Top Sellers
Top Sellers
Spices - Sansho - Mustard
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Sansho Berries
<p>Sansho has been used as a natural preservative for meat and fish since antiquity (preventing unpleasant smells and deterioration) and afterwards to stimulate appetite. Collected still green in May, red in July and August, these berries of sansho grape - sometimes called “lemon pepper” - cultivated by Kaneichi, are different because of their inimitable fruity taste, a tasty mix of citronella, lemon and mint, with spicy notes very peppered. This berry, from the rutaceae, is a citrus. Consumed as it is, it gives an anesthetic feeling on the tongue, with a little tickle reminding of sparkling. Its elegant fragrance and special spicy taste have made it an essential condiment and spice for Japanese cuisine today. It spices up a meat or fish tartare, a mayonnaise, a grilled fish or why not a chocolate dessert. A unique experience!</p>
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Himalaya pink salt with Egoma spices
From €3.45Toyama Prefecture is famous for its egoma shiso seeds (Perilla Frutescens).
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Herb tea with Sansho leaves
From €29.95Our craftsman, Green Jyu, specializes in making herb teas made of natural wild herbs growing in Hokkaido Prefecture. These herb teas are prepared according to a traditional artisanal method of making tea.
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Dried ginger flakes
From €6.25At 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
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Yuzu Sancho condiment
Sansho asakura is different from Wakayama budo sansho. It is more subtle, fresher.
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Mustard seeds oil
From €28.50We have selected this mustard seeds oil Yamasei which is very rich in oleic acid and without cholesterol.
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Powdered Ra-Yu spices mix
From €4.25This classic Japanese seasoning, called "thousand flavors", developed by Kuki Sangyo, is in every way exceptional.
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Togarashi Shichimi 7 spices mix
From €4.20The 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.
