Specialties

Yuzu juice is a blend of lemon and tangerine. Read more

Red ginger strips in vinegar. Read more

Ready-made Japanese rice pudding (Okayu) in handy packaging. Heat the bag in a pan of boiling water or heat it in a bowl in the microwave. Read more

Wasabi powder to make wasabi paste yourself. Read more

Pickled radish. Made in Japan. Read more

Butauma Hot Pot soup base. Read more

Ready-made Kimchi hotpot soup base. Read more

Dried smoked and thinly shaved skipjack tuna flakes. Suitable for making dashi stock or as a topping. Read more

Clement Faugier chestnut puree, puree de marrons - top quality cooked chestnuts from the Ardèche in France, mashed with the addition of a little water. An essential ingredient in chestnut filling for Christmas. Read more

Mackerel in tomato sauce Read more

Ume Plum Vinegar. Flavorful organic acids and salt that brightens dips, dressings, vegetables, marinades, soups and pickles. Read more

White sesame paste from Japan. Read more

Sweet red beans from Japan. Read more

Japanese fluffy pancake mix. Read more

Shredded shards of chilli used as garnish for fine dining. It is characterised by its very thin width of 0.5 ~ 1mm. it is faintly spicy and can decorate dishes without interference of taste. Suitable for meat, fish noodle and pickle dishes. Read more

Tonami Yuzu Kosho, 50 grams. Chili pepper with lemon (yuzu). Used for many types of Japanese dishes such as nabemono, udon, miso, sashimi, tempura and yakitori. Read more

Silky soft tofu originally from Japan. Read more