Read

 
Zairyo's Wagyu Angbao
We're stoked to present our very own in-house design Angbao in real Wagyu marbling (A4, if you're wondering :p)  to celebrate the year of the Ox. We hadn't expect the response to be overwhe..
CNY 2021 Opening & Delivery Schedule
Please note that we will be opened on CNY Eve, 11 Feb, from 10AM to 2PM for COLLECTION only. We do not accept any walk-in purchases, so please place your order prior to collection. Also, t..
RECIPE: Miso, Sake Kasu Cream Cheese Snack
We're so excited to share this recipe with you because we are OBSESSED with this snack! It's also handy for the festivities ahead as you can prepare them ahead of your dinners and serve them as..
How To Cook: Hamachi Kama
Hamachi Kama is the collar / cheek of Hamachi (Yellowtail fish), and it is easily the fattiest and juiciest part of the fish. It is usually cooked until the skin is crisp and the meat underneath i..
MENTAIKO TIPS: Make Your Own Mentaiko Mayo + Creamless Mentaiko Pasta
"Why do you not carry pre-made Mentai Mayo?" is a question we get asked a lot. We don't - why? Because it didn't make sense to us when we sell real Mentaiko and it's really SO easy to make Mentaik..
HOW TO USE: Kaisendon Sauce (for Chirashi)
One of the most exciting things that went down at Zairyo is the creation of this Kaisendon Sauce for Chirashi!  We've also incorporated the use of our signature Washi (Japanese paper) for the l..
Showing 1 to 6 of 52 (9 Pages)