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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.
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.
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)
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.
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.
â» For cooking only
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).
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.
Dashi and garlic flavoured soy sauce.
Use as a seasoning for meats and grilled meats (and vegetable alternatives).
***On sale (expires 2026/02), but can be safely consumed for an additional 180 days.***
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.
Rice bran oil infused with real wasabi root.
Use as a finishing touch for tartare, sushi, carpaccio, steak, negitoro and more.
Vinegared soy sauce seasoned with yuzu and sudachi juice.
Pairs well with meat and fish dishes (Japanese fondues, Chirachi), tofu dishes or tempura.
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)
Canned winter mackerel, tasty for its higher fat content, marinated in yuzu juice and olive oil.
Eat it hot or cold.
Garlic and sesame-flavoured miso paste.
Use it in your stir-fries and your vegetables, and for adding depth to sauces.
Fermented red togarashi chili and yuzu peel paste.
Use it to spice up your meats, stir-fries, soups and stews.
*Fire Sale Promotion - best before 2026/06/20.
Curry-flavoured miso paste.
Use it to prepare your own Japanese curry base, or combine it with bread, stir-fries and noodle dishes.
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.
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.
â» As this product contains no preservatives, it must be kept refrigerated and consumed within one week once opened.
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
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.
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).
Cherry blossoms preserved in salt.
Once desalted in water, they can be used for pastries, desserts, drinks (tea, lemonade) or syrups.
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.
Dashi soy sauce spiced up with dobanjiang chili paste.
Use it as a seasoning or dipping sauce for your asian dishes or dilute it with 5 parts of water to make a soup.
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.
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.
Japanese blend of 7 spices used in cooking to enhance your noodle, rice, egg, grilled dishes and more!
Japanese blend of 7 spices used in cooking to enhance your noodle dishes, ideal for your ramen!
Kito yuzu essential oil, made from pesticide-free yuzu.
Ideal for aromatherapy with a diffuser or in a hot bath.
Extra virgin olive oil infused with yuzu.
Use it in both savory (salads, poké, pasta) and sweet recipes (desserts and pastries).
Smoked bonito floss seasoning with shiitake mushrooms and kombu.
This smoky and umami seasoning perfectly complements your rice, dips, vegetables, sushi and onigiri.
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
Smoked bonito flakes made from line-caught fermented bonito (honkare).
Use to prepare dashi broth or as a garnish (rice, noodles, takoyaki, etc.).
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.
200 g block of whole honkarebushi, high-grade smoked bonito.
Shave it with a bonito shaving box to create bonito flakes
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.
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.
- 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
- Piri Dashi Shoyu - Spicy Chili Dashi Soy Sauce
- 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.