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 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.
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...
This natural and organic sauce subtly combines yuzu, vinegar and soy 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.
Description: These innovative soy sauce crystals are a lyophilized concentrated soy sauce. They bring both taste and texture to savory preparations.
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 : 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...
