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The process results in plump fillets with no bones and a creamy texture
and a domestically produced shochu
A Yanagiba is characterised by its long slim profile and single bevel grind
A wooden (FSC certified) box for storing seed packets and small bulbs
Pickled Ume (Umeboshi) AXE SHARPENING The process results in plumpUmeboshi are Japanese salt pickled plums. Red shiso leaves are added during the fermentation process to impart a reddish colour and natural flavouring. These plums may be small but due to the high content of citric acid they pack a mouth puckering lemony, salty punch and can be an acquired taste at first! They are considered a Japanese superfood acting as an immune booster and digestion aid. Use them as a side dish in a bento box, packed inside
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