Vegetables, algae and tofu

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...

    Finely chopped five vegetable pickles with miso Pickles of five finely chopped vegetables (radishes, cucumber, carrot, bardybody, ginger) prod...

    Preparation for tsukemono with beer   Ingredients Sugar, salt, kombu, pepper, taste enhancer: monosodic glutamate; enzymes   Nutritional values...

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

Yaki nori asaji 8-kiri 56P Ariake Sea nori sheets, harvested early in the season, are tender, rich in sweetness, and have an excellent aroma. Th...

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...

    Shiitake mushroom   Ingredients Shiitake (mushroom)  

Kaiso Hyakusen Mekabu Raw seaweed grown on the rocky shores of Japan has been carefully prepared using the traditional sous vide steaming techni...

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...

Takuan can (Ume Su Aji) Discover our exceptional takuan, a perfect alliance between the freshness of Kishu ume vinegar and a delicate sweetness,...

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. ...