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Description: The tamari sauce is part of the soy sauce family but it is made from soybeans only, without wheat. Soysbeans used are GMO free. This sauce is perfect for gluten...
Description: Marudaizu soy sauces are a category of soy sauce which are rounder, mellower with a higher umami concentration. They are produced from whole soybeans and require a...
Description: Marudaizu soy sauces are a category of soy sauce which are rounder, mellower with a higher umami concentration. They are produced from whole soybeans and require a...
Description: This rice vinegar is produced in the same way as junmai sake, only from rice and rice koji. As in the making of sake, a first alcoholic fermentation takes place...
Description: The red vinegar is a vinegar produced from sake lees and not from rice. It is more fragrant and round in the mouth than a classic rice vinegar. During the...
Description: This vinegar, matured for more than three years in wooden barrels, offers mellow aromas and an incomparable umami flavor. It is reminiscent of balsamic vinegar.
Description: This black vinegar is made from Japanese brown rice according to traditional methods using the very clear water and pure air of the Gifu region. It is very fragrant...
Description: This brown rice was roasted with no automation. The rice has been puffed to obtain a light and crispy texture, perfect for incorporating into desserts or in...
Description: In Hawaii, poke means "to slice". By extension, the term designates a dish made of rice with pieces of marinated raw fish, usually tuna, on top. It is served with...
Description : In Japan, buckwheat seeds (soba in Japanese) are mainly used to make sobacha, a caffeine-free and calorie-free infusion known for its antioxidant properties....
Description: This sansho pepper produced in Tanba City, Hyogo Prefecture, has been cooked with soy sauce before being dried to produce a spice with a fresh, spicy aroma and a...
Description : Tsukudani is a cooking method in which ingredients are simmered in a mixture of soy sauce, sugar and mirin. Here, Naniwa Kombu takes the approach of offering a...
Description: Hatcho Miso is a rare product that constitutes only 0.2% of the miso production in Japan. Produced from 100% soybeans, these are selected and steamed before being...
Description: Miso tamari is the liquid accumulated on the surface at the end of the miso making process. It is the precursor of the actual soy sauce. The long maturation process...
Description: This instant miso soup is made only from vegetable ingredients such as kombu and is suitable for vegetarian and vegan diets. It is also gluten-free and contains no...
Description: Miso tamari is the liquid accumulated on the surface at the end of the miso making process. It is the precursor of the actual soy sauce. The long maturation process...
Description : Akishika only produces junmai sake, a sake brewed without adding any alcohol. They use a rice variety that they grow locally to produce a strong acidity sake which...
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 : 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...