Vegetables, algae and tofu

Rausu Konbu Yoshokuso 3-TB A type of kombu, a brown seaweed grown in the Rausu region of Hokkaido, Japan. Known for its rich umami content, this...

Hidaka-san hitokuchi konbu maki A simple kombu roll made with just kombu and kanpyō (dried squash). It can also be used in bentos and other dis...

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

Kurosu Ninniku Carefully marinated in black Japanese rice vinegar, with a slightly acidic taste, with a richly flavored soy sauce. With a crunch...

    Whole Shiitake Mushroom Once you have tried it, you can't do without it. For daily use, for example for broths, or even in pieces.   Ingredient...

    Shiitake mushroom   Ingredients Shiitake (mushroom)  

Shiitake Konbu Enjoy the delicate combination of sliced shiitake mushrooms and thin strips of tender kombu. This blend of seaweed and mushrooms a...

Kaiso Hyakusen Mekabu Raw seaweed grown on the rocky shores of Japan has been carefully prepared using the traditional sous vide steaming techni...

Hitokuchi No Kori Tofu Koya-dōfu is a convenient and popular dried tofu. Easy to prepare, it offers a soft and tender texture after rehydration, i...

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

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...

Takuan can (Ume Su Aji) Discover our exceptional takuan, a perfect alliance between the freshness of Kishu ume vinegar and a delicate sweetness,...

Ajitsuke Nori 8P Discover Urashima seasoned nori sheets, delicious and crispy, perfect for your sushi, onigiri or Japanese snacks. Each bag conta...

Kaisō Sarada Discover this balanced and tasty blend of dehydrated seaweed. After just 10 minutes in water, these seaweeds regain their original v...

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...

Aosa-ko A fine powder made from the edible seaweed aosa, a variety of green seaweed prized in Japanese cuisine. This powder is used to add a hin...

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

Wakame to shiratamafu misoshiru no gu A convenient blend of miso soup ingredients, including wakame, shiratamafu and spring onion, for an authen...

Dried algae Net weight: 20g Use: You can add them in the Miso soup, the soup of noodles like Udon, Soba. Also with salad. Best before: --Ingred...

Kokusan Kaiso Salad Enjoy our Japanese Seaweed Salad , a blend of six quality seaweeds, enriched with kanten for a unique texture. Ideal for addin...

Kiriboshi Daikon Sen Radishes grown in the dune fields near the sea are of the "Aokubi" variety, sweet and crunchy even after drying. Their firm...

    Seasoned roasted algae These superior quality algae leaves are perfectly grilled and embellished with a mixture of tasty spices. Perfect for su...

Kizami Tsubozuke Dried and pickled white radish, retaining its crisp texture and natural flavor. Ideal for accompanying sushi, bento boxes, tradi...

Tama Konnyaku Made from high-quality konjac flour, this tama konnyaku uses a special kneading method that gives it a soft and elastic texture. Eas...