Hari nori, nori "needles" in Japanese, also known as “kizami nori” is nori seaweed finely cut into angel hair shape.

It is a very qualitative rice, of early maturation from the Koshihikari line. The taste, the luster, the perfume, the stickiness are good, as are the Koshihikari.

Oni kombu, or "devil’s kombu" , is one of the highest quality kombu seaweed. This is a subcategory of Rausu kombu. Its use is reserved for making dashi broths of the highest quality.

The best dashi, the richest and most complex in flavors, according to the purists, are made from kombu roots. This dashi of Ne Kombu roots, made in Hamanaka (Hokkaido), is in every way exceptional.

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.