Importer of Japanese artisanal fine foods and ingredients
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You will find under this section miscellaneous Japanese products for cooking such as marinades and coating : panko breadcrumb, tempura mix, liquid shiokoji but also charcoal for water filtration or kuzu to make your own tofu.
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 : Active plant charcoal powder is known for its bene ts for the stomach and its coloring power without taste or odor.
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 : 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 : Cook 15 min in a pressure cooker without soaking them beforehand.
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 : 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: 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: 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: It comes from the roots of a plant, it is the best of all starches and is well-known for its many benefits.
Description : 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...
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: 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 : 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: Kinako is a thin powder of roasted soybeans. In Japan, it is mixed with sugar and sprinkled on many desserts such as warabi mochi.
This cookbook was born during the first French lockdown. It gathers more than 80 recipes to travel all around the world from home. Enjoy recipes and tastes that Mathieu and...
Description : Activated vegetable charcoal is known for its benefits for the stomach such as to reduce bloating. It is also known for it tasteless and odorless coloring properties.