Importer of Japanese artisanal fine foods and ingredients
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Description : Furikake is a condiment widely used in Japanese cuisine. It is a mixture of seaweeds and sesame roasted in dashi before being reduced into powder. It is presented...
Description: Rausu kombu is a rare type of kombu. Due to its high amount of glutamic acid (the umami component, its leaves are broad rather long and rounded). They are easily...
Description : Furikake is a condiment widely used in Japanese cuisine. It is a mixture of seaweeds and sesame roasted in dashi before being reduced into powder. It is presented...
Description : Furikake is a condiment widely used in Japanese cuisine. It is a mixture of seaweeds and sesame roasted in dashi before being reduced into powder. It was created...
Description : Called «sea grappes», umi budo are seaweed cultivated in the sunny islands of Okinawa. They are also known as the « green caviar» because they have the...
Description : Tsukudani is a cooking method where some ingredients like kombu are simmered in soy sauce, mirin and sugar. In this one, dry kombu roots have been simmered...
Description : Kombu wide leaves are finely sliced then cooked in soy sauce, without any additive. Afterwards, they are dried. The variety of kombu used is wild Ma Kombu....
Furikake was invented during the second World War to add more avor to the rice bowl of japanese sailors. It is a powder condiment, roasted and salted whith dashi, which is...
Square sheets of Nori 21*19cm
Description : Furikake is a condiment widely used in Japanese cuisine. It is a mixture of seaweeds and sesame roasted in dashi before being reduced into powder. It was created...
Description : Very rich in vitamins, minerals and proteins, these sheets of Nori with oyster taste can be consumed as an appetizer or with rice.
Description : In addition to being rich in trace elements, vitamins and fiber, wakame helps to detoxify the digestive system from heavy metals and toxins.
Description : These Nori filaments can be used to decorate dishes while giving a good taste of nori alga.
Description : Tsukudani is a cooking method where some ingredients like kombu are simmered in soy sauce, mirin and sugar. 3 days are needed to prepare this premium kombu...
Description : Tsukudani is a cooking method where some ingredients like kombu are simmered in soy sauce, mirin and sugar. Once the kombu is cooked and simmered, it is covered...
Description : This kombu powder is made by a producer specilized in seaweeds of all kind. Preservative and colorant free, it is made from Japanese ingredients such as Kombu...
Description :
Description: These Nori laments can be used to decorate dishes while giving a good taste of nori alga.
Description : Low in calories but rich in vitamins and minerals, this salad of wakame seaweed is a very good and original replacement of green salad and can go well with...
Description : In addition to being rich in trace elements, vitamins and fiber, wakame helps to detoxify the digestive system from heavy metals and toxins.
Description : Mozuku are brown seaweeds typical of the islands of Okinawa, in the South of Japan. 90% of the mozuku production occurs there. Mozuku are long filaments and the...