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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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Fuji Jun Ringosu apple vinegar
The fuji jun ringosu apple vinegar is like no other.
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Wa Panko soy mix
From €5.30The Wa Panko soy mix is a panko made from rice flour and soy pulp. It is guaranteed gluten-free and no food additive, no hydrogenated vegetable oil.
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Rice vinegar
From €5.95This white rice vinegar is elaborated by Japanese master craftsmen in the pure respect of the tradition.
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Super crispy tempura batter mix
From €4.55One of the quality of tempura is to stay crunchy long enough.
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Yaki soba and their sauce
From €5.00Yaki soba are omnipresent in Japan. They dominate all Japanese street food stalls.
3 portions 150 g + 3 sauces x 20 g -
Tender udon noodles and their broth
From €5.00The udon introduced here are thick and their texture tender. Uou will love this simple dish that can be eaten hot or cold.
3 portions 200 g + 3 soups x 10 g -
Vegan ramen and vegetable broth
From €4.95Ramen with traditional flavors, without any animal protein and without any flavor enhancer.
Ramen are inseparable from Japanese culinary culture. It is a noodle dish served in a broth made from meats and bones (pork, chicken, beef ...) or fish, or seafood, or vegetables then deliciously seasoned with miso or soy sauce, or soy wort, or even sake kasu (sake lees). -
Vegan ramen and yuzu broth
From €4.95Ramen with traditional flavors, without any animal protein and without any flavor enhancer.
Ramen are inseparable from Japanese culinary culture. It is a noodle dish served in a broth made from meats and bones (pork, chicken, beef ...) or fish, or seafood, or vegetables then deliciously seasoned with miso or soy sauce, or soy wort, or even sake kasu (sake lees). -
Vegan ramen and soy sauce broth
From €4.95Ramen with traditional flavors, without any animal protein and without any flavor enhancer.
Ramen are inseparable from Japanese culinary culture. It is a noodle dish served in a broth made from meats and bones (pork, chicken, beef ...) or fish, or seafood, or vegetables then deliciously seasoned with miso or soy sauce, or soy wort, or even sake kasu (sake lees). -
Vegan ramen and miso broth
From €4.95Ramen with traditional flavors, without any animal protein and without any flavor enhancer.
Ramen are inseparable from Japanese culinary culture. It is a noodle dish served in a broth made from meats and bones (pork, chicken, beef ...) or fish, or seafood, or vegetables then deliciously seasoned with miso or soy sauce, or soy wort, or even sake kasu (sake lees). -
Low salt soy sauce
From €16.20More than two centuries of ancestral artisanal knowledge characterize this fermented soy sauce matured in cedar barrels for at least two years.
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Three years fermented Bancha powder tea
From €10.20Bancha tea is harvested late, in summer and autumn and matured for 3 years, in the form of "aracha": the tea is steamed and then rolled and dried but neither roasted nor sorted. It is roasted after 3 years. It is composed of 70 % of leaves and 30 % of stems.
