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Authentic Katsuobushi from Yaizu - Made in Japan !

Ingredient constituting the essence of Japanese cuisine, necessary for the preparation of dashi broth. Katsuobushi contributes to the creation of the famous 5th Umami flavour (literally "savoury taste" in Japanese).
What is "Katsuobushi" ?
“Katsuobushi” is the common name for smoked and dried skipjack tuna. Katsuobushi has several by-products with different names, depending on the steps and degree of the production process......

More about Katsuobushi ? Please download our brochure. (click on the picture to download- PDF)

History of miso

Miso, like soy sauce, is an essential part of the Japanese diet. It is said to be originated from a seasoning called «hishio» which had been made in China since before Common Era.

Miso is a fermented and matured semi-solid mixture of boiled or steamed soybeans, salt, and kôji ...

Production and ingredients of miso - Types of miso 

More about Miso ? Please download our brochure. (click on the picture to download- PDF)

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Nishikidôri présente sa sélection de Saké Japonais

Méconnu mais de plus en plus apprécié et reconnu pour ses qualités, le saké s’invite progressivement sur nos tables. En effet, on ne compte plus les sommeliers et les chefs qui ont été conquis par ses qualités gustatives.

Contrairement aux idées reçues le saké japonais dépasse rarement les 16 degrés. Moins acide et plus sucré que le vin, il s’accorde autant avec la cuisine japonaise qu’avec la cuisine occidentale de l’apéritif au dessert.
Tout comme le vin, on notera lors de sa dégustation, la robe, la couleur, le nez et la bouche.

L'origine du saké - Les ingrédients - Le processus de fabrication 

Vous souhaitez en savoir plus ? Téléchargez notre brochure entièrement dédiée au Saké japonais. (cliquez sur l'image pour lancer le téléchargement - format PDF)

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Nishikidôri presents Yuzu from Kôchi

Kôchi, the horticulture’s country, with a warm weather and an ideal geographical position (a coastline between the Pacifi c Ocean and fertile mountains), Kôchi prefecture has many treasure to offer. Kôchi is also the precursor in Japan for IPM (integrated pest management), an approach avoiding the excessive usage of chemical pesticides by introducing natural predators of pests. [...]

The yuzu is a fruit of the citrus family (citrus junos) coming from a thorny tree (2 to 5 cm thorns). A yuzu fruit usually weight between 120 to 130g. Its skin is thick and coarse. It is much appreciated in Japan for its freshness and very characteristic aroma, with similar uses in culinary applications to lemon.
Yuzu from Kôchi prefecture accounts for 50% of Japanese market...

Yuzu's history - Yuzu's production - Uses of yuzu and derivative products

More about yuzu ? Please download our brochure. (click on the picture to download- PDF)

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Nishikidôri presents Olive Sanuki Wagyu

Sanuki is the former name of the Kagawa prefecture, famous for its 100 hectares of olive groves, planted over a century ago. Sanuki Wagyu beef, produced on the same land, has been one of the most trusted designations in Japan in the regions of Osaka, Kyoto, and Kobe since the end of the 19th century. 

It is exclusively produced in the Kagawa prefecture and the cattle are fattened, in the finishing phase with cakes made with pressed olives.

Sanuki wagyu beef history - The taste secret - Designation conditions for Sanuki Wagyu

More about Sanuki Wagyu ? Please download our brochure. (click on the picture to download- PDF)