R E C I P E S

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..

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..

"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..

 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 th..

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..

We chanced upon Moroheiya on one of our work trips to Japan and were intrigued by the texture -- much like Spinach, but less stringey and has the slimy and sticky consistency of cooked okra! The Ob..

“Nitsuke” is a popular and delicious way to cook fish in Japan where the fish is stewed in soy sauce, mirin and sake. (It is also our favourite way of cooking fish because there isn't much mise en..

We first came across this super luxe Sando on Instagram and thought to ourselves: that looks easy to make! And true enough, it wasn't just easy - it was DELICIOUS! You can choose to have it as a sa..

Our Truffle Lobster Roll recipe was such a hit, we had to come up with another that was more acce$$ible and suitable for every day dining.  The garlic aioli shrimp roll is a wallet-friendly alt..