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ITEMS TREATMENT NOTES

All Tuna items:

Our ALL Tuna items are treated with “super frozen” process in order to preserve as same freshness as what they were caught from the sea.
we strongly request you to follow the Defrosting Method and enclosed Defrosting Method instruction in the case delivered.
These are time sensitive items,, the super frozen items HAVE TO be defrosted within 24 hours after you received (unless you have super freezer or keep it with dry-ice) and served by NO LATER than maximum 2 days after your receipt. You also refer to the Defrosting Method and enclosed Defrosting Method instruction in the case delivered.


Japanese Wagyu and other seafood items:

All our items are raw foods, please follow our defrosting method instruction properly (frozen Wagyu, chilled Wagyu, other frozen seafood items) and eat them as soon as possible.
For Yellowtail and Kind Salmon, if you plan to have it as raw (Sashimi or Sushi), we recommend you should keep them in the freezer NO LONGER than 2 days. If you plan to cook, you should have them WITHIN 4 days. In case of Japanese Wagyu, we recommend you should keep them in the freezer NO LONGER than 180 days. Once it is defrosted, you should have WITHIN 4 days.

For all items, we are unfortunately not able to be responsible for any complains and/or request for returns/refunds against deterioration, discoloration and so due to failure of our defrosting instruction. Please also refer to Refunds & Returns Policy.

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OTHER FROZEN SEAFOOD ITEMS DEFROSTING METHOD

Keep in the refrigerator (5-10 °C / 41-50 °F) for 5-6 hours. Once it yields under gentle pressure of a finger, it is good sign of readiness.

QUALITY GUARANTEE

Slaughtering and packing at certified USA export factories in Japan maintains the highest quality of Wagyu. Using a special film to pack the beef inhibits bacteria growth. Quick-freezing below -22°C/-30°F on the same day of packing the beef ensure freshness without aging.

HOW TO THAW

It is recommended to defrost the beef slowly in a refrigerator (0.5-2°C/33-33.3°F ) taking 2 to 3 days (for whole cut) and 1 to 2 days (for steak cut) in order to maintain the same freshness as fresh beef. The required thawing time depends on the season and/or size of the product.

DIRECTION AND CARE

The amount of drip depends on each loin and does not affect the quality. We DO NOT recommend rapid defrosting (for example at temperatures higher than 5°C/41°F ) in order ti prevent “meat purge” which significantly affects the taste and quality. Meat Purge includes water soluble myoglobin and amino acid.

Frozen

Thawed

CHILLED WAGYU STORE METHOD

Keep it in refrigerator at 32-35.6 ℉ (0-2 ℃). With condition in vacuum packing, it lasts about a month with good condition. Once opened vacuum packing, it is highly recommendable to eat at the earliest or keep it in freezer.

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