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..
We are on GrabMart!
We are now available on-demand via GrabMart, delivering to you islandwide within the hour*!  You'll be able to get anything from convenient snacks, such as our bestselling range of side dishes; egg..
Yuzu Tsuyu Porridge (Zosui 雑炊)
Following the popularity of the Yuzu Tsuyu Shabu soup base, we were curious about how the Japanese are using the soup base other than Shabu Shabu! We were then told that the soup base was perfe..
土用丑の日 Midsummer Day of the Ox (Day to eat Unagi!)
There is an old saying in Japan that when you eat Unagi on “Doyo no Ushi” Day in the summer, you won’t suffer from the summer heat as Unagi is known to have properties that strengthen the body!  If..
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