You will appreciate the delicious flavor, the freshness of yuzu when tasting your yuzu men.

Ramen with traditional flavors, without any animal protein and without any flavor enhancer.
Ramen are inseparable from Japanese culinary culture. It is a noodle dish served in a broth made from meats and bones (pork, chicken, beef ...) or fish, or seafood, or vegetables then deliciously seasoned with miso or soy sauce, or soy wort, or even sake kasu (sake lees).

Yuzu skin powder is added directly to wheat and buckwheat flour before kneading. Common kneading allows the soba to be delicately flavored.

Yuzu kosho is an essential condiment in every Japanese cuisine. Made of green or red hot pepper, yuzu skin, yuzu juice and salt, it is used for seasoning omelettes, fish and grilled meats, meat of shells or fish carpaccios, but as well many kind of broths.

Yuzu miso is an authentic treat.

This puree is elaborated from the best yuzu from Kôchi Prefecture in Japan, harvested at full ripeness. Seeds have been manually removed and cooking is handmade in a caldron with a maximum capacity of 40 kg.

This particular furikake has a very fresh and fruity taste: mixing kombu and yuzu. It is very powerful in umami because of the glutamic acid in the kombu.

The market is full of yuzu powder but it is extremely difficult even impossible to find a product which retains the freshness of yuzu with its green mandarin orange and green grapefruit notes without having an overpowering bitterness or "burnt" note at the end.
It took us more than eighteen months to discover a real marvel in Kochi prefecture.

The kombu seaweed was candied like tsukudani then dehydrated and scented with red shiso.

This salt milling allows yuzu to express itself fully. 

This juice expresses powerful aromatic notes, acid notes of grapefruit and green mandarin.

Without a doubt, the must of yuzu-based spices.