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Discover a selection of Japanese spices to spice up your dishes such as shichimi, a blend of 7 spices from Osaka or sansho berries.
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....
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 : 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 : 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: 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...
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...
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...
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 : 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 : 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: 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: 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 : 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 : 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 : 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 : 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,...
Description: This sauce of a new kind is full of Tokushima charm. It is a mellow and refreshing hot sauce that combines yuzu juice and kaki vinegar to chili pepper while...