Japanese vegetables

Tezukuri Wagashi Kobo Yomogiko Yomogi powder is handcrafted from aromatic mugwort leaves that are carefully boiled, dried, and then finely groun...

Mizuni Sansai Mix Nagayama Foods Mountain Vegetable Mix is ready to use, ideal for enriching your dishes with an authentic touch. Already prepar...

Kokuto Kinako Discover the delicately sweet kinako, made from whole Japanese soybeans and enriched with Okinawan black sugar. This unique combin...

Kizami Shibazuke This Shibazuke is prepared from carefully selected eggplants and cucumbers, slowly marinated using a traditional method. The re...

Kyuri No Shibazuke Pickled cucumber with exceptional crunch, prepared using a traditional method with long maturation. This pickle offers an unm...

Nameko yuyu kotengu Nameko mushrooms, size 4, are renowned for their unique texture, both slippery and crunchy. The still-closed Nameko buds, c...

Bainiku S&B's Ume Plum Paste is made from 100% Kishu Nanko salted plums. Pitted and retaining its natural color, it offers a tangy flavor th...

Kyoto-san Kujo Negi Kyoto Kujō Negi, referred to as Kyoto's traditional vegetables, are cut into easy-to-use pieces. It is a masterpiece with a...

    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...

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 ...

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

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

    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...

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

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

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...

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

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

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

Negi We use ingredients produced in the Kyushu region. Onions grown outdoors were finished by hot air drying. It can be widely used as a condime...

Hajikami n°301 Muchakushoku Enjoy the authentic, refreshing flavor of pickled ginger without coloring. Ideal to accompany your dishes or as a de...