Grocery

Home made Yuzu from Kôchi puree

This puree is elaborated from the best yuzu from Kôchi Prefecture in Japan, harvested at full ripeness. Seeds have been manually removed and cooking is handmade in a caldron with a maximum capacity of 40 kg.

Persimmon

Saijo persimmon is an ancient Japanese variety that is ranked as the best tasting persimmon by gourmets. In Japan saijo means "the best". Its wonderfully sweet flesh is comparable to the flavor of honey. Saijo persimmon is excellent fresh (left to ripen on the tree until tender) or dried and keeps well.

Yaizu Katsuobushi

Japanese people have developped a culinary culture around fish, especially Katsuobushi.
Katsuobushi is the result of simmering bonito in hot water and then smoking and drying it.

White Dashi broth concentrate

Dashi broth, very rich in umami, is one of the pillars of Japanese cuisine. It is used daily by housewives but also by cooks, caterers, manufacturers...

Champonzu five citrus fruits Ponzu condiment

The fruits chosen for the elaboration of this ponzu are distinguished by their acidity. The yuzu is recognisable by its green mandarin notes, the daidai by its acidity and its lovely bitterness similar to bergamot, yuko and kabosu then sudachi by their notes reminiscent of wild green lime, with slightly peppery accents.

Candied yuzu orangettes in sirup

These candied yuzu orangettes, the real fruit of handcrafted craftsmanship, are crunchy, fresh, delicately tangy and highly scented.

Yuzu flavored roasted sesame seeds

Flavored roasted sesame seeds are part of furikake, traditional Japanese seasonings. They have been delicately scented with yuzu juice.

Extra Ne Kombu concentrated dashi

Hidaka kombu is selected as the main ingredient because of its rich and delicious flavor. This soy sauce is a concentrate of umami with typical iodine flavors.

White soy sauce Shiro shoyu

Shiro Murasaki soy sauce is distinguishable because of its pale color. Therefore, when it is used as a seasoning, it does not change the color of the food. In Japan, this sauce- quite salty- is renowned for the way it highlights seasonal colors.

Tosazu vinegar condiment with dried bonito Katsuobushi

Our rice vinegar with dried bonito katsuobushi is completely natural.

Kombu seaweed dashi

This lightly concentrated kombu dashi is made from the finest kombu, for demanding professional and private customers.

Dried edible viola flowers

Dried edible viola flowers

3 years aged brewed shoyu soy sauce

This shoyu, naturally thick, is a soy sauce rich in moromi (soya must), tannic.

Green Yuzu Kosho

This condiment is made of yuzu peel, hot green chilli pepper and sea salt.

Vanilla flavored white miso paste

It's a mix of vanilla and white miso.

More about japanese miso paste

Dried Yuzu peel Powder

Our craftsman, Kagura no Sato, harvests its yuzu when it is perfectly ripe.
Fruits rind is then full of essence and the albedo is less.

Fruits are gently pressed to preserve rind and its sweetness.

Wasabi flavored sea salt

This salt is flavored with a preparation that includes real wasabi from Shizuoka Prefecture.

Hon tamari soy sauce

This Hon Tamari soy sauce appears on the surface of soy miso when it matures naturally, after 18 long months. It is diluted with water to make it more fluid.

Evergreen premium Matcha tea for pastries

Evergreen Matcha tea is the very best product you will find on the market for cooking, pastries, chocolate or ice creams. It keeps its original flavour and its bright green color once used. In this product, there is one and only one ingredient : Matcha tea !

Sanbaizu vinegar condiment

Sanbaizu condiment is a combination of vinegar, soy sauce and mirin.

Sugar candied Yuzu

We have selected the peel of the best yuzu in Japan, grown in Kôchi Prefecture.

Roasted sesame seeds flavored with Wasabi

The flavored roasted sesame seeds belong to the category of furikake, traditional Japanese seasoning. Wasabi perfume and flavor go up to your nostrils, without ever becoming unpleasant.

Mild red Yuzu Kosho

Here is the sweet version of the famous yuzu kosho very much appreciated by both Japanese people and Western people.

Miso with candied Sansho berries

This sansho miso is a real favorite. It is very fruity, sansho and the characteristic notes of miso are very present. Salinity is very balanced and natural sugar is present but in no way sickening. Sansho berries have fermented with the miso. It exhales notes of citrus fruits, lemongrass, verbena. Spiciness of sansho is well balanced.

More about japanese miso paste

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.

38 years aged brewed shoyu soy sauce

This soy sauce is the only one with such a long maturing on the market. The product is extremely rare and unique.

Yuzu juice

This juice is unique: only the pulp was squeezed and so there is no bitterness. Combining the acid notes of grapefruit and green mandarine with the sweetness of unshiu mikan, yuzu adds a new dimension to the citrus fruits we find in Europe.

These small crispy toasted bubu arare balls are known by all western washoku (traditional Japanese cuisine) lovers.

Roasted buckwheat seeds Sobacha

The roasted buckwheat we offer has a delicious buckwheat galette fragrance.

Yuzu peel micro flakes

These yuzu flakes are particularly recommended for flavoring buns, bread, cookies, spice mixtures, tea, sugar, ganache, sauces ...

Grilled nori

Freshly harvested yaki nori seaweed is washed in fresh water and slowly dried mechanically for 2 to 3 hours.
It is then grilled and finely crumbled.

Yuzu Sansho condiment

Sansho asakura is different from Wakayama budo sansho. It is more subtle, fresher.

Organic Fuji Matcha tea*

This matcha tea is highly qualitative. It has a rich taste of green tea and a beautiful green color.

*Organic product certified by FR-BIO-01

Yakiniku sauce

Our yakiniku japanese sauce is made from a rare, naturally brewed shoyu that enhances ingredients flavors, tightens taste and eliminates odors. No spices or chemical seasonings are used, which would lock in the flavor of the sauce.
We encourage you to try adding fresh ginger or garlic to the sauce to create your own unique sauce.

Ibonoito Yoritsumugi Tenobe sômen

Ibonoito Yoritsumugi Tenobe sômen are made entirely from wheat grown in Japan. These fine sômen shine like silk, take on an extra shine after boiling, and offer an elastic texture and the natural flavor of wheat.

Vegan Konotori yuzu ponzu

Yuzu ponzu is a Japanese condiment sauce generally made from soy sauce or tamari, citrus juice, mirin, katsuobushi (bonito flakes), kombu and rice vinegar.

Kuro Rakkyo black Tottori shallot

The Hirooka farm uses the best Tottori shallots to make its black shallots.

Black garlic from Aomori or Mie

Black garlic is one of the delights from Aomori, but also from Mié.

Crispy roasted Japanese rice

We selected this roasted japanese rice for the multiple applications possible in cooking, pastry making, chocolate making…

Creamy wasabi soy sauce

This creamy soy sauce is made from a soy sauce that has been refined for 3 years.
Its secret lies in the wasabi oil emulsification with soy sauce.

Roasted black sesame oil

Black sesame oil, with its more noticeable aroma, is used in the same way than white sesame oil. However, refrain from using it for warm cooking as fragrances would really be too strong.

Rausu Kombu powder

Rausu kombu has a very soft fiber and is known for its broad and fine shape. When soaked in hot water, it gives a slimy, gooey texture and a rich umami flavor.

Kurogomashio, black sesame seeds with sea salt

Kurogomashio is the most popular furikake in Japan. It is made of two ingredients, roasted black sesame seeds (kuro = black, goma = sesame) and sea salt (shio in Japanese).

Countryside style Nidan Jikomi Inaka miso paste

The countryside style inaka miso is a miso that has undergone a double fermentation.

More about japanese miso paste

Ma kombu (Yamadashi) from Donan

Kombu seaweed for daily dashi and tsukudani

Ma kombu is a high quality kombu like Rishiri or Rebun. Its fiber is softer than Rishiri. It is mainly used in Osaka area, while Rishiri is popular in Kyoto. Makombu dashi has a rich golden color and a mild, sweet flavor.

20 years aged brewed shoyu soy sauce

Very rich in umami, this authentic soy sauce deliciously mingles tobacco-leaf and soy aroma.

Organic Tachibana Matcha tea*

This tea is suitable for cooks and pastry chefs for hot preparations.

*Organic product certified by FR-BIO-01

Jyunkokusan Mirin

This mirin is a traditional mirin for daily use in making Japanese dishes.

Seasoned shio kombu flakes

Shio kombu is made from julienne kombu which is usually soaked in soy sauce, mirin and sugar and then dried in the oven.
Shio kombu means « kombu salt ».

Soy sauce dashi shoyu

Dashi shoyu soy sauce is a combination of fermented seasonings creating a synergy of flavors. It is enriched with a natural broth made from fish extract (dried bonito Katsuobushi) and mirin.

Its salt content is reduced compared to ordinary soy sauce.

Hon'Wasabi paste

Our Hon’wasabi is the real one, not horseradish !

Kimchi flavored roasted sesame seeds

Kimchi is a traditional Korean preparation made from various lacto-fermented vegetables (cabbage is the most common) and spiced up with chili. It is very popular with the Japanese as an accompaniment to rice and grilled meats.

Vegetables and sesame furikake

Sesame and Vegetable furikake seasoning

Curry flavored roasted sesame seeds

Our roasted sesame seeds have been expertly lacquered here with a curry mixture.

Vegetal bamboo charcoal in powder

15 microns

This bamboo charcoal powder is made from 100% highest quality bamboo, processed in traditional charcoal kilns.
It is important to note that selected bamboo is guaranteed free of pesticides and other chemicals.

Kombu seaweed furikake

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

Yellow Yuzu Kosho

For this yuzu kosho, the yuzu were chosen ripe and the selected pepper is yellow.

Yuzu Kôji

This kôji condiment is totally handmade

Matcha tea with Yuzu

The best quality powdered yuzu peel is blended with standard matcha tea powder.

Cut wakame

Wakame seaweed is now very popular in Europe, present in many delicatessen preparations and in the majority of Japanese cuisine restaurants. Cut wakame corresponds to the body of the wakame seaweed, thick center part being removed, finely chopped. This part of wakame is very tender, delicately iodized, rich in flavor.

Premium Yuzu powder

The market is full of yuzu powder but it is extremely difficult even impossible to find a product which retains the freshness of yuzu with its green mandarin orange and green grapefruit notes without having an overpowering bitterness or "burnt" note at the end.
It took us more than eighteen months to discover a real marvel in Kochi prefecture.

Karashi mustard mix for pickled cucumber

Japanese gastronomy is rich in pickled vegetables very appreciated in tasting of white rice or as delicacies in accompaniment of aperitif drinks. Japanese karashi mustard is particularly appreciated. Slightly spicy, spicy, it delights the gourmets.

Sobacha roasted buckwheat flour

Buckwheat or soba in Japanese, is a classic component of Japanese cuisine, especially in the form of delicious noodles.

Kura-gakoi cellar-aged kombu from Rishiri and Rebun islands

Kombu seaweed for making high quality dashi

Kombu proposed here comes from Rishiri and Rebun islands, located north of Hokkaido Island, renowned for their wild kombu, the rarest and most qualitative in the world.
Only a few privileged people have access to them and Okui Kaiseido, our artisan, is recognized in Japan as the absolute reference.

Hidaka Kombu seaweed

Multi purpose kombu seaweed : colored dashi, simmered kombu, tsukudani or stuffed kombu

Hidaka kombu has soft fibers and is usually whole. This whole kombu is used for simmered dishes, Kobumaki (rolled kombu filled with cooked fish) and tsukudani condiments (kombu candied in a mixture of soy sauce, mirin, sake, sugar). It can create a darker brown, less sweet dashi with a strong kombu taste.

Traditionnal Green Yuzu Kosho

We have selected this sauce for its lovely balance between the strength of the red chilli and the freshness of the yuzu, without bitterness, salty and with just the right amount of spice.

Thirty-four years aged brewed soy sauce

This is a very large vintage soy sauce, exceptional, fruit of a long and mastered maturing. The product is extremely rare and unique. Very few bottles are available.

5 years aged brewed shoyu soy sauce

This shoyu soy sauce, from a moromi matured five long years in cedar casks, has a pleasant salinity and a rich and powerful umami.

Red rice vinegar Akasu

Akasu sake lees red rice vinegar reveals a pleasant acidity, very rich aromatic notes and a lot of roundness.

Kona Wasabi powder

This wasabi powder is exclusively made with natural ingredients, without additives nor preservatives.

Hidaka Kombu seaweed

Hidaka Kombu is as good to eat as it is to make dashi broth. It is sweet and easy to boil.

Hokkaido Sômen Kombu seaweed

Sômen Kombu, a real sea delight, are very young spring seaweeds, of just a year old.

Tea box 40 g Ø 74 mm

Traditional tea box

Soy sauce dish

This soy sauce cup is a must-have for sushi, sashimi and other delicacies.

Yuzu men with Yuzu somen

You will appreciate the delicious flavor, the freshness of yuzu when tasting your yuzu men with yuzu somen.

Yamabuki & kombu & bonito tsukudani

This tsukudani is made from Japanese butterbur stem, commonly called fuki. Yamabuki name refers to the fact that it is wild butterbur, which is relatively rare.
Plant has been simmered in a broth made of high quality kombu seaweed and the famous yaizu katsuobushi (dried bonito)
The whole is rich in flavors, crunchy under the tooth, and will make a remarkable condiment in tasting white rice, young goat cheese, smoked salmon, foie gras...

Special Pickling Miso

This miso for marinade is very particular. Indeed, it is used by many Japanese cooks to marinade vegetables, fish, meat, and even egg yolks (these take on a texture and color of candied cherry!). It is also exceptional for marinating salmon and all fatty fish. It is very easy to use and gives food subtle and complex flavors, rich in umami.

More about japanese miso paste

Moromi soy sauce

Here, this smooth condiment is a blend of soy sauce mash made from malted whole rice and soybeans mixed with soy sauce in its first stage of fermentation. Taste notes are powerful, greedy, the umami exacerbated, the salinity elegant, the mouth generous.

Tote bag

Tote bag with the design of your favourite grocery shop Nishikidôri or Le Comptoir des Poivres

Edible Gold petals E175 Champagne color

Edible Gold petals Champagne color

Yuzu flavored sea salt

This salt milling allows yuzu to express itself fully.

Premium Sakura hon’mirin

The Sakura Hon’Mirin, flagship product of Kokonoe Mirin house, has been around since the Edo period. It is brewed, using the same traditional techniques for 250 years, using sticky rice, malted rice (kôji rice) and real shochu distilled rice alcohol, all carefully selected and produced in Japan. The natural sweetness and robust aroma of sticky rice along with the rich flavor components give the dishes exceptional flavor. This Hon’Mirin is even selected by the picky chefs of upscale Japanese restaurants, and recommended by the chefs of Michelin-starred Japanese restaurants.

Shio Kombu seaweed flakes

Shio Kombu is finely dried and minced kombu seaweed after being cooked in soy sauce, with salt and sugar, sometimes mirin.
The strips of Shio Kombu were cut here in flakes.

Sesame and natto furikake

Sesame and natto furikake seasoning

Roasted black sesame paste

Goma-Ya sesame paste owes its exceptional delicacy to the patient work of selection of the best sesame seeds, as well as to its traditional preparation.

Crunchy Super Sel freeze-dried 6 to 10 years aged soy sauce crystals

Kamebishi used sauces from 6 to 10 years of age for this freeze-dried soy sauce.

Sachets for infusing tea size L (x32)

Fill-your-own tea bags can be found in all Japanese households. Single-use, they are very practical and inexpensive.

Roasted white sesame seeds

Before being wood roasted, sesame seeds are rigorously selected, naturally dried then mechanically peeled without the addition of any chemical products.

Sesame, Ume plum and soy sauce furikake

Sesame, ume plum and soy sauce condiment furikake.

Soba ni Hachi soba

Literally "the eighth generation soba". You will be won over by the delicious buckwheat flavor of these Ni Hachi soba noodles.

Iyokan juice

Iyokan citrus fruit is extremely popular in Japan. Its bark, quite thick, peels easily.

Gomamen Udon black sesame udon

Whole roasted black sesame seeds were incorporated into the dough for these udon.

Vegan ramen and miso broth

Ramen with traditional flavors, without any animal protein and without any flavor enhancer.
Ramen are inseparable from Japanese culinary culture. It is a noodle dish served in a broth made from meats and bones (pork, chicken, beef ...) or fish, or seafood, or vegetables then deliciously seasoned with miso or soy sauce, or soy wort, or even sake kasu (sake lees).

Super crispy tempura batter flour

One of the quality of tempura is to stay crunchy long enough.

Dried edible red roses petals "Heart"

Dried edible red roses petals in heart shape

This bowl will allow you to wash and drain your japanese rice with confidence.

Kokonoe Mirin

This mirin is Kokonoe Mirin house spearhead.

Dried Donko Shiitake small

Our shiitake mushrooms are real sawtooh oak mushrooms, exclusively cultivated in the forest, on oak trunks, in the middle of nature. Donko shiitake are thick, fleshy, plump and juicy, with a greedy chewiness. Their flavor is subtle and woody.

Jun-nigari coagulant for Tofu making

Jun-Nigari is a derivative of seawater. It allows the coagulation of soy protein for the production of tofu. To do this, the soymilk must contain at least 11% of soy protein.

Superior seaweeds salad

Real fruits or vegetables from sea, seaweeds, which beneficial effects as well as nutritional values are recognized all the over the world, are searched for, to be part of a healthy diet.

Yuzu and Hon'Wasabi flavored rice oil

This rice oil combines the freshness of yuzu citrus and the warmth of the excellent and genuine Sekigane Hon'Wasabi.

Dried kombu seaweed, julienne cut

This kombu julienne is made from Hombaohirama kombu, a very long and wide seaweed.

This minced kombu seaweed, with light iodine notes, offers a very pleasant crunch.
It can be eaten hot or cold. Simple and quick to cook, kombu is an accompaniment. Simmered, it is satiating despite a very low number of calories.
In Japan, it is called "kiri konbu".

10 years aged brewed shoyu soy sauce

This shoyu soy sauce is very very rare. Moromi has been matured for 10 long years in cedar casks.

Dried edible red carnation petals

Dried edible red carnation flowers petals

Ma Kombu seaweed

Ma Kombu is the most popular and high quality Kombu. Possessing broad and thick leaves, it is the most appreciated. It has a refined sweetness and produces clear broths.

Ishigaki Jima sea salt

The Yaeyama Islands form an archipelago of 32 islands located in southwest Japan, about 2000 km from Tokyo. The top nine are Ishigaki, Iriomote, Taketomi, Yonaguni, Kohama, Hateruma, Kuro-Shima, Hatoma, Aragusuku.

Roasted white sesame paste

Goma-Ya sesame paste owes its exceptional delicacy to the patient work of selection of the best sesame seeds, as well as to its traditional preparation.

Cherry tree fragrance is very much used in Japan, mainly to flavor salts, soy sauces and other preparations made to flavor food.

In Japan, barley is also used to prepare tea and pastries. 

Kurogoma Sômen black sesame noodles

These thin Japanese sômen noodles have been flavored with roasted black sesame powder and sesame oil. The mouth is subtle and gourmet.

Umami-so curry blend

Umami-so blends are the first completely natural umami powder concentrates on the market, made from barley and soy miso and salt.

It took our manufacturer five long years to finalize this powder seasonning, a true umami concentrate.

HOT Jikabiyaki Curry Roux

This HOT version of Jikabiyaki Japanese Curry Roux is relatively spicy and is aimed at the initiated.

Memna bamboo strips for ramen

Slightly sweet and salty menma are made from bamboo shoots cooked and simmered in soy sauce, water and sugar.
They are an essential garnish for soups, especially ramen, on which they are ubiquitous in Japanese cuisine.

Dried edible verbena flowers

Dried edible verbena flowers

Matcha tea spoon

In Japan, "chashaku" or traditional matcha tea spoon, made of natural bamboo, is used to measure the right amount of Matcha (green tea powder) needed to make a matcha tea.

Sold by unit

Mikawa Mirin

The Mikawa mirin we offer is made from carefully selected Japanese rice (special crop, limited use of pesticides, polishing within the company).

Tottori black garlic puree

Black garlic is one of the delights from Tottori.

Tatsumi Murasaki soy sauce

Tatsumi Murasaki soy sauce uses an old barley daishimochi as a raw material instead of wheat, a sticky product grown in the city of Ozu.

Otsunamiso ume - Short date

This sweet and savory miso is made from naturally sun-dried ume plums at the foot of Mount Haruna (Gunma) and brown rice miso and black raw cane sugar.

Kurogoma Sômen black sesame noodles - Short date

These thin Japanese sômen noodles have been flavored with roasted black sesame powder and sesame oil. The mouth is subtle and gourmet.

Kezuri katsuobushi petals

These petals are the sole and authentic Japanese kezuribushi, made in Yaizu, Japan, authorized in Europe.

Rice vinegar with red shiso

Nakano San, Master vinegar maker, has created a condiment made from traditional Japanese rice vinegar in which he has infused red shiso leaves selected for their strong aromatic fragrance.

Tea box 40 g Ø 53 mm

Traditional tea box

Dried Shiitake cubes

Our shiitake mushrooms are real sawtooh oak mushrooms, exclusively cultivated in the forest, on oak trunks, in the middle of nature.

Kagawa Moshio salt special for dashi

Japanese sea salt Moshio special for dashi

Vegan ramen and yuzu broth

Ramen with traditional flavors, without any animal protein and without any flavor enhancer.
Ramen are inseparable from Japanese culinary culture. It is a noodle dish served in a broth made from meats and bones (pork, chicken, beef ...) or fish, or seafood, or vegetables then deliciously seasoned with miso or soy sauce, or soy wort, or even sake kasu (sake lees).

Edible silver petals E174

Edible Silver petals

Suisho Kombu shaved and minced vinegared Kombu

This is the heart of kombu seaweed, obtained after planing, macerated in alcohol vinegar for a full day.

Low salt soy sauce

More than two centuries of ancestral artisanal knowledge characterize this fermented soy sauce matured in cedar barrels for at least two years.

Ibonoito Jokyu Tenobe sômen

Ibonoito Jokyu Tenobe sômen have been awarded the 3-star Superior Taste Award for the past 8 consecutive years.

Organic Uji Ichibancha green tea

Kyoto Prefecture is famous for its high quality tea growing. Ichibancha tea leaves are the very first to be harvested, starting at the end of March.

*Organic product certified by FR-BIO-01

Vegan Yuzu Ponzu

Ponzu offered here contains no animal products, additives or colorings. It has a refreshing taste and the very fruity and fragrant notes of yuzu juice. It can be used in a wide variety of dishes.

Vegan ramen and vegetable broth

Ramen with traditional flavors, without any animal protein and without any flavor enhancer.
Ramen are inseparable from Japanese culinary culture. It is a noodle dish served in a broth made from meats and bones (pork, chicken, beef ...) or fish, or seafood, or vegetables then deliciously seasoned with miso or soy sauce, or soy wort, or even sake kasu (sake lees).

Himalaya pink salt with Egoma spices

Toyama Prefecture is famous for its egoma shiso seeds (Perilla Frutescens).

20 years aged Nijyu-Nen black mirin

When cooking, this mirin brings generous and unctuous flavors, pleasant notes of black sugar, rum and grape.

Roasted golden sesame oil

Roasted golden sesame oil, stemming from a first cold pressure, was processed from sesame seeds roasted in wood fire. This sesame oil is the most tasty and fruity.

Shussai ginger flavored soy sauce

Ginger precipitates in this soy sauce bottle. Mouth is lively, fresh, with surprisingly citrus notes.

Edible Gold petals E175

Edible Gold petals

Sifted Satonoaji soybean miso, matured 3 years

This Satonoaji soybeans miso is made exclusively from Japanese soybeans grown in Aichi, complete, not defatted, and Japanese sea salt "umi no sei" (from Izu Oshima). The refining takes place in cedar wood vats, a traditional vat of nearly 150 years.

More about japanese miso paste

Junmai Fujisu Superior rice vinegar

To make their standard Junmai Fujisu rice vinegar,Lio Jyozo use 200 g of rice per liter of vinegar.

Hand-pulled Sômen with purple sweet potato - Short date

Our craftsman, Higo Sougawa, is specialized in the making of Sômen, udon, hiyamugi, soba, ramen… hand-pulled by hand, favoring selected raw materials of very high quality.

Matcha tea with ginger

The freshness of ginger powder has been combined with powdered sencha tea to create a tea with a sweet and mellow scent.

Hand-pulled sômen flavored with garlic - Short date

Our craftsman, Higo Sougawa, is specialized in the making of sômen, udon, hiyamugi, soba, ramen… hand-pulled by hand, favoring selected raw materials of very high quality. The major ingredients are Kumamoto wheat flour, delicious groundwater from Aso, and rare Akou salt.

Shredded Kombu

Shredded Kombu seaweed.
The flavors are natural, the texture is crispy.

Red curry

Japanese curry is famous throughout the world. Thicker and stickier than Indian curry, it is also not as strong and very fragrant.

Wasabi flavored sea salt

This very fine sea salt is enhanced with wasabi.

Roasted black sesame seeds

Before being wood roasted, sesame seeds are rigorously selected amongst the best grown in Japan.

Clear roasted Kinshira sesame oil

Sesame oil is very popular in Japanese cuisine. Chefs specialized in tempura cooking attach great importance to its color and the flavors brought out in cooking, the color it brings to food when fried and how light and crispy it is.

Freeze dried wild Yuzu powder

Yuzu powder is in great demand in cooking and baking. The great difficulty is to preserve its very fresh and aromatic notes, without too much bitterness.

Umami-so garlic and herbs blend

Umami-so blends are the first completely natural umami powder concentrates on the market, made from barley and soy miso and salt.

It took our manufacturer five long years to finalize this powder seasonning, a true umami concentrate.

Teyori soba

Hand-making soba has become rare these days. These soba, finely sliced, are pleasant on the palate.

Tatsumi Hikari soy sauce

Tatsumi Hikari soy sauce exudes the scent of cedar casks.

Udon Hippari 300g

Hippari udon noodles are one of Yamagata Prefecture essential local dishes.

Wajima No Kaien sea salt

Sea salt from Wajima, called "Wajima no Kaien", is made from sea water from the small island of Hegura-jima (4 km²), located 50 km from the Noto peninsula, Ishikawa Prefecture .

Wild Rausu kombu seaweed, EXTRA quality

Kombu seaweed for powerful dashi

Rausu kombu has a very soft fiber and is known for its broad and fine shape. When soaked in hot water, it gives a slimy, gooey texture and a rich umami flavor. Rausu creates a very richly flavored dashi, with a darker brown color than Rishiri or Makombu dashi.
It is well used for Kobujime (raw fish refined by wrapping it in kombu) and Kobumaki (kombu rolls filled with cooked fish).

Umami-so plum ume and yuzu blend

Umami-so blends are the first completely natural umami powder concentrates on the market, made from barley and soy miso and salt.

It took our manufacturer five long years to finalize this powder seasonning, a true umami concentrate.

Powdered Oni Karashi mustard

Our karashi mustard made by Yamasei craftmen, Kagawa Prefecture, is of very high quality. Referred to as "Oni Karashi" or "Demon Mustard", it combines a high level of spiciness with great flavor.

Rice vinegar with Sudachi juice

Sudachi is a small green lemon, comonly harvested when still green, mostly grown in Tokushima Prefecture, Japan.

Kagawa Moshio salt special for tempura

Japanese sea salt Moshio special for tempura

Umami-so blend with Yuzu

Umami-so blends are the first completely natural umami powder concentrates on the market, made from barley and soy miso and salt.

It took our manufacturer five long years to finalize this powder seasonning, a true umami concentrate.

Vegetables and sesame Ume plum furikake

Sesame, Ume plum and vegetable furikake seasoning

Hand-pulled sômen flavored with burdock root

The major ingredients for these sômen are Kumamoto wheat flour, delicious groundwater from Aso, and rare Akou salt.
Our craftsman, Higo Sougawa, is specialized in the making of sômen, udon, hiyamugi, soba, ramen… hand-pulled by hand, favoring selected raw materials of very high quality.

Kagugiri ma kombu seaweed

The ma kombu seaweed is here cut into small squares with 2 cm sides.

Rice vinegar and Ume plum condiment

Very ripe ume plums macerated with a very fine rice vinegar made by the Master craftsmen from Tobaya Suten.

Organic Genmaicha tea*

This organic genmaicha tea is a blend of organic brown rice and tea grown at Happy Mukoujimaen Farm in Shizuoka Prefecture.
It's a "pleasure tea".

*Organic product certified by FR-BIO-01

Shiranui juice

Shiranui is a hybrid of 3 citrus varieties (citrus unshiu, citrus sinensis and citrus reticulata). It is widely cultivated on the hillsides of Wakayama Prefecture, in the open field, then harvested from March to April.

Sudachi juice

Sudachi juice is reminiscent of lime or lime, the power and more, with great freshness and peppery notes in the end.

Moromi miso with hot green chili peppers

Moromi miso with green chili is a miso that is both mild and spicy, containing no chemical condiments, preservatives or artificial colors.

Umami-so blend with sesame

Umami-so blends are the first completely natural umami powder concentrates on the market, made from barley and soy miso and salt.

It took our manufacturer five long years to finalize this powder seasonning, a true umami concentrate.

Ume plum dark vinegar

The fleshy and flavorsome Nanko ume (the most renowned in Japan) plums used for this vinegar, are grown in an exceptional region: Kishu Minabé.

Superior dashi broth with kombu and shiitake

This kombu and shiitake dashi is made from kombu seaweeds and shiitake mushrooms instantly cooked at a high temperature and pressure. Kombu combined with shiitake is giving high umami flavor.
The result is simply remarkable: a professional quality dashi broth.

Sachets to infuse

Izu Oshima Hoshi Shio sea salt

Craftsmen from of Umi No Sei continue to make their salt in a traditional way: sea water is taken and dried on the sand near the sea.
Even if the yields are very low, the quality is achieved.

Matcha tea with Genmai roasted rice

This tea combines the standard Sencha tea powder with the fragrance of Genmai and Matcha teas.

Ume plum delight

Okayama and Tottori areas are very famous for the quality of their ume plums (apricot tree’s fruit).

Organic Kagoshima Ichibancha green tea

Kagoshima Prefecture is famous for its volcanic farmland on which high quality teas are grown.

*Organic product certified by FR-BIO-01

Organic soy sauce

Color of this soy sauce is dark, its mouth feels rich in umami, the salt is balanced.

*Organic product certified by FR-BIO-01

Double fermented Saishikomi Kinbue soy sauce

Fueki Shoyu offers us a double-fermented Saishikomi soy sauce

Kombu root (ne-kombu) tsukudani

Tsukudani is made from the root of the seaweed, called « ne-kombu », which is known for its texture and strong flavor.
It is a must.

Organic Kagoshima genmaicha green tea

This genmaicha tea is a blend of organic roasted brown rice and organic green tea that tea growers have cultivated with great care.

*Organic product certified by FR-BIO-01

Medium Spicy Jikabiyaki Curry Roux

Japanese Curry roux is a mixture allowing the realization of a thick and creamy sauce. Mixture is thickened by a roux which usually includes a protein, onions, fruits and vegetables and a multitude of spices.

Premium Ibonoito Tokyu Tenobe sômen

Premium Ibonoito Tokyu Tenobe sômen have been awarded the 3-star Superior Taste Award for the past 9 consecutive years.

Premium smoked soy sauce with cherry charcoal Sakura

This premium smoked soy sauce is made from locally grown soybeans, Gunma Prefecture, wheat, salt and water, and slowly fermented over 24 months.

Green Sencha tea powder

Kagawa Prefecture (Shikoku island) is known for its quality teas.

Roasted buckwheat flakes

You will be surprised by the deep flavor of these buckwheat flakes which will remind you the wonderful fragrance of "galette bretonne de blé noir"

Tamari Tsuresoi soy sauce

Tsuresoi tamari sauce is a soy sauce made from whole Japanese soybeans, not defatted, and sea salt. The refining takes place in nearly 150 years old Japanese cedar vats.

Himenomochi sticky Japanese rice

Himenomochi sticky japanese rice is used for the famous mochi, the traditional rice dough Japanese pastry.

Kinshi nori seaweed angel hair cut

Nori seaweed from Tôshi island (Mié Prefecture) is particularly famous for its very delicate flavor and its deep taste (this is explained by the quality, the purity and the clearness of the sea water of the area).

Black Kiipon Kuromane soy sauce

An authentic and exceptional natural soy sauce, without any additives, colourants or preservatives.

Fukujinzuke Vegan Tsukemono Vegetables for curry

Our craftsman, Shin Shin, located in Gunma, central Japan, has developed a technique for producing fermented vegetables, pickles, which preserves vegetables organoleptic qualities for a long period of time, without deterioration, by controlling micro-organisms.

Selected mustard seeds selected to make this sweet Carnival mustard are rich in flavors, crunchy, and offer a balanced spiciness.

Unroasted golden sesame oil

This premium extra virgin white sesame oil is a first cold pressed. The big difference compared to other sesame oils: this oil is not toasted.

Tamari Najimi soy sauce

Najimi tamari sauce is a soy sauce made from whole Japanese soybeans, not defatted, and sea salt.

Hitomebore Japanese rice from Miyagi

"Hitomebore" means "falling in love with someone at first sight" or more precisely "love at first sight".
This name was chosen by farmers convinced that consumers will love this japanese rice from the first bite.

Ibonoito Futotsukuri Tenobe sômen

Ibonoito Futotsukuri Tenobe sômen are made from Hokkaido "Kitahonami" wheat giving it a bright color and soft texture.

Using hand-drawing skills, "Futotsukuri" sômen are thicker than the original hand-drawn sômen and have a stronger texture.

Kagawa Moshio salt special for meat and fish

Japanese sea salt Moshio special for meat and fish

3 colors bubu arare

These small balls are deliciously toasted, salted and spiced up to accompany rice soups at the end of meals. Very simple !

Wasanbon Raw sugar cane

The wasanbon raw sugar cane is one of the most subtil and delicate sugars.

Fujisu Premium rice vinegar

Unquestionably the best rice vinegar in the world !

Short Sômen

Sômen: A healthy, inexpensive, delicious and easy meal.

Sanbaisu Vinegar Seasoning

Sanbaisu vinegar seasoning is a basic seasoning for "sunomono" (vegetables or fish or shellfish marinated in vinegar).

Kizami Nori seaweed in strips

Nori seaweed proposed here come from the Mie Prefecture. They are completely natural, without additives, without preservatives. You will appreciate the rich and iodized notes.

Sweet red bean Yamasei Koshian paste is made from beans grown on Hokkaïdo island. Beans come from farms practicing a «reasoned» farming method where the use of chemical fertilizers is reduced by half.

Jabara citrus vinegar

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

Hatcho miso paste

This is the dehydrated Hatcho miso paste.

More about japanese miso paste

Roasted plain black sesame paste

This black sesame paste has a rustic appearance.

Three years fermented organic Bancha powder tea*

Bancha tea is harvested late, in summer and autumn and matured for 3 years, in the form of "aracha": the tea is steamed and then rolled and dried but neither roasted nor sorted. It is roasted after 3 years. It is composed of 70 % of leaves and 30 % of stems.

*Organic product certified by FR-BIO-01

Katakuriko, potato starch

This starch is used to thicken sauces or broths to give them a silky texture.

Organic Sencha Kagoshima green tea

Tea leaves are harvested in the warm climate of Kagoshima vast tea plantations.
Tea is steamed for a long time, which gives it a strong vegetal flavor and a fresh aroma.

*Organic product certified by FR-BIO-01

Aomori Masshigura Japanese rice

Aomori, terroir located in Northern Japan, is as well reputed for its excellent japanese rice : “masshigura “ variety. The grain is well-selected, and it has a moderate elasticity and less stickiness.

Organic roasted Hôjicha tea*

Hôjicha tea is a roasted tea. Roasting turns tea leaves brown and develops their fragrance and aroma.



*Organic product certified by FR-BIO-01

Round nori savoury bites (x24)

100% natural nori rounds

Wasabi powder

The pungency of wasabi comes from volatile “mustard oil / isothiocyanate”. When grated, the mustard oil glycoside inside the wasabi cell is physically destroyed and undergoes hydrolysis by the activity of enzyme and generates “mustard oil”.

Kagawa Moshio salt special for Umami taste

Japanese sea salt Moshio special for Umami taste

Organic Tokiarubeshi soy sauce

Tokiarubeshi organic soy sauce is simply a great vintage.

*Organic product certified by FR-BIO-01

Rice Panko breadcrumb

This is the first gluten-free panko on the market. It is made exclusively from Japanese "uruchi" rice, without any food additives, shortening- free.

Kajita Yasutsugu Saishikomi double fermented soy sauce

This double fermented soy sauce was born from Yasutsugu KAJITA (Kajita Shoten 13th generation) strong thought and passion. It is a regular soy sauce, made over a two-year period, from soybeans and wheat grown exclusively by farmers under contract to Kajita Shoten.

Japanese unpolished buckwheat flour

We have selected this flour because of its deep, delicious taste notes.

Powdered Sakura cherry tree leaves

This powder, with its powerful vegetal notes and combined fragrances of freshly cut grass and nuts is truly exceptional.

Rice bran oil with Sansho

Our manufacturer, Tsuno Food, makes a rice bran oil flavored with green sansho or red sansho.
Sansho is known to activate taste sensations and stimulate appetite.
Sansho is the queen spice for tasting grilled lacquered eel, "unagi", the flagship of Japanese gastronomy.

Naga kombu seaweed

Naga kombu means « cat’s foot kombu ».

Crunchy freeze-dried 3 years aged soy sauce crystals

Kamebishi's 3 years aged soy sauce has simply been freeze-dried.

Mikawa Mirin Organic*

The Mikawa mirin we offer is made from carefully selected Japanese rice (special crop, limited use of pesticides, polishing within the company).
This organic Mikawa Mirin is unique in the world !

*Organic product certified by FR-BIO-01

Koshihikari Japanese rice grown on terraces in Joetsu City - Niigata

Our Koshihikari japanese rice (japonica) is of outstanding quality, the product of sustainable agriculture, grown on terraces.

Crunchy super sel freeze-dried 6 to 10 years aged soy sauce stones

Kamebishi used sauces from 6 to 10 years of age for this freeze-dried soy sauce. The taste notes are reminiscent of cocoa, ovomaltine and reveal fruity notes.

Jun-jou Mirin, pure fermentation

This pure mirin is gently matured for a minimum of one year, which brings out the full flavor of rice without adding any sugar solution.

Kuro tororo kombu seaweed

This black shredded kombu seaweed heart is emblematic of Toyama. Families consume it daily.

Aomori apples vinegar with kombu seaweed

When a very soft and tasty apple cultivated next to Tsugary meets an edible seaweed very wide-spread in Japan named kombu, we almost touch perfection!

Rapeseed oil wasabi flavored

This is an easy oil to use with a powerful flavor of wasabi.

Tamba Kameyama osenbei with black soy beans

This high quality senbei will delight purists.

Senbei are traditional small biscuits made from glutinous rice, very popular in Japan. They are made of mochi dough, baked or toasted.

Tsukudani shio kombu for ochazuke

Tsukudani is a culinary preparation of seaweed or seafood, fish, shellfish, meat or vegetable that has been simmered for a long time in a sweet and salty sauce, usually with soy sauce, sugar, mirin. It usually has an intense sweet and salty flavor, which helps preserve the ingredients.

Vanilla flavored sugar

The cane sugar used is organic panela, pure organic raw black cane sugar from Colombia, with characteristic notes of biscuit, speculos, caramel, liquorice and honey.

Wild Wakame seaweed

Our wild wakame is harvested during spring and summer times and immediately washed and dried very quickly at high temperature to keep all its fragrances, aromas and taste.

Vinegar seasoning for sushi and pickles

This deliciously artisanal sweet vinegar is extremely mild.

Sugar candied yuzu peel strips without syrup

These candied yuzu orangettes, the real fruit of handcrafted craftsmanship, are crunchy, fresh, delicately tangy and highly scented.

Nagano Prefecture original variety Japanese rice "Kaze sayaka"

Kaze sayaka japanese rice is a new variety of rice developed in Nagano Prefecture, famous for its temperature variations through the seasons and for cultivating delicious rice of very high quality.

Reduced salt soy sauce

Choko Syouyu’s house offers a naturally fermented soy sauce, in the respect of the Japanese traditions.

Seasoned grated Kombu seaweed

This finely grated kombu is made from the best Oni kombu (Saccharina Japonica) from Hokkaido, which are dry-aged for a long time and then finely ground to bring out their Umami taste immediately.

Shodoshima tenobe sômen

The Shodoshima tenobe Sômen "Shima no Hikari" are a traditional culinary jewel with a history of around 400 years.

O-Kado Sômen

Ōkado sōmen, which production has been passed down for 170 years to Ōkado in the town of Tonami (Toyama Prefecture), are presented in an unusual rounded shape, neatly wrapped with washi and paper twine typical of Japan, and feature the particularity of bearing the name of the craftsman who made the noodles.

Sachets for infusing tea size M (x60)

Fill-your-own tea bags can be found in all Japanese households. Single-use, they are very practical and inexpensive.

Organic Uji Dôsenbô green tea

Tea leaves are harvested exclusively in Dôsenbô, Minamisanjo, Souraku-gun, Kyoto Prefecture. Area is well known by tea connoisseurs.

*Organic product certified by FR-BIO-01

Soy sauce Tennen Jyozo

Tennen-Jyozo soy sauce is a naturally fermented soy sauce using a traditional method that is centuries old. The soybeans are strictly locally farmed.

Kuromoji to infuse

It is sometimes said that Kuromoji is similar to rosewood.
As Kuromoji and rosewood belong to the same family, Lauraceae, their aroma is really similar.

Wasabi and yuzu vinaigrette

This vinaigrette is a sure value for your preparations.

Rice vinegar with yuzu juice

Deliciously slightly acid, delightfully sweet... Discover real Japanese rice vinegar combined with the sweetness of natural agave syrup and yuzu juice, a small citrus fruit with notes of green mandarin and green grapefruit.

Kochi Yuzu juice

This yuzu juice comes from fruits cultivated in open fields. The aromas are powerful on notes of green tangerine, citron, lemon not yet ripe.

Black 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.

Instant Tokyo soy sauce ramen - Short date

These Tokyo soy sauce nostalgic ramen are characterized by a sustained scent of soy soy sauce and tasty vegetables.

Soy sauce Saishikomi Aritaya

Saishikomi soy sauce is made from locally grown soybeans, Gunma Prefecture, wheat, salt and water, and fermented a first time for 18 months.

Rishiri Kombu seaweed

Rishiri Kombu is sweet, saltier and harder than ma-kombu. Its dashi broth is rich, tasty and clear.

Hinohikari Japanese rice from Fukuoka - Kyushu

Hinohikari japanese rice is well known for its rich taste, despite the grain being small.
It has a thick and chewy texture. In Kyushu it is common to eat it on a daily basis and it is popular in restaurants.

Soft Kombu Seaweed salad from Hokkaido

The kombu used for this seaweed salad is a soft kombu, spaghetti shape. The flavors are delicately iodized, natural, the crunchy gourmand.

Organic Chiran Fukamushicha green tea

This tea is made only from tea leaves harvested in the outskirts of Chiran City, Kagoshima Prefecture.

*Organic product certified by FR-BIO-01

Horikawaya Nomura Selection Mitsuboshi shoyu soy sauce

Horikawaya Nomura Selection Mitsuboshi shoyu soy sauce is unquestionably one of the world's greatest soy sauce vintage, authentic, artisanal, unique.

Koshiibuki Japanese rice from Niigata

It is a very qualitative japanese rice, of early maturation from the Koshihikari line. The taste, the luster, the perfume, the stickiness are good, as are the Koshihikari.