Supafresh Japan

In 2002, a mission was embarked on to create the "King" of strawberries, 6 years later, the Amou strawberry was finally perfected. The name is an acronym of the fruits best characteristics, amai (sweet), marui (round), okii (big) and umai (delicious). The Amou Strawberries are glossy and smooth, with beautiful aqueous, red, soft flesh. Very sweet with mild acidity to balance its flavours, it truly deserves it title of the "King".

Please note that this item requires a pre-order period of 7 days.

Origin: Fukuoka

Translated to "Angel Sound", the pursuit of perfection had led farmers to this beautiful muskmelon. With only one melon grown per vine to increase concentration of the flavours within the fruit, the Amane Muskmelon has a well-rounded flavour with a tantilizing aroma and delicate texture. The care taken to grow these melons ensure that even the flesh close to the skin is rich and sweet! Coming in a gift box, the Amane Muskmelon is perfect for gifting and sharing.

Weight: 1-1.3kg

Origin: Shizuoka

Amongst the musk melons, the Shizuoka AA Crown Melon is the most premium and sought after. It's well-known for its musky scent, juicy flesh, mellow taste, and smooth texture. The melons are cultivated in the most optimal conditions with a "One Tree, One Fruit" approach that results in its concentrated taste and flavour.

How to check for ripeness:
Gently push the bottom of the melon. If it feels slightly soft, it is ready to be eaten.

Origin: Shizuoka

Storage: Refrigerate at 1-2 degrees

Different from Unagi which is a freshwater eel, the Anago is a saltwater eel that is mostly wild caught. Anago is generally sweeter and has a more delicate flavour, making it perfect for tempura or simply eaten on top of some rice after grilling it. Soft and melt in your mouth, the Anago is a delicacy to be enjoyed any day. Best in summer, they are still delicious all year round.

Source: Wild-caught
Recommended for: tempura, grilled, teriyaki

In 1972, Kiyomi and Ponkan were crossbred in Japan to create the Dekopon orange. Large, seedless, and sweet, these Ehime Dekopon are a true delight, their natural sweetness have led some people to claim that they are the most delicious citrus available today. They are easy to peel and their thin skin means more delicious flesh for all to enjoy!

Please note that this item requires a pre-order period of 7 days

Origin: Ehime

Product Specification: 8 pieces per box

Weight: 3kg

Brown rice is a Japanese superfood rich in dietary fiber and minerals. It boasts B vitamins that promote fat and sugar metabolism, and vitamin E that is effective for anti-aging.

Satoiro Brown Rice Noodles can be used in Japanese, Chinese, Western, in all kinds of dish styles such as pasta, tsukemen (dipping ramen noodles), and tantanmen (Sichuan spicy noodles). The possibilities are endless!

Easily add highly nutritious brown rice noodles to your daily diet, helping you stay fit and healthy. Just boil for 60 seconds!

Satoiro Brown Rice Noodles come in 3 variations:

• Original
  Goes well with anything! Enjoy the full taste of naturally grown brown rice.
  
  
• Okinawa Moringa
  Moringa is a next-generation superfood that is rich in many essential nutrients. Added to gluten-free brown rice flour pasta, it eliminates the "difficulty of digestion", which is the only disadvantage of brown rice.
  
  
• Yasu Asasumi Hemp Charcoal
  Blended with a charcoal composition that is produced by burning rare local Noshu hemp at high temperature. This creates micropores four times smaller than Bincho charcoal that is effective for purifying the digestive system.

Texture
Between fresh pasta and cold noodles

Dietary Info
Additive-free. Gluten-free. Natural cultivation. Low-carbohydrate (thanks to the use of high-amylose Sasa Sigre brown rice). Allergen-free (eggs, wheat, milk, shrimp, crabs, buckwheat, peanuts). GMO-free.

One of the largest Shiromi (white meat) fishes available, the Kanpachi is a close cousin to the Buri and the Hiramasa. A ferocious predator, the Kanpachi has firmer flesh than its cousins but it still has light coloured flesh with a crisp firm texture. Their clean rich and sweet taste shine through when they are cooked but our Kanpachi is beautiful enjoyed just as sashimi.

This pack comes with the Kama, which is the collar of the fish which the fattiest part of the Kanpachi which can be grilled simply with salt and enjoyed with some rice!

Please note that this item requires a pre-order duration of 7 days.

Origin: Farmed

Cooking: Sashimi, Grilled

Processing: Fillet with Collar

Fillet Weight: 1.25 - 1.5kg

Leaner and more delicate than Aji, Shima Aji is a luxury fish usually reserved for the best sushi restaurants. It is smooth and rich, and most often served as sashimi. Its tender buttery mouthfeel with a sweet finish make it a fan-favourite, especially since its less intensely flavoured than its cousins.

Please note that this item requires a pre-order duration of 7 days.

Source: Farmed

Processing: Chilled (Skin-On Fillet), 2 Fillets approx 400g - 500g

Cooking: Sashimi, Grill

With its beautiful red scales, the Red Sea Bream or Tai is often served during celebratory occasions to usher in good luck. A firm-fleshed white fish with gentle flavours, this fish is a delicacy and easily enjoyed even by those not used to eating fish. Known as the "King of White Fish", this beauty can be enjoyed as sashimi, lightly torched, or even grilled. The possibilities are endless!

Please note that this item requires a pre-order duration of 7 days.

Origin: Farmed

Weight: Please note that the weight stated is prior to processing

Coming from the large Iwate region, these Muki Hotate are processed immediately upon harvesting and shipped fresh to us to ensure that you have the finest produce. Scallops from Iwate are known to be larger and thicker than those from Hokkaido. Sweet and with a firm bite, these delicious Hotate are a delicacy to enjoy. Compared to our frozen sashimi grade scallops, these have a firmer texture for the discerning palate.

Origin: Iwate, 岩手

Storage: Chilled, keep up to 3 days

Pack Size: 500g (12 Pcs)

The best and most flavourful parts of the crab are in the top shell when it is peeled off, our fresh Frozen Kani Miso is made from these delicious bits and served in the original shell they were harvested from. Not just tasty, they are a great center piece as well! Closely associated with foie gras and liver due to their rich texture and flavour. They can be enjoyed on top of a bowl of rice, as sushi, or even in soups! To make full use of their beautiful shells, pour a touch of sake into the shells and cook them over a direct flame.

Preparation: Cook with sake over direct flame or a mini charcoal hibachi

Storage: Keep Frozen upon Delivery, Thaw before use

Mentaiko is known and beloved by all, they are made by curing and marinating Alaskan Pollacks roe. With their rich and concentrated flavour, they are often used to top a multitude of dishes. They can be enjoyed raw or cooked, and are commonly served as a side dish to accompany steamed rice in Japan. Another popular way to enjoy Mentaiko is by cooking them with some cream and butter and tossing pasta with them for a tasty quick meal. Our whole roe sacs are easy to enjoy, and can be enjoyed once defrosted!

Storage: Fresh Frozen

Preparation: Defrost and remove the membrane of the sac. It can be eaten raw or cooked.

An ingredient originating from Kyoto, Nama Yuba is both healthy and delicious. Made from soy milk, Yuba is high in protein and iron with low cholesterol. Its subtle flavours lend to a variety of of preparations. It can be enjoyed as it is, or with some simple condiments like soy sauce or wasabi. Yuba also takes very well to marinates and the possibilities are endless! Experiment with different flavours and enjoy this guilt-free dish.

Preparation: Ready to eat on it own or with soy sauce, wasabi and ginger

Storage: Keep Chilled in the fridge. To be consumed within 3 days upon date of delivery

Origin: Tokyo

Cultivated in Shizuoka in 1994, the Amela Tomatoes are one of the sweetest tomatoes available. They are so sweet, they have been called "fruit" tomatoes due to people being in disbelief at how rich a tomato can be! Balancing out this intense sweetness is the tomatoes natural umami savoury flavours. These concentrated flavours are achieved by restricting the tomatoes access to water to achieve its amazing intense characteristics.

Origin: Shizuoka

The collar of a Yellowtail, the Buri Kama is the fattiest part of the fish. A delicious and simple ingredient to prepare, this is something you should always have stock of inside your freezer. All you really need to prepare this Buri Kama is some salt, check out this recipe from Just One Cookbook and always have a delicious meal ready.

Delivered: Fresh Frozen
Preparation Method: Sprinkle salt over the collar and grill for 10-15 mins

Sourced from the seas of Iwate, our Karatsuki Hotate (whole scallops with shell) are larger and thicker than their Hokkaido counterparts. Coming from the Hirono supplier, these Hotate share the seas with top grade uni. Sweet and firm, these whole scallops can be enjoyed as sashimi or grilled with a dab of butter and some garlic, just like how they enjoy them in Japan!

Only softer young Hokkaido salmon roe is used in the production of our Ikura Shoyu. Marinated in artisan roasted soy sauce, our Ikura is delicate but packs a delicious burst of flavour. With its thinner skin, you won't have any tough membrane left after eating! Pair this with a large variety of dishes, pasta, rice bowls, chawanmushi, and many many more.

Origin: Hokkaido, 北海道
Delivered: Frozen

Seasonal Produce!

These Fruitica tomatoes were first cultivated in Asakasa and are now some of the sweetest tomatoes you can buy. We coined them "Sweety" Tomatoes after what our contact in Japan described these tomatoes as! With normal tomatoes having around an 8° sugar concentration, "Sweety" Tomatoes have a concentration of 13.8°, close to double as sweet as your regular tomatoes. Give these delicacies a try and you'll never look back.

Available only on Fridays!
Origin: Aomori
Cooking: Salad

Not for the faint of heart, Iwashi is an intensely flavoured fish. Although available all year round, they are generally best enjoyed from summer to autumn. Iwashi is a popular ingredient for sashimi and nigiri now, but this was not always the case due to the need to eat them extremely fresh. Worry not, our Iwashi come straight to you once they have landed in Singapore. Enjoy them as sashimi with some grated ginger and soy sauce or grill them lightly for a delicious and fatty fish.

Our Akami come from the Kesennuma port, one of Japan's leading tuna ports. They account for an annual handling value of almost $600 SGD. Clearly, they are experienced professionals when it comes to dealing with tuna. Akami is the most commonly enjoyed part of the tuna belly and also the leanest. Comparing it to Frozen Ootoro and Frozen Chutoro, the Frozen Akami is a meatier and heartier cut, perfect for those who are looking for a simple sushi night. Our Frozen Akami is processed freshly and then immediately blast chilled to preserve its freshness, watch the video linked below on how to defrost it!

Source: Wild-caught, Yamaharu Seafood, Toyosu Market
Processing: Fillet, Super Frozen (-60°C), Sashimi Grade
Recommended Preparation: Sashimi, Grill

Bafun or Murasaki? Let our uni specialist in Japan pick you the best possible Grade A uni available for you at the weekly uni auctions. If you're looking for the best value for your buck, this is the choice for you. Only the best uni will be selected for these Uni Omakase boxes!

Origin: Hokkaido, 北海道
Grade: Sashimi Grade A
Processing: Fresh, Chilled
Recommended for: Sashimi, chirashi, nori

Our Ootoro come from the Kesennuma port, one of Japan's leading tuna ports. They account for an annual handling value of almost $600 SGD. Clearly, they are experienced professionals when it comes to dealing with tuna. Ootoro is the fattiest part of the tuna, and the most premium as well thanks to its rich and luxurious flavours. Our Frozen Ootoro is processed freshly and then immediately blast chilled to preserve its freshness, watch the video linked below on how to defrost it and get ready to be blown away.

Source: Wild-caught, Yamaharu Seafood, Toyosu Market
Processing: Fillet, Super Frozen (-60°C), Sashimi Grade
Recommended Preparation: Sashimi, Grill