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Nishikidori, your expert in high quality products from Japan. For more than 12 years, we have been travelling all 47 Prefectures or Japanese terroirs, meeting the best artisans we select for the quality, originality and authenticity of their products, for the respect of good practices and perfect traceability.

Discover also our range of authentic Japanese dishes:

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Nishikidôri presents his selection of Japanese Saké

Unknown but increasingly appreciated and recognized for its qualities, sake gradually invites itself to our tables. Indeed, there are no more sommeliers and chefs who were conquered by his taste qualities. Contrary to popular ideas, Japanese sake rarely exceeds 16 degrees. Less acidic and sweeter than wine, it combines as much with Japanese cuisine as with western cuisine of aperitif to dessert. The origin of sake - Ingredients - The manufacturing process

True Katsuobushi from Yaizu Made in Japan !

Ingredient constituting the essence of Japanese cuisine, necessary for the elaboration of dashi broth, the Katsuobushi contributes to creating the famous 5th Umami flavor (literally "tasteful taste" in Japanese).
What is "Katsuobushi" ?
"Katsuobushi" is the common name of the smoked and dried bonite. The "Katsuobushi" has several by-products with different names, depending on the steps and degree of the processing process.....

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The history of Japanese MISO

Miso, like soy sauce, is an essential ingredient in Japanese diet. It is said that it comes from a condiment called "hishio" that was made in China long before the Common Era. Miso is a semi-solid mixture fermented and maturing, boiled or steamed soy beans, salt and kôji ...
How do we make the miso? What are the different miso varieties ?

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Nishikidôri presents the Yuzu of Kochi

The history of the yuzu - Production of yuzu- Uses and derivatives

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The story of Sanuki's beef - The secret of taste - Conditions of designation Sanuki Wagyu

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