Importer of Japanese artisanal fine foods and ingredients
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Description: Wasabi paste is often called «Japanese mustard», it is a condiment used in Japanese cuisine. Our wasabi paste contains genuine wasabi only, no horseradish at all....
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 sauces and...
Description : This salt with dashi is made with a premium salt from the Goto Nada sea, around Nagasaki, combined with Ma Kombu dashi stock. This variety of kombu has wide leaves...
Description : These crispy ume plum flakes are made with Kumano acid ume plums. The plums are mixed with salt and macerated 3 years in plum tree wood barrels. This long...
Description : Shiso flakes remind of furikake that are usually sprinkled on top of rice. They are made with organic red shiso leaves cultivated in Wakayama. In order to make 45g...
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...
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 in sauces...
Description: In Japanese, Shichimi means “7 flavors”, it is a mix made of high quality Japanese spices. Considered as very good for health, it is a typical seasoning in Japanese...
Description : Cousins of Sichuan pepper, sansho berries are known to be an excellent natural preservative for meat and fish. These whole sansho berries are salted.
Description : These crispy ume plum flakes are made with Kumano acid ume plums. The plums are mixed with salt and macerated 3 years in plum tree wood barrels. This long...
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 sauces and...
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: Cousins of Sichuan pepper, Sansho berries are known to be excellent natural preservative for meat and fish. The berries are red because of the harvest period which...
Description: Cousins of Sichuan pepper, Sansho berries are known to be excellent natural preservative for meat and sh. These berries are dried in the same way as pepper.
Description : Cousins of Sichuan pepper, Sansho berries are known to be excellent natural preservative for meat and fish. These berries are dried in the same way as pepper.
Description : It is one of the most popular dishes in Japan. The Japanese curry is different from the Indian one because it is thicker and more creamy but also because it is...
Description : It is one of the most popular dishes in Japan. The Japanese curry is different from the Indian one because it is thicker and more creamy but also because it is...
Description : Shiso flakes remind of furikake that are usually sprinkled on top of rice. They are made with organic red shiso leaves cultivated in Wakayama. In order to make 45g...
Description : This grater made of stainless steel is perfect to make a smooth paste from your wasabi root and to release all its flavors. The “Sameku” grater is made with...
Description : Wasabi has been consumed in Japan for centuries, particularly for its anti-bacterial properties. This wasabi is cultivated in the mountainous region of Azumino,...
Description : Wasabi has been consumed in Japan for centuries, particularly for its anti-bacterial properties. This wasabi is cultivated in the mountainous region of Azumino,...