No products
0,00 € Total
Free shipping from 85 €*
85€ left to benefit free shipping*
Free shipping*
A lot of Japanese products are, on top of being delicious, amazing ingredients to use in marinades. Indeed, fermented products such as soy sauce, miso or sake are very rich in umami, a natural flavor enhancer and they also contain koji, a living ferment able to tender meat. Enjoy here all our must have to marinate fish and meat !
Description : Yuzu is a yellow Japanese citrus of about 100 g. This unpasteurized yuzu juice retains all the properties and taste of fresh yuzus. Caution : The optimum use-by...
Description : The term yakiniku means in Japanese "grilled meats". The yakiniku is a Japanese-style Korean barbecue. Caution : The optimum use-by date of this product is...
Description: The Satsunan Sugar company makes products from Okinawa and Kagoshima sugarcane since 1964. These black sugar pieces are made by mixing raw sugar, molasses which...
Description : Miso is a fermented salty bean paste, which constitutes the base of Japanese cuisine. This product is a mixture of soybeans, barley and rice. It has a deep, salty...
Description : Miso is a fermented salty bean paste, which constitutes the base of Japanese cuisine. This product is a mixture of soybeans, barley and rice. It has a deep, salty...
Description : This ginger flavored soy sauce is made from the emblematic koikuchi marudaizu soy sauce of Naogen to which grated ginger from Kochi prefecture, well-known for its...
Description : Miso is a fermented salty bean paste, which constitutes the base of Japanese cuisine. This product is a mixture of soybeans, barley and rice. It has a deep, salty...
Description : White miso has beed fermented for a shorter time and contains less salt than other miso. Its color can get darker with time, but this is a natural process and it...
Description : Miso is a fermented salty bean paste, which constitutes the bases of Japanese cuisine. The red miso went through a longer fermentation process and is made out of...
Description : Mirin is one type of sake, soft and sweet that was originally drunk during celebrations. Nowadays, it is one of the basics of Japanese cuisine and it is one of the...
Description : Vegan black garlic sauce is made of local ingredients of vegetable origin, produced in Miyazaki prefecture. It contains vegetable dashi, made with kombu seaweed...
Description: Koji rice for the realization of Shiokoji paste.
Description: Rice vinegar is the most common vinegar in Japan and is used in many dishes. This organic pure rice vinegar, is made of organic "Akitakomachi" rice, using a 80...
Description : The name “Marcy” pays tribute to the Chinese chef Masashi Kio, who participated in creating this delicious liquid yuzu kosho sauce. The vinegar added by the...
Description :Umeboshi paste is a Ume fruit based condiment (a type of apricot) popular in Japan.
Description : Tsuyu sauce is the basis of many dishes in Japan commonly used in soba and ramen. Caution : The optimum use-by date of this product is displayed in Year/Month/Day.
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...
Description: Yuzu kosho is a chili and kabosu (Japanese citrus) paste. Japanese people like to have it in miso soup or with sashimi. It’s an excellent seasoning, you can use it...
Description : This product is new on the Japanese market also because it is the first long preservation sake lees. The sake lees has been used for centuries in Japan as a secret...
Description : Kuki sesame oil is made using high quality black, golden and white sesame seeds that were processed following the producer’s own traditional method : The seeds are...
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 sugar is made from sugarcanes cultivated in Tanegashima. It is additive and food coloring free. The juice extracted from the squeezed sugarcanes has been...
Description : It is a white miso, that has beed fermented for a shorter time and contains less salt. Its particularity is that it also contains amazake, a sweet drink made from...
Description : This miso is obtained by fermentation of peeled soybeans with koji. The koji used is cultivated by the producer in accordance with a traditional a 100 years old...
Description : Dashi kombu soy sauce is a subtle and light colored sauce that combines dashi, a Japanese soup stock made of kombu seaweed, with soy sauce.
Description : Sudachi is the flagship product, typical of Tokushima, where 98% of the national production comes from. Its refreshing and unique sourness has been appreciated for...
Description : Dashi kombu soy sauce is a subtle and light colored sauce that combines dashi, a Japanese soup stock made of kombu seaweed, with soy sauce.
Description: Black yuzu kosho is a chili and yuzu (Japanese citrus) paste, it has a beautiful black colour thanks to bamboo charcoal. It’s an excellent seasoning, it can be used...
Description: Yuzu kosho is a chili and yuzu (Japanese citrus) paste. Japanese people like to have it in miso soup or sashimi. It’s an excellent seasoning, it can be used in...
Description : While we are used to drinking sake with meals or as an appetizer, sake is also a key element of Japanese cuisine and is used in many dishes. This hakushika junmai...