SALES

Inaniwa Sômen

With nearly 400 years of history, the Inaniwa sômen are believed to have been created by Ichibei Sato, who lived in the Inaniwa district of Akita and made dried udon and sômen from locally grown wheat flour.

These are vanilla pods that have been dried and reduced to a powder. This powder is very aromatic, easy to use and excellent value for money.

Kombu seaweed furikake

This kombu seaweed furikake is omnipresent on family and professional tables in Toyama.

Salad and grilled meat sauce with white miso and yuzu

This japanese 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!

Rice vinegar with Sakura cherry blossom

Deliciously acidulated, delightfully sweet... Discover real Japanese rice vinegar combined with the sweetness of Sakura cherry blossom. You’ll love the characteristic blossom perfume and the pleasant amadon notes given to the vinegar.

The fragrance notes are hot, sweet, lightly smoked in oak wood. Its flavour is fruity, sugary, sweet and intense. It evokes bell peppers and dried tomatoes.

Spices mix

In this spices mix, Quebec maple flakes caramelize the fat or skin, chili pepper enhances meat melted fat and juices, allspice combined with cumin brings vegetal notes.

Spices mix created, assembled and packaged in France by Le Comptoir des poivres.

Ma kombu seaweed root

The roots of kombu seaweed, “ne-kombu”, have the reputation of being the richest in umami.

2 cups and 2 mini-cups delivered in a gift box

Sesame and natto furikake

Sesame and natto furikake seasoning

Harumi juice

Harumi citrus fruit is a hybrid of Kiyomi orange and ponkan mandarin. It is characterized mainly by a very sweet flesh and a very weak acidity.

Ne Kombu Shoyu soy sauce

Ne kombu is the part of kombu that is very close to the root, the most nutritious. When the kombu is young, this part is extremely nutritious because the cells divide and develop. It contains a large amount of fiber, iodine, calcium, iron, potassium, etc. This part is very limited, only a few centimeters for each kombu seaweed, which makes it a very precious food.

Natural extract of Ne kombu is added to this soy sauce.