Many stalls in markets, places of events or even small street restaurants in Japan specialize in the cooking of poultry giblets. Livers, hearts, gizzards take on another dimension and become real delicacies. The secret lies in a marinade made from cane sugar and full-bodied soy sauce.

A seasoning rich in flavors as we like them, without additives, without preservatives, without coloring, without allergens.

The Ishiwata Shoten craftsmen have created a vinaigrette sauce like no other using this mollusc.

Many stalls in markets, places of events or even small street restaurants in Japan specialize in the cooking of poultry giblets. Livers, hearts, gizzards take on another dimension and become real delicacies. The secret lies in a marinade made from cane sugar and full-bodied soy sauce.

Our sea urchin soy sauce is made exclusively from natural ingredients and stands out with very balanced flavors.

The quality of our Okonomiyaki sauce is very famous in Japan.

Toyama Bay is the only place in the world where many shiroebi shrimps can be caught. To prevent overfishing of these precious shrimps, the fishing season is limited from April to November.

This sauce with chili peppers is raised just right. 

This creamy, gourmet sauce also surprises with its fresh notes of shiso egoma seeds

This sauce is very rich in sesame.

This sauce is natural, delicious and representative of the Japanese taste.

This vinaigrette is a sure value for your preparations.