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43 products
43 products
Tamari thick soy sauce aged 2.5 years in Japanese cedar barrels.
It's the perfect finishing sauce for your sashimi, dumplings and grilled meats.
Koikuchi dark soy sauce aged 2 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.
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.
Japanese Citrus Kit | Yuzu, Iyokan, Kawachi Bankan, Blood Orange
525
Japanese Citrus Kit | Yuzu, Iyokan, Kawachi Bankan, Blood Orange
525
Candied citrus peels available in 4 flavours:
- Yuzu (30 g)
- Iyokan (30 g)
- Kawachi bankan (30 g)
- Blood orange (25 g)
Can be eaten as a snack, used for desserts and more.
Authentic mirin aged 1 year and mare without added sugar as prescribed by the traditional recipe.
Tuna tail meat (yellowfin and bigeye) simmered in a sweet sauce made from soy sauce and sake.
Eat it hot on a bowl of rice or cold in a salad.
Brown rice vinegar aged for 2 years in small batches. Made with Japanese organic rice.
Ideal for sushi rice or salads.
Wasabi paste made with real wasabi root, horseradish-free.
Can be used as a seasoning for your meats, fish and vegetables.
First pressing roasted white sesame oil made using a 1-month process to extract maximum flavour.
Can be used to sauté your vegetables, rice and tofu, or seasoning (dressings, sauces, marinades). Goes particularly well with omelettes and wakame seaweed salads.
Extra-virgin sesame oil infused with Japanese scallion and ginger.
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).
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).
First pressing white sesame oil infused with togarashi pepper, sichuan pepper, star anise and more.
This oil is ideal to spice up your dishes and dip your dumplings.
Additive-free smoked oysters from Miyagi Prefecture smoked at low temperature using cherry wood chips.
Enjoy as an appetizer on toast or in a pasta dish.
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.