Specialties

Yuzu is a flavorful and yellow Japanese citrus of about 100g in between tangerine and citron. This powder was obtained through spray-drying yuzu juice and was made by our citruses grower located in Tokushima, an area well-known for its high quality citrus Read more

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

Black yuzu kosho is a chili and yuzu (Japanese citrus) paste, it has a beautiful black colour thanks to bamboo charcoal and offers a beautiful balance between green chili and fresh yuzu, Read more

This rich black mirin is characterized by a powerful and sweet flavor and a syrupy texture that reminds of black sugar and its liquorice touch. Despite its alcohol content, this mirin does not taste like alcohol at all. Read more

Vegan black garlic sauce is made of local ingredients of vegetable origin, produced in Miyazaki, Japan. Black garlic is rich in nutrients and add a delicious light candied flavor to the sauce. Read more

Discover an original yuzu flavored oil. Yuzu is a small Japanese citrus with a complex and subtle flavor in between mandarin and citron. It is very much appreciated for its powerful juice. Read more

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

With this Onigiri Salmon from Onisi seasoned rice you can make the perfect onigiri rice balls. Easy to prepare in the package! Read more

With the Wakame seasoned rice you can make the perfect onigiri rice balls. The rice is seasoned with salt, kelp, scallop, and wakame seaweed for a nourishing umami bite you can cook anywhere. Read more

Wasabi powder to make wasabi paste yourself. Read more

You can use this dried seaweed for preparing soups and dishes. You can also make delicious traditional Japanese broths with this. 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