Other condiments

Shio kôji is a traditional Japanese condiment made from fermented japanese rice, salt and water.

For this yuzu kosho, the yuzu were chosen ripe and the selected pepper is yellow.

Here is the sweet version of the famous yuzu kosho very much appreciated by both Japanese people and Western people.

Sanbaizu condiment is a combination of vinegar, soy sauce and mirin.

Shio ponzu is a light ponzu condiment, not containing soy sauce like most classic ponzus.

We 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.

Ume kosho is a condiment made from ume plum and chili pepper.

We 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.

This condiment is made of yuzu peel, hot green chilli pepper and sea salt.

Here is the sweet version of the famous yuzu kosho very much appreciated by both Japanese people and Western people.

Vegan 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.

Sansho asakura is different from Wakayama budo sansho. It is more subtle, fresher.

Here, 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.

Shio 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.

Ra-yu is the spice of one thousand flavors.

This kôji condiment is totally handmade

Karaage shiro tamari condiment is made with a white tamari sauce base.

King Jyozo’s cooking sake is made following age-old methods used for over a century.

In 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...

Jabara is a citrus quite similar to yuzu, daïdaï (bitter orange) or kabosu.

Rice vinegar condiments for seasoning sushi rice are essential for a perfect taste experience.

This hand-craft home-made japanese sauce is made from dried bonito dashi broth, including shiitake mushrooms and kombu seaweed.

This gently spicy oil will quickly attract fans.

Jabasco chilli sauce is inspired by the famous American chilli sauce used in bars and restaurants.

The 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.