Other condiments

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

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

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.

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

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.

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.

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.

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

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

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.

KANZURI is a spicy condiment that has been made exclusively in the town of Myoko, Niigata Prefecture, for generations.

This precious condiment is made from just four natural ingredients and contains no preservatives or additives.

Main ingredient, chilli pepper, is an original variety grown exclusively for KANZURI by a dedicated farmer.

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

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.

This gently spicy oil will quickly attract fans.

Dashi, 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.

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...

Ra-yu is the spice of one thousand flavors.

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

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

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

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

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

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

This kôji condiment is totally handmade

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.