Spices

The extra thinly dried bonito (Katsuobushi) can be used as a topping for savory dishes for a powerful umami taste. Read more

It is a purely vegetable and spicy cooking essence made from soybeans. 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

Roasted sesame, perfumed with yuzu and Japanese citrus has a subtle fragrance of mandarin and lemon. It will bring color and crispiness to your dishes. 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

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

These black sugar pieces are made by mixing raw sugar, molasses which occurs while refining the sugar, and brown sugar which is a sugar slightly refined. This mix gives to these black sugar pieces a sweet taste very caracteristic of the sugarcane.  Read more

Active plant charcoal powder is known for its benefits for the stomach and its coloring power without taste or odor. Read more

Hon Kuzu comes from the roots of a plant. It has an extremely soft and smooth texture with a neutral taste. Read more