Curry - Spices - Blends - Mustard
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Yuzu Sansho condiment
- In stock
From €8.30Sansho asakura is different from Wakayama budo sansho. It is more subtle, fresher.
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Roasted barley crunch
- In stock
From €3.90In Japan, barley is also used to prepare tea and pastries.
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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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Wasabi flavored sea salt
- In stock
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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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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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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 tempura
- In stock
From €5.90Japanese sea salt Moshio special for tempura
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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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Roasted buckwheat flakes
- In stock
From €9.50You will be surprised by the deep flavor of these buckwheat flakes which will remind you the wonderful fragrance of "galette bretonne de blé noir"
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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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"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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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
- In stock
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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Carnival sweet mustard
- In stock
From €11.85Selected mustard seeds selected to make this sweet Carnival mustard are rich in flavors, crunchy, and offer a balanced spiciness.
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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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7 Spices mix and Yakumi Shio salt
- In stock
From €7.30The Ikkyu Do company is undoubtedly one of the best spice blenders in Japan.
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Aguni island sea salt "Okinawa Aginu No-Shio"
- In stock
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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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. -
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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Jikabiyaki Mild Curry Roux
- In stock
From €15.10Japanese Curry roux is a mixture allowing the realization of a thick and creamy sauce.
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Izu Oshima Hoshi Shio sea salt
- In stock
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. -
Sichuan Shichimi togarashi mix
- In stock
From €21.50Shichimi togarashi origin, traditional Japanese seven spices blend was popular among herbalists, especially in the Yagenbori workshop in Edo (now Tokyo), reputed to have created this seven spices blend in 1625. At that time, the mixture was named Yagenbori after the store that invented it.
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Togarashi Shichimi 7 spices mix
- In stock
From €8.20The 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.
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Hon'Wasabi flavored rice oil
- In stock
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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Red curry
- In stock
From €7.70Japanese 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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Shichimi togarashi mix
- In stock
From €21.00Shichimi togarashi origin, traditional Japanese seven spices blend, dates back to the 17th century.
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Powdered Oni Karashi mustard
- In stock
From €30.00Our karashi mustard made by Yamasei craftmen, Kagawa Prefecture, is of very high quality. Referred to as "Oni Karashi" or "Demon Mustard", it combines a high level of spiciness with great flavor.
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Kuro-yakumi 6 spices mix
- In stock
From €7.30This 6 Kuro-Yakumi spices mix, original ingredients mixture, combines spice and flavors to taste with abundant aroma.
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Wasabi and yuzu vinaigrette
- In stock
From €15.60This vinaigrette is a sure value for your preparations.
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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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Premium Hon'Wasabi paste
- In stock
(1 review)The paste contains small pieces of stems and wasabi root.
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HOT Jikabiyaki Curry Roux
- Available soon
This HOT version of Jikabiyaki Japanese Curry Roux is relatively spicy and is aimed at the initiated.
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Medium Spicy Jikabiyaki Curry Roux
- Available soon
From €15.10Japanese Curry roux is a mixture allowing the realization of a thick and creamy sauce. Mixture is thickened by a roux which usually includes a protein, onions, fruits and vegetables and a multitude of spices.
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Japanese unpolished buckwheat flour
- Available soon
From €15.50We have selected this flour because of its deep, delicious taste notes.
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Kyo-Shichimi 7 spices mix
- Available soon
From €7.30Kyo-shichimi is the Kyotoïte version of the shichimi togarashi, a mix of traditional Japanese spices.
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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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Yuzu shichimi , Yuzu 7 spices mix
- Available soon
From €7.30For this shichimi, the original traditional method is preserved paying more attention to the taste than the spiciness.
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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. -
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Hon'Wasabi paste
- Available soon
(3 reviews)Our Hon’wasabi is the real one, not horseradish !
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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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Roasted buckwheat seeds Sobacha
- In stock
From €14.00The roasted buckwheat we offer has a delicious buckwheat galette fragrance.
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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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excluding specials