1. Normal packaging :1kg, 2kg or as customer's request
2. We have been cooperate with bags factory for so many years , if you do not like our bags ,we can make the bags depend on your requirement .
Squid, Vinegar, Kikurage Mushroom,
Ginger, Sugar, Lettuce Stem, Bracken,
Soy Sauce, Bamboo Shoot, Sesame Seed,
|Product name:||'Natural' Sushi Food Squid and Vegetable Calamari Salad Chuka Ika Sansai / squid snack frozen seasoned squid salad|
|Description:||Seasoned Squid Salad for Sushi|
|Ingredient:||Squid, Fern, Sugar, Salt, Vinegar and,sansai and so on|
|or as customer's request.|
|Weight:||1kg, 2kg or as customer's request|
|Certification:||HACCP, FDA, KOSHER, IFS, QS, ISO 22000|
|Package:||Inner Package:||vaccum bag/ plastic box|
|2kg*4 boxes in one bundle|
|1kg*12bags in one carton|
|Shelf Life:||24 months|
|Storage:||Keep frozen at -18 degree|
|Usage:||Ideal for Japanese Sushi restaurant|
|Main Market:||Japan, Asia, Europe, North America, South America, Middle-east|
Squid salad method
1.Mix two-thirds of the chillies and the garlic-infused oil in a large bowl and add the squid. Cover with cling film and leave them to marinate for at least 1 hr or overnight in the fridge.
2.Just before serving, heat the barbecue or a griddle pan. Combine the avocado slices with the rocket. Divide between 6 small plates or bowls.
3.When the barbecue is hot or your griddle pan almost smoking, add the limes, cut-side down. Tip on the squid, pressing lightly with the back of a fish slice to create charred lines. When the squid feels slightly firm, about 1 min 30 secs into cooking, turn over and press down with the fish slice again, cooking for another 1 min 30 secs or until the squid feels firm. Remove and place on a board.
4.Slice the squid into 1-2cm rings and top each salad with a few rings and some crispy onions. Serve half a charred lime on the side for squeezing over, with the remaining chilli scattered over and a drizzle of garlic oil.