Specialties

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

Sweet red beans from Japan. Read more

Japanese fluffy pancake mix. Read more

Slightly spicy Japanese chili threads. To be used as a garnish. Suitable for meat, fish, noodles and pickled 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

Silk tofu with intense soy flavor in handy tetra packaging. Read more

Concentrated juice from Japanese yuzu fruits. Read more

Batter to make Japanese Tempura. Read more

Japanese plum known for its distinctly sour, salty and savory taste, with a unique combination of sweetness and umami. Read more