Curry - Spices - Blends - Mustard
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Wasabi paste with yuzu kosho
- In stock
From €2.70Shizuoka the first wasabi producing region in Japan, since the 16th century, thanks to its ideal growing conditions created by a combination of high rainfall and robust soils, characteristics that allow for an abundance of spring water all year round.
Additionally, wasabi grown in Shizuoka has exceptionally thick roots, giving it a high market value as well as a reputation as the highest quality wasabi in Japan, a fact that is reflected in its consistent presence in the top spot national competitive exhibitions every year. .
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Lemon wasabi paste
- In stock
From €2.70Shizuoka the first wasabi producing region in Japan, since the 16th century, thanks to its ideal growing conditions created by a combination of high rainfall and robust soils, characteristics that allow for an abundance of spring water all year round.
Additionally, wasabi grown in Shizuoka has exceptionally thick roots, giving it a high market value as well as a reputation as the highest quality wasabi in Japan, a fact that is reflected in its consistent presence in the top spot national competitive exhibitions every year.
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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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Premium Hon'Wasabi paste
- In stock
(1 review)The paste contains small pieces of stems and wasabi root.
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"Herbal Cuisine" Curry roux, palm oil free
- In stock
From €5.40This curry was developed under the supervision of a medicinal cooking school in Kamakura. It is based on spices blended with ingredients characteristic of medicinal herbs, such as orange daylily, pink silk tree flowers and black kikurage mushroom, to create a curry with a pleasant aroma and richness.
This mixture is suitable for preparing 5 plates. Dilute with 600 ml of water or stock off the heat.
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"Be beautiful" Curry Roux, palm oil free
- In stock
From €5.60This curry roux is carefully stir-fried in Japanese domestic wheat flour and rice oil with aromatic vegetables.
No animal-derived ingredients are used, so the flavour of the vegetables and fruit is concentrated in a light but tasty way. Ingredients are carefully selected, so that even vegetarians can enjoy the taste.
This mix is suitable for preparing 5 plates
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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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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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Roasted barley crunch
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From €3.90In Japan, barley is also used to prepare tea and pastries.
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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. -
Wasabi flavored sea salt
- In stock
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Kagawa Moshio salt special for tempura
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From €5.90Japanese sea salt Moshio special for tempura
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Angel hair red hot chili pepper
- In stock
From €150.00Angel hair red hot chili pepper is a chili pepper minced into very thin strips.
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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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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. -
Wasabi flavored sesame seeds
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From €35.60Flavored roasted sesame seeds are part of furikake, traditional Japanese seasonings. To make this furikake, our craftsman has selected the finest sesame seeds.
Delicately roasted, coated with a wasabi-based seasoning, they are then dried to restore their authentic flavors. This drying stage is a jealously guarded secret.
Wasabi fragrance and flavor wasabi get up your nose, without ever becoming unpleasant.
Taste notes are deliciously toasted, spicy and tangy.
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Izu Oshima Hoshi Shio sea salt
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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. -
Mini wasabi granules
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From €29.90Furikake are tasty Japanese condiments traditionally sprinkled on rice, fish, mixed salads and vegetables. There are many varieties of furikake, typical mixtures generally including roasted sesame seeds, nori seaweed, dried fish or shellfish, wasabi, salt, sugar, dehydrated vegetables....
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Aguni island sea salt "Okinawa Aginu No-Shio"
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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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Yuzu Sansho condiment
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From €8.30Sansho asakura is different from Wakayama budo sansho. It is more subtle, fresher.
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Snow salt Yukishio from Miyako-Jima Island
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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
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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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Red curry
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From €25.00Japanese curry is famous throughout the world. Thicker and stickier than Indian curry, it is also not as strong and very fragrant.
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Hon'Wasabi flavored rice oil
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From €16.00The unique aroma of this Hon-wasabi and its umami flavor with a hint of sweetness have been squeezed into a bottle. If you taste it you will fall in love with it and never go back.
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Stainless Orochigane Wasabi grater XL size
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From €74.00Oroshigane stainless steel Wasabi grater L size
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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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Hirosaki Shimizumori Namba Aomori red hot chilli pepper,...
- Available soon
From €9.40It is very fragrant and mild, slightly spicy (like an Espelette pepper) and very tasty.
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Creamy wasabi soy sauce
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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. -
Kochia Scoparia Tonburi
- Available soon
From €13.50These are seeds from the Houkigi or Kochia scoparia plant, an Akita Prefecture regional specialty.
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Hon'Wasabi paste
- Available soon
(3 reviews)Our Hon’wasabi is the real one, not horseradish !
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excluding specials