New products
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Makis rolling mat
- In stock
From €29.00This 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.
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Yuzumon - Liqueur au yuzu et citron
- In stock
From €29.50This 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.
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Dashi de shiitake
- In stock
From €16.60Dashi 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...
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Shiitake Dashi Vinegar Condiment
- In stock
From €15.35Dashi, 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.
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Kanzuri
- In stock
From €12.45KANZURI 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.
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Sauce à l'algue akamoku
- In stock
From €6.97This 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.
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Takenoko bamboo shoot sauce
- In stock
From €6.97In 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.
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"Herbal Cuisine" Curry roux, palm oil free
- In stock
From €5.40This 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.
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"Be beautiful" Curry Roux, palm oil free
- In stock
From €5.60This 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
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Kezuri katsuobushi flakes
- In stock
From €6.10These flakes or chips are the sole and authentic Japanese kezuribushi, made in Yaizu in Japan, authorized in Europe.
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Cherry sakura leaves
- In stock
From €3.98Pickled sakura leaves are salted cherry leaves. Leaves are picked young, in May, as their texture is tender.
They are then blanched and marinated in salt for a few days. Harvesting coincides with cherry blossom season. Leaves retain a slight sweetness and smell of cherry blossom.
This aroma is due to an organic compound called coumarin, found in cherry blossom, cinnamon bark and tonka bean.
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Lame pour Mandoline Quirélois
- In stock
From €13.75This wide blade guide is specially designed for professional Quirélois mandolins.
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Quirélois Mandoline
- In stock
From €54.00Quirélois professional mandolin from Chiba Kogyosho is a must-have in any kitchen.
You'll appreciate its technology, which allows you to adjust your fruit and vegetables thickness when slicing, from 0.5 to 3 mm.
As for blades, straight edge, wide comb (2.5 mm), fine comb (1 mm) or very wide comb (4 mm and 7 mm), they are easy to change for fine slicing or wide comb (up to 67 mm), for julienne slicing of all sizes. Mandoline features a notch to stabilize it on a salad bowl during use.
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KEI CHAN miso
- In stock
From €7.95Kei chan :
Kei chan is a local dish eaten in Japan during the summer vacations (obon) or at the end of the year in Gero and Gujo towns (Gifu Prefecture).
Each household raised its own chickens, and when they ran out of eggs, their meat was marinated in special sauces and eaten later.
This dish is made with chicken meat sautéed, usually in a soy or miso-based sauce. It is then cooked with vegetables such as cabbage, bean sprouts...
excluding specials