Japanese vegetables

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

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...

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

Negi Nori A quick preparation combining green onions and seaweed. Simply sprinkle generously on your udon, ramen or cold tofu. Ingredients ...

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

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...

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

Takana Zuke Enjoy Takana marinated cabbage, a classic of Japanese cuisine. This whole cabbage, carefully marinated, offers a crunchy texture and...

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

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

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...

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

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

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...

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 ...

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

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

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

    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...

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

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

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