Japanese vegetables

Salted plums Made from organically grown ripe plums, marinated only with traditional Umi no Sei (sea spirit) sea salt for a mild taste. Salt con...

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

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

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

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...

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

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...

    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 ...

    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...

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...

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

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

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

Tokuichi Ao Kyuri Zuke These pickled cucumbers, from the "Tokuichi" series, are both generous and delicious. We have carefully selected cucumbers ...

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

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

    Shiitake mushroom   Ingredients Shiitake (mushroom)  

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

Horenso These spinach are sourced directly from producers in Kumamoto Prefecture and are also locally grown. Processed through a hot air drying ...

Takuan Taro Tokyo A Japanese pickled daikon radish (takuan), prepared using traditional Japanese expertise. It is made in a factory located in J...

Goro Goro Age Nasu No Miso Shiru No Gu Ready-to-use ingredients for easily preparing homemade miso soup with generous pieces of sautéed eggplant....

Hajikami n°301 Muchakushoku Enjoy the authentic, refreshing flavor of pickled ginger without coloring. Ideal to accompany your dishes or as a de...

Gohan Ni Kakeru Gobo To Kobu This Japanese preparation combines Japanese-grown burdock root (gobō) and thinly sliced kombu, marinated in a swee...