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Fermented red togarashi chili and yuzu peel paste.
Use it to spice up your meats, stir-fries, soups and stews.
Thick-cut honkare-style smoked bonito flakes.
Used to make dashi stock or eaten as a fish jerky by seasoning it with soy sauce and spices.
Concentrated dashi broth made from smoked bonito flakes and seasoned with soy sauce.
Diluted in 8 parts water, this concentrate can be used as a base for your broths and soups.
Diluted in 4 parts water, it can also be used as a dipping sauce.
This renown Edo-style sushi vinegar combines rice vinegar, red vinegar, sugar and salt.
To make sushi rice, use the amount of vinegar corresponding to 10 % of the weight of your cooked rice.
Smoked bonito flakes made from line-caught fermented bonito (honkare).
Use to prepare dashi broth or as a garnish (rice, noodles, takoyaki, etc.).
The result of a collaboration between a match and incense manufacturer on the island of Awaji, Hibi incense matches release traditional Japanese aromas for a relaxing and invigorating experience.
Offered in 6 varieties:
- Sandalwood
- Cedarwood
- Yuzu
- Japanese Cypress
- Special Edition - 8 fragrances (Japanese cypress, sandalwood, yuzu, lavender, lemongrass, ylang ylang, cedarwood, mimosa)
- 3-fragrance pack (Japanese cypress, sandalwood, yuzu)
200 g block of whole honkarebushi, high-grade smoked bonito.
Shave it with a bonito shaving box to create bonito flakes
Garlic and sesame-flavoured miso paste.
Use it in your stir-fries and your vegetables, and for adding depth to sauces.
Made from an original cola recipe dating over 100 years, Iyoshi Cola is a non-alcoholic beverage made using an abundance of spices, citrus fruits, and herbal medicines, including kola nuts.
🛈 This beverage is non-alcoholic.
Kankitsu Piiru | Candied Citrus Peels - Yuzu, Iyokan, Kawachi Bankan, Blood Orange
Kankitsu Piiru | Candied Citrus Peels - Yuzu, Iyokan, Kawachi Bankan, Blood Orange
- Yuzu (30 g)
- Iyokan (30 g)
- Kawachi bankan (30 g)
- Blood orange (25 g)
Curry-flavoured miso paste.
Use it to prepare your own Japanese curry base, or combine it with bread, stir-fries and noodle dishes.
Smoked bonito floss seasoning with shiitake mushrooms and kombu.
This smoky and umami seasoning perfectly complements your rice, dips, vegetables, sushi and onigiri.
This box allows you to grate your own bonito flakes from a block of Honkarebushi.
※This set also includes 1 Honkarebushi block and 1 spare blade.
Seasoned dashi pouches blending dried fish, soy sauce, mushrooms and spices.
Simply add pouch to water and bring to a boil to make dashi stock.
10 pouches of 8.8 g
100 % pure white roasted sesame paste grounded the ancestral way in a stone mortar.
Can be used as a base for many sauces and dressings, can also be used in some desserts.
This viral crunchy seasoning from Kyoto, made with sesame seeds and chili, is inspired by the "rayu" spicy chili oil. A harmonious blend of garlic, sesame, and chili pepper, it's touch of heat and crunchy texture will make you want to go back for more.
Sprinkle the Kyo Rayu Furikake on your rice, noodles, tofu, vegetables, meats, pasta, pizzas, and much more!
Koikuchi dark soy sauce aged 3 years in Japanese cedar barrels.
This soy sauce is ideal for dipping your sushi, marinating your vegetables and meat, as well as adding depth to your salad dressings and sauteed recipes.
Allows you to season your dishes with subtlety whether they are hot (steamed rice, broths, grilled or sautéed vegetables) or cold (tofu, soba noodles or cold udon, ceviche, fish tartare).
100 % pure white roasted sesame paste grounded the ancestral way in a stone mortar.
Can be used as a base for many sauces and dressings, can also be used in some desserts.
Japanese nori seaweed of various shapes - perfect for sushi, maki, soup, salad or even as a snack!
- Futomaki - 10 sheets (30 g)
Recommended for: thick maki rolls - Hosomaki - 20 sheets (30 g)
Recommended for: thin maki rolls - Onigiri - 24 sheets (24 g)
Recommended for: onigiri rice balls - Temaki - 20 sheets (15 g)
Recommended for: temaki sushi cone - Kizami - Shredded (15 g)
Recommended for: sushi, noodles, soup and salad
Japanese blend of 7 spices used in cooking to enhance your noodle dishes, ideal for your ramen!
Authentic mirin aged 1 year made without added sugar as required by the traditional recipe. The natural sweetness stems from the fermentation of the rice by the koji yeast.
Perfect to tenderize meat and fish and prepare sweet sauces such as Teriyaki sauce.
※ For cooking only
Cherry blossoms preserved in salt.
Once desalted in water, they can be used for pastries, desserts, drinks (tea, lemonade) or syrups.
Japanese blend of 7 spices used in cooking to enhance your noodle, rice, egg, grilled dishes and more!
A vinegary sauce made with sea salt and five citrus fruits: Yuzu, Daidai, Yuko, Sudachi, and Kabosu. While classic Ponzu is typically made with soy sauce, Shio Ponzu is made with sea salt.
Its salty taste with hints of sweetness and sourness enhances the flavours of chicken, pork, shrimp, and scallops, and the sauce pairs well with vegetables and tofu.
