Vegetables, algae and tofu

Hon tenobe konnyaku mini kuro Made using a traditional method. It is characterized by a unique crunchy texture and an excellent ability to absor...

Gobo Konbu A blend of ginger, konbu seaweed, sesame, chili and mild soy sauce for concentrated flavor. Locally produced burdock roots, ginger an...

Sanriku-san cut wakame This Japanese wakame stands out for its bright color and firm texture, providing a delicious and nutritious addition to ...

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 ...

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

Goma Tofu Black Sesame Tofu is made from carefully selected ingredients that are finely ground to deliver an incredibly soft and silky texture. ...

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...

Wakame to koyadofu misoshiru no gu Here is a packet of ingredients to prepare a delicious miso soup with wakame seaweed and koyadofu. Ingredie...

Konnyaku Sashimi Made using a traditional method. This is sashimi-style konjac with a crunchy texture and a rich nori (green seaweed) flavor. Th...

    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, ...

    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...

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

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

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 Aosa (青さ) is a dried and finely cut edible Japanese green seaweed, used as a condiment in Japanese cuisine. This product adds a delicate ...

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

Kankoku-fu ajitsuke nori 6P This nori is made with seaweed grown in Japan, seasoned with sesame oil and sea salt, to provide a Korean flavor. It...

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

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

    Shiitake mushroom   Ingredients Shiitake (mushroom)  

    Aonori seaweed leaves Furikake algae leaves. Made with tasty Aonori, is not only suitable for UDon rice and noodles, but also pasta, bread and ...

Dried seaweed for broth It only takes 5 minutes with hot water or 40 minutes with cold water to obtain a delicious soup broth made from kombu se...

Hidaka-san hitokuchi konbu maki A simple kombu roll made with just kombu and kanpyō (dried squash). It can also be used in bentos and other dis...