Discover the Japanese terroir

Japanese cuisine, renowned for its balance and refinement, rests on an essential foundation: broths. At the heart of this culinary tradition, dashi occupies a central place, but historical variations and...

Japanese New Year (正月, “Shōgatsu”) is a celebration rich in tradition and symbolism, combining spirituality, festivity and gastronomy. Much more than a simple transition between two years, this period reflects the importance of purification rites, community exchanges and cultural transmission. Let's discover the key activities and culinary delights that make this a unique event.  

Our brown rice vinegar has been brewed since the Edo period by Tankaisu, a small business located on the western bank of lake Biwa in Shiga prefecture. This vinegar, made by Fukui-san from locally harvested rice, was fermented for 2 months then subsequently aged for 2 years to reach a mild and smooth taste. This vinegar has won the prestigious Mie Maru prize for quality food in 2021, 2022 and 2023.

In the realm of Asian gastonomy, few ingredients bring as much depth of flavour to dishes as soy sauce does. The brewing method of traditional Japanese soy sauce is an intricate mix of science and tradition. Experience the outstanding quality of our traditional Japanese soy sauce, made with care by Daikō Shōyu, a family-owned soy sauce brewery dating back to 1852.

The origins of soy sauce can be traced back to China, where it was first documented in the Han Dynasty. Chinese soy sauce, known as jiang you, is brewed predominantly...

Miyone's candied citrus peels are made with native Japanese citrus fruits from 4 simple ingredients. Read the article to find out more about the 2nd generation company behind this product.