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Ryorishu Junryo Hinode Cooking Sake, fermented and salty, enhances the flavor of dishes, softens ingredients and masks odors. Ideal for Japanese...

Bottle of mirin The delicacy, richness, depth and sweetness of sticky rice give birth to this Hinode mirin, a traditional sauce essential to Jap...

Dried bonito flakes How to Make Katsuobushi DASHI Broth Boil 1 liter of water and add 40 g of Katsuobushi, then simmer for 1 minute. Turn off ...

Soft Panko 3MM To Succeed in a Good Fry Salt and pepper the ingredients to taste, then roll them lightly in the flour (the ingredients should ...

Important information to consider before purchasing This rice bag has weak welds and has an opening to allow air circulation. Before shipping,...

Hon-Jozo Jokyu Shoyu A traditional soy sauce of superior quality, with a light color, a deep flavor and a delicate aroma. Ideal for enhancing yo...

Mushi Soba Yakisoba noodles without sauce. Easy to cook and delicious, these are well-known noodles. Enjoy your favorite sauce using Worcestershi...

Kuroita Konnyaku Konjac has been widely used in Japanese cuisine for over 2,000 years. It has no particular taste, but absorbs the flavor of the ...

Kiri Mochi Pack A blend of glutinous rice flour and sticky rice, offering both an elastic texture and a unique grip. Pack of 20 pieces Ingredi...

Yude Udon 5-Nin Enjoy Miyakoichi udon noodles, popular in many countries including Hong Kong, Australia, Canada and France, with fully packaged ...

Dehydrated Wakame Seaweed   Consumption mode In a large bowl, put a large amount of water and let the wakame seaweed rehydrate completely (4 m...

Buckwheat noodles Buckwheat noodles made in Banshu (east of Kobe) are a traditional Japanese dish. They can be served hot or cold throughout the ...

Koikuchi Shoyu Kikkoman Koikuchi Soy Sauce is a traditional soy sauce with a rich flavor and roasted aroma, ideal for seasoning, marinating or c...

Japanese curry in mild tablet for around 10 people Cabbage and Chinese cabbage are simmered extensively to extract key flavors, then stirred in...

Katto Wakame These finely chopped, dried wakame seaweeds are perfect for making authentic miso soups, refreshing Japanese salads, or enriching yo...

Additive-free miso paste reduced in salt Ingredients SOY, RICE, SALT Nutritional Values ​​for 100 g ENERGY 213 calories GREASE...

Tenchaku Beni Shoga Marinated ginger with mild acidity, prepared with natural plum vinegar. A product without colorants or preservatives, which ...

Japanese curry tablet medium spicy The characteristic lies in the flavor of 20 vegetables cooked for a long time in a pressure cooker. The key e...

Instant sesame noodles Nissin Demae Sesame Ramen is a delight for lovers of subtly sweet flavors. A landmark of Asian cuisine, this noodle soup pr...

    Rice vinegar A mild deriz vinegar. He goes well with sushi and all kinds of Japanese, Western and Chinese dishes.   Ingredients Rice, alcohol  ...

Konjac vermicelli SHIRATAKI Konjac has been widely used in Japanese cuisine for over 2,000 years. It has no particular taste and absorbs the flavo...

Teppan Yakisoba 3 shoku sōsu-tsuki Discover authentic Japanese Yakisoba stir-fried noodles , served with a savory sauce. Quick and easy to prepare...

Japanese Koshihikari Rice Preparation Measure the amount of rice to be cooked and place it in a bowl. Add water, stir about 10-15 times, t...

Important information to consider before purchasing This rice bag has weak welds and has an opening to allow air circulation. Before shipping,...