Seasoning
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- Categories: Japanese salts
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Himalaya pink salt with Egoma spices
- In stock
From €3.45Toyama Prefecture is famous for its egoma shiso seeds (Perilla Frutescens).
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Wajima No Kaien sea salt
- In stock
From €3.95Sea 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 .
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Kagawa Moshio salt special for meat and fish
- In stock
From €5.90Japanese sea salt Moshio special for meat and fish
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Kagawa Moshio salt special for tempura
- In stock
From €5.90Japanese sea salt Moshio special for tempura
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Choikara black rice vinegar paste, medium spicy
- In stock
From €8.10This vinagar paste is similar to Korean Kochujan or Samujan.
Vinegar is simmered for a long time with garlic, onion, ginger, and hot chili pepper until it becomes a smooth paste with a rich flavor.
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Gekikara black rice vinegar paste, spicy strong
- In stock
From €8.10This vinegar paste is similar to Korean Kochujan or Samujan.
Vinegar is simmered for a long time with garlic, onion, ginger, hot chili pepper and sansho until a homogeneous paste is obtained, rich in flavors.
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Kagawa Moshio salt special for Umami taste
- In stock
From €6.35Japanese sea salt Moshio special for Umami taste
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Wasabi flavored sea salt
- In stock
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Noto island fine sea salt
- In stock
From €5.50Established 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. -
Sakura cherry wood smoked rice vinegar sweet condiment
- In stock
From €13.95Hinode, an artisan who specialises in making vinegar using traditional methods, has created a condiment specially designed for marinating or enjoying fish fillets, seaweed salads, cuttlefish or langoustine tartars...
To do this, he gently smokes his vinegar with cherry wood shavings until he achieves soft, balanced flavours. We recommend it for marinating mackerel, sardines and other oily fish. Scallops will love it, as will salads of shelled cockles, buttered razor shells, tartars of raw salmon, cuttlefish or sea bream, beef, veal or fish carpaccios...
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Aguni island sea salt "Okinawa Aginu No-Shio"
- In stock
From €3.80Seawater contains about 90 different minerals. More than 60 of them end up in Aguni-no Shio sea salt.
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Sakura cherry wood smoked rice vinegar
- In stock
From €12.50Hinode, specialists in making vinegar using traditional methods, have created a vinegar specially designed for marinating fish fillets.
To do this, he delicately smokes his red vinegar made from sake lees mixed with an alcohol vinegar with cherry wood shavings. The smoky flavours of this vinegar are soft and well-balanced. We recommend it for marinating mackerel, sardines and other oily fish.
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Snow salt Yukishio from Miyako-Jima Island
- In stock
From €3.80Miyako-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.
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Noto island sea salt
- In stock
From €5.90Established 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. -
Ishigaki Jima sea salt
- In stock
From €4.95The 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.
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Izu Oshima Hoshi Shio sea salt
- In stock
From €6.10Craftsmen 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. -
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Shonai Hiratanenashi Persimmon Vinegar 10 years
- In stock
From €42.00Shonai persimmon is a flat, square, seedless, astringent persimmon called "HIRATANENASHI", with a melting texture, rich in juice and sweetness, slightly sweet, renowned for its excellent flavor. Shonaï is located in the north-west of Yamagata Prefecture and used to be known as one of the largest persimmon production centers.
However, production has halved in recent decades, mainly due to growers ageing and younger generations failure to take over plantations. This rare vinegar is made exclusively from Hiratanenashi persimmons harvested in the village of Shonaï, using the traditional brewing method known as "static fermentation" to slowly extract the persimmon's potency.
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Makkurozu black rice and wheat vinegar
- In stock
From €41.00It is natural, sweet, extremely aromatically rich, mixing velvety, silky, balsamic notes of chicory drink, coffee, cocoa and Ovaltine.
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Black rice and soybean vinegar 15 years aged
- In stock
From €73.00Ayumi" 15 years aged vinegar is made from brown rice and "black soy beans". Its manufacturing method is traditional, rich in 200 years of history, based on a natural fermentation rich in acetic acid bacteria.
Aging is left to nature's appreciation as it is done in jars, at room temperature outside, according to the seasons.
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Whole barley black vinegar
- In stock
From €22.25Unpolished barley black vinegar is a very high-quality vinegar with a fragrant and mellow taste. It is rich in minerals and amino acids and has a powerful malt taste.
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Black Rice Vinegar 10 years aged
- In stock
From €174.00A decade of natural aging under the sun of Kagoshima, Japan.
This handcrafted vinegar from Master Vinegar Maker is carefully made in earthenware jars using traditional methods with the artisanal spirit of reviving the tradition of Japanese black vinegar. -
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Black rice vinegar 3 years aged
- Available soon
From €37.40Awarded Excellence prize at "Kagoshima New Hometown Special Product Contest;
This vinegar contains more essential amino acids than the usual "Kashida" black vinegar. -
Aomori apples vinegar with kombu seaweed
- Available soon
From €22.65When 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!
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excluding specials