Japanese Shirataki noodles made from konjac yam. Also known as “zero-calorie noodles”
Ready sauce for roasted meats, barbecue, pizza, salad, bread etc.
Rice vinegar (acidity 5%) is good for soups, salads, stir-fries, sauces etc.
For Peking duck, spring rolls, chicken, woks etc.
Rice paper (16cm) works well for wraps, salad rolls, spring rolls, desserts
Rice paper square (19cm) works well for wraps, salad rolls, spring rolls, desserts
Mix for wonton soup Wenchou style
Spice paste for Kung Pao chicken from Szechuan cuisine
For duck roast sauce, wok dishes, springrolls
For seasoning Peking Duck, stir-fries, wok dishes, dip
Spicy chilli dipping sauce for spring rolls, shrimps, vegetables etc
Dried black mushroom (fungus) for salads, soups etc.
For broths, soups, salads etc
SOY based ready to use ginger & chilli sauce
Whole water chestnuts are good for wok dishes, salads etc.
Japanese style noodles for soups or serve with sauces
Spice paste for wok noodles
For soups, stir-fries, spring roll filling etc