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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.

※ This product has an expiry date in November 2026 (2026/11/25) but remains perfectly usable 1 year after this date.

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.

B.B. 2026.09.10

Dashi and garlic flavoured soy sauce.

Use as a seasoning for meats and grilled meats (and vegetable alternatives).

※ This product has an expiry date in September 2026 (2026/09) but remains perfectly usable 1 year after this date.

Vinegared soy sauce seasoned with yuzu and sudachi juice.

Pairs well with meat and fish dishes (Japanese fondues, Chirachi), tofu dishes or tempura.

※ This product has an expiry date in September 2026 (2026/09) but remains perfectly usable 1 year after this date.

Cherry blossoms preserved in salt.

Once desalted in water, they can be used for pastries, desserts, drinks (tea, lemonade) or syrups.

Smoked bonito flakes made from line-caught fermented bonito (honkare).

Use to prepare dashi broth or as a garnish (rice, noodles, takoyaki, etc.).

A vinegary sauce made with sea salt and five citrus fruits: Yuzu, Daidai, Yuko, Sudachi, and Kabosu. While classic Ponzu is typically made with soy sauce, Shio Ponzu is made with sea salt.

Its salty taste with hints of sweetness and sourness enhances the flavours of chicken, pork, shrimp, and scallops, and the sauce pairs well with vegetables and tofu.

Handcrafted noddle dipping sauce sauce made with soy sauce, bonito flakes, shiitake mushrooms, and kombu, without preservatives or artificial flavors.

Ideal for noodle dishes, or as a marinade, salad dressing, or dipping sauce.