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….
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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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Rice vinegar
From €5.95This white rice vinegar is elaborated by Japanese master craftsmen in the pure respect of the tradition.
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Daigin rice vinegar
From €17.30Daigin vinegar is the original traditional vinegar "Edo-mae su", used for sushi rice during the Edo era.
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Japanese vinaigrette
From €8.30Take an incredible trip to the heart of Japanese gastronomy to delight your senses!
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Akasu Yohei Rice red vinegar
From €41.00Rice red vinegar Akasu is made from sake lees since Edo era, when sake was made in profusion.
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Jabara citrus vinegar
From €15.75Jabara is a citrus quite similar to yuzu, daïdaï (bitter orange) or kabosu.
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Kibisu sugar cane vinegar 3 years fermented
From €20.80Kibisu 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.
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Akasu black vinegar sushi condiment
This vinegar surprises with its softness and smooth texture.
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Rice vinegar and Yuzu condiment
From €5.85This 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.
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Otema Torasesu rice vinegar and dried bonito condiment
From €5.85This condiment, slightly acid and tasteful, will seduce you by its slightly smoked notes by dried bonito.
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Sudachi and rice vinegar Umipon Yamapon condiment
From €5.85Let’s appreciate the sweetness of this sauce, raised by the freshness of sudachi
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Sakamoto Kurozu Organic black rice vinegar*
From €17.50Kurozu means black vinegar.
Sakamoto black rice vinegar introduced here is made from Japanese organic rice.
*Organic product certified by FR-BIO-01 -
Black rice vinegar
From €28.50The story of dark rice vinegar (Sakamoto Kurozu) made in jars at Fukuyama-cho (Kirishima city, in Kagoshima district, at the southernmost point of Honto island), goes back a long time ago to the 1800's, during the Edo era.
