Importer of Japanese artisanal fine foods and ingredients
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Description : Jun-nigari sachet is a natural coagulant for tofu. It reacts to the proteins present in soy milk, so the soymilk used in tofu making has to be particularly rich in...
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 : 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 : The binchotan is a metal look-alike very thick vegetal charcoal made from ubamegashi oak. The use of vegetal charcoal dates back to Antiquity where it was already...
Description : Active plant charcoal powder is known for its bene ts for the stomach and its coloring power without taste or odor.
Description : Traditionally, the cooking of tempura requires a clear understanding of water temperature and a particular technique for mixing all the ingredients. With this mix...
Description: This high quality soy milk is perfect for tofu making. It contains a minimum of 15% dry material (3 to 4% for a classic drinking soy milk), which coupled with...
Description: Panko is a type of breadcrumbs of Japanese cuisine, it is made from cooked bread. It is used for fried dishes such as panned pork (tonkatsu). The akes of panko are...
Description: Kinako is a thin powder of roasted soybeans. In Japan, it is mixed with sugar and sprinkled on many desserts such as warabi mochi.
Description : The binchotan is a metal look-alike very thick vegetal charcoal made from ubamegashi oak. The use of vegetal charcoal dates back to Antiquity where it was already...
Description : It is a variety of small red beans, which are very popular in Japan. Instructions : 15 min in a pressure cooker without soaking them beforehand.
Description : It is a variety of small white beans also called Shiro Azuki. They are rarer and more tastier than red azuki beans. Instructions : 15 min in a pressure cooker...
Description : In Japanese, «nabe» refers to a low saucepan, intended for water and steam cooking. Thanks to this nabe, Banrai soymilk and a dose of Jun-Nigari, you can prepare a...
Description:This sesame powder is a preparation for homemade tofu: 100 g of powder for 400 ml of water. Mix until there is no more lumps. Keep mixing on high heat. When the...
Description: It comes from the roots of a plant, it is the best of all starches and is well-known for its many benefits.
This sweet potato powder is violet and has a strong coloring power. You can use it in pastry, it will bring lightness to your preparations. Its flavour is soft and sweet.
Description: Panko is a type of breadcrumbs of Japanese cuisine, it is made from cooked bread. It is used for fried dishes such as panned pork (tonkatsu). The flakes of panko...
Description : Amazake is an alcohol free drink with a naturally sweet taste that results from rice fermentation with koji. The enzymes koji contains transform rice starch in...
Description : Amazake is an alcohol free drink with a naturally sweet taste that results from rice fermentation with koji. The enzymes koji contains transform rice starch in...
Description: Kinako is a thin powder of roasted soybeans. In Japan, it is mixed with sugar and sprinkled on many desserts such as warabi mochi.
Description : The binchotan is a metal look-alike very thick vegetal charcoal made from ubamegashi oak. The use of vegetal charcoal dates back to Antiquity where it was already...