Yuzuokoku uses exclusively yuzu from Kôchi Prefecture, more precisely from the renowned Kitagawamura village. Raw materials are rigorously selected, squeezed of their juice, immediately dried and grinded into a very fine powder.

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

Iyokan citrus bark is not damaged during the pressing of the fruit and keeps all its essential oils.

Dried green Sansho grape berries

The bark of the pomelo is not damaged during the pressing of the fruit and keeps all its essential oils.

Dried rippened red sansho grape berries

This 100% Japanese artemisia powder (from the region of Tokushima)

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

The Ikkyu Do company is undoubtedly one of the best spice blenders in Japan.

Sansho asakura is different from Wakayama budo sansho. It is more subtle, fresher.

Asanuma Shoyuten, based in Morioka (Iwate), a city surrounded by mountains and the region's famous pure waters, has been famous for the high quality of its soya and miso sauces for over a century.

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