Collection
Fresh Wasabi Rhizome - NL
Wasabi grown in our Dutch greenhouse.
* Please mention size requirements in the comments during checkout.€ --,--
Yuzu tree large
Grow your own Yuzu. This special Japanese Citrus is very popular for its aromatic scent and taste. These trees usually give the first fruit within 2 years. Hardy to -5ºC. 100-120 cm in heigth.
€ --,--
Fresh Wasabi Rhizome - JP
Back in stock from Monday 20th January. Wasabi imported from Shizuoka, Japan. Please mention size requirements in the comments during checkout.
€ --,--
Akazu red vinegar matured 3 years
A pure 3 year matured red vinegar for making sushi vinegar or other applications.
€ --,--
Tonburi (land caviar) 280 gram
Tonburi, also known as "country caviar" or "field caviar", is truly Japanese and perfect as a garnish.
€ --,--
Dutch Ripe yellow Yuzu
Ripe yuzu is an aromatic and complex blend of citrus with notes of mandarin, grapefruit and lemon.
€ --,--
Mushroom Garum
All-purpose natural mushroom garum. A great flavour enhancer for everyday use.
€ --,--
Tawa Sujihiki 270mm
Long, narrow, graceful Sujihiki knife that is mainly used for removing tendons and fat from meat, portioning meat or fish, or for filleting and skinning fish.
€ --,--
Japanese Sansho pepper (whole)
Key spice of Japanese cuisine, that combines a distinct elegant aroma with a pleasant pungency, that numbs the tongue for a few seconds. Specially selected and grinded big peppers from the Wakayama region. Enhances a wide variety of vegetable, fish, poult
€ --,--
Dried koji rice
Kōji is a healthy fungus that is central to key ingredients of Japanese cuisine like soy sauce, miso and sake. With dried kōji rice you can easily make your own miso, shio kōji, amazake or any other fermented food.
€ --,--
Shio Kōji
Ready source for umami. Will enrichen the taste of any taste.
Keep refrigerated. (Available in 200 gram en 1 kg)€ --,--
Tomasu Special Sambal
Made with Tomasu's limited editions of Tomasu Sweet and Spicy soy. Brewed with their own grown Madam Jeanette peppers. Extra full of flavour.
€ --,--
Toyama Koshihikari rijst
Toyama koshihikari has a unique flavor that is slightly sweeter than other Japanese rice varieties, with a good level of stickiness that makes it suitable for all Japanese cooking needs.
€ --,--
Tawa Nakiri 180mm
This Nakiri knife is sharpened on 2 sides with a thin blade profile and is very popular. It is mainly used for chopping, slicing and mincing fruits and vegetables quickly and efficiently.
€ --,--
Yuzu Sake - Heiwa
Yuzu, a Japanese citrus fruit popular in restaurants around the world, is now an intensely refreshing sake drink. Slightly sweeter than the Yoigokochi Yuzu and yet a nice balance between sweetness and sourness.
€ --,--
Kanro ume
A delicious jar of Japanese plums (umeboshi) pickled in syrup. The plums are soft and sweet.
€ --,--
Iburigakko Slice
Daikon, smoked, pickled and marinated in beer resulting in a crunchy and juicy umami side dish.
€ --,--
Binchotan Maitiew Vietnam 10kg
Binchotan charcoal made from Mai tiew with a high mineral content for a unique taste.
4-6 hours burn time, little to no smoke.€ --,--
Tawa Petty 135mm
A small utility knife that is used for peeling and cutting fruits and vegetables, chopping herbs and making garnishes.
€ --,--
Kokoro
Full-body, slightly dry sake. Rich combination of a deep rice-taste, lots of umami, and a pleasant light aroma. Limited-edition, small-volume brew with an extremely high cost-performance.
This all-round sake can be enjoyed at all temperatures and combine€ --,--
Tomasu sambal 165gr
Tomasu Sambal is the "leftover" of Tomasu's sweet and spicy soy sauce. After the soy sauce is extracted, the sambal is fermented for another 6 months.
€ --,--
