Vegetables, algae and tofu

Kansō Mitsuba This is freeze-dried mitsuba. You can use it in any quantity you want according to your needs. Perfect for chawanmushi, zoni and...

    Mizuni Zenmai Prête à l'emploi, cette fougère comestible est idéale pour ajouter une touche unique à vos plats. Il suffit de la laver à l'eau, ...

Nameko yuyu kotengu Nameko mushrooms, size 4, are renowned for their unique texture, both slippery and crunchy. The still-closed Nameko buds, c...

Kurosu Ninniku Carefully marinated in black Japanese rice vinegar, with a slightly acidic taste, with a richly flavored soy sauce. With a crunch...

Kaiso Hyakusen Sanriku-san Cut Wakame Dried wakame harvested from the rough seas of Sanriku, prized for its intense green color and delicate fla...

Tokubetsu saibai dry natto Dry natto is made from soybeans specially grown for natto in the Nagano region and seasoned with natural sea salt. Th...

Aosa-ko A fine powder made from the edible seaweed aosa, a variety of green seaweed prized in Japanese cuisine. This powder is used to add a hin...

Goma Tofu Black Sesame Tofu is made from carefully selected ingredients that are finely ground to deliver an incredibly soft and silky texture. ...

Misoshiru No Gu Sono-3 (Wakame, Aburaage, Negi) Add a touch of flavor to your miso soups with this convenient blend of dried toppings. Made with...

Tennen Rishiri Konbu Explore the excellence of our Rishiri Kelp, a premium broth ingredient alongside true Makombu and Rausu Kelp. The fibers o...

Sanriku-san cut wakame This Japanese wakame stands out for its bright color and firm texture, providing a delicious and nutritious addition to ...

Hokkaido-san itame tamanegi They fried only Hokkaido onions over low heat until caramelized, without using any oil. The sweetness, richness and ...

Shiitake Konbu Enjoy the delicate combination of sliced shiitake mushrooms and thin strips of tender kombu. This blend of seaweed and mushrooms a...

Kōya Dōfu to Wakame Miso Shiru no Gu This is a convenient and practical mix for making miso soup. It contains wheat dough rolls, wakame seaweed,...

Takumi An Kambutsu Ichiba Kampyo This Kanpyo dried squash, a traditional ingredient in Japanese cuisine, is ideal for preparing dishes such as s...

    Goma Tofu Black Sesame Tofu is made from carefully selected ingredients that are finely ground to deliver an incredibly soft and silk...

    Whole Shiitake Mushroom Once you have tried it, you can't do without it. For daily use, for example for broths, or even in pieces.   Ingredient...

Tokusen Kishū Nankō Ume Shiso-zuke Umeboshi Maru Kappu (Shio bun 8%) Grade A Nanko plums, ripened on the tree, in easy-to-eat umeboshi with redu...

Hidaka-san hitokuchi konbu maki A simple kombu roll made with just kombu and kanpyō (dried squash). It can also be used in bentos and other dis...

Dried vinegared kombu seaweed grated into sheets White kombu (battera kombu) is the middle part of the kombu, which is left after scraping both ...

Kaisō Sarada Discover this balanced and tasty blend of dehydrated seaweed. After just 10 minutes in water, these seaweeds regain their original v...

Kaiso salad goma fumi This is a colorful seaweed salad mixed with five different types of algae and agar-agar. The seaweed contains components s...

Kokusan Tataki Gobo Burdock root "Tatakigobo" is a traditional Japanese delicacy, often used in New Year's dishes to symbolize stability and hap...

Negi We use ingredients produced in the Kyushu region. Onions grown outdoors were finished by hot air drying. It can be widely used as a condime...