Importer of Japanese artisanal fine foods and ingredients
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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 : 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 : This junmai kimoto is made according to a 100 years old traditional technique, with the idea of a genuine dialogue with nature. It is produced from the "Bizen...
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 : 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 : This yuzu flavored amazake is a refreshing beverage combining the refreshing sourness of yuzu with the natural sweetness of koji. Amazake is an alcohol-free and...
Description : First pressed oil means that the extracted oil is from the first press of roasted sesame seeds, the finest extraction. To produce this oil, our roaster uses white,...
Description : Yuko is yellow Japanese citrus, bigger than a clementine. Rarely cultivated nowadays, it can be found at the heart of the mountains in Kamikatsu and Kamiyama,...
Description : Shincha means new tea in Japanese. It is a Japanese green tea harvested during the first flush. This seasonal tea is regarded as the finest harvest of the year and...
Description : Shincha means new tea in Japanese. It is a Japanese green tea harvested during the first flush. This seasonal tea is regarded as the finest harvest of the year and...
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 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 : Shincha means new tea in Japanese. It is a Japanese green tea harvested during the first flush. This seasonal tea is regarded as the finest harvest of the year and...
Ponzu is a very popular and widely used sauce in Japan.
Description : The appellation koshu refers to a sake matured for at least 3 years. As for our koju, it was aged for 10 years. Its nice amber color associated to its liquor like...
Description : This umeshu is made with a Junmai sake base and natural plum extract. The producer used Nanko ume plums from Wakayama to make this natural extract. Nanko plums are...
Description : Sudachi is the flagship product, typical of Tokushima, where 98% of the national production comes from. Its refreshing and unique sourness has been appreciated for...
Description : Yuzu is a yellow citrus fruit from the rutaceae family, very resistant and mainly grown in Asia. Tokushima is the second producer of yuzu in Japan, after Kochi...
Description : Yuzu is a yellow citrus fruit from the rutaceae family, very resistant and mainly grown in Asia. Tokushima is the second producer of yuzu in Japan, after Kochi...
Description : This Sake is a «kijoshu», meaning that the rice grains ferment in Sake and not in water, making it more syrupy. The term «nigori» refers to a sake with a cloudy...
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 : Yuzushu is a refreshing mix of alcohol and yuzu juice. The yuzu fruits are cultivated in the Kochi prefecture. Once the juice is extracted, it is immediately...
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 : 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 : 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 : 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 : 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...
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...