Japanese vegetables

Wakatori Sato Gobo Shoyu Aji Young burdock roots marinated in soy sauce flavor are infused with the richness of traditional fermented soy sauce....

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...

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

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

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...

    Dehydrated Chinese cabbage for miso soup   Ingredients Chinese cabbage, carrot, komatsuna (brassica rapa), onion, glucose.   Nutritional values...

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

Kizami Tsubozuke Dried and pickled white radish, retaining its crisp texture and natural flavor. Ideal for accompanying sushi, bento boxes, tradi...

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

Karami Hato Kyuri Marinated cucumber seasoned with heat and flavor from three types of chili peppers. It goes well with Washoku (Japanese cuisin...

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

Komatsuna The ingredients come from a producer in Kumamoto Prefecture. The product is finished by hot air drying, eliminates the characteristic ...

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...

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

    Preparation for tsukemono with Chinese cabbage   Ingredients Salt, glucose, kombu, soy powder sauce (soy, wheat, salt), pepper, taste enhancers...

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 ...

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

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

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...

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

Narazuke "Kohaku-zuke" Uri Honzuke This product uses "Awa Shiro Uri", a type of white melon grown in Aizumi, Tokushima Prefecture. The thick fle...

Yamaimo no kona This product is made from 100% locally produced yams. By incorporating it into the okonomiyaki batter, the characteristic prope...

Ichiban Dashi Kyo-Zuke Premium dashi prepared with bonito flakes from Rishiri, Hokkaido, using a traditional method. This golden broth, combined...

Junsai Junsai is an aquatic plant with tender, gelatinous leaves, highly prized in Asian cuisine for its unique texture. The small shoots of thi...