Wild Honbaorihama makombu Premium from Hokkaido

Honbaorihama's makombu is of very high quality, rare, and considered an exceptional product and is among the top three kombu in Japan.

Wild Kurokuchihama makombu Premium from Hokkaido

Kurokuchihama's makombu is of very high quality, rare, and considered an exceptional product and is among the top three kombu in Japan.

Wild Shirokuchihama makombu Premium from Hokkaido

Shirokuchihama's makombu is of very high quality, rare, and considered an exceptional product and is among the top three kombu in Japan.

Wild Kombu seaweed from Rishiri Island, Hokkaido

Kombu from Rishiri Island, North Hokkaido, is very popular among Japanese cooks.

Bamboo vegetal charcoal powder

15 microns

This bamboo charcoal powder is made from 100% highest quality bamboo, processed in traditional charcoal kilns.
It is important to note that selected bamboo is guaranteed free of pesticides and other chemicals.

Kombu seaweed dashi

This lightly concentrated kombu dashi is made from the finest kombu, for demanding professional and private customers.

Premium Kyosaimi Shichimi togarashi blend

Shichimi togarashi origin, traditional Japanese seven spices blend was popular among herbalists, especially in the Yagenbori workshop in Edo (now Tokyo), reputed to have created this seven spices blend in 1625.
At that time, the mixture was named Yagenbori after the store that invented it.

Shichimi togarashi mix

Shichimi togarashi origin, traditional Japanese seven spices blend, dates back to the 17th century.

Sandwich mold Sando

These small molds are very popular in Japan with children and adults who like originality.

Tsukemono Ichibandashi Organic*

Kyozuke has been making organic pickles since 1918, without any additives, in the purest respect of ancestral technical traditions.
To make its tsukemono, they use vegetables grown only in Kyoto and fermentation bacteria that live at an altitude of 100 meters.

Gustatory notes are fresh, vinegary, acidulous, at the same time floral, vegetable and fruity.

Organic Uji hojicha green tea

Tea leaves are harvested exclusively in Dôsenbô, Minamisanjo, Souraku-gun, Kyoto Prefecture. This area is well known by tea connoisseurs.

Organic Kagoshima genmaicha green tea

This genmaicha tea is a blend of organic roasted brown rice and organic green tea that tea growers have cultivated with great care.