Misc Items (Signage)

Originating in Singapore over 90 years ago, Axe Brand Universal Oil is used for mild relief of headaches, nasal congestion, insect bites, rheumatic pain, and muscular aches. 

Legend says Axe Brand founder Leung Yun Chee got the Universal Oil recipe from a German physician called Dr. Schmeidler in 1928. Leung adopted the ax as his company logo, perhaps as a sign of strength and power. The company is now run by Leung's two sons, Leong Heng Keng and Leong Mun Sum.

For aches, pains, and insect bites, apply a few drops to the affected area and massage gently. For nasal congestion, put a few drops in a towel or handkerchief, hold to your nose, and inhale deeply.

This analgesic, or pain reliever, is used to soothe aches. It was historically used to treat broken bones and other injuries suffered in combat. Hence its name zheng gu shui, which translates from Mandarin Chinese as "bone setting solution."

Now it's used to treat backache, arthritis, bruises, and sprains, and is known to be ineffective for healing serious injuries such as bone fractures.

A staple in many Chinese households, Pei Pa Koa (which translates from Cantonese Chinese as "loquat syrup") is an herbal remedy used to relieve sore throats, coughs, hoarseness, and loss of voice. It's currently made by Nim Jiom, a medicine manufacturer in Hong Kong.

It's believed the cough syrup was invented by a Qing Dynasty official named Yeung Kan. Legend says he developed the loquat syrup — based on a recipe from a famous physician called Ip Tin-See — for his mother who was suffering from a persistent cough. Eventually he worked to make the syrup available for everyone and named it nin jiom, which means "memory of mother."

The syrup's herbal ingredients are often used in traditional Chinese medicine for clearing phlegm, alleviating coughs, and soothing sore throats.

This ointment from Hong Kong is used to relieve muscle pains, headaches, and nasal congestion.

Originating in 1965, the ointment's active ingredients include menthol, camphor, beeswax, and peppermint, eucalyptus, and wintergreen oils.

Matcha is a a Japanese green tea powder made from finely powdered dried tea leaves. With a vibrant green color, the tea's flavor is vegetal and slightly bitter. A cornerstone of traditional Japanese tea ceremonies for centuries, matcha is also popularly consumed on a daily basis. It has more caffeine than other green teas but less than coffee. Some describe the matcha "buzz" as smooth rather than jittery.

Matcha comes in various qualities:

• Ceremonial — Used for traditional occasions, such as Japanese tea ceremonies. Suggested use: hot water only.
• Culinary — Used in cooking, baking, and everyday beverage blends. Suggested use: cooking, baking, and blending.
• Universal — Used for all. Has a bit slightly bitter taste. Drink it straight or mix into your favorite drinks. Suggested use: anything!

Yuzu kosho is a Japanese paste made with fresh chilis fermented with yuzu and salt. It can be used as a condiment or an ingredient in a dish.

Green yuzu kosho, which is made with green chilis, is more common. It has a sharp, bright, grassy flavor with a tartness from the yuzu. Great paired with chicken, fish, and avocados.

Red yuzu kosho uses red chilis and has a smoother, saucier texture. It's less spicy than the green. However, the spice lingers longer in the mouth. Add it to a sauce for fish, pasta, or eggs.

Mirin is a fermented rice wine product, native to Japan. It has a sweet rice wine seasoning (sweetened rice wine).

Rice vinegar is commonly used for seasoning rice used for sushi making. It has a distinct sourness that mirin lacks.

A traditional Chinese condiment made from fermented black rice, chinkiang vinegar has a deep and complex flavor that is sweet, full-bodied, earthy, and rich.

Chinkiang vinegar is widely used in Chinese cuisine to flavor cold appetizers, add color and flavor to braised meats, and as a dipping sauce for soup dumplings.