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Importer of Japanese artisanal fine foods and ingredients



Soy is one of the most consumed plants in Asie, including in Japanese cuisine. Rich in protein and oil, le soja est consommé aussi bien fermented, such as in soy sauce, and non-fermented. Discover here a selection of non fermented Japanese soy products such as soy sauce. Also discover azuki, a variety of beans much popular in Asia. These beans come in various colors and are appreciated for cooking both savory and sweet preparations. Indeed, the well-known anko, used in many traditional Japanese pastries, is made from azuki beans.

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