Seasoning

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

Japanese sea salt Moshio special for tempura

Japanese sea salt Moshio special for dashi

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.

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.

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.

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.

Japanese sea salt Moshio special for meat and fish

This very fine sea salt is enhanced with wasabi.

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 .

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.

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.

Seawater contains about 90 different minerals. More than 60 of them end up in Aguni-no Shio sea salt.

Established in 1998 by Koyachi San, Shinkai Shio Sangyo aims to revive salt production in the region of Nagahashi and Suzu, Noto Peninsula, Ishikawa Prefecture.
To date, this sea salt is made by three women, Junko Tsunetoshi San, Tadako Shimo San and Eiko Miyashita San.

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.

This deliciously artisanal sweet vinegar is extremely mild.

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

Miyako-Jima island is located in the Okinawa archipelago, southern Japan, and approximately 400 km east of Taiwan. These beautiful beaches and waters are well known as dive sites.

Established in 1998 by Koyachi San, Shinkai Shio Sangyo aims to revive salt production in the region of Nagahashi and Suzu, Noto Peninsula, Ishikawa Prefecture.
To date, this sea salt is made by three women, Junko Tsunetoshi San, Tadako Shimo San and Eiko Miyashita San.

Roasted soy powder (kinako) is used in a lot of Japanese pastries.

At Seto Tekko, they use a unique process to treat products in a natural way to have fragrances and aromas very present. Here, the ginger is dried, crushed in small flakes of 2 x 2mm

Japanese sea salt Moshio special for Umami taste

This salt milling allows yuzu to express itself fully.

King Jyozo’s cooking sake is made following age-old methods used for over a century.

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