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Essential
Essential products of traditional Japanese taste
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Soy sauce
<p>Soy sauce is the emblematic condiment of the Japanese cooking. In its traditional version, soy sauce is black and goes from 2 to 34 years of age. In its white version, the sauce is ideal for the cooks, and when sweetened, for all the Japanese taste lovers.</p> -
Wasabi
<p>Wasabi is certainly the most famous Japanese condiment for the occidentals. Wasabi powder is made from horseradish. Our wasabi in tube is made from wasabia japonica, which has freshier and spicier notes.</p> -
Miso
<p>Miso is really essential in Japanese diet and cooking. It is mainly made from rice or soy, or even barley or oat. The most made misos are the white miso and the country miso.<br /><a href="https://www.nishikidori.com/fr/content/16-nos-catalogues">MORE</a></p> -
Seaweeds
<p>A great range of seaweeds. Japanese chefs use them on a regular basis for their preparations and marinades. You can easily use them in your dishes and spice mix and condiments. Try a new culinary experience that will tickle your taste buds!</p> -
Rice
<p>Japanese rice is reputed for its flavours and its texture to make sushis. Koshihikari and Akitakomachi varieties are very famous as much as the origins of Niigata, Toyama, and Akita. When puffed, the Japanese rice is a really a delight for pastry makers and chocolate makers.</p> -
Sésame
<p>Sesame is really everywhere in the Japanese cooking, pastry and confectionary. White sesame has balanced notes, black sesame is more powerful and astringent, and golden sesame tasty fragrances. Roasted, the seeds, plain or flavoured, spice up your dishes nicely.</p> -
Panko-Tempura-Breadcru...
<p>You will find here a selection of starch, tempura and breadcrumbs made by the best Japanese producers.</p> -
Noodles
<p>Noodles are an everyday ingredient in the Japanese cooking. They can be made from buckwheat, wheat, sesame... they can be eaten, hot or cold, with a dashi stock. All natural and traditional, eating noodles becomes a daily pleasure. Their flavourings allow to follow the seasons, and cooking is really both simple and fast.</p> -
Vinegar
<p>Did you know that there are only 400 rice vinegar producers in Japan, and an even smaller number who still make vinegar in a traditional way? These producers make the nihonshu (saké) that is used to make the vinegar themselves. They cannot under any circumstances sell their nihonshu so as not to compete with specialist producers.<br /> Japan produces a huge range of vinegars: apple, sushi, sakura flower, yuzu, sudachi, shiso, dried bonito, jabara vinegars….</p> <p></p> -
Tea
<p>Japanese tea is very famous: green tea, roasted tea, matcha tea, organic tea, tea powder, tea paste. More than just a drink, Japanese tea is everywhere in the cooking and in pastries.</p> -
Condiment
<p>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!</p>
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Daigin rice vinegar
From €17.30Daigin vinegar is the original traditional vinegar "Edo-mae su", used for sushi rice during the Edo era.
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Minced Shio Kombu seaweed
From €65.00Shio Kombu is finely dried and minced kombu seaweed after being cooked in soy sauce, with salt and sugar, sometimes mirin.
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Shio Kombu seaweed flakes
From €74.00Shio Kombu is finely dried and minced kombu seaweed after being cooked in soy sauce, with salt and sugar, sometimes mirin.
The strips of Shio Kombu were cut here in flakes. -
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Kinbue soy sauce
From €22.00Kinbue soy sauce is processed using the same traditional production method for more than 200 years. The ingredients are simple : soy, wheat, salt.
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Reduced salt soy sauce
From €7.95Choko Syouyu’s house offers a naturally fermented soy sauce, in the respect of the Japanese traditions.
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Koshihikari rice grown on terraces in Uonuma - Niigata
From €10.55Japanese rice is incomparable. It is said in Japan that excellence in terms of rice is to be found or discovered in the Niigata region.
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Koshihikari rice grown on terraces in Joetsu City - Niigata
From €10.55Our Koshihikari rice (japonica) is of outstanding quality, the product of sustainable agriculture, grown on terraces.
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Koshihikari rice from Toyama
From €9.50Koshihikari rice from Toyama is naturally very tasty and flavored with a very fine texture, which is the characteristic of fine Japanese rice.
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Hitomebore rice from Miyagi
From €11.65"Hitomebore" means "falling in love with someone at first sight" or more precisely "love at first sight".
This name was chosen by farmers convinced that consumers will love this rice from the first bite. -
Hinohikari rice from Fukuoka - Kyushu
From €10.55Hinohikari rice is well known for its rich taste, despite the grain being small.
It has a thick and chewy texture. In Kyushu it is common to eat it on a daily basis and it is popular in restaurants. -
Sasanishiki rice from Miyagi
From €11.65Sasanishiki rice is a hybrid rice from varieties Hatsunishiki and Sasashigure. It has been appreciated for more than 50 years, since its creation in Miyagi Prefecture in 1963.
