List of products by brand TSUJI SEIYU

Making a green tea-scented oil isn't easy. The choice of tea is essential because it mustn't be bitter. The sencha green tea has been specially selected from the Mie Prefecture. The very best whole sencha leaves are gently infused to lend the oil a fresh, rich, complex aroma.

The choice of tea is essential because it mustn't be bitter. The hôjicha tea used was selected for its powerful and balanced roasted notes. To make this oil, the roasted tea leaves are cold-infused in the oil, then everything is heated to bring out the powerful notes of the roasted tea.

For this oil,  choice of tea was essential to avoid bitterness. Japanese black tea has very subtle notes, similar to those of hôjicha
but much more lighter, with a slight and delicate natural sweetness. The black tea was first cold-infused in oil. Then, infusion was heated
to remove any moisture and bring out the characteristic aromatic notes of black tea.

This oil is a blend of olive oil and rapeseed oil and soy sauce, infused
with dried fish flakes (mackerel, bonito, horse mackerel) and kombu.

This oil, very balanced, restores very well yuzu citrus freshness. The nose is pleasant and the mouth offers a nice balance, without bitterness. Rapeseed oil is a fairly neutral support. Olive oil restores floral and fruity accents.

This oil restores pleasantly ginger flavors. Restoring ginger fresh and peppery and herbaceous notes, is very complicated. Majority of products on the market are characterized by earthy, burnt and just very pungent notes. Our oil has a pleasant nose, characteristic, and the palate is very balanced, with beautiful floral, spicy notes, touches of citruses, perfectly highlighted by the natural sweetness of olive oil.

This oil is made from rapeseed oil in which "ama ebi" (pandalus eous) shrimps, Japanese sake and herbs have been infused for an entire day. The oil produced is not bitter and the shrimp flavors are powerful and concentrated.