This shiitake extract powder is part of the OISHII range.

This soya powder or dehydrated moromi is surprising with its notes of cocoa, coffee, biscuit and chicory.

Our craftsman, Green Jyu, specializes in making herb teas made of natural wild herbs growing in Hokkaido Prefecture. These herb teas are prepared according to a traditional artisanal method of making tea.

Burdock is well known in Europe as a flower for its anti-inflammatory and antioxidant benefits.

It is sometimes said that Kuromoji is similar to rosewood.
As Kuromoji and rosewood belong to the same family, Lauraceae, their aroma is really similar.

Nori seaweed proposed here come from the Mie Prefecture. They are completely natural, without additives, without preservatives. You will appreciate the rich and iodized notes.

Daigin vinegar is the original traditional vinegar "Edo-mae su", used for sushi rice during the Edo era.

Shio Kombu is finely dried and minced kombu seaweed after being cooked in soy sauce, with salt and sugar, sometimes mirin.

Shio 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.

Shredded Kombu seaweed.
The flavors are natural, the texture is crispy.

Choko Syouyu’s house offers a naturally fermented soy sauce, in the respect of the Japanese traditions.

Japanese rice is incomparable. It is said in Japan that excellence in terms of rice is to be found or discovered in the Niigata region.