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  • 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 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.

  • Makis rolling mat

    • In stock
    From €29.00

    This 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.

  • Yuzumon - Liqueur au yuzu et citron

    • In stock
    From €29.50

    This 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.

  • Dashi de shiitake

    • In stock
    From €16.60

    Dashi 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...

  • Shiitake Dashi Vinegar Condiment

    • In stock
    From €15.35

    Dashi, 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.

  • 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.

  • Sauce à l'algue akamoku

    • In stock
    From €6.97

    This 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.

  • Takenoko bamboo shoot sauce

    • Available soon
    From €6.97

    In 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.

  • Assaisonnement vinaigré pour sushi

    • In stock
    From €18.85

    This artisanal sushi rice vinegar is delicately seasoned and ready for use.

  • "Herbal Cuisine" Curry roux, palm oil free

    • In stock
    From €5.40

    This 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.

  • "Be beautiful" Curry Roux, palm oil free

    • In stock
    From €5.60

    This 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

  • Kezuri katsuobushi flakes

    • In stock
    From €6.10

    These flakes or chips are the sole and authentic Japanese kezuribushi, made in Yaizu in Japan, authorized in Europe.

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