The accompanying sauce, called shogayaki no tare, is made with grated ginger, in this case from Kôchi. The taste of ginger delicately enhances the accompanying rice.

This caramelized sauce, rich, bright and enhanced with ginger, marries perfectly with the juiciness and tenderness of the pork. It's also a perfect accompaniment to broccoli, carrots and leeks.

Goma means sesame in Japanese. Goma dare Sauce is a popular Japanese sesame sauce for dips, side sauces or seasonings.

This is the choice sauce for shabu shabu. It's best known as one of the sauces to dip when enjoying Shabu Shabu or Japanese meat stew (traditionally) or fish, crab, vegetables... Goma dare sauce presented here is made from a blend of sesame seeds in three forms: paste, ground and chopped.

This sesame sauce is very consistent, creamy, tasty and flavorful.

Yakitori, traditionally small skewers made of chicken (thigh, garlic, rump, skin, cartilage, liver, heart...) are one of the favorite dishes of Europeans traveling to Japan.

Sauce used to coat yakitori gives them a sweet-savory gourmet touch that's appreciated by all. Our sauce is made from granulated sugar, giving a pleasant, fragrant and appetizing glaze.

Sukiyaki, a traditional Japanese dish from the "nabemono" (one-dish) family, is said to have originated in the late 19th century in the city of Kobe. However, different, more rudimentary versions dating from the early 19th century use similar processes to cook fish, game birds and seafood.

It consists of thinly sliced beef, leeks, shiitake mushrooms and tofu. The beef is grilled, then boiled in a mixture of soy sauce and sugar in an iron pot. Other ingredients are eaten after the beef, slowly simmered in a sauce called "Warishita". Tasting is recommended after dipping the ingredients in a small bowl of beaten raw egg. As a side dish, it is customary to serve a bowl of steamed rice.

Artisan YEBISU produces six types of rice miso, two types of barley miso and two types of awase (mixed) miso. All his misos are made using twice as many fermented grains per koji (rice or barley) as soybeans, and tend to be low in salt (around 10%).

Misos are generally aged for two to three months for the simplest, and 6 to 12 months for the most refined. Yebisu, in order to interest the public more in the delights of miso, considered a traditional Japanese food, produces original flavored products that can be used as a regular sauce or as a dipping sauce.

Artisan YEBISU produces six types of rice miso, two types of barley miso and two types of awase (mixed) miso.

All his misos are made using twice as many fermented grains per koji (rice or barley) as soybeans, and tend to be low in salt (around 10%).

Misos are generally aged for two to three months for the simplest, and 6 to 12 months for the most refined. Yebisu, in order to interest the public more in the delights of miso, considered a traditional Japanese food, produces original flavored products that can be used as a regular sauce or as a dipping sauce.

This Japanese-style miso sauce combines sesame and nori aosa seaweed.

Artisan YEBISU produces six types of rice miso, two types of barley miso and two types of awase (mixed) miso.

All his misos are made using twice as many fermented grains per koji (rice or barley) as soybeans, and tend to be low in salt (around 10%).

Misos are generally aged for two to three months for the simplest, and 6 to 12 months for the most refined. Yebisu, in order to interest the public more in the delights of miso, considered a traditional Japanese food, produces original flavored products that can be used as a regular sauce or as a dipping sauce.

Artisan YEBISU produces six types of rice miso, two types of barley miso and two types of awase (mixed) miso.

All his misos are made using twice as many fermented grains per koji (rice or barley) as soybeans, and tend to be low in salt (around 10%).

Misos are generally aged for two to three months for the simplest, and 6 to 12 months for the most refined.

Salted Sakura cherry tree leaves

Did you know that when the Sakura cherry tree is in blossom, the leaf exhales a delicious perfume?

Concentrated vegan dashi broth

Fueki Shoyu has been using the same traditional brewing methods for over 200 years to make the soy sauce used as the base for this high-quality dashi broth.

Nukadoko, a seasoned rice bran paste, is used to make tsukemono, fermented vegetables that are the ideal accompaniment to steamed rice or potatoes.

The nukadoko gives the vegetables their refreshingly tangy flavour and aroma from fermentation (lactic acid and yeast grow in balance). Tsukemono are pickled products. Nuka means "rice bran" in Japanese. The ingredients fermented in this 'nuka' are called 'nukazuke'.

The nukadoko (nuka paste) we offer is ready to use. It allows you to develop umami, flavour and aromas. The ideal container in which to place your nukadoko during fermentation is ceramic or wooden, to resist acid and salt. Translated with DeepL.com (free version)

Flavored roasted sesame seeds are part of furikake, traditional Japanese seasonings. To make this furikake, our craftsman has selected the finest sesame seeds.

Delicately roasted, coated with a wasabi-based seasoning, they are then dried to restore their authentic flavors. This drying stage is a jealously guarded secret.

Wasabi fragrance and flavor wasabi get up your nose, without ever becoming unpleasant.

Taste notes are deliciously toasted, spicy and tangy.

Red shiso or purple shiso, Aka shiso in Japanese, from its vernacular name Perilla Frustecens, is a member of the mint family.

It is one of the most important herbs and condiments in Japanese cuisine. Red shiso is often used to color foods and in marinades. Aromatic and taste notes of the green variety are similar to those of basil.

Purple version is reminiscent of hibiscus, sour cherry and acerola. In Japan, this plant is considered a medicinal plant, renowned for its antiseptic, soothing, antiallergic and anti-inflammatory properties, as well as for its preventive effects against cardiovascular disease.

Red shiso is a "Japanese herb" with a good balance of vitamins and minerals. These leaves, processed as a condiment, are very rare to find in Japan.

Teriyaki word combines two Japanese words: teri, meaning bright (shiny), and yaki, meaning to grill. Although technically a style of cooking, the term teriyaki generally refers to associated thick, sweet and savory sauce.

Teriyaki sauce can be used as a marinade or as an accompanying sauce. It is very popular with grilled meats and vegetables, chicken, seafood (shrimps), steaks, fish, often used as a glaze.

Although it is world-famous, especially for grilled chicken, it can also be used in the oven or under the grill, in a frying pan, in a casserole or even in a wok for stir-fries. It's a favorite on poultry kebabs, as well as pork or beef ribs and burger burgers.

This makisu is made from food-grade polypropylene and nylon strings that are more hygienic and easy to clean than traditional cotton yarns.

With these "mat" makisu, you avoid black mold, have less rice to stick on the work surface and enjoy washing and drying faster.

This liqueur is a real delight, with its surprising freshness, tangy notes and liveliness.

Ingredients are of the highest quality. Sugar is produced strictly in Japan, and yuzu juice comes from the best plantations in Kagoshima in southern Japan (its fresh aroma is a sign of its superior quality).

Sicilian lemon juice adds the perfect balance.

Try it and you'll love it.

Dashi refers to a group of broths that can be prepared by infusing various ingredients in cold or lukewarm water.

Best-known dashi is infused with kombu seaweed. As for strong flavors, most famous are those made by extracting flavor from dried bonito flakes, dried sardines, dried shiitake mushrooms...

Dashi, Japanese cuisine emblematic broth, renowned for its savory notes, is a veritable concentrate of umami. This condiment is made from shiitake mushrooms dashi, infused kombu seaweed, mirin and yuzu citrus.

This sauce for salads, raw vegetables, cold meats, boiled vegetables, poke bowls...is made with akamoku seaweed from Umajima, an island located in the southwest of Honshu, Shimane Prefecture.

On this small island with a thriving fishing industry, Akamoku is landed in early summer.

In early spring, as cold temperature persists, bamboo shoots begin to emerge from the magnificent bamboo grove in the Ouma mountains, Kokuraminami region (northern Kyushu Island), with signs of spring.

This artisanal sushi rice vinegar is delicately seasoned and ready for use.

This curry was developed under the supervision of a medicinal cooking school in Kamakura. It is based on spices blended with ingredients characteristic of medicinal herbs, such as orange daylily, pink silk tree flowers and black kikurage mushroom, to create a curry with a pleasant aroma and richness.

This mixture is suitable for preparing 5 plates. Dilute with 600 ml of water or stock off the heat.

This curry roux is carefully stir-fried in Japanese domestic wheat flour and rice oil with aromatic vegetables.

No animal-derived ingredients are used, so the flavour of the vegetables and fruit is concentrated in a light but tasty way. Ingredients are carefully selected, so that even vegetarians can enjoy the taste.

This mix is suitable for preparing 5 plates

Netting for table barbecue BQ8F & BQ8WF