Our manufacturer, Tsuno Food, makes a rice bran oil flavored with green sansho or red sansho.
Sansho is known to activate taste sensations and stimulate appetite.
Sansho is the queen spice for tasting grilled lacquered eel, "unagi", the flagship of Japanese gastronomy.

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

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

Sato Foods's callop seasoning is a concentrate of flavors.

The Shichimi Togarashi is a traditional Japanese spices-mix, created in 1625 in Edo (former name of Tokyo), in an area where lots of doctors and chemists included them in daily meals.

This classic Japanese seasoning, called "thousand flavors", developed by Kuki Sangyo, is in every way exceptional.

In Japan, barley is also used to prepare tea and pastries. 

These are seeds from the Houkigi or Kochia scoparia plant, an Akita Prefecture regional specialty.

Seto Tekko company patented an exceptional production technique. 

For this shichimi, the original traditional method is preserved paying more attention to the taste than the spiciness.

This white miso is stewed with ground green sansho in two ground sizes.

Kyo-shichimi is the Kyotoïte version of the shichimi togarashi, a mix of traditional Japanese spices.