This refreshing shochu, with its dry, elegant aroma and light taste, complements any dish and allows ingredients flavors to express themselves. Nose is elegant, mineral, expressing softness and light sweetness, with accents of white fruit, peach, pear, young quince and banana.

Palate is fresh and elegant, again with notes of white fruit, pear and white peach. This shochu is much appreciated in Japan's izakaya, during meals, on the rocks or mixed with sparkling water.

For cocktail lovers, it makes an excellent base and can be mixed with your favorite drinks. It is particularly recommended as a low-calorie alternative to vodka in cocktails. This shochu can be enjoyed on the rocks, mixed with water or in a highball (a mixture of shochu and soda).

This press is a must for making saba oshizushi, an essential dish in Japanese cuisine.

It will also be very useful for other applications in the kitchen (foie gras...), in pastry-making or in the world of chocolate.

Made from polyethylene, it meets sanitary requirements for use in the kitchen.

This press is a must for making saba oshizushi, an essential dish in Japanese cuisine.

It will also be very useful for other applications in the kitchen (foie gras...), in pastry-making or in the world of chocolate.

Made from polyethylene, it meets sanitary requirements for use in the kitchen.

Entirely handmade, this Suribachi mortar is perfect for crushing sesame seeds, mustard seeds, walnut kernels, hazelnuts, almonds, salt, cardamom, dried pepper, cumin, fenugreek, sansho berries, cashew nuts and peanuts.

Its ribbed interior allows small seeds and berries to be crushed more easily. This unusual model, with its 57.5 cm diameter, is particularly popular with restaurateurs, spice crushers, caterers, etc.

Aesthetics in traditional Japanese cooking have always played a key role, and the choice of dinnerware is just as important as the choice of ingredients.

While many other cuisines prefer a plain white canvas, Japanese chefs use plates, bowls, glasses, serving utensils and chopsticks to enhance and complement the presentation of food.

Aesthetics in traditional Japanese cooking have always played a key role, and the choice of tableware is just as important as the choice of ingredients.

While many other cuisines prefer a plain white cloth, Japanese chefs use plates, bowls, glasses, serving utensils and chopsticks to enhance and complement the presentation of food. This dish is particularly suitable for the condiments needed to accompany soba: spring onion, grated ginger ...

Aesthetics in traditional Japanese cooking have always played a key role, and the choice of tableware is just as important as the choice of ingredients.

While many other cuisines prefer a plain white cloth, Japanese chefs use plates, bowls, glasses, serving utensils and chopsticks to enhance and complement the presentation of food.

SHIZURU sake set has been specially designed to serve cold sake at its best.

It is a set for one person.

Sake lovers say that it is a container for drinking sake in a cool way.

When sake cup is filled to the brim, sake is poured into the cup in the right amount.

Aesthetics have always played an essential role in traditional Japanese cuisine, and the choice of crockery is just as important as the choice of ingredients.

The national new sake competition is organized only once a year. Sake registered for this event is prepared with all the skills of the manufacturer, and is strictly controlled to ensure that the sake is in the best condition at the time of entry.

This handcrafted bronze statue of wagyu beef is representative of Japanese know-how.

The wagyu ox is a beloved animal in the land of the rising sun.

This type of figurine is a common sight in restaurants and butchers offering wagyu meat to their customers.

Some even caress the animal's back in the hope of good health.

This handcrafted bronze statue of wagyu beef is representative of Japanese know-how.

The wagyu ox is a beloved animal in the land of the rising sun. This type of figurine is a common sight in restaurants and butchers offering wagyu meat to their customers.

Some even caress the animal's back in the hope of good health.

This handcrafted bronze statue of wagyu beef is representative of Japanese know-how.

The wagyu ox is a beloved animal in the land of the rising sun.

This type of figurine is a common sight in restaurants and butchers offering wagyu meat to their customers.

Some even caress the animal's back in the hope of good health.

Japanese glutinous rice (also called glutinous rice or sweet rice) is known as mochigome or mountain rice.

It is gluten-free. This glutinous rice, selected by our artisan, comes specifically from Iide region, characterized by its highly fertile soils and the use of pure spring water from the Mogami River.

In ancient Egypt, Cleopatra used sesame oil for beauty and health. Its rich aroma and abundant nutrients made it popular.

It became synonymous with health and longevity. Its appearance in Japanese cuisine dates back to the Nara period (710-794).

From the Edo era (1603-1868) onwards, it was used by everyone. Sesame seeds are 50% oil, 20% protein and 30% vitamins, minerals and dietary fiber.

In ancient Egypt, Cleopatra used sesame oil for beauty and health. Its rich aroma and abundant nutrients made it popular.

It became synonymous with health and longevity. Its appearance in Japanese cuisine dates back to the Nara period (710-794).

From the Edo era (1603-1868) onwards, it was used by everyone. Sesame seeds are 50% oil, 20% protein and 30% vitamins, minerals and dietary fiber.

This handcrafted bronze statue of wagyu beef is representative of Japanese know-how. The wagyu ox is a beloved animal in the land of the rising sun.

165*80*78 mm

KANZURI is a spicy condiment that has been made exclusively in the town of Myoko, Niigata Prefecture, for generations.

This precious condiment is made from just four natural ingredients and contains no preservatives or additives.

Main ingredient, chilli pepper, is an original variety grown exclusively for KANZURI by a dedicated farmer.

A top-of-the-range gift box featuring our essential Japanese flavours with YUZU. This Japanese gift box is perfect for men and women who love Japan and Yuzu. Take a culinary journey with this gift set. It is perfect for discover the flavours of Japan and Yuzu or for someone you know who loves this flavour.

(Value: 36,27€)

The perfect gift for Christmas. A delicious gift box containing the essential Japanese teas and their traditional tins. Organic green tea, matcha tea, organic Genmaicha tea... a selection of famous teas with refreshing flavours and many properties.

(Value: 45,34€)

A top-of-the-range gift box featuring our delicious Japanese sauces from 2 to 5 years old with Kamebishi Nigari. You'll find all the flavours of soy sauces in this gift box, so you can treat your family and friends to the richness and depth of Japanese flavours. These sauces are used in Japanese cuisine, but can also be combined with meat, poultry, fish, shellfish, pasta, vegetables and salads.

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.

Rice koji is partially steamed rice inoculated with Aspergillus oryzae (koji-kin), a noble mold widespread in Japan. This microscopic fungus releases enzymes that ferment the rice, breaking down its carbohydrates (starch is transformed into sugars) and proteins. Traditionally, to make rice koji, culture is added to cooked grains.

Then, grains are placed in wooden trays and left to ferment in a warm, humid environment for 48 hours or more, allowing the mold to develop all over their surface.

These flakes are made from organic nanko ume plums from Wakayama Prefecture, the ultimate in ume plums.

Excellent for your health, these small plums (fruits of the Japanese apricot tree) combine antiseptic, fortifying, mineralizing and alkalizing virtues... Their fruity, sweet-sour and refreshing flavor is atypical, making them particularly appealing to novices.

These flakes are made from organic red shiso leaves from Wakayama Prefecture. Red shiso or purple shiso is extremely popular in Japanese cuisine, including pastries. It is often called Japanese basil (perilla frutescens). The purple version is used as a powerful coloring agent (for Umeboshi plums, certain sakes, sesame seeds...).

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.

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

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 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.

Michiko Kubota is an artist and master engraver at the heart of the famous Japanese knife forge, Sakai Takayuki Knife.

She masterfully engraves personalized knives using her hand-engraving technique.

If you know anything about personalized knives, you'll realize how rare it is to find an artist of this level. Hand engraving is a work of art that creates unique shadows. Each knife is unique.

Use: Fish and poultry

Bolster: buffalo horn

This knife is a must-have for any fishmonger or restaurateur working with fish.

It is a special Japanese knife for cutting eels known as "unagi".

Eels are used for kabayaki (Japan's signature dish: eels, stripped of their backbones, are skewered and grilled over a wood fire, basted with a sauce, kabayaki no tare, made from eel broth, traditionally prepared with eel trimmings, sake, soy sauce and sugar).

Use: Eel work

This knife is a must-have for any fishmonger or restaurateur working with fish.

It is a special Japanese knife for cutting eels known as "unagi". Eels are used for kabayaki (Japan's signature dish: eels, stripped of their backbones, are skewered and grilled over a wood fire, basted with a sauce, kabayaki no tare, made from eel broth, traditionally prepared with eel trimmings, sake, soy sauce and sugar).

Eel's skin is very tough. This edo-saki is fitted with a point that pierces the skin. Sloping edge makes it easy to open the eel in a single movement. Straight edge cuts nice, straight slices of eel.

This jelly is made from the juice of the finest yuzu from Ehimé Prefecture, hand-picked when perfectly ripe.

This juice, enhanced with sugar and natural pectin, is cooked in small batches in a traditional cauldron.

Opaque in appearance, this jelly surprises with its liveliness, freshness, invigorating acidity and tangy mouthfeel.