Jun-Nigari is a derivative of seawater. It allows the coagulation of soy protein for the production of tofu. To do this, the soymilk must contain at least 11% of soy protein.

This miso is slowly simmered with grilled sesame seeds.

We have selected the peel of the best yuzu in Japan, grown in Kôchi Prefecture.

This is rice broken down during the fermentation of sake, which is not melted in the wort and remains at the bottom of the tank. We can therefore speak of sake lees.

What is "sake kasu", literally sake lees?

Did you know that when the Sakura cherry tree is in blossom, the leaf exhales a delicious perfume?

Yuzu miso is an authentic treat.

Here is a miso of connoisseurs, excellent for making consumables, miso soups, broths, sauces, marinades.

It is delicately sugared, and flavored with a very top quality and sweet cocoa paste.

The ingredients are very simple and natural: soy beans, salt, roasted barley and water.

These candied yuzu orangettes, the real fruit of handcrafted craftsmanship, are crunchy, fresh, delicately tangy and highly scented.

Godofu is a Japanese regional specialty made from worked soybeans and mixed with starch, which gives it a texture that can remind Mochi.