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NIPPON SHOKKEN, BLACK PEPPER SAUCE
This sauce is made with dark soy sauce, spices, and a hint of peppers and garlic. It is a delicate balance between sweet and spicy.
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NIPPON SHOKKEN, DRIED SEAWEED MIX
This seaweed mix contains a variety of high-quality seaweed; Wakame, Suginori Aka, Suginori Ao, Tsunomata Aka, and Suginori Shiro. It expands 10 times its original size and can be used for salads or as a garnish.
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NIPPON SHOKKEN, EEL COATING SAUCE
This is a refined recipe of the traditional Bansankan Eel Sauce. Double the soy with a unique blend of powder and liquid soy sauce! Great thickness for sushi rolls.
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NIPPON SHOKKEN, KARAAGE CRISPY BATTER MIX
Karaage is a Japanese style seasoned fried chicken mix. Karaage batter mix makes meat juice stay in the meat, and will keep the oil clean. Directions: Mix 1 cup of Karrage batter mix with 1/2 cup water. Coat ingredients in batter. Deep fry for approimately 4 min. in oil at 350° F. One bag of batter mix can be used for up to 16.5 lbs of meat.
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NIPPON SHOKKEN, TEMPURA BATTER, EXTRA CRISPY
Characteristics: Stays crispy for 2 hours! For any fried food! Keeps your oil clean! Directions: Mix well 1 cup of batter-mix with 2/3 cups cold water (may use beer, dark beer or club soda) Coat ingredients in batter. Deep fry for approximately 4 min. in oil preheated to 350° F until golden brown.
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SHRIMP TEMPURA
Ready to cook, just deep fry! Crunchy and light texture, stays crispy over 2 houses after deep fried.Directions: Deep fry until golden brown (4-5 min.) No need to defrost.
