Vegetables, algae and tofu

Wakatori Sato Gobo Shoyu Aji Young burdock roots marinated in soy sauce flavor are infused with the richness of traditional fermented soy sauce....

Sweet potato raw konjac Gold It is a soft, elastic and sticky konjac of Miyukiya Fujimoto, which prepares the Konjac from quality raw materials s...

Yamaguchi Ken-san Mehijiki Yamaguchi Prefecture mehijiki is a type of dried seaweed with a rich flavor, prepared using traditional methods. It c...

Yaki nori gold zenkei The best nori for sushi rolls. Ingredients Nori. Nutritional Values ​​per 100 g ENERGY 188 calories FAT...

Preparation for rice with sesame, burdock and hijiki It is a vegetable mix for rice, for 2 cups of rice (~300g) convenient to use for cooking or...

    Grilled algae Contains extract from Kombu algae. Once you started eating, you will not be able to stop. The double taste of Nori and Kombu alga...

Takana Zuke Enjoy Takana marinated cabbage, a classic of Japanese cuisine. This whole cabbage, carefully marinated, offers a crunchy texture and...

Gobo Konbu A blend of ginger, konbu seaweed, sesame, chili and mild soy sauce for concentrated flavor. Locally produced burdock roots, ginger an...

Karami Hato Kyuri Marinated cucumber seasoned with heat and flavor from three types of chili peppers. It goes well with Washoku (Japanese cuisin...

    Momi nori Soy sauce with a bonite Mominori Furikake -type seasoned Korean. When the flavor of the soy sauce is applied to rice, you can taste s...

Komatsuna The ingredients come from a producer in Kumamoto Prefecture. The product is finished by hot air drying, eliminates the characteristic ...

Shiratama-fu to Wakame Miso Shiru no Gu This is a convenient and practical mix for making miso soup. It contains wakame, Shiratama-fu (wheat bre...

Gohan Natto Konbu "Kurakon Natto Konbu" is made from 100% Japanese konbu. It is finely cut for convenient consumption. When mixed with water, se...

Wakame to koyadofu misoshiru no gu Here is a packet of ingredients to prepare a delicious miso soup with wakame seaweed and koyadofu. Ingredie...

Hon tenobe konnyaku mini kuro Made using a traditional method. It is characterized by a unique crunchy texture and an excellent ability to absor...

    Mizuni Zenmai Prête à l'emploi, cette fougère comestible est idéale pour ajouter une touche unique à vos plats. Il suffit de la laver à l'eau, ...

    Goma Tofu Black Sesame Tofu is made from carefully selected ingredients that are finely ground to deliver an incredibly soft and silk...

Kokusan Tataki Gobo Burdock root "Tatakigobo" is a traditional Japanese delicacy, often used in New Year's dishes to symbolize stability and hap...

    Preparation for tsukemono The flavor of the Varech Kombu of Hokkaido and the spicy mustard enhance the taste of vegetables. It is an easy and t...

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...

Aonori Its rich seaside aroma and bright green color enhance your dishes. Use it to accompany yakisoba, okonomiyaki, tororo, natto, tempura batt...

Tennen Rishiri Konbu Explore the excellence of our Rishiri Kelp, a premium broth ingredient alongside true Makombu and Rausu Kelp. The fibers o...

Honzuke Umeboshi 20% salt The umeboshi that the samurai wore! Mix them into yakitori or onigiri toppings, or into seasonings, marinate meats, or...

Kansō Mitsuba This is freeze-dried mitsuba. You can use it in any quantity you want according to your needs. Perfect for chawanmushi, zoni and...