This shiitake extract powder is part of the OISHII range.

This is the rarest ginger juice !

This soya powder or dehydrated moromi is surprising with its notes of cocoa, coffee, biscuit and chicory.

Burdock is well known in Europe as a flower for its anti-inflammatory and antioxidant benefits.

Land suitable for growing black Tambaguro soybeans is limited even in Japan.

The Yoshino hon’kuzu (maranta arrow-root starch) is the best starch used in Japanese cooking, either for salty or sweet preparations.

Nori seaweed proposed here come from the Mie Prefecture. They are completely natural, without additives, without preservatives. You will appreciate the rich and iodized notes.

Ichihomare rice is the fruit of the selection of 200,000 rice varieties. From the birthplace of Koshihikari, is born the rise of a new rice which finally surpassed Koshihiklari.

Our craftsman, Green Jyu, specializes in making herb teas made of natural wild herbs growing in Hokkaido Prefecture. These herb teas are prepared according to a traditional artisanal method of making tea.

Shio Kombu is finely dried and minced kombu seaweed after being cooked in soy sauce, with salt and sugar, sometimes mirin.
The strips of Shio Kombu were cut here in flakes.

Shio Kombu is finely dried and minced kombu seaweed after being cooked in soy sauce, with salt and sugar, sometimes mirin.

Shredded Kombu seaweed.
The flavors are natural, the texture is crispy.