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  • Hanasaki Tamogi dried mushrooms

    • In stock
    From €7.80

    Tamogi, golden-colored oyster mushrooms, aromatic and crunchy, are known as the "king of soup broth" because of their rich flavor. They can be mixed with fruit juice or used in cooking such as cooked rice, soups, stews and nabe (pot au feu).

    In vegetarian and vegan cooking, Tamogi can be a satisfying alternative to meat, thanks to their robust flavor and unique texture. They can be marinated, battered or used as a topping for pizzas and burgers, offering a delectable plant-based option.

  • Mini plum pellets umeboshi

    • In stock
    From €28.34

    Furikake are tasty Japanese condiments traditionally sprinkled on rice, fish, mixed salads and vegetables. There are many varieties of furikake, typical mixtures generally including roasted sesame seeds, nori seaweed, dried fish or shellfish, wasabi, salt, sugar, dehydrated vegetables....

    Its appearance in Japanese cuisine dates back to the early 20th century, and was intended to combat calcium deficiency. A Kyushu pharmacist is said to have created the first furikake to be added to rice. At the time, they consisted of dried fish bones, ground and combined with nori flakes and toasted sesame seeds.

  • Mini katsuobushi dashi granules

    • In stock
    From €16.02

    Dashi is a light, pale-colored cooking broth. It is Japanese cuisine emblematic broth, synonymous with umami and savory notes. There are several types of dashi broth.

     Most popular dashi is made with dried fish flakes (katsuobushi or bonito flakes) and dried kelp (kombu). There are also vegetarian and vegan dashi, including dried kelp versions without fish flakes, and shiitake dashi made with dried shiitake mushrooms.

    All dashi common characteristic is umami taste, which is difficult to describe, but is the flavor very essence. It's an essential ingredient in many classic Japanese dishes: miso soup, somen, soba, ramen, stews, etc.

  • Rhum de KUMAMOTO

    • In stock
    From €116.00

    Takata distillery favors quality over quantity, producing shochu in the most natural way possible, looking both to the distillery's 100+ year history and to the 100 years to come.

    Using local rice grown in Hitoyoshi Kuma region by the distillery itself as its main ingredient, Takata is committed to making Kuma Shochu using local resources and age-old methods.

  • Shochu OAK ROAD SAKURA

    • In stock
    From €67.50

    Takata distillery favors quality over quantity, producing shochu in the most natural way possible, looking both to the distillery's 100+ year history and to the 100 years to come.

    Using local rice grown in Hitoyoshi Kuma region by the distillery itself as its main ingredient, Takata is committed to making Kuma Shochu using local resources and age-old methods. This shochu is matured in casks.

  • Shochu YAMAHOTARU

    • In stock
    From €32.50

    Takata distillery favors quality over quantity, producing shochu in the most natural way possible, looking both to the distillery's 100+ year history and to the 100 years to come.

    Using local rice grown in Hitoyoshi Kuma region by the distillery itself as its main ingredient, Takata is committed to making Kuma Shochu using local resources and age-old methods.

    This shochu is named "Yamahotaru", fireflies of the mountains, after Asagiri town (Kuma county), where many fireflies fly in early summer, and is very popular.

  • Kanzuri

    • In stock
    From €12.45

    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.

  • Shochu ASAGIRI NO HANA

    • In stock
    From €22.60

    Takata distillery favors quality over quantity, producing shochu in the most natural way possible, looking both to the distillery's 100+ year history and to the 100 years to come.

    Using local rice grown in Hitoyoshi Kuma region by the distillery itself as its main ingredient, Takata is committed to making Kuma Shochu using local resources and age-old methods.

  • GIN Jinjin KUMAMOTO

    • In stock
    From €71.00

    Gin is a distilled liqueur made from fermented grains, then infused with juniper berries and other botanicals to give it a distinct aroma.

    Artisanal gin is made in small, unique batches. Takata uses same alcohol as for its flower yeast shochu and infuses it with local citrus peels (shiranui orange, banpeiyu, late white cedrate citron, sweet summer cedrate citron, late cedrate citron, haruka and yuzu) and rose geranium.

  • KOISHISO LIQUEUR

    • In stock
    From €25.45

    Purple shiso, also known as purple perilla, is an aromatic plant rich in vitamins and minerals. Koishiso, which means "I think I'm falling in love", is made from red shiso grown in Kumamoto, specially blended with a unique formulation of Sengetsu rice shochu that best matches the shiso flavor, to create a truly elegant liqueur.

    This liquor beautiful pink color is extracted naturally from shiso, allowing Koishisou to be produced without any added preservatives, colorants or fragrances. With an alcohol content of 7%, this liqueur is very easy to drink.

  • HOMURA NO KOKUIN SHOCHU, mini 10 years aged

    • In stock
    From €62.20

    Sengetsu Shuzo DISTILLERY has over 50 years' experience maturing shochu in oak casks. Homura No Kokuin has been matured in numerous oak casks for over 10 years, then filtered with bamboo charcoal, giving it an impressive attack on the palate and the smoothness that follows.

    This is an authentic, luxurious amber masterpiece, combining the authentic fragrance of white oak from new casks with the mellowness of aged rice shochu.

  • SENGETSU KUMA SHOCHU

    • In stock
    From €21.75

    Sengetsu, meaning "crescent moon", takes its name from Sengetsu Castle, another name for Hitoyoshi Castle, where Sagara clan ruled the Hitoyoshi-Kuma region without interruption for 700 years.

    Sengetsu boasts over a century of history and tradition. To create their shochu, they use only carefully selected high-quality rice and pure Kuma riverbed water from Hitoyoshi's unspoiled nature. Sengetsu Shochu is particularly popular with people of Hitoyoshi, birthplace of Kuma Shochu.

    Their shochu is a standard for Kuma Shochu, with a mild flavor and a hint of umami that goes perfectly with hot water.

  • JINJIN GIN

    • In stock
    From €71.00

    This is Kumamoto's first artisana gin, based on Kuma's "Asagiri no Hana" shochu. Gin is a distilled liqueur made from fermented grains, then infused with juniper berries and other botanicals to give it a distinct aroma. Artisanal gin is made in small, unique batches.

    Takata uses same alcohol as for its flower yeast shochu and infuses it with local citrus peels (shiranui orange, banpeiyu, late white cedrate citron, sweet summer cedrate citron, late cedrate citron, haruka and yuzu) and rose geranium.

  • Nijinokirameki rice

    • In stock
    From €35.00

    In Kagami area, Ryuo city, Shiga Prefecture (which praises Lake Biwa), farmers have inherited, from generation to generation, a rich agricultural heritage that benefits from moutains pure spring water.

    Our farmer, Yasunori WAKAI, represents the 16th generation (since 1613) of his family to grow rice in purest respect for tradition, on 32 hectares in Shiga Prefecture. Kiramizuki's rice has reached 5-star mastery level, highest level of mastery in Japan and the world.

  • Rice pikamaru

    • In stock
    From €35.00

    In Kagami area, Ryuo city, Shiga Prefecture (which praises Lake Biwa), farmers have inherited, from generation to generation, a rich agricultural heritage that benefits from moutains pure spring water.

    Our farmer, Yasunori WAKAI, represents the 16th generation (since 1613) of his family to grow rice in purest respect for tradition, on 32 hectares in Shiga Prefecture. Kiramizuki's rice has reached 5-star mastery level, highest level of mastery in Japan and the world.

  • Eminokizuma rice

    • In stock
    From €35.00

    In Kagami area, Ryuo city, Shiga Prefecture (which praises Lake Biwa), farmers have inherited, from generation to generation, a rich agricultural heritage that benefits from moutains pure spring water.

    Our farmer, Yasunori WAKAI, represents the 16th generation (since 1613) of his family to grow rice in purest respect for tradition, on 32 hectares in Shiga Prefecture.

    Kiramizuki's rice has reached 5-star mastery level, highest level of mastery in Japan and the world. "Emi" means smile and "Kizuna" means link.

  • Nihonbare rice

    • In stock
    From €35.00

    In Kagami area, Ryuo city, Shiga Prefecture (which praises Lake Biwa), farmers have inherited, from generation to generation, a rich agricultural heritage that benefits from moutains pure spring water.

    Our farmer, Yasunori WAKAI, represents the 16th generation (since 1613) of his family to grow rice in purest respect for tradition, on 32 hectares in Shiga Prefecture. Kiramizuki's rice has reached 5-star mastery level, highest level of mastery in Japan and the world.

  • Hatsushimo rice

    • Available soon
    From €35.00

    In Kagami area, Ryuo city, Shiga Prefecture (which praises Lake Biwa), farmers have inherited, from generation to generation, a rich agricultural heritage that benefits from moutains pure spring water.

    Our farmer, Yasunori WAKAI, represents the 16th generation (since 1613) of his family to grow rice in purest respect for tradition, on 32 hectares in Shiga Prefecture. Kiramizuki's rice has reached 5-star mastery level, highest level of mastery in Japan and the world.

  • Wakai Noen Kiramizuki rice

    • In stock
    From €35.00

    In Kagami area, Ryuo city, Shiga Prefecture (which praises Lake Biwa), farmers have inherited, from generation to generation, a rich agricultural heritage that benefits from moutains pure spring water.

    Our farmer, Yasunori WAKAI, represents the 16th generation (since 1613) of his family to grow rice in purest respect for tradition, on 32 hectares in Shiga Prefecture.

    Kiramizuki's rice has reached 5-star mastery level, highest level of mastery in Japan and the world.

  • Shiso leaves condiment

    • In stock
    From €37.44

    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.

  • Aosa seaweed soy sauce

    • In stock
    From €6.59

    Aosa seaweed is also known as « aosa nori ». It is widely used to flavor spices mixtures (shichimi), potatoe chips, furikake, okonomiyaki and other takoyaki, soups, udon and ramen, giving them a real umami concentrate.

    Our artisan, Koujiya, founded in 1816, is a renowned miso and soy sauce manufacturer located near Geku, Ise-jingu shrine, in the town of Ise, Mie prefecture.

    Our version contains no additives, preservatives or flavor enhancers.

  • Red shiso dressing

    • In stock
    From €0.00

    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. Green variety aromatic and taste notes 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.

  • Goma dare

    • In stock
    From €11.42

    Goma dare, Japanese sesame sauce, is an extremely versatile sauce that goes with almost anything.

    Traditionally used as a sauce accompaniment to Japanese shabu shabu hot pot, it can also be used to season salads, meats, rice bowls, noodles... "Goma" means sesame and "dare" translates as sauce in Japanese. This delicious sauce is traditionally made from sesame paste, sugar, soy sauce, rice vinegar and dashi. Goma dare sauce is found in most Japanese family refrigerators.

  • Ponzu kankitsu with 4 citrus fruits

    • In stock
    From €11.75

    Oranges and citrus fruits are called "kankitsu" in Japan. Their juice is used in a wide range of seasonings, from vinegars to ponzu.

    Word "ponzu" translates as "squeezed juice of sour oranges" in Japanese. This word comes from the Dutch "pons", meaning "punch", which later became ponsu, a "drink of mixed ingredients".

    Finally, the suffix "su" was replaced by "zu", meaning "vinegar". Ponzu is a Japanese condiment sauce generally made from soy sauce or tamari, citrus juice, mirin, katsuobushi (bonito flakes), kombu and rice vinegar. It is highly appreciated as a condiment for sashimi, shabu shabu, meat or fish tataki, gyoza, cold somen, tempura...

  • Poudre de kombu de Hokkaido ultra fine

    • In stock
    From €43.45

    This kombu seaweed powder is made from several high-quality varieties of kombu, all from Hokkaido. Tohira Sea Tangle is one of the leading specialists in kombu seaweed on the Japanese market.

    Its craftsmen select the best seaweed for both domestic and professional use. Its workshops are certified by the Saitama Prefecture for their exceptional technology and respect for the environment.

  • Miso ramen vegan

    • In stock
    From €3.50

    Introduced to Japan by Chinese traders in the 19th century, ramen quickly developed its own identity once it crossed the sea and landed in its new home. Today, there are hundreds of different styles of Japanese ramen, and every city in Japan competes for the title of best ramen city, including Sapporo with its miso ramen and Fukuoka with its tonkotsu ramen.

    Ramen is a way of life in Japan. Tokyo, for example, boasts several thousand ramen stores. This simple, hearty dish is a big hit all over the world. Miso ramen owes its name to its miso-rich broth: miso is a fermented paste made from fermented soybeans and/or rice, barley...

    Koji kin ferment (aspergillus oryzae) enzymes break down seeds and beans until they are nothing more than fatty and amino acids and simple sugars.

  • Ramen vegan tonkotsu-fu

    • In stock
    From €3.50

    Introduced to Japan by Chinese traders in the 19th century, ramen quickly developed its own identity once it crossed the sea and landed in its new home.

    Today, there are hundreds of different styles of Japanese ramen, and every city in Japan competes for the title of best ramen city, including Sapporo with its miso ramen and Fukuoka with its tonkotsu ramen.

    Ramen is a way of life in Japan. Tokyo, for example, boasts several thousand ramen stores. This simple, hearty dish is a big hit all over the world.

  • Tonkatsu sauce

    • In stock
    From €5.75

    Tonkatsu has been a popular Japanese specialty since 1899! But did you know that the famous Japanese Tonkatsu sauce has its roots in the creation of the first English Worcester sauce factory, the Dohman Seasoning Research Institute, in Japan in 1923?

    This sauce, imported via the port of Kobe, spread throughout Japan with European culinary culture. However, people began to seek a thicker, richer and more familiar taste in Japan. In 1948, it used corn starch.

    Sauce developed at this time was Japan's first No-ko (thick, rich) sauce, called Tonkatsu Sauce. Very popular, this sauce then invaded many restaurants specializing in Okonomiyaki and Takoyaki...

  • Chuno Sauce

    • In stock
    From €5.75

    This sauce, very popular in Japan, owes its appearance to the famous British Worcestershire sauce in Japan, for which it stands as an alternative.

    This Worcestershire sauce became established with the development of Western cuisine in the Land of the Rising Sun. Chuno sauce is slightly spicier, subtly tangy, creamy, with fruitier and sweeter accents.

    It's the perfect seasoning for raw vegetables (baby carrots, cucumbers, cauliflower florets, radishes...), tonkatsu breaded pork loin, okonomiyaki, Japanese potato croquettes... Chuno sauce can be used as a dipping sauce for French fries, korokke (Japanese croquettes) or okonomiyaki (salted Japanese pancakes), rather like ketchup or barbecue sauce.

  • Red Miso with Yuzu

    • In stock
    From €8.05

    This product is made from barley miso that has been aged and dried for a long time, keeping intact its flavors.

    Barley miso is a fermented condiment made from barley, a singularity that sets it apart from other miso products and has a lot to do with the town where it's based, Miyakonojyo, in Miyazaki prefecture, an area strongly influenced by Kirishima mountains and Sekinoo waterfalls, which give miso its distinctive flavor.

    Only 4% of all miso produced in Japan is barley miso. Made using a traditional method, this miso brings out barley complex flavors and unique aromas.

  • Yuzu ponzu spicy

    • In stock
    From €6.59

    Yuzu ponzu is one of Japan's signature sauces, combining soy sauce, katsuobushi-infused dashi broth, yuzu citrus and usually a little vinegar and mirin.

    It is highly appreciated as a condiment for sashimi, shabu shabu, meat or fish tataki, gyoza, cold somen, tempura... Ponzu is also excellent as a marinade or salad dressing.

    Kombu gives ponzu sauce same umami flavor as dashi, while citrus juice and vinegar add acidity and soy sauce adds salt.

  • Red shiso seasoning

    • In stock
    From €6.02

    Shiso (or perilla) is a traditional Japanese herb with a fresh, fruity, slightly minty aroma. Red variety, known as Aka Shiso, has purple leaves and pink flowers.

    Shiso is high in vitamin A and vitamin C, and is used to season Japanese dishes such as sushi, sashimi, tempura and umeboshi plums.

  • Shogayaki no tare sauce

    • In stock
    From €3.20

    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.

  • Sauce Oishii Gomadare

    • In stock
    From €3.40

    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 no tare sauce

    • In stock
    From €3.20

    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 no tare Sauce

    • In stock
    From €3.40

    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.

  • Organic brown rice and barley miso

    • In stock
    From €10.05

    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.

  • Barley Miso BIO

    • In stock
    From €10.05

    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.

    Barley miso is representative of Kyushu Island.

  • Organic brown rice miso

    • In stock
    From €10.05

    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. By focusing on ingredients and natural aging process, this organic genmai brown rice miso has a delicious, full-bodied taste.

  • Green ume plum vinegar miso

    • In stock
    From €12.95

    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.

  • Sesame miso with aosa nori seaweed

    • In stock
    From €12.95

    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.

  • Miso moromi with yuzu kosho

    • In stock
    From €12.95

    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.

  • Garlic Miso

    • In stock
    From €12.95

    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

    • In stock
    From €5.35

    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

    • In stock
    From €6.97

    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.

  • Wasabi paste with yuzu kosho

    • In stock
    From €2.70

    Shizuoka the first wasabi producing region in Japan, since the 16th century, thanks to its ideal growing conditions created by a combination of high rainfall and robust soils, characteristics that allow for an abundance of spring water all year round.

    Additionally, wasabi grown in Shizuoka has exceptionally thick roots, giving it a high market value as well as a reputation as the highest quality wasabi in Japan, a fact that is reflected in its consistent presence in the top spot national competitive exhibitions every year. .

  • Lemon wasabi paste

    • In stock
    From €2.70

    Shizuoka the first wasabi producing region in Japan, since the 16th century, thanks to its ideal growing conditions created by a combination of high rainfall and robust soils, characteristics that allow for an abundance of spring water all year round.

    Additionally, wasabi grown in Shizuoka has exceptionally thick roots, giving it a high market value as well as a reputation as the highest quality wasabi in Japan, a fact that is reflected in its consistent presence in the top spot national competitive exhibitions every year.

  • Sesame barley miso sauce

    • In stock
    From €5.85

    This sauce is made from barley miso that has been aged and dried for a long time, keeping intact its flavors.

    Barley miso is a fermented condiment made from barley, a singularity that sets it apart from other miso products and has a lot to do with the town where it's based, Miyakonojyo, in Miyazaki prefecture, an area strongly influenced by Kirishima mountains and Sekinoo waterfalls, which give miso its distinctive flavor.

    Only 4% of all miso produced in Japan is barley miso. Made using a traditional method, this miso brings out barley complex flavors and unique aromas.

  • Sauce barbecue au shochu

    • In stock
    From €5.40

    Kyushu island is reputed to be shochu cradle and kingdom, an alcohol originally distilled from sweet potatoes, and since then from barley, black sugar, rice...

    Most popular shochu type is imo-jochu, made from sweet potato (imo) produced mainly in Kagoshima prefecture. Sweet potatoes are mainly grown on the fertile Shirasu plateau. This atypical barbecue sauce is made from sweet potato shochu. This alcohol elegant sweetness and its characteristic aroma evoke lychee, muscatel and sometimes a complexity akin to lilac.

  • Barley miso barbecue sauce

    • In stock
    From €5.10

    This sauce is made from barley miso that has been aged and dried for a long time, keeping intact its flavors.

    Barley miso is a fermented condiment made from barley, a singularity that sets it apart from other miso products and has a lot to do with the town where it's based, Miyakonojyo, in Miyazaki prefecture, an area strongly influenced by Kirishima mountains and Sekinoo waterfalls, which give miso its distinctive flavor.

    Only 4% of all miso produced in Japan is barley miso. Made using a traditional method, this miso brings out barley complex flavors and unique aromas.

  • Refined barley miso flake

    • In stock
    From €38.86

    This product is made from barley miso that has been aged and dried for a long time, keeping intact its flavors.

    Barley miso is a fermented condiment made from barley, a singularity that sets it apart from other miso products and has a lot to do with the town where it's based, Miyakonojyo, in Miyazaki prefecture, an area strongly influenced by Kirishima mountains and Sekinoo waterfalls, which give miso its distinctive flavor.

    Only 4% of all miso produced in Japan is barley miso. Made using a traditional method, this miso brings out barley complex flavors and unique aromas.

  • NUKADOKO-SEASONED RICE BRAN PASTE FOR PICKLES

    • In stock
    From €9.00

    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)

  • Wasabi flavored sesame seeds

    • In stock
    From €35.60

    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.

  • Wood-fired Grilling Flavor Teriyaki Sauce

    • In stock
    From €14.95

    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.

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