
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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Sea urchins flavored soy sauce
From €12.80Our sea urchin soy sauce is made exclusively from natural ingredients and stands out with very balanced flavors.
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Low salt soy sauce
From €4.70More than two centuries of ancestral artisanal knowledge characterize this fermented soy sauce matured in cedar barrels for at least two years.
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Kona Murasaki soja lees powder
From €12.00This soya powder or dehydrated moromi is surprising with its notes of cocoa, coffee, biscuit and chicory.
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Kinbue soy sauce
From €22.00Kinbue soy sauce is processed using the same traditional production method for more than 200 years. The ingredients are simple : soy, wheat, salt.
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Ne Kombu Shoyu soy sauce
From €7.00Ne kombu is the part of kombu that is very close to the root, the most nutritious. When the kombu is young, this part is extremely nutritious because the cells divide and develop. It contains a large amount of fiber, iodine, calcium, iron, potassium, etc. This part is very limited, only a few centimeters for each kombu seaweed, which makes it a very precious food.
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Crunchy super sel freeze-dried 6 to 10 years aged soy...
From €58.00Kamebishi used sauces from 6 to 10 years of age for this freeze-dried soy sauce. The taste notes are reminiscent of cocoa, ovomaltine and reveal fruity notes.
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Amaï Shoyu soy sauce sweetened with unrefined black sugar...
We made this soy sauce for Nishikidôri, from the most finest ingredients
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Double fermentation Saishikomi soy sauce
From €6.25Saishikomi soy sauce is a sauce from a double fermentation.
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Crunchy Super Sel freeze-dried 6 to 10 years aged soy...
From €58.00Kamebishi used sauces from 6 to 10 years of age for this freeze-dried soy sauce.
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Hotaruika Gyosho soy sauce with Asakura Sansho and...
From home cooking to high class restaurants, this sauce brings the ingredients to life.
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White Tamari soy sauce Asuke Mikawa Shiro Tamari
From €9.50The sauce we offer is the Asuke Mikawa Shiro Tamari