This oil, made from rice bran oil, combines the warmth of Sekigane's excellent and genuine Hon'Wasabi with the fruity, herbaceous and aromatic flavors of the red shiso grown in Ohara village in the heart of Kyoto Prefecture.

Kombujime is a technique used to enhance fish sashimi taste by aging the fish between two sheets of Kombu seaweed.
This technique is generally applied to white flesh fish (sea bream, sea bass, snapper, flounder...).

This complete barley black vinegar is produced according to an ancient Japanese method of fermentation, natural, slow.
Result is a grand cru vinegar with a sweet and full-bodied flavor.

Kewpie mayonnaise is undoubtedly the most popular mayonnaise in Japan.

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This miso for marinade is very particular. Indeed, it is used by many Japanese cooks to marinade vegetables, fish, meat, and even egg yolks (these take on a texture and color of candied cherry!). It is also exceptional for marinating salmon and all fatty fish. It is very easy to use and gives food subtle and complex flavors, rich in umami.

This miso, made with white miso, is very mild. Sansho leaves as well as the sansho powder bring floral notes subtly evoking verbena and lemongrass.

Quebec grilled salmon blend is a creation full of flavors, combining in a subtle way the sweet and the salty.
Honeyed notes of maple are very present, mustard and pepper touch discreet, just enough to spice up the whole.
Paprika brings a slightly smoky side that is much appreciated by old trappers.

Mix created, assembled and packaged in France by Le Comptoir des poivres.

This sansho miso is a real favorite. It is very fruity, sansho and the characteristic notes of miso are very present. Salinity is very balanced and natural sugar is present but in no way sickening. Sansho berries have fermented with the miso. It exhales notes of citrus fruits, lemongrass, verbena. Spiciness of sansho is well balanced.

This traditional barley miso from Kajita Shoten is made from barley grown in Ehime Prefecture and domestic soybeans.

A classic set for presenting and enjoying sushi and sashimi.

Bamboo glass for sake entirely made by hand, in pure polished bamboo.

Criollo cocoa is reputed to be the best in the world, the noblest, the most refined. The ground beans have a powerful taste, elegant, fine, delicate, aromatic notes. We have selected this variety to make our sweet, totally natural, low acid and low bitter cocoa powder.

Mix created, assembled and packaged in France by Le Comptoir des poivres.