Sukiyaki is a typical Japanese dish much appreciated by Westerners. It belongs to the family of nabemono.

Echizen Coast, North of Fukui Prefecture, Sea of Japan, is famous all over the country for the famous Echizengani, or Echizen crabs.
This tsuyu restores the flavors of this crab wonderfully

Ume plums from Fukui are one of the local specialties of the Wakasa region in Fukui Prefecture, Echizen Coast. The tsuyu proposed here is unique as it is both fruity and floral, deliciously acidulous.

The fuji jun ringosu apple vinegar is like no other. 

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.

Hotaruika Gyosho firefly squid soy sauce is made using the Daitoku Shoyu traditional soy sauce method.

Jabara citrus is closely related to Yuzu citrus. It is very reputed in Wakayama for its concentration in narirutin flavonoid, a natural chemical compound with the recognized properties of relieving the effects of pollen allergies.

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) 

Daitoku Shoyu's special sauce for crab and seafood stockpot is perfect for seafood fondues.

The yuzu orangettes, the real fruit of handcrafted craftsmanship of the Kagura No Sato company, once candied, were mashed.

This orange, originally from Shizuoka, is particularly sweet and appreciated for its rich scent and its low tasty acidity, very palatable.

Well-known citrus fruits in Japan called "Mikan", these "unshiu Mikan" are all of Arida variety and are grown in terraced fields well exposed to the sun.