Spices

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

Dashi is a Japanese broth, which is the essence of umami taste in Japanese food. Traditionally, it is extracted from kombu and dried bonito but we selected here a vegetarian dashi made with 8 vegetables from Aomori prefecture (North of Japan). 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 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

Japanese 7-spice pepper for tuna, beef, chicken or pork, but also for noodles and stews. Read more

Extra spicy Japanese home style curry mix. Read more

Spicy Japanese home style curry mix. Read more

Extra sharp wasabi paste for your favorite sushi dishes. Read more

WARNING! Extremely spicy Curry from Japan. Do you dare? Read more

Pre-prepared Japanese curry meal. Read more

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

Japanese rice topping blend with red perilla leaves. Read more