[Air-flown from Japan] Get your hands on regional specialties from Japan from @Singaporehomecooks FB Live every Monday,8pm

Annouimo Sweet Potato Caramels

Made from Annouimo sweet potatoes, this premium variant is known for its exceptional sweet flavour profile. The sweet potatoes are grown specially and solely on a tiny island off Kagoshima Prefecture in Tanegashima, Japan.

How to enjoy: Just pop it into your mouth!

Decanter Aged Amberjack Carpaccio with Olive Oil and Kanoya Soy Sauce

The amberjack (kanpachi) is aged for 6 to 8 days using a special decanting method of air exposure to bring out its natural umami flavour. Its rich flavours and melt-in-the-mouth texture has made it a prized catch and
it has been used widely in Michelin-starred restaurants in Tokyo, Japan, for seven consecutive years since its creation.

How to enjoy: Eat it with rice, or bread and wine!

Shinshu Apple Ball

This sorbet is made with 100% Nagano-grown apples — Nagano Prefecture is Japan’s number 1 apple producer, and the apples are acclaimed for their quality, size and delicious flavour.

How to enjoy: Best enjoyed on a hot day

Pickled Green Pepper in Miso

“Botan Kosho” are peppers listed as Shinshu traditional vegetables from the Nagano Prefecture, which are protected and nurtured only within the region. This is a popular item sold in MUJI Japan.

How to enjoy: As a topping for rice or porridge, or even on its own for a touch of tingling heat!

Okinawa is renowned as the largest producer of tiger prawns in Japan, and one of Japan’s finest prawns – Ginoza Tiger Prawns. Each prawn’s clear and translucent flesh signals its premium quality and freshness. Frozen instantly at -40 degrees Celsius when they are caught, the prawns can be served as sashimi after defrosting. Sweet and tender, the Japanese tiger prawns are sure to be a delight
amongst seafood lovers.

How to enjoy: Eat it as sashimi! If raw is not for you, you can add it to steamboat or grill it too.