Nishikidori has selected fine essential Japanese products to accompany all your dishes: garlic, mirin, miso, rice, soy, noodles, sesame, teas, wasabi, seaweeds, vinegars, sauces, yuzu, dashi, sake, flowers, tempura…
Mirin is essential in Japanese cooking. A good mirin is exclusively made from a slow fermentation, to give it time to take a nice amber to brown colour. In its organic or standard version, mirin exists in different vintages, until 20 years of age.
The Japanese shiitake mushroom is well known for its powerful and aromatics notes and its texture. The dried shiitake mushrooms are available all year round, in whole, in chips… They will be ideal in your salads, pan fried vegetables, pot-au-feu (stew), pasta….
Seasoning is essential in Japanese food. The most well-known is furikake, a mixture that can be sprinkled on rice, salads, meat, eggs, soups, cooked and raw vegetables. Furikake brings colour, taste and makes food crispy and crunchy.
Miso is really essential in Japanese 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.
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. Reduced to fine chips using a traditional grater, Katsuobushi brings delicate, elegant and aromatic taste notes. "Umami" is naturally present.
Noodles are an everyday ingredient in the Japanese cooking. They can be made from buckwheat (soba), 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.
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.
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.
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.
Learn more about the methods of fabrication of soy sauce.
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.
Japanese black sugar is mainly produced in the South of Japan’s archipelago. The black raw cane sugar from Amami Oshima has an exceptional quality, and some cacao and liquorice notes.
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.
Flower petals are really easy to use, they belong to the “furikake” family meaning that they can be used to pan fry seasonings. Kombu petals will be perfect with the langoustines (Dublin prawns). Red bean petals are better with chicken or lobster. Sweet potatoe petals can either be used in savoury or sweet preparations.
Buckwheat, or “soba” in Japanese, when roasted, has unbelievable buckwheat crepe notes and offers great possibilities for cooking, pastries and chocolate sweets.
Nishikidôri offers organic products from Japanese artisans certified by european organizations. The importation and sale in France of these products is also certified by FR-BIO-01 standard.