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Suribachi Shitate No Goma Ae No Moto This mix for goma-ae (sesame sauce) is made from finely ground sesame, mixed with quality soy sauce and swe...

Tsubu an topping “Tsubu-an” is a traditional Japanese sweet filling made from sweet adzuki beans, cooked and mashed into a thick paste with rem...

Ryomen oroshiaki Meet our double-sided vegetable grater, featuring a durable plastic handle, for grating coarsely on one side and finely on the ...

Vegetable fillets with soy and brown rice Brown rice and non-fat soy beans bring out the real texture of the meat. Rich in protein, low in fat a...

Takuan Taro Tokyo A Japanese pickled daikon radish (takuan), prepared using traditional Japanese expertise. It is made in a factory located in J...

Okonomi Sauce Otafuku Okonomiyaki Sauce for Export is a sweet and thick sauce made with selected dates, ideal for coating your Japanese okonomiya...

Kuro Kirishima Bottles The shōchū first produced in 1916 (Taishō 5) by Kichisuke Enatsu, founder of the Kirishima distillery, was made from blac...

Komeko Panko (Arame) Bring a Japanese touch to your dishes with this extra-crispy rice panko. Made from rice flour, this type of coarse breading...

Aosa-ko Aosa (青さ) is a dried and finely cut edible Japanese green seaweed, used as a condiment in Japanese cuisine. This product adds a delicate ...

Take saibashi 3P This set of bamboo chopsticks with cord includes three sizes: 27 cm, 30 cm and 33 cm. Practical and economical, they are ideal ...

Hokkaido-san itame tamanegi They fried only Hokkaido onions over low heat until caramelized, without using any oil. The sweetness, richness and ...

Junsai Junsai is an aquatic plant with tender, gelatinous leaves, highly prized in Asian cuisine for its unique texture. The small shoots of thi...

Domu Rappu Here is a food cover designed to heat your dishes while preserving their humidity. Thanks to a ventilation hole, excess steam can ...

Dobutsu bekko uji matcha Enjoy the delicate sweetness and rich flavor of Uji matcha tea candy. They have created an exquisite balance between t...

Noyaku fushiyo sasanishiki genmai Raw brown rice from Miyagi Prefecture, Sasanishiki variety, grown in JAS-certified organic farming. Ingredi...

Karaage no moto Being a liquid, the "karaage base" allows the flavor of soy sauce and aromatic vegetables to quickly penetrate inside the meat, ...

    Shōchū Alcohol: 25% The Mugi Shochu Nikaido is a shochu that has been slowly matured for a long time. Its aroma is both floral and soft. The ki...

Ja ashikita salatamachan dressing goma Discover this vinaigrette made using exclusively the "Sara Tamachan" variety, not very spicy and grown in...

Umé liqueur 1 year old Using 100% Nankou plums grown in Kishu Prefecture, our umeshu features a delicate Nankou plum scent that blossoms as soon...

Mochikon Double chocolate "W choco" Konjac is a traditional Japanese food, usually used in cooking, a low-calorie, high-fiber ingredient. We tra...

Mint pastille With the aim of delivering delicious throat lozenges made with a minimum of unnecessary ingredients, the idea of ​​“translucent mi...

    Broth Dashi Vegetable   Ingredients Soy sauce (soy, wheat, salt), sugar, kombu extract, shiitake extract, salt, glucose, fermented condiment, y...

    Aonori seaweed leaves Furikake algae leaves. Made with tasty Aonori, is not only suitable for UDon rice and noodles, but also pasta, bread and ...

Dried seaweed for broth It only takes 5 minutes with hot water or 40 minutes with cold water to obtain a delicious soup broth made from kombu se...