Panko-Tempura-Breadcrumb-Flour

You will find here a selection of starch, tempura and breadcrumbs made by the best Japanese producers.

Soy sauce

Soy sauce is the emblematic condiment of the Japanese cooking. In its traditional version, soy sauce is black and goes from 2 to 34 years of age. In its white version, the sauce is ideal for the cooks, and when sweetened, for all the Japanese taste lovers.
Wasabi

Wasabi is certainly the most famous Japanese condiment for the occidentals. Wasabi powder is made from horseradish. Our wasabi in tube is made from wasabia japonica, which has freshier and spicier notes.
Miso

Miso is really essential in Japanese diet and cooking. It is mainly made from rice or soy, or even barley or oat. The most made misos are the white miso and the country miso. <a href="https://www.nishikidori.com/fr/content/16-nos-catalogues">MORE</a>
Seaweeds

A great range of seaweeds. Japanese chefs use them on a regular basis for their preparations and marinades. You can easily use them in your dishes and spice mix and condiments. Try a new culinary experience that will tickle your taste buds!
Rice

Japanese rice is reputed for its flavours and its texture to make sushis. Koshihikari and Akitakomachi varieties are very famous as much as the origins of Niigata, Toyama, and Akita. When puffed, the Japanese rice is a really a delight for pastry makers and chocolate makers.
Sésame

Sesame is really everywhere in the Japanese cooking, pastry and confectionary. White sesame has balanced notes, black sesame is more powerful and astringent, and golden sesame tasty fragrances. Roasted, the seeds, plain or flavoured, spice up your dishes nicely.
Noodles

Noodles are an everyday ingredient in the Japanese cooking. They can be made from buckwheat, wheat, sesame... they can be eaten, hot or cold, with a dashi stock. All natural and traditional, eating noodles becomes a daily pleasure. Their flavourings allow to follow the seasons, and cooking is really both simple and fast.
Vinegar

Did you know that there are only 400 rice vinegar producers in Japan, and an even smaller number who still make vinegar in a traditional way? These producers make the nihonshu (saké) that is used to make the vinegar themselves. They cannot under any circumstances sell their nihonshu so as not to compete with specialist producers. Japan produces a huge range of vinegars: apple, sushi, sakura flower, yuzu, sudachi, shiso, dried bonito, jabara vinegars….
Tea

Japanese tea is very famous: green tea, roasted tea, matcha tea, organic tea, tea powder, tea paste. More than just a drink, Japanese tea is everywhere in the cooking and in pastries.
Condiment

We have selected a surprising range of condiments used in the Japanese cooking, either in powder, dried vegetables, or else. A real treat, the spicy cooking lovers will literally love them!

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Rice Panko breadcrumb

From €5.20

This is the first gluten-free panko on the market. It is made exclusively from Japanese "uruchi" rice, without any food additives, shortening- free.
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Super crispy tempura batter mix

From €17.70

One of the quality of tempura is to stay crunchy long enough.
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Tempura batter mix

From €3.20

Japanese tempura flour is the most popular on the market.
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Roasted buckwheat flakes

From €35.00

You will be surprised by the deep flavor of these flakes which will remind you the wonderful fragrance of "galette bretonne de blé noir"
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Shiratamako rice flour for mochi and daifuku

From €6.60

Special flour for mochi and daifuku, Mochi is a traditional delicacy in Japan. It is a paste made from glutinous rice flour and water. It is given the shape of small round balls most frequently.
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Sobacha roasted buckwheat powder

From €8.95

Buckwheat or soba in Japanese, is a classic component of Japanese cuisine, especially in the form of delicious noodles.