Râmen are inseparable from Japanese culinary culture.

Our Hon’wasabi is the real one, not horseradish !

Stainless steel mini display trays

The paste contains small pieces of stems and wasabi root.

Home made Yuzu from Kôchi puree

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.

Professional Japanese stick for skewer

Mikawa Mirin Organic*

The Mikawa mirin we offer is made from carefully selected Japanese rice (special crop, limited use of pesticides, polishing within the company).
This organic Mikawa Mirin is unique in the world !

*Organic product certified by FR-BIO-01

Thick Sanuki Udon

In Japan, there are places of noodle production all over the country. Historically, the most popular among the udon are: Inaba udon (Inakawa-cho, Akita), Sanuki udon (Kagawa prefecture), Goto udon (Nagasaki prefecture). The Sanuki origin nevertheless remains the most famous in the world.

Dried bonito Yakidashi broth

This dashi broth is prepared from dried bonito, cooked instantaneously at high temperature and high pressure, to which are added Kombu seaweed and Shiitake mushrooms sources of Umami flavors.

Sachets to infuse

Mikawa Mirin

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

Organic Tokiarubeshi soy sauce

Tokiarubeshi organic soy sauce is simply a great vintage.

*Organic product certified by FR-BIO-01

Porcelain* rice bowl