Top Sellers
Top Sellers
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….
-
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>
Active filters
-
Temaki sushi 10 years aged sake lies Premium vinegar
From €20.00This black rice vinegar is made from sake lees fermented for more than 10 years. Fermented sake lees are mixed with the best rice vinegar in the world, adding sea salt. The whole will ferment for a further eight months before placing on the market.
-
Red rice vinegar Akasu
From €12.50Akasu sake lees red rice vinegar reveals a pleasant acidity, very rich aromatic notes and a lot of roundness.
-
Akasu sake lees vinegar
From €7.85This vinegar grand cru, a rare product and high-end, is made from the best sake lees, those from the manufacture of highly confidential "gozenshu", the sakes of feudal Lords (exclusive use of 100% rice produced in Okayama).
-
Vinaigre d'alcool et de riz fumé au bois de cerisier 200 ml
From €13.50The artisan Hinode Holdings, specialist in the creation of vinegars using ancestral methods, has created a vinegar specially for marinating fish fillets.
-
Sakura cherry tree wood smoked condiment
From €16.90The craftsman Hinode Holdings, specialist in the manufacture of vinegars using ancestral methods, has created a condiment specially for marinating or seasoning fish fillets, seaweed salads, cuttlefish or langoustine tartars.
-
-
-
Genmai Fuji black rice vinegar
From €24.90Compared to other black vinegars, genmai black rice vinegar has a milder taste.
-
Junmai Fujisu Superior rice vinegar
From €17.95To make their standard Junmai Fujisu rice vinegar,Lio Jyozo use 200 g of rice per liter of vinegar.
-
Beniimo red sweet potato vinegar
From €29.55For any vinegar, Lio Jyozo's cellar master begins by transforming the main ingredient into saké and then into vinegar in the same way as he does for his rice vinegars.
-
Black soybean vinegar
From €29.55The master vinegar makers of Lio Jyozo make this black vinegar from black Tamba soybeans, the most famous and rarest in Japan, which are very popular with pastry chefs and confectioners.
-
Fig vinegar
From €9.00Akiyama San, the IIO JYOZO cellar master, has created an exceptional vinegar made exclusively from fresh figs grown in Kyoto Prefecture (the other ingredients are natural kobo yeast and aceto bacter bacterium.
