Asanuma Shoyuten, based in Morioka (Iwate), a city surrounded by mountains and the region's famed pure waters, has been famous for the high quality of its soya and miso sauces for over a century.

Since the Second World War, the food habits of the Japanese have changed and the food industry has diversified. Our artisan has adapted by developing various seasonings such as "tsuyu" (a condiment for somen and soba) and "tare" (a sauce for meat and vegetables), still using the brewing technology and know-how cultivated over many decades.

The "egoma" seed (Perilla frutescens or shiso) is a superfood rich in α-linolenic acid, useful for the prevention of dementia and for keeping blood vessels youthful.

 The main varieties of mustard include yellow mustard, brown mustard and oriental mustard (Japanese mustard). Yellow mustard is less bitter and has a sweeter taste which is used to improve cooking.

Asanuma egoma mustard seeds are exclusively made from this yellow mustard plus shiso egoma seeds and honey.

This condimentgives a vibrant texture to dishes. You'll love its tart and refreshing notes as an 

accompaniment to raw scallops, smoked salmon, marinated fish, potato salad, sausage or meat carpaccios.

Try it on fresh oysters too, for an outstanding effect.

This mustard doesn't contain any additives, colouring agents or preservatives.