This delicacy appeared in Japan sometime between the 10th and 11th centuries. Matured on itself, yubeshi develops a powerful aroma of yuzu and candied and caramelized tastes.

Toyama Bay is the only place in the world where many shiroebi shrimps can be caught. To prevent overfishing of these precious shrimps, the fishing season is limited from April to November.

This vinegar was consumed for a very long time exclusively within the Kokonoe Saika workshop, for meals made in-house. Its growing reputation quickly brought it to market with resounding success.

The soy sauce used for this ponzu has been refined for two long years.

Yuzu kosho is an essential condiment in every Japanese cuisine. Made of green or red hot pepper, yuzu skin, yuzu juice and salt, it is used for seasoning omelettes, fish and grilled meats, meat of shells or fish carpaccios, but as well many kind of broths.

Here is the sweet version of the famous yuzu kosho very much appreciated by both Japanese people and Western people.

We have selected this sauce for its lovely balance between the strength of the red chilli and the freshness of the yuzu, without bitterness, salty and with just the right amount of spice.

This vinaigrette is a sure value for your preparations.

Ozika white miso sauce is quite simply addictive.

This puree is elaborated from the best yuzu from Kôchi Prefecture in Japan, harvested at full ripeness. Seeds have been manually removed and cooking is handmade in a caldron with a maximum capacity of 40 kg.

This rice oil combines the freshness of yuzu citrus and the warmth of the excellent and genuine Sekigane Hon'Wasabi.

This yuzu essence is 100% natural. In Japan, they talk about «cold pressed yuzu oil». Yuzu citrus is squeezed and then centrifugated in order to extract essential oil, then oil is filtered.