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Speaker 1: It's a sturfry, something on high rotation in your household. Well,

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Speaker 1: because I'm a half as half Malaysian, it certainly is

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Speaker 1: in my household. But I do like to make my

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Speaker 1: sturfry sauces from scratch. But I get it, we're all

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Speaker 1: a little time for these days, so we've hunted through

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Speaker 1: the supermarket to find you the best stir fried sauces.

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Speaker 2: Hi.

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Speaker 1: I'm Leanne Wood. H I am Susie Burrow and it's

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Speaker 1: two of the stays leading dieticians. We bring you the

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Speaker 1: Nutrition Counch, Product Review, a weekly chat on new products

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Speaker 1: and old favorites that you can find right here in

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Speaker 1: our Aussi supermarkets. So, Susie, I actually don't know if

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Speaker 1: you're a massive stirfry lover or not.

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Speaker 2: Oh so much to learn about each other, Leanne for

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Speaker 2: my sturfry habits. Now, I like a stirfry, But when

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Speaker 2: I was growing up in the nineties, hokin noodles were

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Speaker 2: all the go and literally every week we would have

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Speaker 2: a hokin noodle stir fry. So I literally am a

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Speaker 2: little bit traumatized. So it's not something that I routinely

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Speaker 2: cook at home myself. It's not that I don't like it.

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Speaker 2: It's more that I don't sort of go to using

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Speaker 2: a lot of sauces with things. But if I'm doing

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Speaker 2: any kind of fish or sort of chicken, I will

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Speaker 2: always sort of put a little bit of soy through

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Speaker 2: the veggies.

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Speaker 3: But that's it.

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Speaker 2: The only source I've got in my fridge is soy sauce.

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Speaker 2: I don't use a huge number of them. Or if

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Speaker 2: I was making a sancho bow, i'd use a hOistin

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Speaker 2: as well. And I think I mentioned this before. I

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Speaker 2: because I don't really go and use a huge amount

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Speaker 2: of sauces, I often will not go down the aisle

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Speaker 2: and recently I did a trolley on sauces and almost

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Speaker 2: had a heart attack with how many there are, Like

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Speaker 2: there's literally a whole aisle.

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Speaker 3: Of sources, so someone's eating them.

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Speaker 2: So I think that even though it's not really my

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Speaker 2: sort of thing, even though I don't mind the flavor,

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Speaker 2: it's just not something I'm buying a lot of. I

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Speaker 2: think that a lot of our listeners will find this

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Speaker 2: really fascinating because, as I said, when I saw how

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Speaker 2: many sauces they were in the aisles, obviously someone's buying them.

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Speaker 2: So this is really useful and even just having a scan,

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Speaker 2: I'm learning a lot from this. So I think a

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Speaker 2: lot of our listeners will really enjoy this session.

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Speaker 1: I agree, and so I starf for it. Something that's

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Speaker 1: an easy way to get an extra veggies as well.

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Speaker 1: Just rotate through the different protein sauces. You can do

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Speaker 1: chicken one week, you can do tofu, you can do

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Speaker 1: a salmon stir fry. I just think it's a really

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Speaker 1: versatile dinner meal that should be on high rotation in

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Speaker 1: most households because it is a really nice balanced way

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Speaker 1: to get in a good mix of some lean protein,

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Speaker 1: a good serve of carbohydrate. You could do rice, you

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Speaker 1: could do noodle, you could do quinoa. You can rotate

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Speaker 1: up your carbohydrate portion and then of course you can

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Speaker 1: change up your sources as well. So the first one

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Speaker 1: we've gone with, and shout out to one of our girls, Amy,

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Speaker 1: who's been helping us pull together some products as well.

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Speaker 1: She's done an amazing job this week finding us some

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Speaker 1: stir fry sauces. And the first one we've got is

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Speaker 1: the leecome Key sauce. It's a stur fry Hoisten version

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Speaker 1: that we've chosen. So this is a traditional what I

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Speaker 1: would call a very traditional Asian brand, so you'd find

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Speaker 1: it in sort of the Asian section of the supermarket.

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Speaker 1: And this is something that I would think, you know what,

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Speaker 1: this is a great choice because I'm getting that sort

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Speaker 1: of authentic stir fry taste. So we're going to compare

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Speaker 1: these sources via one hundred grands today, So we're comparing

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Speaker 1: sort of very similar to very similar. But let's start

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Speaker 1: with the ingredient list today.

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Speaker 3: SUSI.

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Speaker 1: So this one is at Colson Wollast. It retails for

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Speaker 1: three dollars eighty for two hundred and sixty grams. It's

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Speaker 1: not an overly large bottle. And when you look at

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Speaker 1: the ingredient list, sugar is the first ingredient, which we

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Speaker 1: do not want in any product, followed by water, followed

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Speaker 1: by fermented soy bean paste, which is made up of water, salt,

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Speaker 1: soy beans, and wheat flour. Then we've got salt, Then

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Speaker 1: we've got sweet potato powder. We've got some colors one

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Speaker 1: fifty A and one two nine, so they've changed up

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Speaker 1: the color of that to obviously make it a little

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Speaker 1: bit more aesthetically pleasing. We've got some modified corn starch,

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Speaker 1: which I would think would be a thickener, some sesame paste,

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Speaker 1: some dehydrated garlic spices, salted chili peppers, and lastly some

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Speaker 1: acidity regulators. So of course a couple of big hitter

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Speaker 1: allergens in there, sesame, soy, soy beans, and wheat. And

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Speaker 1: it is a product of China, so it's not something

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Speaker 1: that is a strain mate. Now, a serving size of

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Speaker 1: this is twenty gram so it's roughly kind of a tablespoon.

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Speaker 1: I would say that most people would use far, far,

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Speaker 1: far more than that when they're actually making a stuff ry.

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Speaker 1: But let's go through the nutrition per hundred grams. So

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Speaker 1: we've got one thousand kilo duels, so it's not something

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Speaker 1: that's light or low calorie by any means. It's about

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Speaker 1: two hundred fifty calories one point six grams of protein,

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Speaker 1: which we would expect. We're not really looking for protein

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Speaker 1: in something like a sturf fry sauce. Two grams of

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Speaker 1: fat would less than one gram of that being saturated,

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Speaker 1: so that's good fat mix. Now this is the KICKASUSI.

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Speaker 1: We've got fifty two point three grams of carbohydrate with

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Speaker 1: forty nine point seven grams of that being sugar. That

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Speaker 1: is a massive whack of sugar. And I appreciate that

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Speaker 1: the serving size is twenty grams and we're reading the

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Speaker 1: one hundred gram panel and per serving size is nine

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Speaker 1: point nine grams, so nearly ten grams of sugar. But

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Speaker 1: I would say that most people would have a hard

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Speaker 1: time sticking if you're making a stir fry to just

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Speaker 1: twenty grams four point seven grams of dietary fiber in there,

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Speaker 1: which is good, and I think a lot of that

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Speaker 1: comes from the fermented soybean paste and a little bit

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Speaker 1: of that sweet potato powder. And this sodium is a

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Speaker 1: good whack two five hundred and sixty milligrams, and if

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Speaker 1: you looked at the per serving size five hundred and

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Speaker 1: ten millig so that sodium per one hundred grams is

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Speaker 1: more than your entire daily limits should be holy.

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Speaker 2: And I'm horrified. I'm absolutely horrified. I don't think I've

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Speaker 2: ever seen so much sugar in a product. When you

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Speaker 2: just send it to me, I was like, what do

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Speaker 2: you mean, It's fifty percent sugar? And you know, you

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Speaker 2: look at the ingredient list. If the first ingredient sugar

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Speaker 2: on a sauce. It's not looking good. It's it's terrific.

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Speaker 2: The only thing that would make it worse is if

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Speaker 2: it had MSG. That would really upset me. But you

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Speaker 2: know it's a context, so a tablespoon, which is hardly anything.

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Speaker 2: Like if you're making a pretty coated stir fry, you'll

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Speaker 2: probably use close to one hundred MIL for four people

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Speaker 2: at least, I would say at least so twenty a

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Speaker 2: tablespoons nothing, So it's almost got two teaspoons of sugar

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Speaker 2: per tablespoon.

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Speaker 3: Like it's just loaded. Like I'm absolutely horrified.

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Speaker 1: Most people would use a quarter of a cup at

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Speaker 1: a minimum of sauce in a.

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Speaker 3: Stuff, right, Oh shocking.

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Speaker 2: And you know the Asian sauces are salty in general,

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Speaker 2: So do you have to be a little bit careful,

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Speaker 2: particularly if you've got eigh blood pressure or sensitive to salt.

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Speaker 2: We do expect that. That's why you've had a big

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Speaker 2: Chinese meal. Sometimes the next day you'll be heavier or

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Speaker 2: carry some fluid because the salt in the food that's

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Speaker 2: across all of the ingredients and sauces will retain extra

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Speaker 2: fluid in your body. Or why you wake up at

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Speaker 2: two am really thirsty and perhaps when you've had a

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Speaker 2: big Asian meal or even pizza and foods that are

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Speaker 2: also really high in salt. But yeah, I just am

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Speaker 2: horrified with the volume of sugar. So that's a very

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Speaker 2: simple take home message. If you see the first ingredient

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Speaker 2: of sugar on a sauce, I'd run a mile. There's

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Speaker 2: nothing good I can say. I'd give it like one.

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Speaker 2: I can't even give it a score greater.

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Speaker 3: Sorry, right, well, so stay away from this one.

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Speaker 1: This is at home. But I'm even quified at the sodium. Like, yes,

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Speaker 1: we would expect an Asian sauce to be hind salt,

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Speaker 1: I agree with that, but this is this is higher

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Speaker 1: than I would absolutely be ever recommending for my clients,

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Speaker 1: regardless if they had issues with their cardiaccalp or blood pressure.

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Speaker 3: Just wouldn't.

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Speaker 1: I wouldn't be touching this with a tem foot pole.

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Speaker 4: So next one, it's a pretty good one, a little

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Speaker 4: bit more punsuzy process is a Lee Compute sauce. This

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Speaker 4: one is the Celebrate Health, which traditionally I think is

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Speaker 4: quite a nice brand. It can be a little bit

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Speaker 4: more expensive, but compared to the Lee Coumky sauce, which

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Speaker 4: is three dollars eighty at woolwors. This one's three dollars

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Speaker 4: fifty at coal, so not you know, it's not breaking

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Speaker 4: the bank, so celebrate health brand. It's the peanut free

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Speaker 4: sat stir fry.

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Speaker 3: So I think this is.

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Speaker 1: An interesting one with little Meal and her little peanut

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Speaker 1: and sesame allergies, So this one I could you know,

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Speaker 1: potentially buy for her, which would be nice. So you've

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Speaker 1: got a pack of one hundred and seventy five grams

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Speaker 1: for the little pack for the packet, and a serving

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Speaker 1: size is forty four grams, so that's probably a little

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Speaker 1: bit more realistic compared to the Lee coum key, which

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Speaker 1: is only twenty grams, but we'll compare via one hundred grams.

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Speaker 1: We'll go through the ingredient list first, So we start

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Speaker 1: with water, which is a nice sign, followed by onion

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Speaker 1: and coconut milk. Then we've got some apple juice concentrates,

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Speaker 1: so that's probably adding you know, that's a I would say,

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Speaker 1: quote unquote a cleaner version of sugar, so it's still

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Speaker 1: adding sugar in there, but you're getting it from a

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Speaker 1: quote unquote natural sauce. You've got some sunflower kernel, some

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Speaker 1: corn starch as a thickener, some gluten free soy sauce

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Speaker 1: which does contain soy spices tamoroid concentrate, so that's again

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Speaker 1: it's making this product gluten free, so tamoid not soy sauce.

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Speaker 1: You've got some pink himalayane salt, some dehydrated garlic, some

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Speaker 1: food acid, some vegetable gum as a little bit of thickener,

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Speaker 1: and some natural flavors as well. So overall, probably I

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Speaker 1: would say a better ingredient list in this one. And

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Speaker 1: we go through the nutritionals per hundred grams, we've got

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Speaker 1: two hundred and eighty eight kilojeels per hundred gram so

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Speaker 1: that's what compared to thelycome key was one thousand kilodels

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Speaker 1: per hundred grams. This one's two hundred and eighty eight,

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Speaker 1: So it's significantly less from an energy density perspective. One

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Speaker 1: point four grams of protein, two point eight grams of fat,

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Speaker 1: with one point one of that being saturated fat, and

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Speaker 1: that's coming from the coconut milk, which is adding in

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Speaker 1: a little bit more fat and a little bit more

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Speaker 1: saturated fat. But per one hundred grams, it is still

201
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Speaker 1: a very low amount. Now we've got nine grams of

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Speaker 1: total carbohydrate, was four point seven grams of that being sugar.

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Speaker 1: Comkey Hoisten sauce was forty nine point seven grams of

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Speaker 1: sugar per hundred grams. This Celebrate Health peanut free Salte

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Speaker 1: sauce is four point seven sugars per hundred grams, which

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Speaker 1: is far, far more acceptable. And the sodium is four

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Speaker 1: hundred and twenty three milligrams compared to two thousand and

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Speaker 1: five hundred in the leecome Key one, So a lot

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Speaker 1: low in sodium and a lot low in sugar.

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Speaker 3: So this would.

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Speaker 1: Absolutely be the preference of the two. But I actually

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Speaker 1: think it's a pretty well rounded product that I like

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Speaker 1: the fact that they've taken people's allergens into consideration, because

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Speaker 1: let's be honest, peanut allergies are one of the top allergies,

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Speaker 1: particularly for children in Australia. So this is a nice

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Speaker 1: meal that you can make. It's not too spicy, hopefully

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Speaker 1: the kids and adults can enjoy it as well. It's

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Speaker 1: you know, Mum or Dad's making one meal for the family,

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Speaker 1: not three or four separate meals. So I don't mind

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Speaker 1: this product. Susie actually, I actually quite like it.

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Speaker 2: It's actually one of the best sate premix stirfry sources

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Speaker 2: I've ever seen. You know, if I'm making a start

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Speaker 2: at home, I'll probably used one hundred percent peanut butter

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Speaker 2: and go from there. But for busy people on the

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Speaker 2: run who are looking also specifically for low carblow sugar,

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Speaker 2: it's relatively low in sodium. I think it's a really

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Speaker 2: nice product. This is a great company. They used to

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Speaker 2: do it an amazing no added salt stock. I don't

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Speaker 2: know if you can still get that. I really like it.

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Speaker 2: I usually see it in the health food section of Coals.

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Speaker 2: I don't know if I've seen it in the health

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Speaker 2: food of Woolies, but I agree one hundred percent. I

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Speaker 2: would assume it's also gluten free. Did you say that already?

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Speaker 1: Yeah, it is gluten free. It's gluten free, and it's

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Speaker 1: bigan friendly as well. Yeah, so I think it really

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Speaker 1: ticks a few boxes. Yeah, people who you know have

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Speaker 1: a few of those sort of nutritional needs as well.

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Speaker 2: Yeah, because a lot of those sauces do have gluten

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Speaker 2: and so this is one of the gluten free varieties.

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Speaker 2: And as I said, they've got several in the range

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Speaker 2: which are gluten free, So big thumbs up for me.

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Speaker 2: I'd give it, like, I don't know, at nine nine

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Speaker 2: out of ten, I can't really fold it.

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Speaker 3: I think it's pretty good. It's pretty good.

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Speaker 2: Yeah, I'd definitely buy it and recommend if people wanted

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Speaker 2: a quick and easy way to sarte up some veggies.

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Speaker 3: Fantastic sauce.

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Speaker 1: Yeah, and people would pivot apart saying, oh, it's got

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Speaker 1: apple juice concentrate four point seven grams of sugar. But

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Speaker 1: I mean, we're using a sauce, guys, we wanted to

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Speaker 1: taste good. We're not concernedive it's got a couple of

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Speaker 1: grams of saturated fat from the coconut milk, or it

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Speaker 1: uses a little bit of added sugar with the coconut

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Speaker 1: juice concentrate. You want it to taste good, and you

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Speaker 1: want your whole family to enjoy it, and you know,

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Speaker 1: you want them to say, Mum or Dad, that was

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Speaker 1: a delicious meal, not oh yuck, don't serve that again.

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Speaker 1: So I think we just need to take some of

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Speaker 1: these reviews with a grain of salt. But I think

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Speaker 1: this is a really well balanced product overall.

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Speaker 3: So a big tick from us.

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Speaker 1: Here at the nutrition couch. And the last one, Susie,

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Speaker 1: I think is a really interesting one. So it's a

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Speaker 1: Cantong black bean stir fry cooking sauce. So I personally

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Speaker 1: would look at this brand and think canton Oh, no way,

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Speaker 1: can that be good? And I'm sure a lot of

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Speaker 1: our listeners, for whatever reason, we'll probably think the same.

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Speaker 1: I don't know, I just sort of it's never been

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Speaker 1: marketed as like a health kind of conscious brand, so

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Speaker 1: I think I just get the negative perception straight up.

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Speaker 1: But I actually think this is a really interesting product, Susi.

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Speaker 1: So it's three dollars fifty, so they're all around that

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Speaker 1: sort of mid three dollar range. The three sources that

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Speaker 1: we've chosen today as the coals and will worse it

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Speaker 1: is in a jar that is big. I'm kind even

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Speaker 1: to read how big that is. It's way too small anyway.

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Speaker 1: So it's one hundred and twenty seven grams per serving,

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Speaker 1: and there's four servings per pack, so it's probably what

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Speaker 1: five hundred something grams for the jar, if my must

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Speaker 1: serves me right. So let's again compare by one hundred grams.

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Speaker 1: We'll start with the ingredient list. So the first ingredient

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Speaker 1: is water, followed by tomatoes from paste. Then we've got onion,

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Speaker 1: followed by sugar, followed by soy sauce, so unfortunately not

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Speaker 1: gooden free because of that soy sauce and the wheat

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Speaker 1: that is contained within soy sauce. It's got fermented black

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Speaker 1: beans at six percent, and in that is soybeans, water

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Speaker 1: and salt. Then it's got some thickener which is cornstarch.

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Speaker 1: It's got vegetable oil, garlic, gingherpiro food acid, yeast extract,

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Speaker 1: and some pepper to round us out. So aligen wise,

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Speaker 1: it's got soy and wheat in there. Looking at the

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Speaker 1: nutritional information panel per hundred grams, we've got three hundred

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Speaker 1: and fifty four kilodels, so less than one hundred calories,

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Speaker 1: two point six grams of protein, two point one grams

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Speaker 1: of fat with only point one of that being saturated,

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Speaker 1: thirteen point three grams of carbohydrate with eight point five

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Speaker 1: or of that being sugar, and seven hundred and fifty

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Speaker 1: six milligrams of sodium, So significantly better than the leecome

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Speaker 1: Key brand. Maybe not quite as good as a Celebrate

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Speaker 1: Health brand, but also when you think about this, the

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Speaker 1: serving size of this one is one hundred and twenty

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Speaker 1: seven grams. That's a massive serving size. So I know

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Speaker 1: that we said that twenty grams is nothing, but I

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Speaker 1: also wouldn't be encouraging people to put one hundred and

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Speaker 1: twenty seven grams of a quarter of the bottle into

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Speaker 1: their sturf, right either. We don't want to drown it.

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Speaker 1: We just want to use a little bit for a

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Speaker 1: little bit of the taste and the you know, just

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Speaker 1: to sort of lightly coate it, not have a drowned

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Speaker 1: stur frame when we were doing it. So I quite

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Speaker 1: like this, SUSI. I think the ingredient list is pretty good,

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Speaker 1: like water, tomatoes, onion. Yes it has some added sugar

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Speaker 1: in there. Yes there's a sodium from the soy sauce,

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Speaker 1: but again, we want to be creating meals that our

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Speaker 1: family likes. Will it be better to make it from

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Speaker 1: scratch yourself? Absolutely, if you're time pored. This one is

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Speaker 1: probably one of the better ones on the market. And

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Speaker 1: I've tried it before because it is a traditional sort

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Speaker 1: of you know, Asian brand Kantong, and I actually think

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Speaker 1: it tastes pretty good. So from a tae perspective and

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Speaker 1: a nutrition perspective, it's not too bad.

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Speaker 3: I wouldn't give it.

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Speaker 1: A nine to nine point five out of ten, like

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Speaker 1: to celebrate health brand, but i'd sort of give it

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Speaker 1: a maybe seven seven and a half. I don't I

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Speaker 1: can't find too many faults with this for what it is.

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Speaker 1: You know, I would expect some sodium in there. I

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Speaker 1: would expect a little bit about it, sugar in there.

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Speaker 1: I'm okay with that. If you expect to buy a

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Speaker 1: sturf rust sauce, I think that you have to have

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Speaker 1: that expectation that it's not going to be one hundred

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Speaker 1: percent clean.

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Speaker 3: I agree.

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Speaker 2: I think that when you compare it to what's out there,

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Speaker 2: which are just so high in sugar as we've seen,

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Speaker 2: this is certainly a much.

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Speaker 3: Better option compared to that. You know, I agree with you.

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Speaker 2: I think that's a massive serving size, so it looks

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Speaker 2: like you're getting sort of over, you know, two teaspoons

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Speaker 2: of sugar per serf. But there's no way I would

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Speaker 2: use one hundred and twenty five twenty seven grams of

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Speaker 2: sauce per person like I would use like less of

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Speaker 2: that for the entire Sturf Like. It's really like that's

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Speaker 2: per serve. So if you're making that for four people,

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Speaker 2: the sugars come down to three grams only, so it's

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Speaker 2: actually okay in context.

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Speaker 1: Yeah, they're basically encouraging you as a whole all for

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Speaker 1: four people, which is it's too much. So I think

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Speaker 1: half a bottle would be more than enough for four servings, more.

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Speaker 2: More than enough if it not a third. And that's

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Speaker 2: a message actually for everyone listening.

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Speaker 3: Land.

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Speaker 2: I can't tell you how many times I have to

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Speaker 2: say to my clients, what's with all the sauces, Like

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Speaker 2: they go heavy on the mayo and the chili and

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Speaker 2: adding a lot of extra calories in. And that's a

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Speaker 2: good takeo message here. You know, cut back on sources

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Speaker 2: whenever you can, whether it's tomato, mayo oil to a

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Speaker 2: certain extent. And this absolutely I could make this last

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Speaker 2: I reckon three or four meals for four people. So

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Speaker 2: then the sugar is only about three grams, the sodiums

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Speaker 2: three hundred, which is what you'd expect. So I think

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Speaker 2: the key thing is keeping it well sealed, so it

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Speaker 2: doesn't it keeps well over a long period of time.

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Speaker 2: You could absolutely freeze these sauces as well, so you

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Speaker 2: don't end up throwing half of it out. And that's

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Speaker 2: the same for tomato pisada, so you don't throw them out.

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Speaker 2: But yeah, I actually think i'd give it about a seven,

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Speaker 2: you know, and even higher if you could make it

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Speaker 2: drag it out for many more serves. You know the

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Speaker 2: cost point, but you know you can see compared to

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Speaker 2: what's out there are certainly a quick scan and avoiding

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Speaker 2: any kind of added sauce that is got sugar as

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Speaker 2: the first ingredient is a good reference. And to drag

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Speaker 2: these sauces out and make the last a whole lot longer,

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Speaker 2: it means it's going to be part of a nutritious meal.

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Speaker 2: And if it makes if it means you can have

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Speaker 2: a stirf I made at home with loads of veggies

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Speaker 2: and lean proteins and prawns or tofu or chicken breast,

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Speaker 2: rather than by takeaway, which will have two three times

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Speaker 2: the amounts of added sugars and salt than something you'd

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Speaker 2: make at home.

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Speaker 3: That's a win for nutrition.

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Speaker 1: Overall, absolutely, And I'm a massive fan of meal preps,

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Speaker 1: so I would use a bottle of that over sort

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Speaker 1: of eight to ten serfs. I'd make extra on purpose,

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Speaker 1: and i'd freeze it. So rather than just freezing the

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Speaker 1: sauce by itself, I'd put the noodles in there, I'd

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Speaker 1: put my chicken, I'd put my veggies on my tofu,

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Speaker 1: whatever protein I'm using boxed a quick meal, and then

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Speaker 1: and then I would freeze all of those portions. So

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Speaker 1: I'm just I'm busy. I'm finished client calls at eight

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Speaker 1: or nine o'clock at night. I'm just grabbing it out

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Speaker 1: of the freezer. I'm reheating it and it's good to go.

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Speaker 1: I then don't have to stumble off a massive work

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Speaker 1: day and it's you know, seven, eight, nine o'clock at night.

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Speaker 1: Oh no, I have to cook dinner. I've just got

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Speaker 1: something that I can grab and go. So I'm a

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Speaker 1: huge fan of meal preps. So you could either just

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Speaker 1: freeze the sauce individually, or you could just make extra

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Speaker 1: while you're doing it, which actually doesn't take that much

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Speaker 1: more time, and then freeze a whole portion of it.

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Speaker 1: I agree, wonderful. Well, I think that that was a

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Speaker 1: very enlightening little stroll down the Sturfriy Sauce Aisle SUSI.

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Speaker 1: I think that gave us a lot of products to

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Speaker 1: definitely avoid and other ones to go more towards. So

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Speaker 1: that brings us to the end of the product review

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Speaker 1: for another week. We love your suggestions in terms of

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00:17:29,920 --> 00:17:32,360
Speaker 1: products that we should review, so please keep them coming.

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Speaker 1: You can send us a DM on the Instagram page

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Speaker 1: which we're at the Nutrition Couch podcast, And don't forget

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Speaker 1: that our recording of our live events around hormones, gut health,

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Speaker 1: fat loss, and also the psychology of eating are available

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Speaker 1: on our website, which is the nutritioncouch dot com. You

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Speaker 1: can find them under the event recording page. Thank you

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Speaker 1: so much for listening.

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Speaker 3: Enjoy your Sturfries.

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Speaker 4: The Nordstrom comtist, the Station