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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.
Wasabi paste made with real wasabi root, horseradish-free.
Can be used as a seasoning for your sushi, meats, fish and vegetables.
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.
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.
