homemade dashi?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eHomemade dashi is steeped fresh from kombu and katsuobushi, giving the cleanest, most nuanced stock, but it takes time and planning. Dashi powder is those same ingredients dried and milled, so you get a savoury stock instantly by dissolving it in hot water. The powder is a little more direct and savoury, and usually carries some salt. For speed, consistency and seasoning on the fly it is hard to beat; when the dashi is the star of a refined dish, draw it fresh.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow much dashi powder do I use per litre?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eA good starting point is roughly one teaspoon per 200ml cup of hot water, so about a tablespoon per litre, adjusted to taste and to how the dish uses it. Stir until fully dissolved. Because the powder already carries some salt, season the finished dish lightly and taste before adding more salt or soy. Used dry as a seasoning, start with a small pinch and build.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store dashi powder?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKeep it sealed in a cool, dry place away from direct light and steam. Like any fine powder it draws in moisture and will clump if left open near the stove, so reseal the pack or decant into an airtight container and use a dry spoon. Kept dry it holds its flavour well until the date on the pack.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Shimaya","offers":[{"title":"Default Title","offer_id":56444752560509,"sku":"D0013","price":2.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Shimaya_Dashi_no_Moto_Powder_50g.png?v=1731066658"},{"product_id":"umeshiso-furikake","title":"Tanaka, Ume and Shiso Furikake, 33g","description":"\u003ch2\u003eUmeshiso Furikake\u003c\/h2\u003e\n\u003cp\u003eThis flavourful Japanese seasoning blends tangy ume (pickled plum) with fragrant shiso (perilla leaf), creating a balance of tartness, herbaceous notes, and umami depth. The combination of dried plum and shiso gives dishes a refreshing, slightly salty kick, making it a beloved addition to rice, noodles, and more.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eSprinkle over steamed rice or mix into onigiri for a traditional Japanese touch. It pairs well with noodle dishes, salads, and even grilled fish. Try blending it into dressings or using it as a finishing touch on tofu dishes for a bright, tangy flavour boost.\u003c\/p\u003e\n\u003ch3\u003eAbout Tanaka\u003c\/h3\u003e\n\u003cp\u003eFounded in 1951, Tanaka is a trusted name in Japanese seasonings, producing high-quality furikake and condiments. With a focus on authentic flavours and premium ingredients, Tanaka brings traditional Japanese taste to modern kitchens worldwide.\u003c\/p\u003e\n\u003ch3\u003e梅しそふりかけ\u003c\/h3\u003e\n\u003cp\u003eUmeshiso Furikake\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003ePrefecture: Hiroshima\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Tanaka","offers":[{"title":"Single","offer_id":56445016768893,"sku":"S0377","price":3.99,"currency_code":"GBP","in_stock":true},{"title":"Case of 8","offer_id":56445016801661,"sku":"S0377-CS8","price":15.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Tanaka_Ume_and_Shiso_Furikake_33g.jpg?v=1730457652"},{"product_id":"taiji-towel-warmer-hc-6","title":"Taiji HC-6 Towel Warmer, 6L, White","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eThe Towel Warmer From the Company That Invented It\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    A hot oshibori at the start of a meal is one of the small signals that tells a guest they are being looked after. The Taiji HC-6 is the compact way to deliver it: a 6-litre electric towel warmer that holds around 25 to 30 rolled hand towels ready at the counter. Taiji built the first electric towel warmer in 1964, and the HC-6 is the small-footprint model, made for a tight back bar or a host stand where space is short. This is the white finish; the same unit is also available in black.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCompact footprint:\u003c\/strong\u003e at W300 x D307mm it fits a host stand or back bar where a larger warmer will not\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eService-ready:\u003c\/strong\u003e holds 25 to 30 hot hand towels, around 10 face towels, at temperature and ready to roll out\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFrom the original maker:\u003c\/strong\u003e Taiji invented the electric towel warmer in 1964, and its machines are used in over 90 countries\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eUK-ready:\u003c\/strong\u003e runs on 240V UK mains at 120W, with a reliable build for daily front-of-house use\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWelcome service:\u003c\/strong\u003e offer a hot oshibori as guests sit down, the classic start to a Japanese meal\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCounter or host stand:\u003c\/strong\u003e keep towels warm by the pass or the entrance, within easy reach\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBeyond dining:\u003c\/strong\u003e equally at home in salons, spas and clinics that offer warm towels\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eAdd cold for summer:\u003c\/strong\u003e pair with a \u003ca href=\"\/products\/taiji-cool-cabi-towel-cooler-cc-8\" style=\"text-decoration: underline;\"\u003eCC-8 cooler\u003c\/a\u003e for chilled towels in warm weather\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eOshibori, and the machine that made it everyday\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    The oshibori (おしぼり), the damp towel offered to a guest on arrival, is one of the oldest gestures of Japanese omotenashi, or hospitality. Until the 1960s, warming towels meant a gas steamer and a good deal of labour, so a hot oshibori was a luxury found mainly in high-end ryotei. In 1964 Taiji built the first electric towel warmer, the Hot Cabi, and made hot-towel service simple enough for any room. The habit spread from Japanese dining rooms to hotels, salons and clinics around the world. The HC-6 is the compact heir to that original idea.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eHow many towels does the Taiji HC-6 hold?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    The HC-6 has a 6-litre chamber that holds roughly 25 to 30 rolled hand towels, or around 10 larger face towels, kept warm and ready to serve. That suits a small restaurant, a bar, or a host stand at the door of a larger room. For a busier service that gets through towels faster, the larger HC-8 holds 35 to 45 hand towels and adds a Low\/High temperature setting. The HC-6 keeps things simple: load it, switch it on, and it holds the towels at a steady warmth through the shift.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eElectric towel warmer (oshibori, おしぼり)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand \/ Model\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eTaiji HC-6 (est. 1964)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eColour\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eWhite\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eCapacity\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e6 litres, approx 25-30 hand towels (10 face towels)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOuter Dimensions\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eW300 x D307 x H230mm\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eInner Dimensions\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eW220 x D220 x H135mm\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003ePower\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e230–240V UK mains, 120W\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is an oshibori towel warmer used for?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      It keeps rolled damp towels hot and ready to hand to guests, the traditional Japanese welcome at the start of a meal. In a restaurant the warm towel sets the tone before the first dish; the same gesture is used in hotels, first-class travel, salons, spas and clinics. A dedicated warmer holds the towels at a safe, consistent temperature all service, which a microwave or hot water cannot do reliably or in volume.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between the white and black HC-6?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      The machine is identical inside; the difference is the finish. The white HC-6 is the standard, lower-cost option and disappears into a back bar or service area. The \u003ca href=\"\/products\/taiji-hc-6-black\" style=\"text-decoration: underline;\"\u003eblack HC-6\u003c\/a\u003e is the front-of-house finish, smarter on a counter where guests can see it. Choose on looks and where the unit will sit: white to stay discreet, black to look the part on show.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eCan I serve cold towels as well as hot?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Yes, with a separate machine. Hot oshibori suit cooler months; in summer many kitchens switch to chilled towels. The \u003ca href=\"\/products\/taiji-cool-cabi-towel-cooler-cc-8\" style=\"text-decoration: underline;\"\u003eTaiji CC-8 Cool Cabi\u003c\/a\u003e does the cold version, and the larger \u003ca href=\"\/products\/taiji-towel-warmer-hc-8mo\" style=\"text-decoration: underline;\"\u003eHC-8 Hot Cabi\u003c\/a\u003e can be stacked with it for year-round hot and cold service from one footprint.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Taiji","offers":[{"title":"Default Title","offer_id":10933365953,"sku":"A0001","price":299.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Taiji_HC-6_Towel_Warmer_6L_White.png?v=1730989584"},{"product_id":"taiji-hc-6-black","title":"Taiji HC-6 Towel Warmer, 6L, Black","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eThe Hot-Towel Welcome, in a Finish You Can Put on Show\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Some kit hides in the back; some earns a place on the counter. The Taiji HC-6 in black is the front-of-house towel warmer, the same compact 6-litre machine as the white model in a finish that looks deliberate on show. It holds around 25 to 30 hot rolled towels, ready to hand a guest the moment they sit. Taiji built the first electric towel warmer in 1964, and this is the small-footprint model in its smartest dress.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFront-of-house finish:\u003c\/strong\u003e the black body looks intentional on a counter or sushi bar where guests can see it\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eService-ready:\u003c\/strong\u003e holds 25 to 30 hot hand towels, around 10 face towels, at a steady temperature\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCompact:\u003c\/strong\u003e W300 x D307mm, the same small footprint as the white HC-6, for tight counters\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFrom the original maker:\u003c\/strong\u003e Taiji invented the electric towel warmer in 1964; its machines are used in over 90 countries\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWelcome service:\u003c\/strong\u003e offer a hot oshibori as guests are seated, the classic Japanese start to a meal\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eOn the bar:\u003c\/strong\u003e keep it on the counter as part of the front-of-house set-up\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBeyond dining:\u003c\/strong\u003e suits salons, spas and clinics that present warm towels\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eAdd cold for summer:\u003c\/strong\u003e pair with a \u003ca href=\"\/products\/taiji-cool-cabi-towel-cooler-cc-8\" style=\"text-decoration: underline;\"\u003eCC-8 cooler\u003c\/a\u003e for chilled towels\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eOshibori, and the machine that made it everyday\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    The oshibori (おしぼり) is the damp towel handed to a guest on arrival, one of the oldest gestures of Japanese omotenashi, or hospitality. Before the 1960s it meant a gas steamer and real labour, so the hot version belonged mostly to high-end ryotei. Taiji changed that in 1964 with the first electric towel warmer, the Hot Cabi, putting hot-towel service within reach of any room. From Japanese restaurants it spread to hotels, salons and clinics worldwide. The black HC-6 carries that heritage in a finish built to be seen.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eShould I choose the black or white HC-6?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Mechanically they are the same machine: 6 litres, 25 to 30 hand towels, the same footprint and the same Taiji build. The choice is about where it sits. Black is the front-of-house option, smarter on a counter or open sushi bar where guests see it, which is why it carries a small premium. The \u003ca href=\"\/products\/taiji-towel-warmer-hc-6\" style=\"text-decoration: underline;\"\u003ewhite HC-6\u003c\/a\u003e is the value choice for a back bar or service station where looks matter less. If the warmer will be on show, black earns its keep.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eElectric towel warmer (oshibori, おしぼり)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand \/ Model\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eTaiji HC-6 (est. 1964)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eColour\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eBlack\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eCapacity\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e6 litres, approx 25-30 hand towels (10 face towels)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOuter Dimensions\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eW300 x D307 x H230mm\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eInner Dimensions\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eW220 x D220 x H135mm\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003ePower\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e230–240V UK mains, 120W\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow many towels does the HC-6 hold?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      The 6-litre chamber holds roughly 25 to 30 rolled hand towels, or around 10 larger face towels, kept hot and ready to serve. That covers a small restaurant, a bar or a host stand. For a higher-volume room, the larger \u003ca href=\"\/products\/taiji-towel-warmer-hc-8mo\" style=\"text-decoration: underline;\"\u003eHC-8 Hot Cabi\u003c\/a\u003e holds 35 to 45 hand towels and adds a Low\/High temperature control.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is an oshibori towel warmer for?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      It holds rolled damp towels hot and ready to offer guests, the traditional Japanese welcome before a meal. The same gesture runs through hotels, first-class travel, salons and spas. A dedicated warmer keeps the towels at a safe, even temperature through service, which improvised methods cannot do reliably or in volume.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eCan I serve cold towels in summer too?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Yes, with a cooler. Chilled towels are the summer counterpart to hot oshibori. The \u003ca href=\"\/products\/taiji-cool-cabi-towel-cooler-cc-8\" style=\"text-decoration: underline;\"\u003eTaiji CC-8 Cool Cabi\u003c\/a\u003e chills towels, and it can be stacked with the \u003ca href=\"\/products\/taiji-towel-warmer-hc-8mo\" style=\"text-decoration: underline;\"\u003eHC-8 Hot Cabi\u003c\/a\u003e so you can run hot and cold from one tidy tower year-round.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Taiji","offers":[{"title":"Default Title","offer_id":10933366145,"sku":"A0002","price":399.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Taiji_HC-6_Towel_Warmer_6L_Black.png?v=1730989861"},{"product_id":"taiji-cool-cabi-towel-cooler-cc-8","title":"Taiji CC-8 Cool Cabi, Stackable Towel Cooler, 6L","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eThe Cold Towel Welcome, for Summer Service\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    A hot towel says welcome in winter; in summer, a cold one does the same job better. The Taiji CC-8 Cool Cabi is the chilled-towel counterpart to Taiji's Hot Cabi warmers, a 6-litre cooler that holds 25 to 33 rolled towels cold and ready for guests. It is built to stack with the HC-8 warmer, so a kitchen can switch between hot and cold oshibori with the seasons from one footprint. Taiji has made hospitality kit in Japan since 1964.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eChilled towels on tap:\u003c\/strong\u003e holds 25 to 33 rolled towels cold, the refreshing summer version of the oshibori welcome\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eStacks with the warmer:\u003c\/strong\u003e pairs with the HC-8 Hot Cabi via a joining plate for hot and cold from one tower\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eLow draw:\u003c\/strong\u003e 75W and a compact body, easy to run and to place front or back of house\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eMade by Taiji:\u003c\/strong\u003e the Japanese hospitality-equipment maker founded in 1964, with kit used in over 90 countries\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSummer welcome:\u003c\/strong\u003e hand guests a chilled towel as they sit, a cooling start in warm weather\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eYear-round pairing:\u003c\/strong\u003e stack it with an \u003ca href=\"\/products\/taiji-towel-warmer-hc-8mo\" style=\"text-decoration: underline;\"\u003eHC-8 warmer\u003c\/a\u003e and switch hot to cold with the seasons\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBuild the tower:\u003c\/strong\u003e use a \u003ca href=\"\/products\/taiji-joining-plate\" style=\"text-decoration: underline;\"\u003ejoining plate\u003c\/a\u003e to lock warmer and cooler into one neat stack\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBeyond dining:\u003c\/strong\u003e also suits spas, clinics and events serving cold towels\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eThe other half of oshibori\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Oshibori (おしぼり), the towel offered to a guest on arrival, is a cornerstone of Japanese omotenashi, or hospitality, and it changes with the season: warm in the cold months, chilled when it is hot. Taiji built the first electric towel warmer in 1964 and made hot-towel service universal; the Cool Cabi answers the summer side of the same custom. A chilled towel on a hot day is a small, precise piece of hospitality, and a dedicated cooler keeps a full stock ready rather than relying on a fridge drawer.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eShould I run a towel cooler as well as a warmer?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    If you serve through the summer, yes. Hot towels can feel wrong in a heatwave, where a cold oshibori lands as a genuine refreshment. The neat solution is to run the CC-8 alongside an \u003ca href=\"\/products\/taiji-towel-warmer-hc-8mo\" style=\"text-decoration: underline;\"\u003eHC-8 Hot Cabi\u003c\/a\u003e, stacked with a joining plate, so you have both to hand and simply lead with whichever the weather calls for. The cooler holds 25 to 33 towels, enough for steady service without constant refilling.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eElectric towel cooler (oshibori, おしぼり), stackable\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand \/ Model\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eTaiji CC-8 Cool Cabi (est. 1964)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eCapacity\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e6 litres, approx 25-33 hand towels (15 face towels)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOuter Dimensions\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eW300 x D340 x H261mm\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eInner Dimensions\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eW227 x D182 x H152mm\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003ePower\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e230–240V UK mains, 75W (CE-marked UK adapter)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eDoes the CC-8 stack with the Taiji towel warmer?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Yes. The CC-8 and the \u003ca href=\"\/products\/taiji-towel-warmer-hc-8mo\" style=\"text-decoration: underline;\"\u003eHC-8 Hot Cabi\u003c\/a\u003e share a footprint and are designed to stack with an optional \u003ca href=\"\/products\/taiji-joining-plate\" style=\"text-decoration: underline;\"\u003ejoining plate\u003c\/a\u003e, giving you a single hot-and-cold tower. They can also sit side by side if you prefer. Stacking is the tidy way to offer both without doubling the bench space.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow many towels does the CC-8 hold?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      The 6-litre chamber holds roughly 25 to 33 rolled hand towels, or around 15 larger face towels, kept chilled and ready. That covers steady summer service in a restaurant or bar, and suits spas, clinics and events that present cold towels.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhen should you serve cold towels instead of hot?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      In warm weather. The oshibori is meant to refresh, so a hot towel suits cooler months and a chilled one suits summer and hot rooms. Many venues switch with the season, or read the day. Running a cooler alongside a warmer lets you lead with whichever fits, rather than offering a hot towel to a guest who has just come in from the heat.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Taiji","offers":[{"title":"Default Title","offer_id":10933368001,"sku":"A0004","price":499.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Taiji_CC-8_Cool_Cabi_Stackable_Towel_Cooler_6L.png?v=1730989706"},{"product_id":"taiji-towel-warmer-hc-8mo","title":"Taiji Hot Cabi (HC-8) Stackable Towel Warmer","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eThe High-Volume Hot Towel Cabinet, Built to Stack\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    When a room gets through towels faster than a small warmer can keep up, this is the step up. The Taiji HC-8 Hot Cabi holds 35 to 45 hot rolled towels in an 8-litre chamber, with a Low and High setting so you can pick the working temperature. It is built to stack: add the matching CC-8 cooler and a joining plate and you have hot and cold towels from a single footprint. Taiji invented the electric towel warmer in 1964, and the Hot Cabi is its volume model.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHigher capacity:\u003c\/strong\u003e an 8-litre chamber holds 35 to 45 hand towels, around 15 face towels, for a busy room\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTemperature control:\u003c\/strong\u003e Low (60-70°C) and High (70-80°C) settings let you match the warmth to the towel and the season\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eStacks with the cooler:\u003c\/strong\u003e pairs with the CC-8 via a joining plate for hot and cold towels in one tower\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFrom the original maker:\u003c\/strong\u003e Taiji invented the electric towel warmer in 1964; its machines are used in over 90 countries\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eVolume welcome service:\u003c\/strong\u003e keep a deep stock of hot oshibori ready through a full sitting\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSet the temperature:\u003c\/strong\u003e run Low for face towels and gentler warmth, High for a hotter hand towel\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBuild a hot-and-cold tower:\u003c\/strong\u003e stack a \u003ca href=\"\/products\/taiji-cool-cabi-towel-cooler-cc-8\" style=\"text-decoration: underline;\"\u003eCC-8 cooler\u003c\/a\u003e on top with a \u003ca href=\"\/products\/taiji-joining-plate\" style=\"text-decoration: underline;\"\u003ejoining plate\u003c\/a\u003e\n\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBeyond dining:\u003c\/strong\u003e equally suited to hotels, spas and clinics that serve warm towels at scale\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eOshibori at volume, from the company that started it\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    The oshibori (おしぼり), the damp towel offered on arrival, is a cornerstone of Japanese omotenashi, or hospitality. Until the 1960s warming towels meant a gas steamer and a lot of labour, so hot oshibori were mostly the preserve of high-end ryotei. In 1964 Taiji built the first electric towel warmer, the Hot Cabi, and made the gesture practical for any room. The HC-8 is the larger Hot Cabi: more capacity, a choice of temperature, and the option to pair it with a cooler so a kitchen can offer hot towels in winter and cold ones in summer.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eHC-8 or HC-6: which towel warmer do I need?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    It comes down to volume and control. The HC-8 holds 35 to 45 hand towels and adds Low\/High temperature settings, and it can stack with the CC-8 cooler, so it suits a busier room or one that wants hot and cold towels from one spot. The smaller \u003ca href=\"\/products\/taiji-hc-6-black\" style=\"text-decoration: underline;\"\u003eHC-6\u003c\/a\u003e holds 25 to 30 towels in a more compact body and keeps things simple, which is plenty for a small restaurant, bar or host stand. If you serve a lot of covers or want temperature control and stacking, choose the HC-8.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eElectric towel warmer (oshibori, おしぼり), stackable\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand \/ Model\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eTaiji HC-8 Hot Cabi (est. 1964)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eColour\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eMilk white \u0026amp; orange\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eTemperature\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eLow 60-70°C \/ High 70-80°C\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eCapacity\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e8 litres, approx 35-45 hand towels (15 face towels)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOuter Dimensions\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eW300 x D340 x H261mm\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eInner Dimensions\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eW227 x D237 x H152mm\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003ePower\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e230–240V UK mains, 140W\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow many towels does the HC-8 hold?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      The 8-litre chamber holds roughly 35 to 45 rolled hand towels, or around 15 larger face towels, kept hot and ready. That is built for a busy dining room or a venue serving a lot of covers. If your volume is lower, the compact \u003ca href=\"\/products\/taiji-towel-warmer-hc-6\" style=\"text-decoration: underline;\"\u003eHC-6\u003c\/a\u003e holds 25 to 30 hand towels in a smaller body.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eCan the HC-8 do hot and cold towels?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      The HC-8 warms; for cold towels you add the matching \u003ca href=\"\/products\/taiji-cool-cabi-towel-cooler-cc-8\" style=\"text-decoration: underline;\"\u003eCC-8 Cool Cabi\u003c\/a\u003e. The two are designed to stack with an optional \u003ca href=\"\/products\/taiji-joining-plate\" style=\"text-decoration: underline;\"\u003ejoining plate\u003c\/a\u003e, giving you hot and cold oshibori from one tidy tower, hot towels in winter and chilled ones in summer, without taking up two separate spaces.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat temperature should hot towels be?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Hot enough to feel restorative but comfortable to hold. The HC-8's Low setting (60-70°C) suits face towels and a gentler touch, while High (70-80°C) gives a hotter hand towel for colder months. Always let staff check a towel before it goes to a guest. Having the choice means you can dial the warmth to the towel size and the time of year rather than running everything at one fixed heat.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Taiji","offers":[{"title":"Default Title","offer_id":10933368129,"sku":"A0003","price":499.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Taiji_Hot_Cabi_HC-8_Stackable_Towel_Warmer.png?v=1730990015"},{"product_id":"taiji-joining-plate","title":"Joining Plate for Taiji HC-8 \u0026 CC-8","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eStack Hot and Cold Towels Into One Tower\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    This is the small part that turns two machines into one tidy set-up. The Taiji joining plate locks an HC-8 Hot Cabi warmer and a CC-8 Cool Cabi cooler into a single stacked tower, so a kitchen can serve hot towels in winter and cold ones in summer from one footprint. Both machines can sit side by side without it, but the plate is the neat, secure way to combine them.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSaves bench space:\u003c\/strong\u003e stacks the warmer and cooler vertically instead of taking two separate spots\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHot and cold in one:\u003c\/strong\u003e keep both towel options to hand and lead with whichever the season calls for\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eNeat and secure:\u003c\/strong\u003e a purpose-made plate, tidier and steadier than simply resting one unit on another\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eOptional add-on:\u003c\/strong\u003e only needed if you want to stack; the units also work fine side by side\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBuild the tower:\u003c\/strong\u003e seat the \u003ca href=\"\/products\/taiji-cool-cabi-towel-cooler-cc-8\" style=\"text-decoration: underline;\"\u003eCC-8 cooler\u003c\/a\u003e on the \u003ca href=\"\/products\/taiji-towel-warmer-hc-8mo\" style=\"text-decoration: underline;\"\u003eHC-8 warmer\u003c\/a\u003e using the plate between them\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eYear-round service:\u003c\/strong\u003e run hot above cold so staff can grab either through the seasons\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTight spaces:\u003c\/strong\u003e ideal where a counter cannot spare room for two side-by-side units\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eA small part for a complete oshibori station\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Oshibori (おしぼり) service runs hot and cold across the year, and a busy room often wants both ready at once. Taiji designed the Hot Cabi and Cool Cabi to share a footprint precisely so they can be stacked; this plate is the piece that does it cleanly. It accommodates the usual towel sizes the machines handle, roughly 300 x 370mm for hand towels and 340 x 900mm for larger face towels, so nothing about the stacking changes how either unit is loaded.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eDo I need the joining plate?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Only if you want to stack. The \u003ca href=\"\/products\/taiji-towel-warmer-hc-8mo\" style=\"text-decoration: underline;\"\u003eHC-8\u003c\/a\u003e and \u003ca href=\"\/products\/taiji-cool-cabi-towel-cooler-cc-8\" style=\"text-decoration: underline;\"\u003eCC-8\u003c\/a\u003e both run perfectly well standing side by side. The plate is for kitchens short on counter space, or anyone who wants the cleaner look of a single hot-and-cold tower. If bench space is not tight, you can skip it and add it later.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eStacking accessory (joining plate)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eTaiji\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eFits\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eTaiji HC-8 Hot Cabi \u0026amp; CC-8 Cool Cabi\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat does the joining plate do?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      It connects a Taiji \u003ca href=\"\/products\/taiji-towel-warmer-hc-8mo\" style=\"text-decoration: underline;\"\u003eHC-8 warmer\u003c\/a\u003e and \u003ca href=\"\/products\/taiji-cool-cabi-towel-cooler-cc-8\" style=\"text-decoration: underline;\"\u003eCC-8 cooler\u003c\/a\u003e so they stack into one stable tower, giving you hot and cold oshibori from a single footprint. It is an optional add-on; the machines also work side by side.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWill it fit other Taiji towel machines?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      It is made for the HC-8 and CC-8, which share the same footprint and are designed to stack. It is not intended for the smaller HC-6. If you run an HC-8 and a CC-8 and want them combined into one tower, this is the part that does it.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Taiji","offers":[{"title":"Default Title","offer_id":10933368769,"sku":"A0005","price":49.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Joining_Plate_for_Taiji_HC-8_CC-8.jpg?v=1730991531"},{"product_id":"empty-sauce-bottles","title":"Kōmi, Empty Sauce Bottles, 100 x 15ml","description":"\u003ch5\u003eTare bin 15ml\u003cbr\u003eタレびん 15ml\u003c\/h5\u003e\n\u003cp\u003eEmpty Sauce Bottles. Known as Tare Bin in Japanese. Perfect for filling yourself with soy sauce or any other sauce or salad dressing. Choose size and quantity. Colour of the top may vary. Please call for details.\u003c\/p\u003e\n\u003cp\u003eGreat to put in with salads or takeaway boxes.\u003c\/p\u003e","brand":"Kōmi","offers":[{"title":"Default Title","offer_id":53498236436861,"sku":"T0919","price":6.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/ZqJKGcIWn2bW0nMqAr0AH_far9ucX1_00001.jpg?v=1781829545"},{"product_id":"bamboo-skewers-250-pieces","title":"Kōmi, Yakitori Skewers, 100 x 15cm","description":"\u003ch5\u003eTeppo-gushi 100 pieces 15cm\u003cbr\u003e鉄砲串 100貫\u003c\/h5\u003e\n\u003ch5\u003eBox of 100 Bamboo Skewers.\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eYakitori bamboo skewers are a popular tool used in Japanese cuisine for grilling and barbecuing chicken skewers, also known as yakitori. These skewers are made from bamboo, which is a lightweight and sturdy material that can withstand high temperatures without burning or splintering.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThe skewers are typically thin and pointed at one end, with a flat and wider end that can be used for holding the food in place.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eTo use yakitori bamboo skewers, the cook would typically prepare the chicken or other meat by cutting it into small pieces and threading it onto the skewers. The skewers would then be grilled or barbecued over an open flame, often brushed with a sauce or seasoning for added flavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eSpec\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003cli\u003eDimensions: 15cm\u003c\/li\u003e\n\u003cli\u003eUnits: 100\u003c\/li\u003e\n\u003cli\u003ePrimary Material: Bamboo\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Other","offers":[{"title":"Single","offer_id":56362515857789,"sku":"S0690","price":5.99,"currency_code":"GBP","in_stock":true},{"title":"CS4","offer_id":56362515890557,"sku":"S0690-CS4","price":21.56,"currency_code":"GBP","in_stock":false},{"title":"CS10","offer_id":56362515923325,"sku":"S0690-CS10","price":50.91,"currency_code":"GBP","in_stock":false},{"title":"CS20","offer_id":56362515956093,"sku":"S0690-CS20","price":95.84,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Yakitori_Skewers_Teppo_Gushi_100_pieces_15cm.jpg?v=1730466552"},{"product_id":"marukome-nama-shio-koji-cultured-rice-seasoning-200g","title":"Marukome, Nama Shio Koji, Cultured Rice Seasoning, 200g","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eLive koji paste, the original all-purpose Japanese seasoning.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eShio koji (塩糀) is a cultured rice seasoning of rice koji, salt and water, a living culture whose active enzymes tenderise protein and build umami on contact. Marukome's Nama Shio Koji (生塩糀) is the raw paste form: thick and porridge-like with visible rice grains, made with 100% Japanese-grown rice. \"Nama\" (生) means raw, so this is unpasteurised with its enzymes intact. Rub it into meat, stir it into a braise, or use it as a marinade base. One paste, dozens of jobs. 200g squeeze pouch.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003eGoing through a lot? The same seasoning comes in a \u003ca href=\"\/products\/marukome-raw-shio-koji-500g\" style=\"text-decoration: underline;\"\u003e500g pack\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eLive enzymes (nama):\u003c\/strong\u003e unpasteurised, so the enzymes are fully active for maximum tenderising and umami.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003e100% Japanese rice:\u003c\/strong\u003e made with domestically grown rice, no shortcuts.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003ePaste format:\u003c\/strong\u003e the thick, grainy texture clings to protein better than a liquid for dry rubs and marinades.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eMarukome pedigree:\u003c\/strong\u003e Japan's largest miso maker, brewing koji products in Nagano since 1854.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eProtein marinade:\u003c\/strong\u003e spread a thin layer over chicken, pork, fish or tofu, roughly 10% by weight, for 30 minutes to overnight.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGrilling:\u003c\/strong\u003e the rice sugars promote browning, so coat meat before grilling for a deeper char.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSimmered dishes:\u003c\/strong\u003e stir into stews and braises for a rounded, savoury depth without soy sauce.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eDressings:\u003c\/strong\u003e blend with oil and vinegar for a textured, umami-rich dressing.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eShio koji (塩糀, salt koji) is one of Japan's oldest seasonings, made by combining rice koji, rice inoculated with the kōji mould Aspergillus oryzae, with salt and water and leaving it to mature. The koji's enzymes, mainly proteases and amylases, break down protein and starch, which is why shio koji both tenderises and deepens flavour in a single step. Long a quiet workhorse of the home kitchen, it found a wider audience with chefs in the 2010s as a way to replace several seasoning and curing steps with one.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/masterclass\/the-all-purpose-wonder-seasoning-shio-koji\" style=\"text-decoration: underline;\"\u003eThe All-Purpose Wonder Seasoning: Shio Koji\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat is the difference between shio koji paste and liquid shio koji?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eBoth are cultured from the same base of rice koji, salt and water, but the format changes how you use them. The paste keeps the whole cultured rice grains, giving a thick texture that clings to surfaces; it suits direct-contact jobs like dry rubs and thick marinades where you want the enzymes pressed against the protein. The grains also caramelise in cooking, adding colour. Liquid shio koji is the pressed extract: easier to measure, it dissolves cleanly into sauces and dressings and scorches less readily at high heat. Neither is better, they are different tools. Paste for contact, liquid for integration.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eNama shio koji 生塩糀 (raw cultured rice seasoning)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eMarukome (brewing since 1854)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eRice\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e100% Japanese-grown rice\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eStyle\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eNama 生 (raw, unpasteurised, live enzymes)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eNet Weight\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e200g (squeeze pouch)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eStorage\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eRefrigerate after opening; a live product, keep chilled for best activity\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is shio koji?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eShio koji is a traditional Japanese seasoning made from rice koji, rice inoculated with the koji mould, combined with salt and water. The culture produces active enzymes, mainly proteases and amylases, that break down protein and starch on contact. This is why shio koji tenderises meat and fish while building umami at the same time. It has been used in Japanese kitchens for centuries and drew global attention in the 2010s as chefs found it could replace several seasoning and tenderising steps with one application.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat does nama (raw) mean on shio koji?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eNama (生) means raw or unpasteurised. A nama shio koji has not been heat-treated, so the enzymes from the koji culture are still fully active, and it is those enzymes that do the tenderising. Pasteurised versions are more shelf-stable but have reduced enzymatic activity. For kitchens using shio koji mainly as a tenderiser, the nama version gives noticeably better results, which is why it needs to be kept chilled.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eCan shio koji replace salt in recipes?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003ePartially. Shio koji contains salt, so it will season food, but it also adds umami, a subtle rice sweetness and enzymatic tenderising that plain salt cannot. When substituting, use roughly three times the weight of shio koji as you would salt, and ease back on other umami sources in the dish. The result tastes rounder and more complex than salt alone. It will not replicate the clean, neutral hit of plain salt in every case, but for proteins, soups and marinades it is an upgrade.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Marukome","offers":[{"title":"Single","offer_id":56444841263485,"sku":"H1102","price":5.99,"currency_code":"GBP","in_stock":true},{"title":"Case of 8","offer_id":56444841296253,"sku":"H1102-CS8","price":43.13,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Marukome_Raw_Shio_Koji_200g.jpg?v=1730290955"},{"product_id":"hinode-hon-mirin-authentic-japanese-sweet-rice-wine-1000ml","title":"Hinode Hon Mirin, Authentic Japanese Sweet Rice Wine, 1000ml","description":"\u003cdiv class=\"product-description\" style=\"font-family: sans-serif; line-height: 1.7; color: #d1d1d1; background: transparent; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; color: #ffffff; margin-bottom: 6px;\"\u003eReal Mirin — 100 Years of Japanese Brewing Craft\u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; color: #ffffff; border-bottom: 1px solid #333; padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; color: #cccccc; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eHon mirin, not mirin-style:\u003c\/strong\u003e Naturally brewed from glutinous rice, rice koji, and shochu — no corn syrup, no shortcuts.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eNatural glaze (てり・つや):\u003c\/strong\u003e The sugars from fermentation caramelise during cooking, giving teriyaki and grilled dishes their signature lacquered shine.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003e100 years of craft (100年の技):\u003c\/strong\u003e Hinode has been brewing mirin for over a century — this is an established, trusted producer.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eProfessional format:\u003c\/strong\u003e 1000ml bottle sized for kitchen use, not retail novelty.\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; color: #ffffff; border-bottom: 1px solid #333; padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; color: #cccccc; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eTeriyaki \u0026amp; glazes:\u003c\/strong\u003e The essential ingredient — provides the gloss, body, and caramelised sweetness that sugar alone cannot replicate.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eNimono (simmered dishes):\u003c\/strong\u003e Balances soy sauce and dashi in braised fish, root vegetables, and nikujaga.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eTamagoyaki:\u003c\/strong\u003e A splash gives Japanese omelette its characteristic golden colour and subtle sweetness.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eDeglazing \u0026amp; marinades:\u003c\/strong\u003e Use anywhere you'd reach for white wine — the alcohol carries flavour and tenderises protein.\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Hon mirin (本みりん) is an authentic Japanese sweet rice wine used as a cooking seasoning — and it is fundamentally different from the \"mirin-style\" condiments found in most UK supermarkets. Where mirin-style seasoning is typically water, corn syrup, and flavouring with little or no alcohol, \u003cstrong\u003eHinode Hon Mirin\u003c\/strong\u003e is naturally brewed from glutinous rice, rice koji (the same mould culture used in sake production), and shochu. The result is a golden, gently sweet liquid with a complex depth that only fermentation can produce. The natural sugars caramelise beautifully when heated, creating the glossy glaze (てり — \"teri\") that gives teriyaki its name. Hinode's 醇良 (Junryou — \"pure quality\") grade, backed by over 100 years of brewing heritage, is a kitchen staple across Japan's professional restaurants.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; color: #ffffff; margin-bottom: 6px;\"\u003eWhat does hon mirin taste like?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    The sweetness is the first thing you notice — but it's an elegant, rounded sweetness from fermented rice, not the flat hit of added sugar. Underneath, there's a subtle warmth from the alcohol and a faint koji nuttiness. Unlike mirin-style seasoning, which tastes one-dimensional, hon mirin has layers: sweet, slightly savoury, with an almost wine-like complexity. When cooked, the alcohol burns off and the sugars concentrate, leaving behind a rich glaze and a depth of flavour that no substitute can match. This is why Japanese chefs consider hon mirin one of the essential \"sa-shi-su-se-so\" (五味) foundations of their cooking.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; color: #ffffff; border-bottom: 1px solid #333; padding-bottom: 6px; margin-bottom: 0; margin-top: 20px;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid #333;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003e本みりん — Hon Mirin (Authentic Sweet Rice Wine)\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eHinode (日の出)\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eGrade\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003e醇良 — Junryou (Pure Quality)\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eClassification\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003e酒類調味料 — Alcoholic Seasoning\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eKey Ingredients\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eGlutinous rice, rice koji, shochu (distilled spirit)\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eVolume\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003e1000ml\u003c\/td\u003e\n      \u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid #333; border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; color: #ffffff; cursor: pointer; background-color: rgba(255,255,255,0.02);\"\u003eWhat is the difference between hon mirin and mirin-style seasoning?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; color: #cccccc; margin: 0;\"\u003e\n      Hon mirin is naturally brewed from glutinous rice, rice koji, and shochu — it contains alcohol (typically around 14%) and gets its sweetness entirely from fermentation. Mirin-style seasoning (みりん風調味料) contains little or no alcohol and is sweetened with corn syrup or glucose. The difference in cooking is significant: hon mirin caramelises into a natural glaze, tenderises proteins, and adds complex depth. Mirin-style seasoning simply adds sweetness. Hinode Hon Mirin is the genuine article.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid #333; border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; color: #ffffff; cursor: pointer; background-color: rgba(255,255,255,0.02);\"\u003eCan I use hon mirin in non-Japanese cooking?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; color: #cccccc; margin: 0;\"\u003e\n      Yes — think of it as a sweet rice wine with similar applications to white wine or sherry in European cooking. Use it to deglaze pans, build glazes for roasted meat, add body to vinaigrettes, or balance acidity in sauces. The natural sugars caramelise at a lower temperature than table sugar, making it excellent for quick pan glazes on fish or vegetables.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid #333; border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; color: #ffffff; cursor: pointer; background-color: rgba(255,255,255,0.02);\"\u003eHow should I store hon mirin?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; color: #cccccc; margin: 0;\"\u003e\n      Store in a cool, dark place — hon mirin does not need to be refrigerated before or after opening thanks to its alcohol content. Avoid direct sunlight and heat, which can darken the colour and alter the flavour. It has a long shelf life but is best used within 3 months of opening for optimal sweetness and aroma.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Hinode","offers":[{"title":"Default Title","offer_id":26564001601,"sku":"H1214","price":18.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Hinode_Hon_Mirin_13.5_vol_1L.jpg?v=1730291083"},{"product_id":"momoya-crispy-chilli-oil-fried-garlic-taberu-rayu-110g","title":"Momoya Crispy Chilli Oil with Fried Garlic (Taberu Rayu) 110g","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eThe Original Japanese Crispy Chilli Oil\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Taberu rayu (食べるラー油, \"eating chilli oil\") is a Japanese condiment made to be eaten by the spoonful, not just drizzled. Unlike standard chilli oil it is packed with crispy fried garlic, onion and red pepper suspended in seasoned oil, delivering crunch, umami and mild heat in every bite. Momoya, founded in Tokyo in 1920, made the version that started it all, sparking a nationwide craze in Japan when it launched in 2009 and selling out across the country for months. Mild, savoury and endlessly useful, and for high-volume kitchens it is also available in an \u003ca href=\"\/products\/momoya-cracked-chilli-800g\" style=\"text-decoration: underline;\"\u003e800g catering tub\u003c\/a\u003e.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTexture-forward:\u003c\/strong\u003e crunchy fried garlic and onion make this a condiment, not just an oil\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eMild, controlled heat:\u003c\/strong\u003e red-pepper warmth without overpowering, right for finishing any dish\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eInstant umami layer:\u003c\/strong\u003e one spoonful adds depth, crunch and colour to a plate\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eThe original:\u003c\/strong\u003e Momoya's taberu rayu started the entire crispy chilli oil movement in Japan in 2009\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eRamen finish:\u003c\/strong\u003e a spoonful on top of any noodle bowl for crunch and gentle heat\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eRice topper:\u003c\/strong\u003e over plain steamed rice or mixed into onigiri, the classic Japanese use\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eDumpling dip:\u003c\/strong\u003e mix with soy and rice vinegar for a textured gyoza sauce\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCross-cuisine:\u003c\/strong\u003e on eggs, avocado toast, grilled fish and pizza, anywhere you would use chilli flakes\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003e食べるラー油 — Taberu rayu, the chilli oil you eat by the spoon\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Standard rayu (ラー油) is a clear chilli oil with the solids strained out, used to spice up ramen and gyoza. Taberu rayu, \"eating chilli oil\", leaves the crispy fried garlic and onion in the jar, so you eat it by the spoonful for crunch as well as flavour. Momoya, the Tokyo company founded in 1920, created the version that defined the category, and its full Japanese name, 辛そうで辛くないちょっと辛いラー油 (\"chilli oil that looks spicy but isn't, yet is a little bit spicy\"), tells you exactly what to expect: warmth and flavour rather than burn. When it launched in 2009 it became a genuine national phenomenon.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does crispy chilli oil taste like?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    The first thing you notice is the crunch. Fried garlic chips and onion give it a texture regular chilli oil simply does not have. The heat is gentle and builds slowly, more a warm glow than a kick. Underneath there is a savoury, almost roasted depth from the garlic and sesame. Unlike fiery Sichuan-style chilli oils, Momoya's version is deliberately mild, built to enhance a dish rather than dominate it, which is exactly what makes it so versatile in a professional kitchen.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e食べるラー油 — Taberu rayu (crispy chilli oil condiment)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eMomoya (founded Tokyo, 1920)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eKey Feature\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eThe original taberu rayu that launched the crispy chilli oil craze in 2009\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eNet Weight\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e110g\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eAlso Available\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e\u003ca href=\"\/products\/momoya-cracked-chilli-800g\" style=\"text-decoration: underline;\"\u003e800g catering tub\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eTokyo, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eFinishing condiment and topping\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between rayu and crispy chilli oil (taberu rayu)?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Standard rayu is a clear chilli oil with the solids strained out, used to spice up ramen and gyoza. Taberu rayu, \"eating chilli oil\", leaves the crispy fried garlic and onion in the jar, so you eat it by the spoonful for crunch as well as flavour. This is the latter, and the original that started the category.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eIs Momoya crispy chilli oil spicy?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      It is mild. The heat is a slow, warm glow rather than a sharp kick, which is exactly why it works as a finishing condiment across a whole menu rather than only on dishes built for heat. The name itself describes it: chilli oil that looks spicy but isn't, yet is a little bit spicy.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it after opening?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Keep it in a cool, dry place and refrigerate after opening. The oil may thicken or partially solidify when chilled, which is normal; let it come back to room temperature and give it a stir before use. Always use a clean, dry spoon to keep the crispy solids fresh and crunchy.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Momoya","offers":[{"title":"Default Title","offer_id":26564278593,"sku":"H1097","price":8.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sushi_Sushi_Product_Shots_Sept_24_15837.jpg?v=1728584468"},{"product_id":"fujicco-kombu","title":"Fujicco, Salted Shredded Kombu, 28g","description":"\u003cp\u003eThis delicate shredded kombu is salted to enhance and preserve its natural umami. With a tender, savoury backbone and soft texture, it’s ideal as a subtle seasoning that uplifts broths, rice, salads, and snacks.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eSprinkle over steamed rice or stir into onigiri for refined flavour. Add to soups, stews, or simmered dishes to enrich depth. Also makes a brilliant garnish for salads or baked vegetables—and even a savoury snack on its own.\u003c\/p\u003e\n\u003ch3\u003eAbout Fujicco\u003c\/h3\u003e\n\u003cp\u003eFujicco, a trusted household name in Japan since 1960, specialises in kombu-based delicacies. Their salted shredded kombu showcases traditional methods perfected over decades—bringing everyday meals a ready-made boost of umami and heritage.\u003c\/p\u003e\n\u003ch3\u003e塩昆布\u003c\/h3\u003e\n\u003cp\u003eSalted Shredded Kombu (Shio Kombu)\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003ePrefecture: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Fujicco","offers":[{"title":"Default Title","offer_id":26617174081,"sku":"S0043","price":3.89,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sushi_Sushi_Product_Shots_Sept_24_15890.jpg?v=1728598291"},{"product_id":"kinjirushi-wasabi-powder-v26-professional-grade-1kg","title":"Kinjirushi, Wasabi Powder, V-26 Professional Grade, 1kg","description":"\u003cdiv class=\"product-description\" style=\"font-family: sans-serif; line-height: 1.7; color: #d1d1d1; background: transparent; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; color: #ffffff; margin-bottom: 6px;\"\u003eProfessional Wasabi Powder from Japan's Leading Producer\u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; color: #ffffff; border-bottom: 1px solid #333; padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; color: #cccccc; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eV-26 professional grade:\u003c\/strong\u003e Kinjirushi's kitchen-standard formulation, used across sushi restaurants in Japan and internationally.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eMix and serve in seconds:\u003c\/strong\u003e Combine with water, rest for a few minutes, and you have fresh wasabi paste with consistent colour, heat, and flavour every time.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eCost control:\u003c\/strong\u003e Mix only what you need per service. No waste from dried-out tubes or oxidised fresh root.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eLong shelf life:\u003c\/strong\u003e Powder keeps for months sealed. Far more practical than fresh wasabi root, which deteriorates within hours of grating.\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; color: #ffffff; border-bottom: 1px solid #333; padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; color: #cccccc; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eBasic paste:\u003c\/strong\u003e Mix roughly equal parts powder and cold water. Stir until smooth, then rest covered for 2–3 minutes to let the heat develop.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eSushi and sashimi:\u003c\/strong\u003e The primary use. Serve a small mound alongside nigiri, sashimi platters, or inside hand rolls.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eWasabi dressings and sauces:\u003c\/strong\u003e Whisk into mayo, soy, or cream-based sauces for controlled wasabi heat without lumps.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eDry seasoning:\u003c\/strong\u003e Use the powder directly as a rub for grilled beef or tuna, or dust over tempura for a sharp, nasal kick.\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Wasabi powder (粉わさび — kona wasabi) is a dehydrated, shelf-stable form of wasabi that reconstitutes into fresh paste with just water. It's the format used by the vast majority of professional sushi kitchens worldwide, offering the consistency, cost efficiency, and shelf life that fresh wasabi root cannot. \u003cstrong\u003eKinjirushi\u003c\/strong\u003e (金印) is one of Japan's leading wasabi manufacturers, and their \u003cstrong\u003eV-26\u003c\/strong\u003e is the professional benchmark: a fine-milled powder that produces a smooth, vibrant green paste with a clean, sharp heat. The burn is nasal rather than lingering on the tongue, dissipating quickly to cleanse the palate between bites. For high-volume sushi service, it's the industry standard for a reason.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; color: #ffffff; margin-bottom: 6px;\"\u003eWhat does wasabi powder taste like compared to fresh wasabi?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Fresh wasabi root (hon-wasabi) has a complex, almost floral heat with vegetal undertones that fades within minutes of grating. Wasabi powder delivers a sharper, more direct nasal heat that's consistent from the first service to the last. The trade-off is nuance for reliability: you lose some of the delicate complexity of freshly grated root, but you gain a product that performs identically every time, doesn't oxidise on the line, and costs a fraction of the price. Most professional kitchens outside of high-end omakase use powder for exactly these reasons. Kinjirushi's V-26 sits at the quality end of the powder spectrum, producing a paste with a brighter colour and cleaner flavour than generic alternatives.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; color: #ffffff; border-bottom: 1px solid #333; padding-bottom: 6px; margin-bottom: 0; margin-top: 20px;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid #333;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003e粉わさび — Kona Wasabi (Wasabi Powder)\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eKinjirushi (金印)\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eGrade\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eV-26 (Professional)\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eFormat\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eFine powder (mix with water to make paste)\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eNet Weight\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003e1kg\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eBest For\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eSushi service, sashimi, wasabi sauces, dry rubs, dressings\u003c\/td\u003e\n      \u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid #333; border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; color: #ffffff; cursor: pointer; background-color: rgba(255,255,255,0.02);\"\u003eWhat is the difference between wasabi powder and wasabi paste in a tube?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; color: #cccccc; margin: 0;\"\u003e\n      Wasabi tubes contain pre-mixed paste with stabilisers, oil, and often sorbitol to keep the texture smooth. Once opened, tube paste oxidises and loses potency quickly. Wasabi powder is dry and inert until you mix it, meaning you get full-strength paste every time with no waste. For professional kitchens, powder is more economical, more consistent, and far longer-lasting. A 1kg bag of V-26 produces significantly more paste than the equivalent cost in tubes.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid #333; border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; color: #ffffff; cursor: pointer; background-color: rgba(255,255,255,0.02);\"\u003eHow do I mix wasabi powder into paste?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; color: #cccccc; margin: 0;\"\u003e\n      Use roughly equal parts powder and cold water by volume. Stir or knead until completely smooth with no dry lumps. Cover and rest for 2–3 minutes — this allows the enzymatic reaction that produces wasabi's characteristic heat. Use immediately for maximum potency. Mixed paste will hold for about an hour before the heat starts to fade, so mix in small batches throughout service rather than all at once.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid #333; border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; color: #ffffff; cursor: pointer; background-color: rgba(255,255,255,0.02);\"\u003eHow should I store wasabi powder?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; color: #cccccc; margin: 0;\"\u003e\n      Keep sealed in a cool, dry place away from moisture and direct sunlight. Once opened, fold the bag tightly and clip it shut, or transfer to an airtight container. Moisture is the enemy — any dampness will activate the powder prematurely and degrade it. Stored properly, wasabi powder keeps its potency for many months.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Kinjirushi","offers":[{"title":"Default Title","offer_id":27128875265,"sku":"H1339","price":16.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Kinjirushi_Japanese_Wasabi_Powder_1kg.png?v=1731059962"},{"product_id":"white-sesame-paste","title":"Mitake, Roasted White Sesame Paste, 120g","description":"\u003cp\u003e\nMitake's Roasted White Sesame Paste is a traditional Japanese condiment made from roasted white sesame seeds, offering a rich, nutty flavour. This 120g jar is perfect for enhancing various dishes. \n\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003e\nWhite sesame paste is versatile and can be used in both sweet and savoury dishes. In savoury applications, it can be incorporated into dressings, sauces, or marinades to add depth and richness. In desserts, it pairs well with ingredients like red bean paste or can be used as a filling for pastries. Additionally, it can be swirled into soups or stews to enhance their flavour. \n\u003c\/p\u003e\n\u003ch3\u003eAbout Mitake\u003c\/h3\u003e\n\u003cp\u003e\nMitake is a reputable Japanese brand known for producing high-quality sesame products. Their meticulous roasting process brings out the natural flavours of the sesame seeds, resulting in a pure and authentic taste. \n\u003c\/p\u003e\n\u003ch3\u003eSpecification\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Japan.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 120g.\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Mitake","offers":[{"title":"Default Title","offer_id":27178006209,"sku":"H1344","price":6.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Mitake_Roasted_White_Sesame_Paste_120g.png?v=1731066064"},{"product_id":"okan-bonito-flakes-katsuobushi-500g","title":"Okan, Bonito Flakes (Katsuobushi), 500g","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003ePaper-thin bonito for dashi and finishing.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px;\"\u003eKatsuobushi, shaved into fine, smoky flakes. Steep them for the classic bonito dashi, or scatter them over a finished dish where they curl in the heat and melt into savoury depth. This is the catering bag, 500g, for kitchens that go through bonito by the handful.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eReal katsuobushi:\u003c\/strong\u003e dried skipjack shaved thin for a deep, smoky umami.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTwo jobs:\u003c\/strong\u003e the backbone of dashi and a finishing garnish in one bag.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTheatre:\u003c\/strong\u003e the flakes \"dance\" over hot food, a signature finish on okonomiyaki and takoyaki.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eVolume:\u003c\/strong\u003e a 500g bag for kitchens that use bonito daily.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eDashi:\u003c\/strong\u003e steep in hot water with kombu, then strain for ichiban dashi.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGarnish:\u003c\/strong\u003e finish okonomiyaki, takoyaki and chilled tofu (hiyayakko).\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFurikake:\u003c\/strong\u003e blend into a rice seasoning, or scatter over steamed rice.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSauces:\u003c\/strong\u003e infuse dressings and tare for a smoky, savoury backbone.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eKatsuobushi (鰭節) is skipjack tuna that has been simmered, deboned, smoked over weeks and often fermented with a benign mould, then dried until it is as hard as wood. Shaving it produces the fine flakes used across Japanese cooking. It is one of the richest natural sources of inosinate, the savoury compound that multiplies with the glutamate in kombu to create the deep umami of a classic dashi. Beyond stock, the flakes are a finishing ingredient in their own right, curling and \"dancing\" as they hit hot food.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/masterclass\/how-are-bonito-flakes-made\" style=\"text-decoration: underline;\"\u003eHow are Bonito Flakes Made?\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat do bonito flakes taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eSmoky, savoury and lightly fishy, with a deep umami that lingers. On their own the flakes are delicate and almost crisp, melting on the tongue; steeped into water they give a clear, aromatic stock. As a garnish they add a smoky, savoury hit and a soft texture, and the warmth of the food makes them move, which is part of their appeal. The flavour is more assertive and marine than a kelp dashi, which is why bonito leads in robust, everyday stocks.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eKatsuobushi 鰭節 (shaved dried bonito)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eOkan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eNet Weight\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e500g (catering bag)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eBonito dashi and a smoky finishing garnish\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do I make dashi with bonito flakes?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eFor ichiban dashi, first draw a kombu stock: steep kelp in cold water, then warm to just below boiling and lift it out. Take the pan off the heat, add a generous handful of bonito flakes, leave them for about a minute as they sink, then strain through a fine sieve or muslin without pressing. The result is a clear, aromatic stock. Re-simmer the used flakes and kombu for a second, lighter niban dashi.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhy do bonito flakes move on hot food?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eIt is not a trick, just physics. The flakes are extremely thin and light, so the rising heat and steam from hot food make them curl and flutter, which looks like dancing. It happens on warm dishes such as okonomiyaki, takoyaki and freshly cooked rice. It has no effect on flavour, but it is a recognised part of the dish's appeal and a sign the flakes are properly thin and fresh.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store bonito flakes?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKeep the bag sealed in a cool, dry place away from light and humidity. The flakes are dry and delicate, so they take on moisture quickly once open and can lose their aroma; press out the air and reseal tightly after each use, or decant into an airtight container. Kept dry and sealed, they hold their smoky flavour well.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Okan","offers":[{"title":"Default Title","offer_id":27395400769,"sku":"D0015","price":59.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Okan_Bonito_Flakes_500g.jpg?v=1729866434"},{"product_id":"goma-dressing","title":"McCormick, Sesame Goma Dressing, 150ml","description":"\u003cp\u003eThis creamy Japanese sesame dressing offers a rich, nutty depth from roasted ground sesame, balanced with tangy rice vinegar and subtle sweetness. Smooth and aromatic, it effortlessly elevates ordinary dishes with indulgent sesame flavour.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eDrizzle over crisp salads or fresh greens. Stir into noodle bowls, coleslaw, or rice dishes for savoury richness. Use as a dip for vegetables, a marinade for chicken or tofu, or a finishing touch on grilled meats—or even enjoy its creamy allure on toast.\u003c\/p\u003e\n\u003ch3\u003eAbout Momoya\u003c\/h3\u003e\n\u003cp\u003eFounded in 1946, Momoya Co., Ltd. is a respected Japanese condiment producer, celebrated for beloved pantry staples like nori pastes and sesame dressings. They blend traditional flavours with practicality, bringing quality and authenticity to every bottle.\u003c\/p\u003e\n\u003ch3\u003eごまドレッシング\u003c\/h3\u003e\n\u003cp\u003eGoma Dressing (Sesame Dressing)\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003ePrefecture: Tokyo\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"McCormick","offers":[{"title":"Single","offer_id":56445037478269,"sku":"S0407","price":3.99,"currency_code":"GBP","in_stock":true},{"title":"Case of 20","offer_id":56445037511037,"sku":"S0407-CS20","price":39.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sushi_Sushi_Product_Shots_Sept_24_15803.jpg?v=1728736129"},{"product_id":"bamboo-leaves-100-pieces","title":"Bamboo Leaves 280-320mm (100 pieces)","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003c!-- SECTION 1: HEADLINE --\u003e\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eWhat Separates a Sashimi Platter from a Sashimi Tray\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Sasa no ha — Japanese dwarf bamboo leaves — are the standard foundation for professional sashimi presentation across Japan. Vacuum-packed and ready to use, these 280–320mm leaves line platters, trays, and sushi boards with the deep green that tells a customer this dish has been thought about. Available as a single pack of 100 or a case of 30 (3,000 leaves) for kitchens running continuous sashimi service.\n  \u003c\/p\u003e\n\n  \u003c!-- SECTION 2: TWO-COLUMN GRID --\u003e\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFunctional, not just decorative:\u003c\/strong\u003e Sasa leaves contain natural antimicrobial compounds — the traditional reason for using them alongside raw fish, not an aesthetic afterthought\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eStandard presentation size:\u003c\/strong\u003e 280–320mm covers a sashimi platter base without trimming, the format Japanese kitchens have used for generations\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCase economy:\u003c\/strong\u003e Case of 30 brings 3,000 leaves at roughly half the per-leaf cost of the single pack — the right buy for any kitchen doing sashimi daily\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eInstant craft signal:\u003c\/strong\u003e The deep green against raw fish and white rice communicates Japanese technique before anyone lifts a chopstick\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSashimi platters:\u003c\/strong\u003e Lay leaves across the base before arranging fish — the standard Japanese plating method for raw fish service\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSushi trays and boards:\u003c\/strong\u003e Line presentation boards and takeaway boxes for a clean, professional finish that needs no additional garnish\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eChimaki wrapping:\u003c\/strong\u003e Soak briefly in cold water to soften, then wrap seasoned glutinous rice before steaming\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGrilled and yakitori items:\u003c\/strong\u003e Wrap skewered meats before grilling to impart a subtle green fragrance and protect delicate cuts\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- SECTION 3: CULTURAL \/ ETYMOLOGY --\u003e\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eSasa no ha — 笹の葉\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Sasa (笹) is Japanese for dwarf bamboo, the smaller, leafier relative of the bamboo used in construction. The leaves — sasa no ha (笹の葉) — have appeared in Japanese food culture for centuries, functioning both as a practical food-safe wrapper and as an expression of the principle of shun: using what the season and landscape provide. In traditional cooking, sasa appears in chimaki (粽), the steamed rice parcels eaten at Tango no Sekku in May, and across regional celebration dishes throughout Japan. In the professional kitchen the function is more immediate: the leaf is the detail that signals care at the point of plating, before a single piece of fish is placed.\n  \u003c\/p\u003e\n\n  \u003c!-- SECTION 4: SENSORY Q\u0026A --\u003e\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eDo bamboo leaves add flavour to sashimi?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    The contribution is aromatic rather than flavour. Used cold to line a sashimi platter, the impact on the fish is negligible — the leaf functions as a neutral, food-safe backdrop with a clean, faintly green note that does not transfer. In steamed applications such as chimaki, a gentle bamboo fragrance does pass into the rice, which is part of the appeal of the traditional preparation. For raw fish service, the leaf's value is presentation and the natural antimicrobial surface it provides rather than any direct flavour contribution.\n  \u003c\/p\u003e\n\n  \u003c!-- SECTION 5: PRODUCT DETAILS TABLE --\u003e\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eProduct Type\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003ePresentation Bamboo Leaves (Sasa no Ha)\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eJapanese\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e笹の葉 (Sasa no Ha)\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eLeaf Length\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e280–320mm\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003ePack Quantity\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e100 leaves (single) \/ 3,000 leaves (case of 30)\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003ePack Format\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eVacuum-packed\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eStorage\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eAmbient, cool and dry — several months unopened\u003c\/td\u003e\n      \u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003c!-- SECTIONS 6–8: FAQ ACCORDION --\u003e\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat are the bamboo leaves used in sushi restaurants called?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      They are called sasa no ha (笹の葉) in Japanese — sasa meaning dwarf bamboo and ha (or ba) meaning leaf. Sasa is distinct from the larger take (竹) bamboo: it grows lower, with broader, more flexible leaves suited to food wrapping and presentation. The 280–320mm size used in professional kitchens is the standard format for lining sashimi platters and sushi trays across Japan.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do you prepare bamboo leaves before use?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      For cold presentation — sashimi platters, sushi trays — remove from the vacuum pack and use directly. The leaves are ready to plate. For wrapping applications such as chimaki or grilled items, soak in cold water for five to ten minutes to soften the leaf and make it more pliable without cracking. Pat dry before wrapping.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhy do Japanese chefs use bamboo leaves with raw fish?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      The practice has a practical basis beyond presentation. Sasa leaves contain natural antimicrobial compounds that have been used in Japanese food culture for centuries to help keep raw fish fresh during service. The leaves also provide a food-safe, neutral surface that does not react with the fish. The visual element — deep green against the colour of raw fish — is the part customers notice; the functional rationale is why Japanese chefs reach for sasa rather than a cloth or a paper liner.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Kōmi","offers":[{"title":"Single","offer_id":56444671820157,"sku":"S0782","price":9.99,"currency_code":"GBP","in_stock":false},{"title":"Case of 30","offer_id":56444671852925,"sku":"S0782-CS30","price":149.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Bamboo_Leaves_280-320mm_100_pieces.jpg?v=1730302049"},{"product_id":"taiji-bottle-toppers","title":"Taiji Spare Single Sake Bottle Topper","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eThe Spare Part That Keeps a Sake Warmer Working\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    A small plastic part, but the one that makes the machine work. This is the spare bottle topper for Taiji sake warmers: it fits over the neck of a sake bottle so the bottle seats correctly into the warmer and dispenses cleanly. Toppers get lost or worn with daily use, so keeping a spare or two means a warmer never sits idle for the sake of a missing part.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eKeeps service running:\u003c\/strong\u003e a spare topper means a lost or worn one never takes the warmer out of action\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCorrect fit:\u003c\/strong\u003e shaped to seat a sake bottle properly into the machine so it dispenses cleanly\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCheap insurance:\u003c\/strong\u003e a low-cost part to hold in reserve behind a busy bar\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFit and load:\u003c\/strong\u003e push the topper over the bottle neck, then invert the bottle into the warmer\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eKeep a spare:\u003c\/strong\u003e hold one in reserve so a missing topper never stops service\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eReplace when worn:\u003c\/strong\u003e swap a cracked or loose topper to keep a clean seal and pour\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eTokkuri, and how a machine pours warm sake\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    In Japanese the topper is a kae-tokkuri (替徳利), a spare for the tokkuri, the flask sake is traditionally poured from. In a machine like the Taiji warmer the topper plays the same role the tokkuri's neck does by hand: it directs the sake as the bottle is inverted and warmed, so each pour comes out controlled rather than glugging. It is a consumable part, which is why Taiji sells it on its own.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhich sake machines does this topper fit?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    It is the standard single bottle topper for Taiji sake warmers, including the current \u003ca href=\"\/products\/sake-machine\" style=\"text-decoration: underline;\"\u003eTS-1 Sake Warming Machine\u003c\/a\u003e and older Taiji models such as the TI-1 and TSK-160. If you run a Taiji warmer, this is the part that adapts a 1.8L or 720ml bottle to it. Keep one or two as spares so a lost topper never leaves the machine out of use mid-service.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eSpare sake bottle topper (替徳利, kae-tokkuri)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eTaiji\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eMaterial\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003ePlastic\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eFits\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eTaiji sake warmers (TS-1, TI-1, TSK-160)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the sake bottle topper for?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      It fits over a sake bottle so the bottle seats into a Taiji sake warmer and dispenses in a controlled pour. It is a consumable part that can be lost or worn over time, so keeping a spare means the \u003ca href=\"\/products\/sake-machine\" style=\"text-decoration: underline;\"\u003eTS-1\u003c\/a\u003e or other Taiji warmer stays in service.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow many spare toppers should I keep?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      One or two is usually enough for a single machine. If you run more than one warmer or a high-volume sake service, keep a few so a lost or cracked topper is replaced in seconds rather than holding up the bar. At this price it is sensible insurance against an avoidable stoppage.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Taiji","offers":[{"title":"Default Title","offer_id":30324913857,"sku":"L0123","price":9.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Taiji_Spare_Single_Sake_Bottle_Topper.png?v=1731330478"},{"product_id":"isle-of-man-shipping","title":"UK Islands Palletised Shipping","description":"\u003cp\u003eShipping cost to UK Islands.\u003c\/p\u003e","brand":"SushiSushi","offers":[{"title":"Default Title","offer_id":30873461889,"sku":"IOMS","price":69.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/products\/Frozen_surcharge_large_f6980b41-c27f-453f-b2fc-bc7449f93fc6.jpg?v=1573817857"},{"product_id":"hanamaruki-liquid-shio-koji-500ml","title":"Hanamaruki, Liquid Shio Koji, Fermented Rice Seasoning, 500ml","description":"\u003cdiv class=\"product-description\" style=\"font-family: sans-serif; line-height: 1.7; color: #d1d1d1; background: transparent; max-width: 800px;\"\u003e\n\u003c!-- HERO STATEMENT --\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; color: #ffffff; margin-bottom: 6px;\"\u003eThe Enzyme-Powered Seasoning That Tenderises and Flavours in One Step\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Shio koji (塩こうじ) is a Japanese fermented seasoning made from rice koji, salt, and water — a living culture that acts as both a tenderiser and an umami amplifier. \u003cstrong\u003eHanamaruki Liquid Shio Koji\u003c\/strong\u003e (液体塩こうじ) is the patented liquid form: traditional shio koji is pressed through a sake bag to extract only the enzyme-rich liquid, making it easier to measure, mix, and apply than the chunky paste form. Use it as a marinade, a seasoning, or a gluten-free alternative to soy sauce. The active enzymes break down proteins on contact, tenderising meat and fish while simultaneously building deep umami flavour. One ingredient that does the work of three.\n  \u003c\/p\u003e\n\u003c!-- TWO-COLUMN GRID --\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; color: #ffffff; border-bottom: 1px solid #333; padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; color: #cccccc; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eTenderise + season simultaneously:\u003c\/strong\u003e The proteolytic enzymes break down proteins while the koji culture builds umami — one application replaces brining, marinating, and seasoning separately.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eGluten-free:\u003c\/strong\u003e A direct substitute for soy sauce in gluten-free menus. Same umami depth without wheat-based soy.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003ePatented liquid form:\u003c\/strong\u003e Hanamaruki is the only producer making shio koji in liquid form. Easier to measure, mix evenly, and portion than traditional paste — critical for consistent kitchen output.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003e10% rule:\u003c\/strong\u003e Use 10% of the weight of your protein as the dosage (e.g., 20g per 200g chicken). Simple, repeatable, trainable across kitchen staff.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; color: #ffffff; border-bottom: 1px solid #333; padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; color: #cccccc; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eProtein marinade:\u003c\/strong\u003e Coat chicken, pork, fish, or tofu with liquid shio koji (10% by weight) and leave for 30 minutes to overnight. The longer it sits, the more tender the result.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eSalad dressing base:\u003c\/strong\u003e Whisk with oil and citrus for an umami-rich vinaigrette — replaces salt and adds depth without soy.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eStir-fry seasoning:\u003c\/strong\u003e Add a splash during cooking in place of soy sauce or salt. The sugars in the koji promote caramelisation and browning.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003ePickling liquid:\u003c\/strong\u003e Use as a quick pickle base for vegetables — the enzymes soften the texture while the salt and umami season through.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- TASTING \/ CONTEXTUAL DEPTH --\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; color: #ffffff; margin-bottom: 6px;\"\u003eWhat does liquid shio koji taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    On its own, liquid shio koji tastes gently salty with a natural sweetness from the rice and a subtle, rounded umami. Unlike soy sauce, which hits with a sharp, fermented saltiness, shio koji is softer and more understated — it amplifies the natural flavour of whatever it touches rather than imposing its own. The magic happens during cooking: the enzymes in the koji break down proteins into amino acids, which is what creates the deep umami and improved browning you get from a koji marinade. Think of it less as a condiment and more as a flavour catalyst — it makes everything around it taste more like itself.\n  \u003c\/p\u003e\n\u003c!-- SPECS TABLE --\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; color: #ffffff; border-bottom: 1px solid #333; padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0; border: 1px solid #333;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003e液体塩こうじ — Ekitai Shio Koji (Liquid Fermented Rice Seasoning)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eHanamaruki (ハナマルキ)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eVolume\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003e500ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eDosage\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003e10% of protein weight (e.g., 20g per 200g meat)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; font-size: 0.85rem;\"\u003eStorage\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eRefrigerate after opening\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c!-- FAQ SECTION --\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid #333; border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; color: #ffffff; cursor: pointer; background-color: rgba(255,255,255,0.02);\"\u003eWhat is shio koji?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; color: #cccccc; margin: 0;\"\u003e\n      Shio koji (塩こうじ) is a traditional Japanese seasoning made by fermenting rice koji (rice inoculated with Aspergillus oryzae mould) with salt and water. The fermentation produces active enzymes — primarily proteases and amylases — that break down proteins and starches on contact. This is why shio koji tenderises meat and fish while simultaneously building umami. It has been used in Japanese kitchens for centuries, but gained mainstream popularity outside Japan in the 2010s as chefs discovered its ability to replace multiple seasoning steps with a single application.\n    \u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid #333; border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; color: #ffffff; cursor: pointer; background-color: rgba(255,255,255,0.02);\"\u003eWhat is the difference between liquid shio koji and shio koji paste?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; color: #cccccc; margin: 0;\"\u003e\n      Traditional shio koji is a thick, porridge-like paste with visible rice grains. Hanamaruki's liquid version is made by pressing the fermented paste through a sake bag to extract only the enzyme-rich liquid — a patented process. The liquid form is easier to measure accurately, distributes more evenly across proteins, won't burn as easily during high-heat cooking (no rice grain solids to scorch), and dissolves cleanly into dressings and sauces. The enzymatic activity is the same — the liquid is simply a more practical format for professional kitchens.\n    \u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid #333; border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; color: #ffffff; cursor: pointer; background-color: rgba(255,255,255,0.02);\"\u003eCan shio koji replace soy sauce?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; color: #cccccc; margin: 0;\"\u003e\n      In many applications, yes. Liquid shio koji delivers salt and umami without the dark colour or wheat content of soy sauce. It's a practical swap for gluten-free menus, light-coloured dishes where soy would discolour the food, or any application where you want umami without the sharp fermented flavour of soy. The trade-off is that shio koji is subtler — it amplifies rather than dominates. For dishes that specifically need the dark, assertive flavour of soy sauce (like teriyaki or gyudon), shio koji is a complement rather than a replacement.\n    \u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Hanamaruki","offers":[{"title":"Default Title","offer_id":35758456833,"sku":"H10651","price":8.79,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/hanamaruki-liquid-shio-koji-500ml-packaged.webp?v=1772848525"},{"product_id":"komi-sushi-ginger-sachets-individually-wrapped-pickled-gari-200","title":"Kōmi, Sushi Ginger Sachets, Individually Wrapped Pickled Gari, x200","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eSushi-Ready Ginger, Zero Prep\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Gari (ガリ) is the thinly sliced pickled ginger served alongside sushi, marinated in sweet vinegar for a sharp, refreshing bite that cleanses the palate between pieces. Kōmi's sushi ginger sachets are produced in Japan and individually wrapped, which makes them the most practical format for professional sushi service, takeaway and delivery. Unlike bulk tub ginger that dries out once opened or needs portioning by hand, each sachet is sealed, consistent and ready to plate. For a high-volume kitchen, the labour saving alone justifies the switch.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eIndividual sachets:\u003c\/strong\u003e no decanting, no cross-contamination, no drying out; each portion is sealed and hygienic\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eConsistent portioning:\u003c\/strong\u003e every plate gets the same amount, eliminating waste and over-serving\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eJapanese made:\u003c\/strong\u003e produced in Japan, the quality and flavour you would expect from a sushi counter\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBulk format:\u003c\/strong\u003e 200 sachets per pack, sized for restaurant and takeaway volume\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSushi \u0026amp; sashimi service:\u003c\/strong\u003e place one sachet alongside each plate or inside takeaway boxes\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBento \u0026amp; delivery:\u003c\/strong\u003e sealed sachets survive transit without leaking or drying out\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSelf-service stations:\u003c\/strong\u003e drop in a bowl at the counter and let customers help themselves\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003ePalate cleanser:\u003c\/strong\u003e between courses or nigiri pieces, gari resets the palate for the next bite\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eガリ — Gari, the ginger that resets the palate\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Gari is young ginger sliced thin and pickled in sweet vinegar (甘酢, amazu), and it is not a garnish but a working part of the sushi experience. Its sharp acidity and clean ginger heat reset the palate between different fish, so each piece of nigiri tastes as the chef intended. Quality Japanese gari has a pale, natural colour rather than the bright dyed pink of budget sushi chains, and a more refined, ginger-forward flavour, less sweet, less artificial. Served from individually sealed sachets, it stays fresh and consistent right up to the moment it reaches the plate.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does sushi ginger taste like?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    The first note is sharp vinegar acidity, followed immediately by the clean heat of fresh ginger. Unlike the bright pink gari found in budget chains, which is typically dyed, quality Japanese gari has a pale, natural colour and a more refined flavour, less sweet and more ginger-forward. The purpose is functional as much as flavourful: the acidity and ginger heat reset your palate between different fish, so each piece tastes as it should. It is an essential part of the sushi experience rather than a decoration on the side.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eガリ — Gari (pickled sushi ginger), individually wrapped\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eKōmi\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eFormat\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eIndividually sealed sachets\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003ePack Size\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e200 sachets\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eMade in Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBest For\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eSushi service, takeaway, delivery, bento, self-service counters\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhy use ginger sachets instead of bulk pickled ginger?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Bulk ginger from a tub needs portioning, dries out once opened, and creates inconsistent plating. Individual sachets solve all three: each is pre-portioned, stays sealed until use, and delivers the same amount every time. For delivery and takeaway, sachets are essential, as they do not leak in transit and stay fresh until the customer opens them. On a busy sushi line the labour saving is significant at volume.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between pink sushi ginger and natural gari?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      The bright pink ginger common in budget sushi restaurants is dyed with added colouring. Natural gari has a pale yellow or slightly blush tone that comes from the pickling process itself, with no dye added. The flavour difference is noticeable: natural gari is sharper, more ginger-forward and less sweet. Japanese sushi restaurants almost exclusively use the natural version.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store sushi ginger sachets?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Store unopened packs in a cool, dry place out of direct sunlight. Individual sachets have a long shelf life and do not need refrigeration until opened, which is one of the key advantages over bulk tub ginger that must be refrigerated immediately and deteriorates once the seal is broken. Refrigerate any opened sachet and use promptly.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Kaneku","offers":[{"title":"Default Title","offer_id":57901010747773,"sku":"S0138","price":24.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sushi_Sushi_Product_Shots_Sept_24_15868.jpg?v=1728590322"},{"product_id":"swan-ice-shaver","title":"Swan, Large Kakigori Ice Shaver (SI-3B)","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eThe Hand-Crank Shaver Behind Proper Japanese Kakigori\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    This is the big one: Swan's large manual kakigori shaver, the retro hand-crank machine you see on Japanese dessert counters. Turn the handle and a block of ice is shaved into snow so fine it melts on the tongue, the texture that separates real kakigori from crushed ice. Built around a 216mm cutting disc and a robust gear drive, it shaves with the cutting power of an electric model but the control and theatre of a hand crank, and it is made to run, all summer, for years. The flagship of the range, for high-volume dessert service.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Operators Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSnow-fine ice:\u003c\/strong\u003e the fluffy, melt-in-the-mouth texture true kakigori needs\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHigh volume:\u003c\/strong\u003e large 216mm disc, shaving around 0.8kg of ice a minute\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eElectric-grade cutting, by hand:\u003c\/strong\u003e a gear drive with the power and stability of a motor\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBuilt to last:\u003c\/strong\u003e robust, rust-resistant, with replaceable blades\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eGood to Know\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBlock ice only:\u003c\/strong\u003e takes a standard ice block (about 15cm square)\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eStepless texture:\u003c\/strong\u003e adjust from fine snow to coarser flakes infinitely\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eManual:\u003c\/strong\u003e no power needed, just the hand crank\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eServiceable:\u003c\/strong\u003e spare blades available; most issues solved by a blade swap\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eかき氷 — Kakigori, and why the machine matters\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003e\n    Kakigori is Japanese shaved ice, and the whole point is texture: not the hard, wet shards of a blender, but a light, dry, snow-like fluff that holds syrup and dissolves instantly. Getting there takes a sharp blade shaving thin ribbons from a solid block at a controlled angle, which is exactly what a Swan does. Swan is the classic name in Japanese ice shavers, and the hand-crank design is part of the appeal, both for the control it gives and the bit of retro theatre at the counter. This large model is the workhorse version, built for a counter that sells kakigori by the hundred.\n  \u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eSmaller sites:\u003c\/strong\u003e see the compact \u003ca href=\"\/products\/swan-ice-shaver-si-5\" style=\"text-decoration: underline;\"\u003eBlue\u003c\/a\u003e and \u003ca href=\"\/products\/black-swan-small-icer-shaver\" style=\"text-decoration: underline;\"\u003eBlack\u003c\/a\u003e Swan shavers\u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhich Swan shaver do I need?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Choose this large SI-3B if kakigori is a serious part of your menu and you need volume and the finest, most consistent snow from block ice. If you want something smaller for a compact counter or lower volumes, the \u003ca href=\"\/products\/swan-ice-shaver-si-5\" style=\"text-decoration: underline;\"\u003ecompact Swan\u003c\/a\u003e takes both block and cubed ice and comes with cups, a scoop and a rose ice holder. All shave the same snow-fine texture; this one simply does it bigger and faster.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eかき氷機 — Manual kakigori (shaved ice) machine\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand \/ Model\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eSwan, SI-3B (Large)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eCutting disc\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e216mm effective diameter\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eIce type\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eBlock ice only (approx. 15cm square)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eShaving capacity\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e~0.8 kg per minute\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eDrive \/ texture\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eManual gear drive; stepless coarseness adjustment\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eDimensions \/ weight\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eW360 x D360 x H680mm; approx. 22kg\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eIncluded\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e1 water tray; replacement blades available separately\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eCan it use cubed ice?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      No, this large model is designed for block ice only, taking a standard block of roughly 15cm square. Block ice is what gives the finest, driest, most even snow, which is why high-volume kakigori counters use it. If you need a machine that also handles cubed ice, the compact Swan shavers take both.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eIs it really manual?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Yes, it is hand-cranked, with no motor or power supply needed. The gear drive makes it efficient and stable enough to shave with the power of an electric model, while the manual handle gives you direct control over the ice and adds the retro counter theatre that is part of kakigori's charm.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do I maintain it?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      The blade is rust-resistant stainless steel; keep the machine clean and dry between uses. Blade sharpness is the key to fine snow, and Swan's design makes the blade replaceable, so most performance issues are solved by fitting a fresh blade rather than sharpening. Spare blades are available separately.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Swan","offers":[{"title":"Default Title","offer_id":38597449089,"sku":"T0227","price":1399.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/peachnigori-edited-500.jpg?v=1741355247"},{"product_id":"wasabi-sachets","title":"Kaneku, Japanese Wasabi Sachets, 200","description":"\u003cp\u003e200 x 2.5g Units. These wasabi sachets from Kaneku provide the quintessential spicy kick of wasabi in a convenient form, ideal for sushi and sashimi. Each sachet is carefully portioned to complement a single serving, ensuring fresh, potent flavour every time. This product is perfect for restaurants and home use alike, offering consistency and long shelf life without the need for refrigeration.\u003c\/p\u003e\n\u003ch2\u003eAbout Kaneku\u003c\/h2\u003e\n\u003cp\u003eKaneku, established in the mid-20th century, has been dedicated to providing authentic Japanese taste through its wasabi products, focusing on quality and tradition.\u003c\/p\u003e\n\u003ch3\u003e金久 日本わさび小袋\u003c\/h3\u003e\n\u003cp\u003eKaneku Nihon Wasabi Kogatana\u003c\/p\u003e\n\u003ch2\u003eSpec\u003c\/h2\u003e\n\u003cul\u003e\n\n\n\u003cli\u003ePrefecture: Shizuoka\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Kinjirushi","offers":[{"title":"Default Title","offer_id":5226122346528,"sku":"W0015","price":17.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sushi_Sushi_Product_Shots_Sept_24_16311.jpg?v=1728757538"},{"product_id":"mutenka-miso","title":"Hanamaruki, Rustic White Miso Paste 750g","description":"\u003cp\u003e\nMutenka Miso, also known as additive-free miso, is a traditional Japanese fermented soybean paste celebrated for its rich umami flavour and natural ingredients. Crafted from soybeans, rice, and salt, it undergoes a meticulous fermentation process with koji culture, resulting in a versatile paste that enhances various dishes.\n\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003e\nIncorporate Mutenka Miso into your culinary creations by dissolving it into soups, such as classic miso soup, to impart depth and savouriness. It serves as an excellent base for marinades, enriching the taste of meats and vegetables. Additionally, blending it into salad dressings or sauces can elevate the flavour profile of your dishes.\n\u003c\/p\u003e\n\u003ch3\u003eAbout Hanamaruki Foods Inc.\u003c\/h3\u003e\n\u003cp\u003e\nEstablished in 1918, Hanamaruki Foods Inc. has been dedicated to producing high-quality miso products. With a commitment to traditional methods and innovation, they have become a trusted name in Japanese cuisine, offering a range of miso varieties that cater to diverse culinary needs.\n\u003c\/p\u003e\n\u003ch3\u003e無添加味噌\u003c\/h3\u003e\n\u003cp\u003e\nMutenka Miso\n\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003ePrefecture: Nagano\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Hanamaruki","offers":[{"title":"Single","offer_id":56507477787005,"sku":"H1027","price":6.99,"currency_code":"GBP","in_stock":true},{"title":"Case of 6","offer_id":56507477819773,"sku":"H1027-CS6","price":29.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/WY3NUNtGVhbihfL8vGxQR_Xrb266RF_00001.jpg?v=1781101001"},{"product_id":"yawataya-shichimi","title":"Yawataya, Shichimi Togarashi, 14g","description":"\u003ch2\u003eYawataya Shichimi Togarashi, 14g\u003c\/h2\u003e\n\u003cp\u003eThis traditional Japanese seven-spice blend, known as shichimi tōgarashi, offers a harmonious combination of heat, citrusy notes, and aromatic flavours. Crafted by Yawataya Isogorō, established in 1736, this blend typically includes coarsely ground red chili pepper, sanshō (Japanese pepper), roasted orange peel, black and white sesame seeds, hemp seeds, ground ginger, and nori or aonori (seaweed). The careful balance of these ingredients results in a versatile seasoning that enhances a variety of dishes without overpowering them.\n\n\u003c\/p\u003e\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eSprinkle this seven-spice blend over noodle dishes like udon or soba to add a spicy kick. It's also excellent on grilled meats, tempura, or even popcorn for an unexpected twist. Mix it into marinades or salad dressings to introduce a subtle heat and depth of flavour.\n\n\u003c\/p\u003e\u003ch3\u003eAbout Yawataya Isogorō\u003c\/h3\u003e\n\u003cp\u003eFounded in 1736, Yawataya Isogorō has been producing high-quality shichimi tōgarashi for centuries. Renowned for their dedication to traditional methods and quality ingredients, they have become a staple in Japanese households and culinary practices.\n\n\u003c\/p\u003e\u003ch3\u003e七味唐辛子\u003c\/h3\u003e\n\u003cp\u003eShichimi tōgarashi\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003ePrefecture: Nagano\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Yawataya","offers":[{"title":"Single","offer_id":56444908831101,"sku":"K0070","price":5.99,"currency_code":"GBP","in_stock":true},{"title":"Case of 10","offer_id":56444908863869,"sku":"K0070-CS10","price":41.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Yawataya_Shichimi_Togarashi_9e333d2f-59e7-4821-bef0-9d84eadf1fb1.jpg?v=1731066835"},{"product_id":"shichimi-togarashi-furikake","title":"Yawataya, Togarashi Furikake, 60g","description":"\u003ch2\u003eShichimi Togarashi Furikake\u003c\/h2\u003e\n\u003cp\u003eThis bold and aromatic Japanese seasoning combines the classic heat of shichimi togarashi with the savoury depth of furikake. A mix of chilli peppers, sesame seeds, nori, and fragrant spices, it adds a spicy, nutty, and umami-rich punch to rice, noodles, and a variety of savoury dishes.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eSprinkle over steamed rice, ramen, or udon to enhance flavour with a gentle heat. It works well as a seasoning for grilled meats, roasted vegetables, and even popcorn for a unique twist. Mix into tempura batter for a subtle spice infusion.\u003c\/p\u003e\n\u003ch3\u003eAbout Yawataya\u003c\/h3\u003e\n\u003cp\u003eFounded in the mid 18th century, this manufacturer has been producing premium Japanese seasonings, bringing authentic and well-balanced flavours to kitchens around the world. With a focus on quality and tradition, their products enhance a variety of Japanese and fusion dishes.\u003c\/p\u003e\n\u003ch3\u003e七味唐辛子ふりかけ\u003c\/h3\u003e\n\u003cp\u003eShichimi Togarashi Furikake\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003ePrefecture: Nagano\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Yawataya","offers":[{"title":"Single","offer_id":56445591617917,"sku":"K0072","price":12.99,"currency_code":"GBP","in_stock":false},{"title":"Case of 10","offer_id":56445591650685,"sku":"K0072-CS10","price":64.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Yawataya_Togarashi_Furikake.jpg?v=1730122143"},{"product_id":"isogoro-pure-sansho-powder","title":"Yawataya, Pure Sansho Powder, 12g","description":"\u003cp\u003e\nVibrant and aromatic, this fine powder brings a vivid citrus spark and gentle tingling warmth to every bite. Crafted from finely stone-ground berries of the prickly ash tree, it offers delicate floral notes and a subtle numbing sensation that enhances everything from grilled fish and chicken to noodle dishes and broths. It’s subtly complex, uplifting rich dishes without overpowering them.\n\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003e\nSprinkle lightly over grilled meats, seafood, or tofu just before serving for a burst of citrusy zest. Stir into broth, noodles, or rice bowls to awaken deeper flavours. Even adds character to creamy dressings or vinaigrettes with just a pinch.\n\u003c\/p\u003e\n\u003ch3\u003eAbout Yawataya Isogoro\u003c\/h3\u003e\n\u003cp\u003e\nFounded in 18th-century Nagano, Yawataya Isogoro has long specialised in premium spice milling. Their dedication to traditional stone-grinding and preserving delicate aromatics ensures every product delivers vibrant, authentic flavour.\n\u003c\/p\u003e\n\u003ch3\u003e山椒\u003c\/h3\u003e\n\u003cp\u003e\nSansho\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003ePrefecture: Nagano\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Yawataya","offers":[{"title":"Default Title","offer_id":8664032444507,"sku":"K0073","price":21.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Yawataya_Pure_Sansho_Powder_12g.png?v=1731058072"},{"product_id":"umeboshi-togarashi-furikake","title":"Yawataya, Umeboshi \u0026 Chilli Furikake, 60g","description":"\u003cp\u003eThis vibrant furikake combines the piquant tang of umeboshi (pickled plum) with gentle heat from togarashi chilli, rounded out by sesame seeds and seaweed. Its bright, savoury-spicy character adds dimension, texture, and a pop of flavour to everyday meals.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eSprinkle over steamed rice or mix into onigiri for instant zest. Add to noodle bowls, salads, or avocado toast for tangy warmth. It also makes a lively topping for grilled fish, tofu, popcorn, or savoury snacks.\u003c\/p\u003e\n\u003ch3\u003eAbout Yawataya Isogoro\u003c\/h3\u003e\n\u003cp\u003eFounded in Nagano, Yawataya Isogoro has been crafting iconic spice and seasoning blends since 1736. Their creative furikake captures traditional flavours with an innovative twist—bringing umami, spice, and heritage into the modern pantry.\u003c\/p\u003e\n\u003ch3\u003e梅七味ごま\u003c\/h3\u003e\n\u003cp\u003eUme Togarashi Furikake (Ume-Chilli Rice Seasoning)\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003ePrefecture: Nagano\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Yawataya","offers":[{"title":"Single","offer_id":56445579264381,"sku":"K0074","price":12.99,"currency_code":"GBP","in_stock":true},{"title":"Case of 10","offer_id":56445579297149,"sku":"K0074-CS10","price":64.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Yawataya_Umeboshi_Chilli_Furikake_60g.jpg?v=1730123079"},{"product_id":"yuzu-togarashi","title":"Yawataya, Yuzu Togarashi, 12g","description":"\u003cp\u003e\nYawataya Isogoro's Yuzu Togarashi is a traditional Japanese spice blend that combines the bright, tart flavour of yuzu citrus peel with the mild spiciness of togarashi chilli pepper. This 12g tin offers a versatile seasoning that can enhance a variety of dishes. \n\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003e\nThis yuzu togarashi blend is versatile and can be used to elevate numerous culinary creations. Sprinkle it over grilled meats, noodles, or vegetables to add a zesty kick. Incorporate it into soups or stews for an extra layer of flavour. It also makes an excellent topping for ramen and other noodle soups, providing a subtle zest that complements the savoury elements of the dish.\n\u003c\/p\u003e\n\u003ch3\u003eAbout Yawataya Isogoro\u003c\/h3\u003e\n\u003cp\u003e\nYawataya Isogoro is a reputable Japanese brand known for producing high-quality spice blends. Their dedication to authentic flavours and traditional techniques ensures that each product delivers a genuine taste experience. The Yuzu Togarashi exemplifies Yawataya Isogoro's commitment to quality and innovation in Japanese condiments.\n\u003c\/p\u003e\n\u003ch3\u003eSpecification\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Japan.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 12g.\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Yawataya","offers":[{"title":"Single","offer_id":56445519659389,"sku":"K0071","price":12.99,"currency_code":"GBP","in_stock":true},{"title":"Case of 10","offer_id":56445519692157,"sku":"K0071-CS10","price":64.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Yawataya_Yuzu_Togarashi_12g.jpg?v=1730123499"},{"product_id":"cooked-udon-noodles","title":"Miyatake, Cooked Udon Noodles, 5 Packs, 900g","description":"\u003cp\u003eThese pre-cooked udon noodles offer that quintessential chewy texture and hearty mouthfeel typical of authentic udon—without any prep time. Fully cooked and ready to use, they bring convenience without sacrificing flavour, making them ideal for brothy soups, stir-fries, cold salads or quick noodle bowls.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eSimply add directly to warm broths or dashi for instant noodle soups, toss into stir-fries with vegetables and sauce, or chill for cold noodle salads, topped with crisp cucumber, carrot shreds and sesame seeds.\u003c\/p\u003e\n\u003ch3\u003eAbout Miyatake Sanuki Seimensho\u003c\/h3\u003e\n\u003cp\u003eFounded in the early 20th century, this traditional noodle maker from Kagawa (Sanuki region) specialises in time-honoured udon production, delivering consistent quality and authentic texture loved in Japan and abroad.\u003c\/p\u003e\n\u003ch3\u003e茹で うどん\u003c\/h3\u003e\n\u003cp\u003eYude Udon\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003ePrefecture: Kagawa\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Miyatake","offers":[{"title":"Default Title","offer_id":12467820036131,"sku":"H1289","price":6.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Miyatake_Cooked_Udon_Noodles_5_Packs_900g.jpg?v=1730291367"},{"product_id":"pineapple-ramune","title":"Hatakosen Pineapple Ramune 200ml","description":"\u003ch5\u003eHatakosen ramune pineapple 200ml\u003cbr\u003eハタ鉱泉 ラムネ パイナップル味 200ml\u003c\/h5\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003ePineapple flavoured Japanese lemonade soda drink by Hatakosen. An authentic Japanese tasty drink with a fun top to open! Try not to spill it though, there's an art to this!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA type of Japanese soda that has been popular in Japan for over a century. The soda is known for its unique bottle shape, which is designed to look like a codd-neck bottle with a marble inside. The marble is pushed into the bottle to release carbonation and create a fun drinking experience!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe name \"Ramune\" is derived from the English word \"lemonade,\" which was popular in Japan during the late 19th century when the soda was first introduced.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe soda comes in a variety of flavours, including\u003cspan\u003e \u003c\/span\u003e\u003ca data-mce-href=\"https:\/\/www.sushisushi.co.uk\/collections\/japanese-drinks\/products\/hata-original-ramune-200ml\" href=\"https:\/\/www.sushisushi.co.uk\/collections\/japanese-drinks\/products\/hata-original-ramune-200ml\" target=\"_blank\" title=\"HATAKOSEN ORIGINAL RAMUNE 200ML\"\u003eoriginal\u003c\/a\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ca data-mce-href=\"https:\/\/www.sushisushi.co.uk\/collections\/japanese-drinks\/products\/hata-strawberry-ramune-200ml\" href=\"https:\/\/www.sushisushi.co.uk\/collections\/japanese-drinks\/products\/hata-strawberry-ramune-200ml\" target=\"_blank\" title=\"HATA STRAWBERRY RAMUNE 200ML\"\u003estrawberry\u003c\/a\u003e,\u003cspan\u003e \u003ca data-mce-href=\"https:\/\/www.sushisushi.co.uk\/collections\/japanese-drinks\/products\/blueberry-ramune\" href=\"https:\/\/www.sushisushi.co.uk\/collections\/japanese-drinks\/products\/blueberry-ramune\" target=\"_blank\" title=\"HATAKOSEN BLUEBERRY RAMUNE 200ML\"\u003eblueberry\u003c\/a\u003e\u003c\/span\u003e,\u003cspan\u003e \u003ca href=\"https:\/\/www.sushisushi.co.uk\/collections\/japanese-drinks\/products\/hata-lychee-ramune-200ml\" target=\"_blank\" title=\"HATA LYCHEE RAMUNE 200ML\"\u003elychee\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003ca data-mce-href=\"https:\/\/www.sushisushi.co.uk\/collections\/japanese-drinks\/products\/hata-melon-ramune-200ml\" href=\"https:\/\/www.sushisushi.co.uk\/collections\/japanese-drinks\/products\/hata-melon-ramune-200ml\" target=\"_blank\" title=\"HATAKOSEN MELON RAMUNE 200ML\"\u003emelon\u003c\/a\u003e\u003c\/span\u003e. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRamune is particularly popular in J-pop culture and is often in Anime films.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"remarks\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch2\u003eSpec\u003c\/h2\u003e\n\u003cul\u003e\n\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003cli\u003eSize: 200ml\u003c\/li\u003e\n\u003cli\u003eUnits Per Case: 30\u003c\/li\u003e\n\u003cli\u003ePackaging Material: Glass\u003c\/li\u003e\n\u003cli\u003eManufacturer: Hatakosen\u003c\/li\u003e\n\u003cli\u003eCuisine: Japanese\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cbr\u003e\u003c\/h2\u003e","brand":"Hatakosen","offers":[{"title":"Single Bottle","offer_id":13539193946147,"sku":"S0304","price":2.99,"currency_code":"GBP","in_stock":true},{"title":"Case of 30","offer_id":13690461913123,"sku":"S0304-CS30","price":79.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Hatakosen_ramune_pineapple.png?v=1731061854"},{"product_id":"blueberry-ramune","title":"Hatakosen Blueberry Ramune 200ml","description":"\u003cp\u003e\u003cspan\u003eBlueberry flavoured Japanese lemonade soda drink by Hatakosen. An authentic Japanese tasty drink with a fun top to open! Try not to spill it though, there's an art to this!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA type of Japanese soda that has been popular in Japan for over a century. The soda is known for its unique bottle shape, which is designed to look like a codd-neck bottle with a marble inside. The marble is pushed into the bottle to release carbonation and create a fun drinking experience!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe name \"Ramune\" is derived from the English word \"lemonade,\" which was popular in Japan during the late 19th century when the soda was first introduced.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe soda comes in a variety of flavours, including\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.sushisushi.co.uk\/collections\/japanese-drinks\/products\/hata-original-ramune-200ml\" target=\"_blank\" title=\"HATAKOSEN ORIGINAL RAMUNE 200ML\"\u003eoriginal\u003c\/a\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ca data-mce-href=\"https:\/\/www.sushisushi.co.uk\/collections\/japanese-drinks\/products\/hata-strawberry-ramune-200ml\" href=\"https:\/\/www.sushisushi.co.uk\/collections\/japanese-drinks\/products\/hata-strawberry-ramune-200ml\" target=\"_blank\" title=\"HATA STRAWBERRY RAMUNE 200ML\"\u003estrawberry\u003c\/a\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ca data-mce-href=\"https:\/\/www.sushisushi.co.uk\/collections\/japanese-drinks\/products\/hata-lychee-ramune-200ml\" href=\"https:\/\/www.sushisushi.co.uk\/collections\/japanese-drinks\/products\/hata-lychee-ramune-200ml\" target=\"_blank\" title=\"HATA, LYCHEE RAMUNE 200ML\"\u003elychee\u003c\/a\u003e,\u003cspan\u003e \u003c\/span\u003e\u003ca data-mce-href=\"https:\/\/www.sushisushi.co.uk\/collections\/japanese-drinks\/products\/pineapple-ramune\" href=\"https:\/\/www.sushisushi.co.uk\/collections\/japanese-drinks\/products\/pineapple-ramune\" target=\"_blank\" title=\"HATAKOSEN PINEAPPLE RAMUNE 200ML\"\u003epineapple\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003ca href=\"https:\/\/www.sushisushi.co.uk\/collections\/japanese-drinks\/products\/hata-melon-ramune-200ml\" target=\"_blank\" title=\"HATAKOSEN MELON RAMUNE 200ML\"\u003emelon\u003c\/a\u003e\u003c\/span\u003e. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRamune is particularly popular in J-pop culture and is often in Anime films.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003eSpec\u003c\/span\u003e\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cul\u003e\n\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003cli\u003eSize: 200ml\u003c\/li\u003e\n\u003cli\u003eUnits Per Case: 30\u003c\/li\u003e\n\u003cli\u003ePackaging Material: Glass\u003c\/li\u003e\n\u003cli\u003eManufacturer: Hatakosen\u003c\/li\u003e\n\u003cli\u003eCuisine: Japanese\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cbr\u003e\u003c\/h2\u003e","brand":"Hatakosen","offers":[{"title":"Single Bottle","offer_id":13539200532515,"sku":"S0305","price":2.99,"currency_code":"GBP","in_stock":true},{"title":"Case of 30","offer_id":13690463092771,"sku":"S0305-CS30","price":79.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Hatakosen_Blueberry_Ramune.jpg?v=1730297382"},{"product_id":"koji-soy-sauce","title":"Horaiya, Koji Soy Sauce, 340ml","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eDark soy taken a step further. Horaiya blend finished soy sauce with their own rice koji and mature it again, for a rounder, sweeter, thicker soy you dip rather than cook with.\u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eRefermented with rice koji:\u003c\/strong\u003e finished soy is blended with the brewery's own koji and matured again, which builds the rounder, sweeter depth.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eA finishing soy, not a cooking one:\u003c\/strong\u003e thick and mellow enough to dip sashimi, tofu and sushi straight from the bottle.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eKoji-makers since 1906:\u003c\/strong\u003e Horaiya Honten in Fukushima have grown koji for over a century, and it is the koji that defines this soy.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eYou can see the koji:\u003c\/strong\u003e grains of rice koji settle in the bottle, the visible mark of how it is made. Give it a shake.\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSashimi and sushi:\u003c\/strong\u003e a dipping soy with body and a gentle sweetness behind the salt.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHiyayakko:\u003c\/strong\u003e spoon it straight over chilled tofu, the classic Japanese pairing.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eOver rice and egg:\u003c\/strong\u003e a few drops on tamago kake gohan or steamed rice.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eOff-piste:\u003c\/strong\u003e use it as a finishing soy on grilled meat, roast vegetables or in a dressing where you want sweetness and depth.\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eKoji is written 麹, the cultured rice (Aspergillus oryzae) that sits behind miso, sake and soy sauce. Horaiya Honten, founded in 1906 in Koriyama, Fukushima, are koji specialists first and foremost. For this soy they take a dark koikuchi soy sauce, blend in their own rice koji and let it mature, so the koji works its sweetness and umami into the finished sauce. That is why it pours thicker than ordinary soy and carries a mellow, rounded edge rather than a sharp salty hit. The whole rice grains you can see in the bottle are the koji itself, left in rather than filtered out.\u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does koji soy sauce taste like?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eRounder and sweeter than a standard dark soy, with the salt sitting further back. The koji brings a mellow, almost malty sweetness and a thicker body, so it coats food rather than running straight off. There is still the savoury depth you expect from a good shoyu, but it is softer and less sharp, closer to a finishing sauce than a cooking one. A drop on sashimi or chilled tofu tells you what it is for: it adds flavour and a little richness without the bite of ordinary soy. Shake the bottle first to lift the koji through.\u003c\/p\u003e\n\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n    \u003ctr\u003e\n\u003ctd style=\"width:35%; padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem; opacity:0.75;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem;\"\u003eKoji Shoyu (麹醤油, dark soy sauce with added rice koji)\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem;\"\u003eHoraiya Honten, founded 1906, Koriyama, Fukushima\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem; opacity:0.75;\"\u003eKey Feature\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem;\"\u003eDark soy blended with the brewery's own rice koji and matured; rounder, sweeter, thicker; visible koji grains\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem; opacity:0.75;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem;\"\u003eKoriyama, Fukushima Prefecture, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem; opacity:0.75;\"\u003eVolume \/ Format\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem;\"\u003e340ml bottle\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem;\"\u003eA finishing and dipping soy for sashimi, tofu, sushi and rice\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is koji soy sauce?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.9rem; margin: 0;\"\u003eIt is a dark soy sauce that has had rice koji blended into it and been left to mature. Koji is the cultured rice used to make miso, sake and soy in the first place. Adding more of it to a finished soy, as Horaiya do here, draws out extra sweetness, umami and body. The result pours thicker than normal soy and tastes rounder and less sharp, with grains of the koji visible in the bottle.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow is it different from normal soy sauce?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.9rem; margin: 0;\"\u003eStandard dark soy is sharp, salty and thin, made to cook with. This one has been refermented with rice koji, so it is sweeter, thicker and more mellow, with the salt further back. That makes it a finishing soy rather than a cooking one: you reach for it to dip sashimi or spoon over tofu, where its body and sweetness do the work, rather than pouring it into a hot pan.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it after opening?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.9rem; margin: 0;\"\u003eKeep it in the fridge once opened and shake before each use, as the koji naturally settles to the bottom. A little sediment is normal and is simply the rice koji left in the bottle. Stored cold and closed, it holds its flavour well, though like any soy it is best used while fresh rather than left for years.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Horaiya","offers":[{"title":"Single","offer_id":56444932194685,"sku":"S0306","price":12.99,"currency_code":"GBP","in_stock":true},{"title":"Case of 6","offer_id":56444932227453,"sku":"S0306-CS6","price":38.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/KnTgLD74XEZsGkn26mPW_iHncFJpP_00001.jpg?v=1781556210"}],"url":"https:\/\/www.sushisushi.co.uk\/collections\/all.oembed?page=2","provider":"SushiSushi","version":"1.0","type":"link"}