Ichihomare rice is the fruit of the selection of 200,000 rice varieties. From the birthplace of Koshihikari, is born the rise of a new rice which finally surpassed Koshihiklari.

Hinohikari rice is well known for its rich taste, despite the grain being small.
It has a thick and chewy texture. In Kyushu it is common to eat it on a daily basis and it is popular in restaurants.

The sole authentic japanese Katsuobushi made in Yaizu, Japan, allowed in Europe.
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.

These are Japanese dried sômen noodles of ø 1.1mm. They are made respecting the ancestral methods of the sômen masters (Men-Shi). 

The Mikawa mirin we offer is made from carefully selected Japanese rice (special crop, limited use of pesticides, polishing within the company).

Golden sesame, Shirasu anchovy and Amiebi shrimp furikake

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.

Salt used in making this miso is unique, rare, exceptional. 

The roasted buckwheat we offer has a delicious buckwheat galette fragrance.

Literally "the eighth generation soba". You will be won over by the delicious buckwheat flavor of these Ni Hachi soba noodles.

Stainless steel mini display trays

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.