Collection
Fresh Wasabi Rhizome - NL
Wasabi grown in our Dutch greenhouse.
* Please mention size requirements in the comments during checkout.€ --,--
Dutch Ripe yellow Yuzu
Ripe yuzu is an aromatic and complex blend of citrus with notes of mandarin, grapefruit and lemon.
€ --,--
Yoigokochi Yuzu
Self-designed yuzu-sake by our sake importer Yoigokochi. Bringing you the ultimate balance between sweetness and acidity. Yuzu, the Japanese citrus fruit so popular in restaurants all over the world, now as an intensely refreshing drink.
€ --,--
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.
€ --,--
Monaka Shell Sakura 650 Sets C125
Monaka is a type of Wagashi ("Japanese sweets") existing of Azuki sweet bean paste filling in between two shells made from mochi (rice). A premium presentation for both sweet and savory dishes.
€ --,--
Kanzuri
Unique traditional spice from West Niigata region. Snow-dried red pepper, subsequently fermented for 3 years. Slightly sweet, medium-hot, with an extremely long and deep aftertaste. Magic spice that will enhance a wide variety of dishes. Store dark and co
€ --,--
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.
€ --,--
Small Crunchy Red Ume Plums 110g
Kari kari ume are a traditional crunchy snack made from unripe plums pickled in salt and shiso. Beside being a snack, the give a Japanese twist to Martini or to a desert or pastry.
€ --,--
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.
€ --,--
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.
€ --,--
Bamboo Brush
The best way to collect all the wasabi from the grater and is by using a bamboo brush.
€ --,--
Konro Ogatan briquettes 5kg
Pressed charcoal with a higher burning temperature and perfect shape for Konro grills.
3-4 hours burn time, little to no smoke.€ --,--
Green sansho oil
Tsuno’s green sansho oil blends fresh Japanese pepper with rice oil. Its citrusy, tingling flavor enhances fish, meat, veggies, and dressings with a bold, authentic twist.
€ --,--
Monaka Shell Chrysanthemum A013
Monaka is a type of Wagashi ("Japanese sweets") existing of Azuki sweet bean paste filling in between two shells made from mochi (rice). A premium presentation for both sweet and savory dishes.
€ --,--
Hinoki wood cutting board
37cm x 24cm x 3cm. Made from Japanese cypress wood. The oil (hinokitiol) in the wood makes the cutting board very easy to use with a beautiful appearance.
€ --,--
Suppai Umeshu - Heiwa Plum sake
Deliciously refreshing Japanese plum sake. Sour with full sweet plum aroma. Drink cold!
€ --,--
Hokkaido Nanatsuboshi Sushi rice
Good balance between sweetness and stickiness, also when cold. This makes it very good for sushi, maki and onigiri. It was ranked the highest "special A" in the rice evaluation program for 11 years in a row.
€ --,--
Dutch Wasabi® Stalks 200gram
Wasabi leaf stalks are the long slim stems attached to the rhizome and the leaves. They have a nice wasabi flavour with a mild wasabi heat. Thinly sliced as spring unions and dressed with one of our Japanese ponzus they make a rich, citrus dressed salad.
€ --,--
White Kombu Sheets 200g
This rare Shiroita Kombu is ultra-thin kelp from Fukui, Japan, traditionally used for battera sushi. Now a favorite among chefs as a crispy umami garnish in modern cuisine.
€ --,--
Yakitori fan (uchiwa) white
Also called binchotan fan. The perfect tool to get your charcoal to the right temperature. Made in Japan.
€ --,--
