Other condiments
We have selected a surprising range of condiments used in the Japanese cooking, either in powder, dried vegetables, or else. A real treat, the spicy cooking lovers will literally love them!
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Mild green Yuzu Kosho
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From €11.40Here is the sweet version of the famous yuzu kosho very much appreciated by both Japanese people and Western people.
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Mild red Yuzu Kosho
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From €11.40Here is the RED version of the famous yuzu kosho very much appreciated by both Japanese people and Western people.
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Traditionnal Red Yuzu Kosho
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From €8.30We have selected this sauce for its lovely balance between the strength of the red chilli and the freshness of the yuzu, without bitterness, salty and with just the right amount of spice.
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Shio Kôji condiment
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From €5.95Shio kôji is a traditional Japanese condiment made from fermented japanese rice, salt and water.
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Yellow Yuzu Kosho
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From €5.60For this yuzu kosho, the yuzu were chosen ripe and the selected pepper is yellow.
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Shoyu Kôji condiment
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From €9.55Shio kôji has been very popular in Japan for several years. This condiment is used to marinate and refine fish, meat, vegetables. Shio means "salt" in Japanese. We present here Shoyu Kôji.
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Nori and sansho tsukudani
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From €6.10Nori tsukudani, delicately spiced with sansho berry (flavors of verbena or citrus fruit, little spicy or electric touch on top), accompanies well plain Japaneserice, onigiri, tamagoyaki, goat cheese, baked scallops or scallops carpaccio, scampi sashimi...
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Roasted white sesame paste
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From €13.25Goma-Ya sesame paste owes its exceptional delicacy to the patient work of selection of the best sesame seeds, as well as to its traditional preparation.
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Yuzu Sansho condiment
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From €8.30Sansho asakura is different from Wakayama budo sansho. It is more subtle, fresher.
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Traditionnal Green Yuzu Kosho
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From €8.30We have selected this sauce for its lovely balance between the strength of the red chilli and the freshness of the yuzu, without bitterness, salty and with just the right amount of spice.
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Red Shiso delight
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From €18.30Main ingredients used to make this juice are red shiso and ume plum, issued from local organic farming.
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Roasted black sesame paste
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From €28.45Goma-Ya sesame paste owes its exceptional delicacy to the patient work of selection of the best sesame seeds, as well as to its traditional preparation.
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Premium roasted black sesame seeds
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From €17.45Result of a pure according-to-the-rule-book work, these sesame seeds (100% natural), develop an unequaled flavor. Taste with your eyes closed !
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Mirin Kasu or mirin dregs
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From €4.80Mirin kasu is a by-product left over after mirin has been squeezed. Like sake kasu, it has a unique flavor, and some people consume it as it is instead of sweetening it.
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Roasted white sesame seeds
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From €3.95Before being wood roasted, sesame seeds are rigorously selected, naturally dried then mechanically peeled without the addition of any chemical products.
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Premium sesame paste
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From €9.15This top-quality sesame paste is rare and much sought-after by Japan's finest chefs, pastry chefs and ice-cream makers. Its particularly pronounced aroma lends intense depth to foods. This paste is characterized by its lack of bitterness, and its rich aroma and taste.
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Goma ra-yu spicy sesame oil
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From €11.00Our craftsman, Yamada Seiyu, located in Kyoto, is one of the most renowned houses in Japan, close to fine dining, when it comes to sesame products.
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NUKADOKO-SEASONED RICE BRAN PASTE FOR PICKLES
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From €9.00Nukadoko, a seasoned rice bran paste, is used to make tsukemono, fermented vegetables that are the ideal accompaniment to steamed rice or potatoes.
The nukadoko gives the vegetables their refreshingly tangy flavour and aroma from fermentation (lactic acid and yeast grow in balance). Tsukemono are pickled products. Nuka means "rice bran" in Japanese. The ingredients fermented in this 'nuka' are called 'nukazuke'.
The nukadoko (nuka paste) we offer is ready to use. It allows you to develop umami, flavour and aromas. The ideal container in which to place your nukadoko during fermentation is ceramic or wooden, to resist acid and salt. Translated with DeepL.com (free version)
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Choikara black rice vinegar paste, medium spicy
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From €8.10This vinagar paste is similar to Korean Kochujan or Samujan.
Vinegar is simmered for a long time with garlic, onion, ginger, and hot chili pepper until it becomes a smooth paste with a rich flavor.
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Unroasted golden sesame oil
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From €16.90This premium extra virgin white sesame oil is a first cold pressed. The big difference compared to other sesame oils: this oil is not toasted.
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Smoked and roasted sesame seeds
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From €5.25These sesame seeds were cold-smoked with beechwood from Japan, using a unique process.
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Gekikara black rice vinegar paste, spicy strong
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From €8.10This vinegar paste is similar to Korean Kochujan or Samujan.
Vinegar is simmered for a long time with garlic, onion, ginger, hot chili pepper and sansho until a homogeneous paste is obtained, rich in flavors.
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Fukujinzuke Vegan Tsukemono Vegetables for curry
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From €4.00Our craftsman, Shin Shin, located in Gunma, central Japan, has developed a technique for producing fermented vegetables, pickles, which preserves vegetables organoleptic qualities for a long period of time, without deterioration, by controlling micro-organisms.
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Jabasco chilli sauce
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From €8.80Jabasco chilli sauce is inspired by the famous American chilli sauce used in bars and restaurants.
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Nori Tsukudani
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From €5.95Tsukudani is a culinary preparation of seaweed or seafood, fish, shellfish, meat or vegetable that has been simmered for a long time in a sweet and salty sauce, usually with soy sauce, sugar, mirin.
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Champonzu five citrus fruits Ponzu condiment
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From €11.25The fruits chosen for the elaboration of this ponzu are distinguished by their acidity. The yuzu is recognisable by its green mandarin notes, the daidai by its acidity and its lovely bitterness similar to bergamot, yuko and kabosu then sudachi by their notes reminiscent of wild green lime, with slightly peppery accents.
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Kuro Rakkyo black Tottori shallot
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From €14.80The Hirooka farm uses the best Tottori shallots to make its black shallots.
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Rice vinegar with Sudachi juice
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From €19.50Sudachi is a small green lemon, comonly harvested when still green, mostly grown in Tokushima Prefecture, Japan.
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Tsukudani shio kombu for ochazuke
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From €10.50Tsukudani is a culinary preparation of seaweed or seafood, fish, shellfish, meat or vegetable that has been simmered for a long time in a sweet and salty sauce, usually with soy sauce, sugar, mirin. It usually has an intense sweet and salty flavor, which helps preserve the ingredients.
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Roasted white sesame oil
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From €13.95Result of long weeks of elaboration from sesame seeds roasted in wood fire then stemming from a first pressure.
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Hon'Wasabi flavored rice oil
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From €16.00The unique aroma of this Hon-wasabi and its umami flavor with a hint of sweetness have been squeezed into a bottle. If you taste it you will fall in love with it and never go back.
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Ginger and kombu tsukudani (shoga kombu)
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From €6.50Tsukudani introduced here is a classic, gourmet combination of ginger and kombu seaweed, known for its texture and strong flavor.
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Rice vinegar with red shiso
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From €8.65Nakano San, Master vinegar maker, has created a condiment made from traditional Japanese rice vinegar in which he has infused red shiso leaves selected for their strong aromatic fragrance.
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Tezukuri tsuyu seasoning
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From €25.95This hand-craft home-made japanese sauce is made from dried bonito dashi broth, including shiitake mushrooms and kombu seaweed.
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Sakura cherry wood smoked rice vinegar
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From €12.50Hinode, specialists in making vinegar using traditional methods, have created a vinegar specially designed for marinating fish fillets.
To do this, he delicately smokes his red vinegar made from sake lees mixed with an alcohol vinegar with cherry wood shavings. The smoky flavours of this vinegar are soft and well-balanced. We recommend it for marinating mackerel, sardines and other oily fish.
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Rice vinegar with yuzu juice
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From €19.70Deliciously slightly acid, delightfully sweet... Discover real Japanese rice vinegar combined with the sweetness of natural agave syrup and yuzu juice, a small citrus fruit with notes of green mandarin and green grapefruit.
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Akasu black vinegar sushi condiment
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From €7.35This vinegar surprises with its softness and smooth texture.
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Sanbaisu Vinegar Seasoning
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From €18.85Sanbaisu vinegar seasoning is a basic seasoning for "sunomono" (vegetables or fish or shellfish marinated in vinegar).
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Sesame oil with ginger
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From €29.90In ancient Egypt, Cleopatra used sesame oil for beauty and health. Its rich aroma and abundant nutrients made it popular.
It became synonymous with health and longevity. Its appearance in Japanese cuisine dates back to the Nara period (710-794).
From the Edo era (1603-1868) onwards, it was used by everyone. Sesame seeds are 50% oil, 20% protein and 30% vitamins, minerals and dietary fiber.
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Rice vinegar with Mika juice
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From €15.10Rice vinegar with Mika juice
Mikan is the most popular mandarine in Japan.
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Dashi de shiitake
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From €16.60Dashi refers to a group of broths that can be prepared by infusing various ingredients in cold or lukewarm water.
Best-known dashi is infused with kombu seaweed. As for strong flavors, most famous are those made by extracting flavor from dried bonito flakes, dried sardines, dried shiitake mushrooms...
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Shonai Hiratanenashi Persimmon Vinegar 10 years
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From €42.00Shonai persimmon is a flat, square, seedless, astringent persimmon called "HIRATANENASHI", with a melting texture, rich in juice and sweetness, slightly sweet, renowned for its excellent flavor. Shonaï is located in the north-west of Yamagata Prefecture and used to be known as one of the largest persimmon production centers.
However, production has halved in recent decades, mainly due to growers ageing and younger generations failure to take over plantations. This rare vinegar is made exclusively from Hiratanenashi persimmons harvested in the village of Shonaï, using the traditional brewing method known as "static fermentation" to slowly extract the persimmon's potency.
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Jabara citrus vinegar
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From €19.30Jabara is a citrus quite similar to yuzu, daïdaï (bitter orange) or kabosu.
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Shiso leaves condiment
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From €39.50Red shiso or purple shiso, Aka shiso in Japanese, from its vernacular name Perilla Frustecens, is a member of the mint family.
It is one of the most important herbs and condiments in Japanese cuisine. Red shiso is often used to color foods and in marinades. Aromatic and taste notes of the green variety are similar to those of basil.
Purple version is reminiscent of hibiscus, sour cherry and acerola. In Japan, this plant is considered a medicinal plant, renowned for its antiseptic, soothing, antiallergic and anti-inflammatory properties, as well as for its preventive effects against cardiovascular disease.
Red shiso is a "Japanese herb" with a good balance of vitamins and minerals. These leaves, processed as a condiment, are very rare to find in Japan.
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Red shiso and 3 years aged black rice vinegar condiment
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From €33.45Black vinegar and red shiso condiment Kakuida Fukuyama Kurozu
This condiment is considered a black vinegar in Japan, fruity, premium quality, and rich in amino acids.
It is made from organic brown rice vinegar, aged for 3 years, and fresh leaves of locally grown red shiso.
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Whole barley black vinegar
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From €22.25Unpolished barley black vinegar is a very high-quality vinegar with a fragrant and mellow taste. It is rich in minerals and amino acids and has a powerful malt taste.
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20 years aged Nijyu-Nen black mirin
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From €50.30When cooking, this mirin brings generous and unctuous flavors, pleasant notes of black sugar, rum and grape.
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Premium Sakura hon’mirin
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From €23.90The Sakura Hon’Mirin, flagship product of Kokonoe Mirin house, has been around since the Edo period. It is brewed, using the same traditional techniques for 250 years, using sticky rice, malted rice (kôji rice) and real shochu distilled rice alcohol, all carefully selected and produced in Japan. The natural sweetness and robust aroma of sticky rice along with the rich flavor components give the dishes exceptional flavor. This Hon’Mirin is even selected by the picky chefs of upscale Japanese restaurants, and recommended by the chefs of Michelin-starred Japanese restaurants.
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Vinegar seasoning for sushi and pickles
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From €14.00This deliciously artisanal sweet vinegar is extremely mild.
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Black rice and soybean vinegar 15 years aged
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From €73.00Ayumi" 15 years aged vinegar is made from brown rice and "black soy beans". Its manufacturing method is traditional, rich in 200 years of history, based on a natural fermentation rich in acetic acid bacteria.
Aging is left to nature's appreciation as it is done in jars, at room temperature outside, according to the seasons.
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Shiitake Dashi Vinegar Condiment
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From €15.35Dashi, Japanese cuisine emblematic broth, renowned for its savory notes, is a veritable concentrate of umami. This condiment is made from shiitake mushrooms dashi, infused kombu seaweed, mirin and yuzu citrus.
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Sakura cherry wood smoked rice vinegar sweet condiment
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From €13.95Hinode, an artisan who specialises in making vinegar using traditional methods, has created a condiment specially designed for marinating or enjoying fish fillets, seaweed salads, cuttlefish or langoustine tartars...
To do this, he gently smokes his vinegar with cherry wood shavings until he achieves soft, balanced flavours. We recommend it for marinating mackerel, sardines and other oily fish. Scallops will love it, as will salads of shelled cockles, buttered razor shells, tartars of raw salmon, cuttlefish or sea bream, beef, veal or fish carpaccios...
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Pickled black garlic juice
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From €37.80Picled black garlic juice is made from black garlic cloves and water.
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Black garlic from Aomori or Mie
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From €6.20Black garlic is one of the delights from Aomori, but also from Mié.
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Sesame oil with spring onion
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From €29.90In ancient Egypt, Cleopatra used sesame oil for beauty and health. Its rich aroma and abundant nutrients made it popular.
It became synonymous with health and longevity. Its appearance in Japanese cuisine dates back to the Nara period (710-794).
From the Edo era (1603-1868) onwards, it was used by everyone. Sesame seeds are 50% oil, 20% protein and 30% vitamins, minerals and dietary fiber.
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Makkurozu black rice and wheat vinegar
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From €41.00It is natural, sweet, extremely aromatically rich, mixing velvety, silky, balsamic notes of chicory drink, coffee, cocoa and Ovaltine.
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Wasabi flavored sesame seeds
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From €35.60Flavored roasted sesame seeds are part of furikake, traditional Japanese seasonings. To make this furikake, our craftsman has selected the finest sesame seeds.
Delicately roasted, coated with a wasabi-based seasoning, they are then dried to restore their authentic flavors. This drying stage is a jealously guarded secret.
Wasabi fragrance and flavor wasabi get up your nose, without ever becoming unpleasant.
Taste notes are deliciously toasted, spicy and tangy.
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Black Rice Vinegar 10 years aged
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From €174.00A decade of natural aging under the sun of Kagoshima, Japan.
This handcrafted vinegar from Master Vinegar Maker is carefully made in earthenware jars using traditional methods with the artisanal spirit of reviving the tradition of Japanese black vinegar. -
White Shiro mirin
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King Jyozo Junmaï cooking sake
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From €24.51King Jyozo’s cooking sake is made following age-old methods used for over a century.
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Kombu seaweed furikake
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Black Sesame Kurogoma Latte, sugar free
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From €14.50Black sesame latte is a sesame-rich (81%) preparation that's easy to use to make hot or cold drinks, or even delicious pastries. Three simple ingredients: black sesame, roasted soy powder, salt.
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Alcohol-free Mirin
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From €6.70Alcohol-free mirin is already a hit with pastry chefs, ice-cream makers, chocolatiers, cooks and cocktail specialists... Alcohol-free mirin is magnificent for deglazing shrimps, foie gras escalopes, scallops, root vegetables, pan-fried apples and pears...
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Karaage shiro tamari condiment
- Available soon
From €7.10Karaage shiro tamari condiment is made with a white tamari sauce base.
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Condiment Tamago shiro tamari
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From €7.15In terms of aroma, this sauce exudes accents of green asparagus, honey and a hint of smoke. Palate is suave and buttery, reminiscent of root vegetable pickles, Jerusalem artichoke and black radish, with accents of black sugar and maple. These notes predispose this sauce to season meat (veal) and fish tartars, shellfish salads, coleslaw and other raw vegetables, eggs, omelettes, crabmeat...
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Ginger Shoga Miso tsukemono
- Available soon
From €6.10For the ginger shoga miso tsukemono, Japanese ginger is chopped and soaked with miso. The spicy, refreshing notes are delicious with pork and beef dishes. Just add the tsukemono to your accompanying sauces.
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Yamabuki & kombu & bonito tsukudani
- Available soon
From €6.80This tsukudani is made from Japanese butterbur stem, commonly called fuki. Yamabuki name refers to the fact that it is wild butterbur, which is relatively rare.
Plant has been simmered in a broth made of high quality kombu seaweed and the famous yaizu katsuobushi (dried bonito)
The whole is rich in flavors, crunchy under the tooth, and will make a remarkable condiment in tasting white rice, young goat cheese, smoked salmon, foie gras... -
Kombu root (ne-kombu) tsukudani
- Available soon
From €5.85Tsukudani is made from the root of the seaweed, called « ne-kombu », which is known for its texture and strong flavor.
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Moromi soy sauce
- Available soon
From €6.70Here, this smooth condiment is a blend of soy sauce mash made from malted whole rice and soybeans mixed with soy sauce in its first stage of fermentation. Taste notes are powerful, greedy, the umami exacerbated, the salinity elegant, the mouth generous.
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Black rice vinegar 3 years aged
- Available soon
From €37.40Awarded Excellence prize at "Kagoshima New Hometown Special Product Contest;
This vinegar contains more essential amino acids than the usual "Kashida" black vinegar. -
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Yaekokonoe Mirin
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Vegan Zen no Karanma condiment with green pepper and miso
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From €7.25Vegan Zen no Karanma condiment with green pepper and miso
Japanese cuisine is full of spicy condiment pastes. The Zen Karanma that we offer offers very beautiful fruity and spicy notes, very suitable for our palates, and balanced in salt and spiciness.
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Curry flavored roasted sesame seeds
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From €5.00Our roasted sesame seeds have been expertly lacquered here with a curry mixture.
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Okinawa raw black sugar
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From €12.95This sugar is a grand cru, very rich in vitamins and minerals. You will be surprised by the aromatic notes: cocoa, liquorice, maple…
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Low temperature roasted sesame oil
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From €5.20Kuki Sangyo craftmen processed this oil from low temperature roasted sesame seeds, bringing out the natural and rich flavors.
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Aomori apples vinegar with kombu seaweed
- Available soon
From €22.65When a very soft and tasty apple cultivated next to Tsugary meets an edible seaweed very wide-spread in Japan named kombu, we almost touch perfection!
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Premium roasted white sesame seeds
- Available soon
From €5.00Before being wood roasted, sesame seeds are rigorously selected amongst the best, the more fleshy and whiter.
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Red Shiso flakes to be infused
- Available soon
From €13.25Red Shiso or purple Shiso is extremely present in Japanese cuisine, including pastry. It is often called Japanese basil (perilla frutescens). The purple version is used for its virtues powerful dye (for plums Umeboshi, some sake, sesame seeds ...).
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Roasted plain black sesame paste
- Available soon
From €27.90This black sesame paste has a rustic appearance.
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Wasanbon Raw sugar cane
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From €5.50The wasanbon raw sugar cane is one of the most subtil and delicate sugars.
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Roasted black sesame seeds
- Available soon
From €3.50Before being wood roasted, sesame seeds are rigorously selected amongst the best grown in Japan.
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Jun-jou Mirin, pure fermentation
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From €38.00This pure mirin is gently matured for a minimum of one year, which brings out the full flavor of rice without adding any sugar solution.
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Rapeseed oil with scallion Kujyo Negi
- Available soon
From €23.75This oil is exceptional for its natural perfectly expressed flavors of scallion (Japanese negi leek).
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Kimchi flavored roasted sesame seeds
- Available soon
(1 review)Kimchi is a traditional Korean preparation made from various lacto-fermented vegetables (cabbage is the most common) and spiced up with chili. It is very popular with the Japanese as an accompaniment to rice and grilled meats.
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excluding specials