Curry - Spices - Blends - Mustard
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Japanese unpolished buckwheat flour
- In stock
From €21.85We have selected this flour because of its deep, delicious taste notes.
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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. -
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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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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Sobacha roasted buckwheat powder
- In stock
From €8.85Buckwheat or soba in Japanese, is a classic component of Japanese cuisine, especially in the form of delicious noodles.
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Creamy wasabi soy sauce
- In stock
From €44.60This 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. -
Black garlic shio koji
- Available soon
From €8.40Shio koji (literally translated as koji salt) is a Japanese condiment that has been very much in vogue for the last ten years, used to season or marinate red and white meats, seafood, vegetables and fish. It is obtained by fermentation, generally of malted steamed rice (inoculated with the ferment Aspergillus Oryzae) and dried, with addition of water and salt.
After fermentation, this mixture forms a lumpy paste with sweet and salty accents. When Aspergillus oryzae enzymes break down the complex carbohydrates, glutamate is produced, giving koji its distinctive umami flavor.
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Garlic shio koji
- Available soon
From €7.50Shio koji (literally translated as koji salt) is a Japanese condiment that has been very much in vogue for the last ten years, used to season or marinate red and white meats, seafood, vegetables and fish.
It is obtained by fermentation, generally of malted steamed rice (inoculated with the ferment Aspergillus Oryzae) and dried, with addition of water and salt.
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Premium Hon'Wasabi paste
- Available soon
(1 review)The paste contains small pieces of stems and wasabi root.
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Roasted buckwheat seeds Sobacha
- In stock
From €14.00The roasted buckwheat we offer has a delicious buckwheat galette fragrance.
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Hon'Wasabi paste
- Available soon
(3 reviews)Our Hon’wasabi is the real one, not horseradish !
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