Top Sellers
Top Sellers
Essential
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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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Organic soy sauce "shoyu koikuchi"*
From €6.60A beautiful light shoyu, with almost pinkish color, which offers all the qualities.
*Organic product certified by FR-BIO-01
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Kamebishi dried bonito tsuyu soy sauce
From €14.50Kamebishi is the only soy sauce producer, in Japan, to use the traditional fermentation method, called the "mushiro kôji'. The steamed cooked soy and the roasted wheat are put in a fermentation room, on bamboo and rice hay mats, then seeded in yeasts.
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Uzukuchi brewed shoyu soy sauce
From €18.15The "usukuchi" sauce, "clear" soy sauce is lighter in terms of flavor because the amounts of soy and wheat are lower compared to traditional koikuchi sauces.
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Yamaki citrus ponzu
From €14.20This condiment is very fresh and tart and finds its use in any kitchen daily.
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2 years aged brewed shoyu soy sauce
From €8.50This shoyu soy sauce, made in the purest tradition, is married to Nigari which preserves its flavor and enriches it with deep notes.
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Yuzu ponzu from Kôchi
From €20.65The yuzu ponzu is most certainly one of the most appreciated condiments both by Japanese and westerners.
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3 years aged brewed shoyu soy sauce
From €9.00This shoyu, naturally thick, is rich in moromi (soya must), tannic.
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Premium Kinbue yuzu ponzu
From €6.30Fueki Shoyu Premium Kinbue Yuzu ponzu sauce is made from double-fermented Soyhikomi soy sauce. Once finished, the soy sauce is settled back to ferment. This develops complex aromas and a velvety texture.
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5 years aged brewed shoyu soy sauce
From €9.95This shoyu, from a moromi matured five long years in cedar casks, has a pleasant salinity and a rich and powerful umami.
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Tamari yuzu ponzu
From €9.90This is a high quality ponzu. This hundred-year house makes some
traditional soy sauce, powerful, and generously add in it 30% of yuzu
juice and 10% of daïdaï juice.
