New from Japan

Gyokuro tea that is sweet and very rich in umami. Read more

Koji rice for the realization of Shiokoji paste. Shio koji is extremely versatile and can be used as a salt substitute, pickling agent, base for dressings/sauces, and marinade for meat and fish. Read more

The koshihikari rice is a short-grain rice a lot cultivated and really appreciated in Japan because of its bright looks. This organic rice is a shiny, sweet and slight and can be eaten cold as well.  Read more

The koshihikari rice is a short-grain japonica rice a lot cultivated and really appreciated in Japan because of its bright looks «hikari». This koshihikari rice is cultivated without pesticide in the Ibaraki prefecture, in the North of Japan.  Read more

This high quality brown rice is a rice with whole grain where only the non edible part of the grain is taken off during the milling. That is why the brown rice is more digestible and rich in nutrients such as fibers, vitamin B, iron, magnesium and more. Read more

The Fukumaru rice is a new rice type developted in the Ibaraki prefecture. Unlike the other rices cultivated this rice grains are bigger and contain more water.  Read more

Gomashio is a mix of black sesame and salt. This gomashio main characteristic is to be made of whole roasted black sesame seeds that are fragrant and crunchy as well as big salt flakes made in the town of Ako in Japan. Read more

Somen are thin Japanese noodles that are traditionally made from wheat flour, but these are made from rice flour which makes these somen a gluten free alternative. Toa Foods uses locally grown rice and does not add any additives to make their somen. Read more

This high quality soy sauce is unpasteurized. Even the most demanding of connoisseurs will be delighted by its quality. Read more

Matcha is finely milled green tea rich in vitamins, minerals, antioxidants, and amino acids. This matcha of an exceptional quality is ideal for tea ceremony or can simply be enjoyed in a matcha bowl. Read more

This Aomori Black Garlic can be used for your favorit dishes containing garlic. Read more

Umeboshi paste is a Ume fruit based condiment (a type of apricot) and it is very popular in Japan. Read more

This soy sauce is a koikuchi soy sauce. It has been fermented naturally, without additive and matured 3 years in Japanese cypress barrels. This soy sauce is made with Japanese soy and wheat and sun-dried salt.  Read more

This is roasted sesame, perfumed with Umeboshi (salted plum). Ume brings acidity, salty flavor and an apricot after-taste to this roasted sesame. It will bring color, crispiness and spice to your dishes. Read more

This is one of the most popular dishes in Japan. The Japanese curry is different from the Indian one because it is thicker and more creamy but also because it is sweeter.  Read more

Yuzu is a yellow Japanese citrus. You can use it in your dishes or eat it as candy. Read more

This artisanal and natural vinegar has an amber color, a sour and slightly toasted taste. It is made with pure mountain water. This vinegar is perfect for salad dressings or fish marinade. It can replace cider vinegar for daily use. Read more

Sanbaizu bonito vinegar is a mixed rice vinegar flavored with bonito. It also contains kombu algae and sugar that soften the taste. Read more

The tamari sauce is part of the soy sauce family but it is made from soybeans only. There is no wheat is in this tamari sauce which makes it perfect for a gluten free diet. Read more

This stainless steel tong is really strong. It will help you manage the cooking of all your favorite barbeque recipes. Read more

Kishimen is a variety of udon noodles that are flat and larger than traditional udon. Read more

Yuzu kosho is a chili and kabosu (Japanese citrus) paste. Japanese people like to have it in miso soup or with sashimi. It’s an excellent seasoning. Read more

This soy sauce is made by a producer specialized in koji. It is a sweet soy sauce and it is very rich in umami. Read more