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.

Stainless steel mini display trays

This miso real name is "tenpi-shio jikomi tokubetsu ginjo shiro-miso”. This is the most popular white miso from Kantoya.

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

The rice scoop is indispensable and, preferably, will be able to stand up.

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

This shoyu, naturally thick, is rich in moromi (soya must), tannic.

Japanese rice is incomparable. It is said in Japan that excellence in terms of rice is to be found or discovered in the Niigata region.

This shoyu, from a moromi matured five long years in cedar casks, has a pleasant salinity and a rich and powerful umami.

Shiro Murasaki soy sauce is distinguishable because of its pale color. Therefore, when it is used as a seasoning, it does not change the color of the food. In Japan, this sauce- quite salty- is renowned for the way it highlights seasonal colors.

Stainless steel netting for small display tray

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.