
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….
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Soy sauce
<p>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.</p> -
Wasabi
<p>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.</p> -
Miso
<p>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.<br /><a href="https://www.nishikidori.com/fr/content/16-nos-catalogues">MORE</a></p> -
Seaweeds
<p>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!</p> -
Rice
<p>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.</p> -
Sésame
<p>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.</p> -
Panko-Tempura-Breadcru...
<p>You will find here a selection of starch, tempura and breadcrumbs made by the best Japanese producers.</p> -
Noodles
<p>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.</p> -
Tea
<p>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.</p> -
Condiment
<p>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!</p>
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Choikara black rice vinegar paste, medium spicy
From €7.20Black rice vinegar paste medium spicy
This vinagar paste is similar to Korean Kochujan or Samujan.
Vinegar is simmered for a long time with garlic, onion, ginger, and hot chili pepper until it becomes a smooth paste with a rich flavor.
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Gekikara black rice vinegar paste, spicy strong
From €7.20Black rice vinegar paste, spicy strong
This vinegar paste is similar to Korean Kochujan or Samujan.
Vinegar is simmered for a long time with garlic, onion, ginger, hot chili pepper and sansho until a homogeneous paste is obtained, rich in flavors.
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Black rice vinegar 3 years aged
From €33.25Black rice vinegar Kakuida Fukuyama Kurozu 3 years aged
Using locally grown brown rice, koji (malted rice) made from brown rice and pure water from the city of Fukuyama, a long aging period of 3 years has given this black vinegar an even softer aroma and taste.
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Black rice vinegar Takara 5 years aged
From €42.05Black rice vinegar Kakuida Fukuyama Kurozu 5 years aged
Black vinegar with a mature taste. Brown rice is slowly fermented in jars for over 1800 days.
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Black vinegar 3 years aged Izumi rice and soy beans vinegar
From €52.00Black vinegar Kakuida Fukuyama Kurozu 3 years aged
This vinegar is made according to a unique and patented process.
Soy has been added to the brown rice, along with malted rice and fresh water, for a natural double fermentation over a minimum period of 3 years. -
Black rice and soybean vinegar 15 years aged
From €73.00Black vinegar Kakuida Fukuyama Kurozu 15 years old
Ayumi" 15 years aged vinegar is made from brown rice and "black soy beans". Its manufacturing method is traditional, rich in 200 years of history, based on a natural fermentation rich in acetic acid bacteria.
Aging is left to nature's appreciation as it is done in jars, at room temperature outside, according to the seasons.
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Whole barley black vinegar
From €20.60Vinegar - black
Unpolished barley black vinegar is a very high-quality vinegar with a fragrant and mellow taste. It is rich in minerals and amino acids and has a powerful malt taste.
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Organic rice vinegar*
From €7.10This vinegar is brewed using only ordinary Japanese organic rice, using traditional methods passed down from generation to generation in Onomichi, Hiroshima Prefecture.
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Rice vinegar
From €6.65This white rice vinegar is elaborated by Japanese master craftsmen in the pure respect of the tradition.
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Daigin rice vinegar
From €20.65Daigin vinegar is the original traditional vinegar "Edo-mae su", used for sushi rice during the Edo era.
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Japanese vinaigrette
From €8.75Take an incredible trip to the heart of Japanese gastronomy to delight your senses!
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Jabara citrus vinegar
From €16.15Jabara is a citrus quite similar to yuzu, daïdaï (bitter orange) or kabosu.