This delicacy appeared in Japan sometime between the 10th and 11th centuries. Matured on itself, yubeshi develops a powerful aroma of yuzu and candied and caramelized tastes.

This vinegar was consumed for a very long time exclusively within the Kokonoe Saika workshop, for meals made in-house. Its growing reputation quickly brought it to market with resounding success.

The soy sauce used for this ponzu has been refined for two long years.

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.

Here is the sweet version of the famous yuzu kosho very much appreciated by both Japanese people and Western people.

We have selected this sauce for its lovely balance between the strength of the red chilli and the freshness of the yuzu, without bitterness, salty and with just the right amount of spice.

This vinaigrette is a sure value for your preparations.

Ozika white miso sauce is quite simply addictive.

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

Definitely the ultimate yuzu juice. This nectar that we offer is 100% natural !

The best quality powdered yuzu peel is blended with standard matcha tea powder.