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SAKURA Powder Detergent for vegetables and fruits
-Made by local natural Hotate Powder.
-For Bacteria Elimination,Cleaning,Freshness Preservation of
vegetables and Fruits.
-Removal of residue pesticides,antiseptic,wax etc.
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2. All consumer related claim bear by import party.
3. Import party need to take PL insurance To sell the product.
4. Payment terms are LC or Advance payment.
- Japnese Food
Soy SauceShoyu is actually the Japanese word for “soy sauce.” In Japan, there are a number of different forms of shoyu, which are differentiated on the basis of ingredients and fermentation technique. All soy sauce is made from fermented soybeans. Depending on how they are handled and how long they are fermented, the soy sauce may be light in color and texture or inky black. Different soy sauces are designed to pair with different foods; in Japan, some famous types are tamari shoyu, made by pressing the soybeans used to produce miso, and saishikomi, a double brewed shoyu which is extremely strong
Shoyu is the foundation of Japanese cuisine, it is the essential ingredient. Shoyu is the most important condiment used to flavour food and also used to cook with. Shoyu can be found in most grocery stores (Asian food section) or in health stores. Shoyu can be stored at room temperature for up to one year.
How to use
In Japan Shoyu used almost every food. Just add one or two spoons of Shoyu to your recipe then it is ready to eat. Also eat as a pickle.
Miso is Japan’s traditional seasoning and health food. Made from fermented soybeans mashed into a thick paste, the many health benefits of miso have been well documented in Scientifics studies. Indeed, recent years have been seen miso steadily gain a global reputation as a healthy and taste food. According to the studies, more than 1300 types of miso can be found throughout the Japan, each with its own distinct flavor.
How to make
- Add 2 cups of water to a pot and bring to the boil. Add the dashi (Instant powder).
- Bring to a low simmer and add the miso. Do this by using strainer and dipping into the boil water. Stir it until dissolves the miso.
- Put slice of tofu and heat ups. The soup is almost ready.
- Add the chopped green onion and boil for about 20 seconds.
Dashi is an essential ingredient for making miso soup. Typical dashi is made from konbu (Dried kelp) and kezuribushi(slice of bonito flakes ) or nibosh (Dried sardines). These ingredients vary from region to region and maker to maker. Dashi can be substituted for bouillons, in such cases, adjust the amount of miso to maintain the correct degree of saltiness.
Seaweeds (kaiso) have been an important part of the Japanese diet for many centuries. Today, various types of seaweed are used extensively as soup ingredients. Most commonly used seaweeds are as follows:
JAPANESE GREEN TEA
Japanese Green TeaTea (ocha) is one of the most common beverages in Japan and is an important part of Japanese food culture. It is also the central element of the tea ceremony. The following is a list of some of the most popular kinds of tea in Japan:
Green tea is served everywhere and at any time of the day. Unlike English tea, Japanese green tea is served in cups without a handle and is never use sugar or cream. The most polite way of drinking green tea is to hold the cup with one hand and support it from below with the other hand. Vending machines that can be found all over Japan, offer various kinds of cold and hot tea
How to make Green Tea
To brew green tea, using a Japanese teapot called kyusu is the best if not use normal water boil utensil. Basically put green tea leaves in the pot and pour some hot water. Then, cover the lid and wait for a while before serving green tea into individual tea cups. When serving green tea, make sure not to leave any tea in the tea pot. You may brew green tea a few times from the same tea leaves.
To brew tasty green tea, water temperature is important. Change the temperature depending on the kind of green tea you are drinking. Cool boiling water in a tea pot or tea cups before pouring over tea leaves.
We, shin Nippon Trading Company, located nearby to famous place known for fruits which are Aoomori and Hokutobu. Our staff works closely with farmers to ensure taste and quality and to suit individual tastes and customer preferences. Our dedicated staff work hard handling charter vessel loads, 40ft reefer containers, individual cartons, bags and pallets, ensuring the freshest produce is delivered to our customer's doors. We constantly strive to meet the ever-changing demands and expectations of our customers.
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