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Set of 3 varieties of spice mix:
※ For the list of ingredients, please refer to the individual product sheets listed above.
Vinegar made from the natural fermentation of Japanese plums.
Perfect for seasoning salads, preparing Japanese pickles (such as pickled radish or cherry blossoms), or as a natural coloring agent to enhance your dishes.
Paste produced by cold pressing umeboshi flesh. Umeboshi is a sour and salty pickled japanese plum (ume).
Its flavor is ideal for seasoning onigiri rice balls, adding sourness to vinaigrettes and salads, or marinating meat and fish.
Light soy sauce, fermented 6 months in Japanese cedar barrels.
Light soy sauce is an excellent substitute for salt, adding depth and umami. Use it in omelets, risottos, sauces and broths.
Teriyaki-style sweet soy sauce.
Use for chicken and salmon teriyaki, donburi, sukiyaki sauce, or nimono (savory stew).
Dilute 2 to 3 times for gyudon (beef bowl), or oyakodon (chicken and egg bowl).
Rice bran oil infused with real wasabi root.
Use as a finishing touch for tartare, sushi, carpaccio, steak, negitoro and more.
Extra virgin olive oil infused with yuzu.
Use it in both savory (salads, poké, pasta) and sweet recipes (desserts and pastries).
Vinegary soy sauce with yuzu flavours.
Can be used as a soy sauce or a vinegar; ideal for salads, cold noodles, dumplings, Chinese fondues, to accompany fried food and for grilled fish and meats.
Canned winter mackerel, tasty for its higher fat content, marinated in yuzu juice and olive oil.
Eat it hot or cold.
Kito yuzu essential oil, made from pesticide-free yuzu.
Ideal for aromatherapy with a diffuser or in a hot bath.
Japanese 7-spice blend used in cooking to enhance your noodle, rice, egg, grilled dishes, and more!
This variety offers a more pronounced citrus flavor.
Vinegared soy sauce seasoned with yuzu and sudachi juice.
Pairs well with meat and fish dishes (Japanese fondues, Chirachi), tofu dishes or tempura.
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