Importer of Japanese artisanal fine foods and ingredients
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This soy sauce is made with premium whole soybean grains. The Ohitachi soy sauce is fermented for longer than a year in over 100 years old wooden barrels. Even the most...
This soy sauce is made with premium whole soybean grains. The Ohitachi soy sauce is fermented for more than a year in wooden barrels over 100 years old. Even the most demanding...
This high quality soy sauce is unpasteurized. Even the most demanding of connoisseurs will be delighted by its quality.
This artisanal sauce is produced by shiitake mushroom producers in Kyushu. It is a subtle mix of soy sauce with the unique taste of shiitake mushrooms.
Description : This natural and artisanal soy sauce is produced with lesser amount of salt to suit a low-sodium diet. Its balanced. flavor will fit well in your everyday cooking...
This sauce combines soy sauce and dashi (Japanese broth).
Tsuyu sauce is the basis of many dishes in Japan commonly used in soba and ramen.
Ponzu is a very popular and widely used sauce in Japan.
Ponzu is a popular and widespread sauce in Japan. It combines soy sauce, dashi and a Japanese citrus. It also often includes a little bit of vinegar or mirin.
Ponzu is a very popular and widely used sauce in Japan. It combines soy sauce, dashi and a Japanese citrus fruit. There is also often a little vinegar or mirin. Its taste, very...
This artisanal and natural sauce skillfully combines ponzu and tomato.
This sauce is an oil-free dressing with natural rich smell, using plenty of organic green shiso cultivated in Matsuyama (Ehime Prefecture), organic pure rice vinegar made from...
Description : This sauce combines artisan and organic sesame paste with yuzu and vinegar. Sesame is a very popular product in Japan for its taste and health benefits. This sauce...
This artisanal and organic sauce could be likened to a "Japanese ketchup". In Japan it accompanies a very common dish, tonkatsu: breaded pork escalopes. Its texture is creamy...
The term yakiniku means in Japanese "grilled meats". The yakiniku is a Japanese-style Korean barbecue.
This dressing is made of selected white sesame and wasabi from Izu (Shizuoka Prefecture) and organic pure rice vinegar. The deep and hot taste of wasabi is very appetizing
Oyster taste in sauces and dishes is much appreciated in Asia and in Japan. Its taste is iodized, delicate and rich in umami.
Miso is a fermented salty bean paste, which constitutes the base of Japanese cuisine.
Use : This natural and artisanal soy sauce is produced with lesser amount of salt to suit a low-sodium diet. Its balanced. flavor will fit well in your everyday cooking as well...
Description: These innovative soy sauce crystals are a lyophilized concentrated soy sauce. They bring both taste and texture to savory preparations.
Description : The tamari sauce is part of the soy sauce family but it is made from soybeans only, without wheat. Soysbeans used are GMO free. This sauce is perfect for gluten...
Description : To make this sauce, raw oysters have been ground. The Arima sea where they are cultivated is really rich in plankton and produces oysters with a really thick...
Description : The shiokoji is a Japanese paste made with koji, rice and salt. This unpasteurized product is the first shiokoji in a liquid form. It is easier to use and keep...
Description : This soy sauce is produced in the region of Iwate. It is quite a rare product because it is made with fermented abalone livers, a very popular ingredient in the...
Description : White soy sauce was created in Aichi, one of the bigger wheat-producing region also known in Japan for its delicious water. Unlike usual soy sauce, the white one...
Description : White soy sauce was created in Aichi, one of the bigger wheat-producing region also known in Japan for its delicious water. Unlike usual soy sauce, the white one...
Description : In Japan the word «teriyaki» represents a dish with peking fish or meat. The teriyaki sauce is traditionally made with soy sauce in which sugar, mirin, ginger or...
Description : The shiso is a Japanese herb from the same species than mint. It is often known as Japanese basil. In Japan, shiso is used in cooking for example with sashimi but...
