Red Shiso or purple Shiso is extremely present in Japanese cuisine, including pastry. It is often called Japanese basil (perilla frutescens). The purple version is used for its virtues powerful dye (for plums Umeboshi, some sake, sesame seeds ...).

The Shikwasa is a small green lime from the Okinawa archipelago. Its juice is bright yellow, almost milky, and its consistency is quite dense.

Iyokan citrus bark is not damaged during the pressing of the fruit and keeps all its essential oils.

The bark of the pomelo is not damaged during the pressing of the fruit and keeps all its essential oils.