Collection: Products

Flour for karaage frying with soy sauce - daisho - 80g

This flour is made from natural ingredients crushed in a fine powder.Perfect for giving a salty and umami touch to your karaage recipes while obtaining a...

Flour for okonomiyaki - okumoto flour milling - 250g

Special flour made in Osaka and used to prepare Okonomiyaki, to give your preparations a soft texture and a rich and delicious flavor.Easy to use, it...

Flour for okonomiyaki and takoyaki - otafuku - 180g

Complete preparation to easily and quickly make an Okonomiyaki, a Japanese culinary specialty. This preparation is made from natural ingredients and is suitable for people with...

Flour for tempura - fuganeseifun - 500g

Japanese tempura flour used to make the light and crisp dough of fried foods. It is made from a mixture of wheat flour, potato starch and...

Potato starch - maruboshi - 400g

A potato starch used in many Japanese dishes. It is made from carefully selected potatoes, which are peeled, washed and transformed into a thin powder. Often...

Hon kuzu starch in pieces - ohsawa - 150g

A traditional Japanese starch, extracted from the roots of the Kudzu plant, cultivated for centuries in Japan for its medicinal and culinary properties.Often used to thicken...

Hon kuzu powder starch - ohsawa - 100g

A traditional Japanese starch, extracted from the roots of the Kudzu plant, cultivated for centuries in Japan for its medicinal and culinary properties.Often used to thicken...

Ferment for rice - kohsei foods - 300g

Artisanal product which brings a unique flavor to your dishes. Made from fermented rice, Koji has been used for centuries in Japanese cuisine to improve food...

Kombu algae leaves for dashi - okui kaiseido - 30g

This edible algae is cultivated in the clear waters of the Sanriku region, in Japan, where it is renowned for its rich and deep Umami flavor....

Kombu algae leaves for salad - okui kaiseido - 5g

Kombu algae in grandests, perfect for making salads. The tender kombu is considered a choice of choice in Japanese gastronomy and is very appreciated for its...

Kombu algae leaves vinegar - okui kaiseido - 20g

Kombu cut into thin strips and prepared with vinegar, offering a tender texture and a tangy flavor. Kombu is a brown algae rich in minerals, iodine,...

Kombu algae leaves vinegar for papillote - okui kaiseido - 50g

These vinegar kombu leaves can be used to add a touch of Umami flavor to a wide variety of dishes such as soups, stews and rice...

Grilled nori alga leaves - kobayashi noriten - 30g

These nori algae are perfect for those who wish to create their own sushi dishes at home. They are carefully selected and dried to preserve their...

Akashi grilled nori algae leaves - kagisho - 72g

A high quality product recommended by the Hyogo prefecture. Algae is harvested in Akashi, in the Hyogo prefecture, one of the main fishing areas in Japan...

Red bean beans - tanaka bussan - 250g

Basic ingredient in traditional Japanese cuisine. They can be used in a wide variety of dishes, including sweet desserts, soups and stews. A soft, slightly floury...

Soy beans - tanaka bussan - 250g

Rich in protein and fiber, they are often used in Japanese cuisine for the preparation of dishes such as natto or miso soups. Their taste is...

Simped soy beans with 4 vegetables - ohsawa - 100g

A vegetarian preparation ready to be reheated and consumed from soy protein and vegetables. Its taste is slightly spicy and salty, with a tender texture.It can...

Black soy beans - tanaka bussan - 250g

Selected for their rich flavor and firm texture, these black soy beans are a traditional food in Japan, often consumed sweet and slowly cooked. Both rich...

Katsuobushi dried bonite filaments - makurazaki - 20g

Filaments of smoked and natural katsuobushi and without additives, with light texture and intensely Umami's taste. They are manufactured exclusively with wild bonites from a responsible...

Paper filters for v60 (60 units) - kinto

Made from cotton and wood pulp, it filters coffee, giving it the characteristic taste and texture of the V60.

Sakura cherry blossoms marinated to infuse - fuji shokuhin - 35g

Married in plum vinegar, these cherry flowers will bring a touch of color and festivity to your dishes. Use the such, in furikake on rice or...

Buckwheat flakes - ohsawa - 80g

Buckwheat flakes pre -steamed and then dried to make them light and crunchy. They are rich in protein and fiber, and of course gluten -free.They have...

Whip in matcha - chasen 80 - takesendo

Its branches make it possible to incorporate the matcha tea powder into the water, or the milk, in a homogeneous way without making lumps.

Whip in matcha - sayuri & co

This bamboo whip is specially designed for the preparation of Matcha. Bamboo is the privileged material in Japan because it is resistant to heat and water...

Chasen whip for matcha in bamboo - anatae

Indispensable in the practice of the Japanese tea ceremony, this little bamboo whip is made according to Japanese tradition and expertise. Since matcha is a green...

Chasen whip for matcha in long handle bamboo - anatae

This long bamboo whip offers the possibility of mixing matcha tea directly in a cup or glass, eliminating the need to use a bowl. This particular...

Furikake with nori algae and egg - futaba - 60g

Furikake with nori seaweed and dried bonite flakes - futaba - 50g

Both visual and taste, it is perfect for preparing an ochazuke (a bowl of rice and green tea). Its taste is iodized and Umami and its...