
Soy sauce
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.
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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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Kuyou Murasaki soy sauce
From €25.00Kuyou Murasaki soy sauce
It is said in Japan that the origin of soy sauce was the liquid found and extracted from fermentation barrels during the process of making Kinzanji miso...
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Sweet Teriyaki Shoyu soy sauce
From €9.30Sweet Teriyaki Shoyu soy sauce
Nishikidôri called on a renowned shoyu soy sauce producer to elaborate a sweet soy sauce of quality, very round in the mouth, rich in flavor.
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Tamari Warabeuta soy sauce
From €12.35Tamari Warabeuta soy sauce
It's a very grand cru !
Warabeuta tamari sauce is a soy sauce made from whole Japanese soybeans, not defatted, and traditional Japanese sea salt called "umi no sei".
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Tamari Tsuresoi soy sauce
From €9.85Tamari Tsuresoi soy sauce
Tsuresoi tamari sauce is a soy sauce made from whole Japanese soybeans, not defatted, and sea salt. The refining takes place in nearly 150 years old Japanese cedar vats.
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Tamari Najimi soy sauce
From €7.20Tamari Najimi soy sauce
Najimi tamari sauce is a soy sauce made from whole Japanese soybeans, not defatted, and sea salt.
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Kajita Yasutsugu Saishikomi double fermented soy sauce
From €25.90Kajita Yasutsugu Saishikomi double fermented soy sauce
This double fermented soy sauce was born from Yasutsugu KAJITA (Kajita Shoten 13th generation) strong thought and passion. It is a regular soy sauce, made over a two-year period, from soybeans and wheat grown exclusively by farmers under contract to Kajita Shoten.
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Premium smoked soy sauce with cherry charcoal Sakura
Premium smoked soy sauce with cherry charcoal Sakura
This premium smoked soy sauce is made from locally grown soybeans, Gunma Prefecture, wheat, salt and water, and slowly fermented over 24 months.
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Soy sauce Saishikomi Aritaya
From €23.20Soy sauce Saishikomi Aritaya
Saishikomi soy sauce is made from locally grown soybeans, Gunma Prefecture, wheat, salt and water, and fermented a first time for 18 months.
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Soy sauce Tennen Jyozo
From €6.55Soy sauce Tennen Jyozo
Tennen-Jyozo soy sauce is a naturally fermented soy sauce using a traditional method that is centuries old. The soybeans are strictly locally farmed.
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Thirty-four years aged brewed soy sauce
From €160.00Thirty-four years aged brewed soy sauce
This is a very large vintage soy sauce, exceptional, fruit of a long and mastered maturing. The product is extremely rare and unique. Very few bottles are available.
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Hon tamari soy sauce
From €9.65Hon tamari soy sauce
This Hon Tamari soy sauce appears on the surface of soy miso when it matures naturally, after 18 long months. It is diluted with water to make it more fluid.
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Low salt soy sauce
From €5.10Low salt soy sauce
More than two centuries of ancestral artisanal knowledge characterize this fermented soy sauce matured in cedar barrels for at least two years.