Vegetables, algae and tofu

    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, ...

    Dehydrated cabbage for miso soup   Ingredients Green cabbage, carrot, komatsuna (brassica rapa), white radishes, glucose   Nutritional values ​...

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

Tokubetsu saibai dry natto Dry natto is made from soybeans specially grown for natto in the Nagano region and seasoned with natural sea salt. Th...

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

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

Konnyaku Sashimi Made using a traditional method. This is sashimi-style konjac with a crunchy texture and a rich nori (green seaweed) flavor. Th...

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

Mizuni Hosogiri Takenoko Ready to use, these sliced bamboo shoots are perfect for adding to your dishes. Simply wash them in water before cookin...

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

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

    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...

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

Sanriku-san cut wakame This Japanese wakame stands out for its bright color and firm texture, providing a delicious and nutritious addition to ...

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...

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

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

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

    Finely chopped five vegetable pickles with miso Pickles of five finely chopped vegetables (radishes, cucumber, carrot, bardybody, ginger) prod...

    Preparation for tsukemono with beer   Ingredients Sugar, salt, kombu, pepper, taste enhancer: monosodic glutamate; enzymes   Nutritional values...