Flying fish and bonito dashi sukiyaki sauce is actually the base for sukiyaki vegetable cooking stock.

Sukiyaki is a typical Japanese dish much appreciated by Westerners. It belongs to the family of nabemono.

"Hoya" sea pineapple is very popular in north-eastern Japan, specifically in the Tohoku region. Many confuse it with a type of crustacean. However, it is biologically classified as tunicate (urochordata or tunicata), which is very different from fish and crustaceans.

Japanese Ishiwata Shoten oyster sauce is made from the famous delicious, fleshy, sweet Miyagi oysters.

It is a velvety, creamy vinaigrette.

This sauce is natural, delicious, unctuous, representative of the Japanese taste. The miso brings sweetness and velvety, the yuzu fruity and tart notes, the chilli light and very pleasant spicy notes.
One of our best-sellers!

Hatcho miso is the basic ingredient for this miso dare sauce.

This special sauce for grilled chicken is a sweet and sour sauce, just scented with garlic for a perfect balance.

This kôji is totally handmade

Tonkatsu sauce is a must in Japanese daily cooking.

This is a spicy sauce with three varieties of pepper and garlic.

Here is one of the symbolic sauces of Japanese cuisine.