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Yuzu

Yuzu

  • Soy sauce
    <p>Soy sauce is the emblematic condiment of the Japanese cooking. In its traditional version, soy sauce is black and goes from 2 to 34 years of age. In its white version, the sauce is ideal for the cooks, and when sweetened, for all the Japanese taste lovers.</p>
  • Dashi
    <p>Dashi broth is the base, the root of the Japanese cooking. Dashi broth to infuse or concentrated is well appreciated by professionals or everyday cookers for its usefulness and for the variety of existing flavors : dashi broth with dried bonito, dashi broth with oysters, dashi with shrimps…</p>
  • Nabe hot pot broth
    <p>Nabe or nabemono, which literally means "hot pot" in Japanese, was originally a classic winter dish in Japan. It is possible to consider it as a fondue, stew, or hotpot where ingredients like meat, fish and vegetables are cooked in broth together. There are many different versions to suit everyone.</p> <p>This family dish is nevertheless served in many specialized restaurants in Japan, notably those serving the famous "chanko nabe", the favorite dish enjoyed by "sumo" athletes. The "nabe" refers to a friendly dish in which several ingredients are cooked together in a pan and served straight, without transferring them to a plate. The guests gather around the nabe placed, while it is cooking, on a portable table gas fireplace or even an induction stove. They share it by placing their portion on an individual plate. The many ingredients are added, so that the cooking broth will always be rich and tasty. Some ingredients for quick cooking, such as thin strips of meat or fish, will be available to everyone in a small individual dish. For one minute cooking, everyone will immerse the piece in the broth and remove it as they wish to taste it. The broth will keep the flavor from all the ingredients you have used. You can finish your nabe by adding rice or udon noddles or even ramen to the residual broth, and even mix with an egg. We recommend that you do not mix meat and fish or seafood in a nabe as this may alter the taste.</p>
  • Japanese sauces
  • Ponzu
  • Miso
    <p>Miso is really essential in Japanese diet and cooking. It is mainly made from rice or soy, or even barley or oat. The most made misos are the white miso and the country miso.<br /><a href="https://www.nishikidori.com/fr/content/16-nos-catalogues">MORE</a></p>
  • Rice
    <p>Japanese rice is reputed for its flavours and its texture to make sushis. Koshihikari and Akitakomachi varieties are very famous as much as the origins of Niigata, Toyama, and Akita. When puffed, the Japanese rice is a really a delight for pastry makers and chocolate makers.</p>
  • Noodles
    <p>Noodles are an everyday ingredient in the Japanese cooking. They can be made from buckwheat, wheat, sesame..., they can be eaten, hot or cold, with a dashi stock. All natural and traditional, eating noodles becomes a daily pleasure. Their flavourings allow to follow the seasons, and cooking is really both simple and fast.</p>
  • Seaweeds
    <p>A great range of seaweeds. Japanese chefs use them on a regular basis for their preparations and marinades. You can easily use them in your dishes and spice mix and condiments. Try a new culinary experience that will tickle your taste buds!</p>
  • Sesame
    <p>Sesame is really everywhere in the Japanese cooking, pastry and confectionary. White sesame has balanced notes, black sesame is more powerful and astringent, and golden sesame tasty fragrances. Roasted, the seeds, plain or flavoured, spice up your dishes nicely.</p>
  • Buckwheat & Soba
    <p>Buckwheat, or “soba” in Japanese, when roasted, has unbelievable buckwheat crepe notes and offers great possibilities for cooking, pastries and chocolate sweets.</p>
  • Vinegar
    <p>Did you know that there are only 400 rice vinegar producers in Japan, and an even smaller number who still make vinegar in a traditional way? These producers make the nihonshu (saké) that is used to make the vinegar themselves. They cannot under any circumstances sell their nihonshu so as not to compete with specialist producers.<br />Japan produces a huge range of vinegars: apple, sushi, sakura flower, yuzu, sudachi, shiso, dried bonito, jabara vinegars….</p>
  • Wasabi
    <p>Wasabi is certainly the most famous Japanese condiment for the occidentals. Wasabi powder is made from horseradish. Our wasabi in tube is made from wasabia japonica, which has freshier and spicier notes.</p>
  • Powder seasonning
  • Spices - Sansho - Mustard
  • Oil
  • Salt
    <p>Rediscover the table salt and its culinary pleasures!</p>
  • Furikake & Tsukudani
    <p>Seasoning is essential in Japanese food. The most well-known is furikake, a mixture that can be sprinkled on rice, salads, meat, eggs, soups, cooked and raw vegetables. Furikake brings color, taste and makes food crispy and crunchy. There is a large choice in all combini (convenience stores open 24 hours a day), grocery stores and supermarkets. However, 99% of these furikake are full of food additives, dyes, preservatives and flavor enhancers. The flavors aren't natural but are incredibly appetising. Takusei Craftmen, located  in Aichi Prefecture, have developed, for us, a range of natural furikake, without additives, colorants or preservatives.</p>
  • Tsukemono
  • Ume & Umeboshi
    <p>Excellent for health, these little plums (fruit of the Japanese apricot tree) combine antiseptic, fortifying, mineralizing, alkalinizing properties… Their refreshing, fruity, sweet and sour taste is atypical, particular for neophytes, essential for fi ne connaisseurs. Umeboshi plums invite you to a unique and 100% natural taste experience.</p>
  • Black garlic & Black...
    <p>A whole range of black fermented garlic and black fermented shallot: whole, puree or in juice.</p>
  • Flowers & leaves
    <p>Edible dried flowers have been a fashion touch in Japan for a few years. Used as decoration for plates, tables, biscuits… And even brides use them for hairdo. Viola, Verbena, four-leaf clover dried flowers will brighten a tasty and delicate daily dish.</p>
  • Azuki-koshian-anko-kon...
  • Food aid
  • Katsuobushi
    <p>Japanese people have developped a culinary culture around fish, especially katsuobushi. Katsuobushi is the result of simmering bonito in hot water and then smoking and drying it. Reduced to fine chips using a traditional grater, Katsuobushi brings delicate, elegant and aromatic taste notes. "Umami" is naturally present.</p>
  • Panko-Tempura-Breadcru...
    <p>You will find here a selection of starch, tempura and breadcrumbs made by the best Japanese producers.</p>
  • Tofu & Yuba
  • Agar-agar & Arrow root
  • Sugar
  • Essences & Aromas
  • Condiment
    <p>We have selected a surprising range of condiments used in the Japanese cooking, either in powder, dried vegetables, or else. A real treat, the spicy cooking lovers will literally love them!</p>
  • Japanese fruits
    <p>Fruit are omnipresent in Japanese cooking. Japan counts a huge number of citrus species: yuzu, sudachi, amanatsu, daidai, mikan tangerine, pomelo hassaku… <br />In Japan, people are very fond of fruit syrups. The citrus fruit ones are the most famous. Yuzu, sudachi, mikan tangerine, are very popular. They drink the syrups at home, in bars, cafeterias, izakaya restaurants. Just add some plain or sparkling water and you will have a very nice refreshment.<br />Numerous elaborated Japanese fruits are remarkable in Japanese gastronomy: ume plum marmelade, yuzu marmelade, yuzu powder, candied yuzu… <br />These fruits offer either savoury or sweet mixing combinations.</p>
  • Tea
    <p>Japanese tea is very famous: green tea, roasted tea, matcha tea, organic tea, tea powder, tea paste. More than just a drink, Japanese tea is everywhere in the cooking and in pastries.</p>
  • To infuse
    <p>Originally, wild herbs and plants were used medicinally. Today, those we offer are still widely used in herbal medicine and to infuse</p>
  • Mushrooms
    <p>The Japanese shiitake mushroom is well known for its powerful and aromatics notes and its texture. The dried shiitake mushrooms are available all year round, in whole, in chips… They will be ideal in your salads, pan fried vegetables, pot-au-feu (stew), pasta….</p>

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