Kitchenware
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Makis rolling mat
- In stock
From €29.00This makisu is made from food-grade polypropylene and nylon strings that are more hygienic and easy to clean than traditional cotton yarns.
With these "mat" makisu, you avoid black mold, have less rice to stick on the work surface and enjoy washing and drying faster.
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Sandwich mold Sando
- In stock
From €7.50These small molds are very popular in Japan with children and adults who like originality.
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Yoshimi Shinkejime rod
- In stock
From €15.00Efficient and robust Yoshimi Shinkejime rod for Ikejime technique
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Onigiri mold
- In stock
From €4.20Onigiri are to the Japanese what the sandwiches are for Westerners.
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Lame pour Mandoline Quirélois
- In stock
From €13.75This wide blade guide is specially designed for professional Quirélois mandolins.
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Mat Makisu for maki
- In stock
From €29.00We selected the makisu range of Hasegawa for its guarantees of hygiene, strength, practicality.
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Shrimp tempura onigiri mold
- In stock
From €9.25This mold has been specially designed to fill an onigiri with tempura shrimp, ebiten-style.
Very easy to use, it will delight children and adults alike.
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Quirélois Mandoline
- In stock
From €54.00Quirélois professional mandolin from Chiba Kogyosho is a must-have in any kitchen.
You'll appreciate its technology, which allows you to adjust your fruit and vegetables thickness when slicing, from 0.5 to 3 mm.
As for blades, straight edge, wide comb (2.5 mm), fine comb (1 mm) or very wide comb (4 mm and 7 mm), they are easy to change for fine slicing or wide comb (up to 67 mm), for julienne slicing of all sizes. Mandoline features a notch to stabilize it on a salad bowl during use.
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Ikejime hardware kit : Shinikejime Lumica
- In stock
(1 review)Ikejime hardware kit : Shinikejime Lumica
Ikejime hardware kit: Shinikejime Lumica for practicing ikejime.
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Yoshimi Shinkejime kit
- Available soon
From €29.00Efficient and robust Yoshimi Shinkejime kit for Ikejime technique
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Hinoki cypress wood tofu or rice press
- Available soon
From €42.00This small traditional press is widely used by many individuals in Japan as well as in small country restaurants.
excluding specials