This miso has been aged for 10 long years in wooden barrels and made with the best Niigata rice and the best soya from Hokkaïdo, salted with sea salt.

We made this soy sauce for Nishikidôri, from the most finest ingredients

Renowned brewer, Kanecho has used all of its know-how to elaborate this unique product. 

This Tsuyu is a classic in Japanese gastronomy. Flying fish, "ago" in Japanese, gives nice and sweet notes.
Best before : 2020/05/31

The Sudachi (citrus sudachi) is another iconic citrus fruit from Japan. Its production, of around 5 000 tonnes, is 98% concentrated on Shikoku Island, and more precisely in Tokushima Prefecture.

This puree is elaborated from the best yuzu from Kôchi Prefecture in Japan, harvested at full ripeness. Seeds have been manually removed and cooking is handmade in a caldron with a maximum capacity of 40 kg.

"Hyakumangoku" describes that rice is produced in abundance in Ishikawa Prefecture. 

The rice and soy bean are made in japan. Against the amount of soy bean, the same amount of rice is used.

Katsuobushi Pack :
1 Katsuobushi grater (small) + 1 piece of Yaizu Katsuobushi (141-180 g)
Price : 39,95€ TTC  in place of 48€ TTC (if products purchased separately) 

This is the rarest ginger juice !

This vinegar is 100% natural.

This kombu seaweed furikake is omnipresent on family and professional tables in Toyama.