Vegetables, algae and tofu

Kaiso Hyakusen Sanriku-san Cut Wakame Dried wakame harvested from the rough seas of Sanriku, prized for its intense green color and delicate fla...

Hidaka Benri Dashi Fujikko Hidaka Benri Dashi is a convenient broth made from natural kombu seaweed from the Hidaka region of Hokkaido. Ready to...

Tokusen Kishū Nankō Ume Shiso-zuke Umeboshi Maru Kappu (Shio bun 8%) Grade A Nanko plums, ripened on the tree, in easy-to-eat umeboshi with redu...

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

Takumi An Kambutsu Ichiba Kampyo This Kanpyo dried squash, a traditional ingredient in Japanese cuisine, is ideal for preparing dishes such as s...

Mochi Mugi Gohan 'Mochi Mugi Gohan' is a type of barley malt made by removing the outer husk of barley, heating it with steam, pressing it flat ...

    Preparation for tsukemono with Chinese cabbage   Ingredients Salt, glucose, kombu, soy powder sauce (soy, wheat, salt), pepper, taste enhancers...

Mori-nu eu tofu asian dessert Mori-Nu Asian Dessert Tofu is a smooth Asian dessert made with tofu, inspired by the famous annin tofu (almond jelly...

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

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

    salted plum paste   Ingredients Plum, salt, nankinensis pierin, liquid glucose and fructose mixture, apple, fructose and glucose syrup, acidile...

Misoshiru No Gu Sono-3 (Wakame, Aburaage, Negi) Add a touch of flavor to your miso soups with this convenient blend of dried toppings. Made with...

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...

    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...

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

Yamaimo no kona This product is made from 100% locally produced yams. By incorporating it into the okonomiyaki batter, the characteristic prope...

Narazuke "Kohaku-zuke" Uri Honzuke This product uses "Awa Shiro Uri", a type of white melon grown in Aizumi, Tokushima Prefecture. The thick fle...

Yaki nori premium zenkei It is a high-quality seaweed used in high-end sushi restaurants around the world. Ingredients Nori. Nutritional Va...

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

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

Ichiban Dashi Kyo-Zuke Premium dashi prepared with bonito flakes from Rishiri, Hokkaido, using a traditional method. This golden broth, combined...

    Shiitake mushroom   Ingredients Shiitake (mushroom)