Vegetables, algae and tofu

Ajitsuke Menma A delicious side dish made from tender bamboo shoots from Taiwan. Ideal for enhancing your ramen, rice, or as an appetizer, this f...

Hon tenobe konnyaku mini shirataki Made using a traditional method. It is characterized by a unique crunchy texture and an excellent ability to ...

Goma Tofu White sesame tofu, delicately prepared from carefully selected white sesame extract. Enriched with kudzu flour, it offers a smooth and...

Kizami Shibazuke This Shibazuke is prepared from carefully selected eggplants and cucumbers, slowly marinated using a traditional method. The re...

Fujikko cho Tokuyo Strips of Hokkaido kombu are carefully simmered to bring out all their umami richness. Thick and flavorful, this kombu is ide...

    Dehydrated cabbage for miso soup   Ingredients Green cabbage, carrot, komatsuna (brassica rapa), white radishes, glucose   Nutritional values ​...

Shiratama-fu to Wakame Miso Shiru no Gu This is a convenient and practical mix for making miso soup. It contains wakame, Shiratama-fu (wheat bre...

Kyuri No Shibazuke Pickled cucumber with exceptional crunch, prepared using a traditional method with long maturation. This pickle offers an unm...

Yaki nori gold zenkei The best nori for sushi rolls. Ingredients Nori. Nutritional Values ​​per 100 g ENERGY 188 calories FAT...

Kyoto-san Kujo Negi Kyoto Kujō Negi, referred to as Kyoto's traditional vegetables, are cut into easy-to-use pieces. It is a masterpiece with a...

Yamaguchi Ken-san Mehijiki Yamaguchi Prefecture mehijiki is a type of dried seaweed with a rich flavor, prepared using traditional methods. It c...

Mizuni Sansai Mix Nagayama Foods Mountain Vegetable Mix is ready to use, ideal for enriching your dishes with an authentic touch. Already prepar...

Dried seaweed for broth It only takes 5 minutes with hot water or 40 minutes with cold water to obtain a delicious soup broth made from kombu se...

Hon tenobe konnyaku mini kuro Made using a traditional method. It is characterized by a unique crunchy texture and an excellent ability to absor...

Tezukuri Wagashi Kobo Yomogiko Yomogi powder is handcrafted from aromatic mugwort leaves that are carefully boiled, dried, and then finely groun...

Kokuto Kinako Discover the delicately sweet kinako, made from whole Japanese soybeans and enriched with Okinawan black sugar. This unique combin...

    Aonori seaweed leaves Furikake algae leaves. Made with tasty Aonori, is not only suitable for UDon rice and noodles, but also pasta, bread and ...

Hidaka Benri Dashi Fujikko Hidaka Benri Dashi is a convenient broth made from natural kombu seaweed from the Hidaka region of Hokkaido. Ready to...

Bainiku S&B's Ume Plum Paste is made from 100% Kishu Nanko salted plums. Pitted and retaining its natural color, it offers a tangy flavor th...

Yaki nori premium zenkei It is a high-quality seaweed used in high-end sushi restaurants around the world. Ingredients Nori. Nutritional Va...

    salted plum paste   Ingredients Plum, salt, nankinensis pierin, liquid glucose and fructose mixture, apple, fructose and glucose syrup, acidile...

Rausu Konbu Yoshokuso 3-TB A type of kombu, a brown seaweed grown in the Rausu region of Hokkaido, Japan. Known for its rich umami content, this...

Mochi Mugi Gohan 'Mochi Mugi Gohan' is a type of barley malt made by removing the outer husk of barley, heating it with steam, pressing it flat ...

Honzuke Umeboshi 20% salt The umeboshi that the samurai wore! Mix them into yakitori or onigiri toppings, or into seasonings, marinate meats, or...