Daigin vinegar is the original traditional vinegar "Edo-mae su", used for sushi rice during the Edo era.

Take an incredible trip to the heart of Japanese gastronomy to delight your senses!

Rice red vinegar Akasu is made from sake lees since Edo era, when sake was made in profusion.

The Sato Foods sushi seasoning will surely conquer your cooking.

The Torii family has been producing sauces and condiments without additives for four generations. 

Jabara is a citrus quite similar to yuzu, daïdaï (bitter orange) or kabosu. 

This paste, developed from fermented fruits (apple, banana, melon) and barley black vinegar, is considered as one full vinegar in Japan. 

Kibisu is made of 100% squeezed sugar cane juice which is fermented. It is pointless trying to find it elsewhere in Japan or in the world as it cannot be produced anywhere but in Amami Oshima as it requires a special enzyme which is only present on the Amami islands.

This vinegar surprises with its softness and smooth texture.

This vinegar was consumed for a very long time exclusively within the Kokonoe Saika workshop, for meals made in-house. Its growing reputation quickly brought it to market with resounding success.

This condiment, slightly acid and tasteful, will seduce you by its slightly smoked notes by dried bonito.

Let’s appreciate the sweetness of this sauce, raised by the freshness of sudachi