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Fermented red togarashi chili and yuzu peel paste.
Use it to spice up your meats, stir-fries, soups and stews.
Thick-cut honkare-style smoked bonito flakes.
Used to make dashi stock or eaten as a fish jerky by seasoning it with soy sauce and spices.
This kit contains:
- Haizakura (150 ml): this dark soy sauce is ideal for sushi and all types of cooking.
- Tamari (150 ml): Tamari shines when used as a dipping sauce for sashimi or as a finishing touch on meat and vegetables.
- Usukuchi (150 ml): Light usukuchi soy sauce is perfect for broth bases or as an aromatic salt for cooking.
- Yuzu Ponzu (400 ml): Ponzu can be used as both a soy sauce and a vinegar. It is ideal for salads, cold noodles, dumplings, hot pot, as a sauce for fried foods, and for grilled fish and meat.
- Shiro Dashi (400 ml): This dashi concentrate can be mixed with 10 parts water to make a broth for soups and cooking, or used as is to flavor dishes.
Concentrated dashi broth made from smoked bonito flakes and seasoned with soy sauce.
Diluted in 8 parts water, this concentrate can be used as a base for your broths and soups.
Diluted in 4 parts water, it can also be used as a dipping sauce.
This renown Edo-style sushi vinegar combines rice vinegar, red vinegar, sugar and salt.
To make sushi rice, use the amount of vinegar corresponding to 10 % of the weight of your cooked rice.
Smoked bonito flakes made from line-caught fermented bonito (honkare).
Use to prepare dashi broth or as a garnish (rice, noodles, takoyaki, etc.).
The result of a collaboration between a match and incense manufacturer on the island of Awaji, Hibi incense matches release traditional Japanese aromas for a relaxing and invigorating experience.
Offered in 6 varieties:
- Sandalwood
- Cedarwood
- Yuzu
- Japanese Cypress
- Special Edition - 8 fragrances (Japanese cypress, sandalwood, yuzu, lavender, lemongrass, ylang ylang, cedarwood, mimosa)
- 3-fragrance pack (Japanese cypress, sandalwood, yuzu)
200 g block of whole honkarebushi, high-grade smoked bonito.
Shave it with a bonito shaving box to create bonito flakes
Garlic and sesame-flavoured miso paste.
Use it in your stir-fries and your vegetables, and for adding depth to sauces.
Kankitsu Piiru | Candied Citrus Peels - Yuzu, Iyokan, Kawachi Bankan, Blood Orange
Kankitsu Piiru | Candied Citrus Peels - Yuzu, Iyokan, Kawachi Bankan, Blood Orange
- Yuzu (30 g)
- Iyokan (30 g)
- Kawachi bankan (30 g)
- Blood orange (25 g)
Curry-flavoured miso paste.
Use it to prepare your own Japanese curry base, or combine it with bread, stir-fries and noodle dishes.
Smoked bonito floss seasoning with shiitake mushrooms and kombu.
This smoky and umami seasoning perfectly complements your rice, dips, vegetables, sushi and onigiri.
To cook authentic Japanese food at home, treat yourself to a kit of these condiments, the staples of Japanese cuisine.
This kit contains:
- Haizakura - dark soy sauce (150 ml)
- Shiro Dashi - dashi broth (400 ml)
- Hon Mirin - Japanese cooking wine (300 ml)
- Genmai Su - rice vinegar (200 ml)
For more details on each of these products, please consult the individual product sheets.
Seasoned dashi pouches blending dried fish, soy sauce, mushrooms and spices.
Simply add pouch to water and bring to a boil to make dashi stock.
10 pouches of 8.8 g
Koikuchi dark soy sauce aged 3 years in Japanese cedar barrels.
This soy sauce is ideal for dipping your sushi, marinating your vegetables and meat, as well as adding depth to your salad dressings and sauteed recipes.
Allows you to season your dishes with subtlety whether they are hot (steamed rice, broths, grilled or sautéed vegetables) or cold (tofu, soba noodles or cold udon, ceviche, fish tartare).
100 % pure white roasted sesame paste grounded the ancestral way in a stone mortar.
Can be used as a base for many sauces and dressings, can also be used in some desserts.
Dashi and garlic flavoured soy sauce.
Use as a seasoning for meats and grilled meats (and vegetable alternatives).
Japanese nori seaweed of various shapes - perfect for sushi, maki, soup, salad or even as a snack!
- Futomaki - 10 sheets (30 g)
Recommended for: thick maki rolls - Hosomaki - 20 sheets (30 g)
Recommended for: thin maki rolls - Onigiri - 24 sheets (24 g)
Recommended for: onigiri rice balls - Temaki - 20 sheets (15 g)
Recommended for: temaki sushi cone - Kizami - Shredded (15 g)
Recommended for: sushi, noodles, soup and salad
- Dashi Shoyu - Dashi Broth with Soy Sauce
- Yuzu Sudachi Ponzu - Yuzu Soy Sauce
- Shojin Dashi - Vegan Dashi Broth
- Wafu Tare - Teriyaki Soy Sauce
- Ninniku Dashi Shoyu - Garlic Dashi Broth
※ For more details on each of these products, please consult the individual product sheets.
Japanese blend of 7 spices used in cooking to enhance your noodle dishes, ideal for your ramen!
Authentic mirin aged 1 year made without added sugar as required by the traditional recipe. The natural sweetness stems from the fermentation of the rice by the koji yeast.
Perfect to tenderize meat and fish and prepare sweet sauces such as Teriyaki sauce.
※ For cooking only
Cherry blossoms preserved in salt.
Once desalted in water, they can be used for pastries, desserts, drinks (tea, lemonade) or syrups.
Japanese blend of 7 spices used in cooking to enhance your noodle, rice, egg, grilled dishes and more!
Tamari thick soy sauce aged 2.5 years in Japanese cedar barrels.
It is the perfect finishing sauce for your sashimi, dumplings and grilled meats.
Known as mountain caviar, Tonburi is made from the seeds of the Bassia Scoparia plant, also called Summer Cypress.
Use as a caviar-like garnish. Ideal for oysters, sushi, fish and rice dishes.
※ As this product contains no preservatives, it must be kept refrigerated and consumed within one week once opened.
- Haizakura (150 ml): Haizakura dark soy sauce is ideal for sushi and all types of cooking.
- Tamari (150 ml): tamari is often used as a dipping sauce for sashimi or as a finishing touch on meat and vegetables.
- Usukuchi (150 ml): Usukuchi light soy sauce is perfect for soup bases or as an aromatic salt for cooking.