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Yuzu is a yellow citrus with a thick and bumpy peel, mainly cultivated on the island of Shikoku. Yuzu has many seeds and gives very few juice. It has a very fruity and rich flavor, less acidic than lemon, with aromas in between lemon, citron and mandarin.
Ponzu is a well appreciated sauce in Japan that combines soy sauce, dashi, vinegar and citrus juice. It is a very easy to use sauce because its fresh and umami flavor matches with a lot of dishes, as well as European cuisine. Ponzu is delicious as a part of a salad dressing, with raw scallops, white butter, fatty meats, etc. Umami Paris offers a large range of ponzu sauce, made by citrus or soy sauce producers for example, with each one a unique recipe. Each ponzu uses different citruses such as yuzu, sudachi or mikan and has different quantities of dashi broth and vinegar !
Mirin is a type of rice alcohol used in cooking. It is made with fermented rice, water, salt and sometimes shochu. Mirin is lighter and sweeter than sake. Its sweet taste comes from the sugar naturally created during the fermentation process. This cooking alcohol has a texture slightly more sirupy than sake and it is used to add a rich and umami flavor to sauces like the famous teriyaki sauce. It gives sweetness and body to sauces and reduces the bitterness or the acidity of a dish.
Miso is a fermented cereal paste (usually rice, soy or barley) that is a staple of Japanese cuisine. Miso can be distinguished according to the cereals used and their fermentation time. The darker the color, the more fermented and flavorful the miso is. Traditionally, miso is added to a dashi broth to prepare the famous miso soup. It can also be used in marinades and sauces as well as sweet dishes.
Dashi broth is a staple of Japanese cuisine and is full in umami. It is a broth mainly made of kombu seaweed and bonito flakes. This broth is traditionally used to prepare miso soup but also as a base added in a lot of other dishes such as noodles (ramen, soba), to cook vegetables, meat or fish. Dashi can be made from scratch or be found in powder or liquid form for an easier use. It is also used to flavor many other Japanese products such as soy sauce or sesame.
Black garlic is a natural, additive and preservative free product. White garlic heads are cured 30 to 40 days in a place with a very precise and controlled humidity rate. This process transforms the garlic and makes it perfectly digest, gets rid of its bad smells and gives it a nice creamy texture that reminds of candied fruits. Black garlic is famous for its health benefits like its high amount of antioxidants. It is known to be one of the ingredients behind Japanese people longevity.
Wasabi is a plant from Japan, traditionally used grounded in a thin paste called by the same word. Wasabi is often referred as "Japanese mustard" but its flavor is fresher with a spiciness that goes up to the nose. Wasabi has been eaten in Japan for centuries and the oldest mention of it dates back to 685. It is known for its antibacterial properties, one fo the reason why wasabi often accompany raw fish dishes such as sashimi.
The word “kombu” is a Japanese term that refers to a group of edible Laminaria seaweed, traditionally eaten in Asia. The island of Hokkaido regroups 90% of the Japanese kombu production. They grow out at sea, between 5 and 7 meters of depth and develops with photosynthesis. Kombu is one of the richer food in umami. Indeed, it has the bigger content of glutamic acid, the amino acid creating the umami flavor. Kombu seaweed is also very rich in iodine, magnesium, iron, protein and contains more tan 20% of vitamins and minerals.
Konjac is a plant from the Araceae family that can be found mainly in South-east Asia. With konjac tuber, we obtain a konjac powder that can be used to make various ingredients used in Japanese cuisine. Konjac has a neutral flavor but resists very well heat and that is why it can be used in a large variety of dishes. Very rich in fibers, konjac helps regulate slow digestion, blood sugar and cholesterol. It is an ingredient with a very low calorie content (3 kcal for 100g) that fill the stomach, lower hunger sensations and clean the intestine.
Soy is one of the most used plant in Asiatic diet and especially in Japanese cooking. Rich in oil and proteins, soy is consumed fermented like in soy sauce or as it is. Discover here a selection of Japanese products made of non fermented soy such as soy milk. Enjoy as well azuki, a bean very much used in Asia. It can be of various colors and can be added to savory and sweet dishes. Azuki beans are used to make anko, a sweet paste that can be found in a lot of traditional Japanese pastries.
Traditionally used in Japan during the tea ceremony, matcha is a thin green tea powder made of young tea leaves that have been shadowed several weeks before the harvest. When the tea plant is completely exposed to sunlight, the light beams transform the theanine the plant contains in catechine. Theanine gives the tea its umami flavor while catechine gives it bitterness. In order to prevent the tea to become bitter and to give it a great umami flavor instead, the tea plants are shadowed before harvest. Matcha is one of the richest product in antioxidants. It helps fight against aging signs, fortify the immune system and is largely consumed for its relaxing and energizing effects.
Sake is a Japanese alcoholic drink made by fermentation of rice. It is not distilled and does not exceed 20 percent proof. In Japan, sake is called "nihon shu" to distinguish it from other alcohols, referred as "sake" in Japanese. In the begining, sake was made with two ingredients : rice and water. Rice grains were first steamed and then chewed before being fermented in water. When chewing, the enzymes contained in the saliva transformed the starch of rice. Some centuries later, this chewing process was replaced by the introduction of koji.
Binchotan charcoal is a type of natural activated charcoal made from Ubamegashi oak tree. Very dense and tinted like meat, binchotan has a very slow combustion and a strong infrared radiation power that cook through all ingredient without burning them while giving them a subtile taste. It can also improve your water quality thanks to its absorbent properties that filter particules like chlorine or limescale. At the same time, its solvent power allows binchotan charcoal to add your water its own minerals.
Koji is a Japanese ferment created by sowing a substrate with a mushroom called Aspergillus oryzae or Koji-kin. On this substrate, made usually of cereals (rice, soy, barley, etc.), spores produced by Koji-kin are sprinkled. After a few days, a thin white coat reminding of moss, appears on the substrate, it is koji : a living matter ready to be used ! Adding it to cereals, salt, water and using several traditional methods, we can create numerous products such as sake, mirin or miso.
You need a sauce to make a seasoning ? You would like to add flavor to a broth ? You are looking for the ingredient that is going to make a difference in your next pastry ? In order to fin the Japanese product that is going to match your need, find here selections of our products organized by use !
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You need a sauce to make a seasoning ? You would like to add flavor to a broth ? You are looking for the ingredient that is going to make a difference in your next pastry ? In order to find the Japanese product that is going to match your need, take a look at our selections of products organized by use !
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Sake is a traditional fermented alcoholic beverage from Japan made from rice. On average, the volume of alcohol in sake is 15%, which is slightly above wine. It has a clear to light yellowish color that reminds of white wine. Sake is sweeter and less astringent and rich in umami. Contrary to popular belief, sake is not a digestif. It is a non-distilled beverage that can be drunk all along meals, as an aperitif or paired with a dessert. Each sake has its own ideal serving temperature to fully develop its flavor and aroma but sake can be enjoyed chilled, at room temperature or heated up.
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...
Description : This traditional umeshu is made with barley shochu alcohol and plums from the Saga prefecture. Plums are steeped in shochu according to a really old fabrication...
Description : Junmai ginjo sake very well balanced. Grains of rice have been polished at 55%. It is produced with a mix of two different rice varieties: the well known sake rice...
Description : Kawamura brews Yoemon sake, an upfront sake in which smoother aromas develop as you drink it. It is made from Okayama’s omachi rice, 70% polished. It is a genshu,...
Description: The nigori sake is unfiltered, meaning that it contains solid particles of rice which give it a milky or cloudy appearance. This nigori sake is a winter sake that...
Description : This sake comes from Hiroshima prefecture. It is a « junmai » sake, which means the alcohol was only produced using fermentation. The polishing of rice grains (70%...
Description : This sake comes from Hiroshima prefecture. It is a « junmai » sake, which means the acohol was only produced using fermentation. The polishing of rice grains (70%...
Description : The ginjo is a delicate sake with a subtle flavor thanks to its high percentage of rice polishing. This sake is thicker and has a polishing of 60%. Alcohol by...
Description : This sake is a Daiginjo : rice has been polished at 50%. It gives the sake a really good subtlety. Instead of water, alcohol has been used with rice and koji. This...
Description : This sparkling sake was made in the aim of creating a Japanese-style champagne. With its low alcohol content of 7°C, which is half the alcohol content of a regular...
Description : Yuzushu is a mix of alcohol and yuzu juice. The yuzu fruits are cultivated in the Kochi prefecture. Once the juice is extracted, it is immediately frozen in order...
Description : The ginjo is a delicate sake with a subtle flavor thanks to its high percentage of rice polishing. This sake is thicker and has a polishing of 60%. Alcohol by...
Description : It is a sake easy to drink with a pure taste. It is produced by a brewer established in Saga since 1688. It is a karakuchi sake, in other words a dry sake, which...
Description : Koimari Saki sakes are new generation sakes, following the lead of the first sake brewed by the Koimari brewery. The Saki junmai sake was made from 2 varieties of...
Description : The sake Kamotsuru Junmai is a dry and fresh sake with fullness. It is made with rice cultivated in Hiroshima only. The rice has been polished at 70%, meaning that...
Description: This is a junmai ginjo made through collaboration between rice growers and sake producers. This sake is locally produced, with the rice cultivated in the montain...
Description : This sake is made from Yamadanishiki rice, polished at 60%. This rice, considered the king of sake rice, was creating in 1923, by crossing the Yamadaho and Tankan...
Description : Maibijin junmai is a sake produced in Fukui. It is brewed from Akisakari rice that was polished to 60%, water and koji, without addin alcohol. Maibijin Junmai was...
Description : This junmai daiginjo was produced from "Matsuyama Mii" sake rice typical of Ehime Prefecture that was polished to 50%. This is a light and elegant sake produced in...
Description : Yamahai Junmai Muroka Namagenshu sanQ is a sake produced in Fukui prefecture from Gohyaku Mangoku rice that was polished to 60% and brewed according to the Yamahai...
Description : This junmai kimoto sake is traditionally brewed according to a 100 years old technique. It has a deep yet lingering taste, with a mellowness on the finish, typical...
Description : The sake Kamotsuru Junmai is a dry and fresh sake with fullness. It is made with rice cultivated in Hiroshima only. The rice has been polished at 70%, meaning that...
Description: This sake comes from Hiroshima prefecture. It is a « junmai » sake, which means the acohol was only produced using fermentation. The polishing of rice grains (70%...
Description : It is a high quality « junmai » sake, which means the alcohol was only produced using fermentation. Moreover, it is a « Daiginjo »: grains of rice have been...
Description : This yamahai junmai sake is made using a brewing method close to the traditional kimoto method. Nowadays, thanks to new technologies, this method has been modified...
Description : This yuzu gin is made with two Beni Satsuma sweet potato shochu cuvée that have fermented in earthenware jar befor distillation. The Koya distiller have added yuzu...
Description : The ginjo is a delicate sake with a subtle flavor thanks to its high percentage of rice polishing. This sake is thicker and has a polishing of 60%. Alcohol by...
Description : It is a high quality « Junmai » sake, which means the alcohol was only produced using fermentation. Moreover it is a « Daiginjo »: grains of rice have been...
Description : The sake Kamotsuru Junmai is a dry and fresh sake with fullness. It is made with rice cultivated in Hiroshima only. The rice has been polished at 70%, meaning that...
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...
