Collection
Tomasu soy salt 135gr
Salt from the French city of Guérande seasoned with Tomasu signature soy sauce. An ultimate and easy to apply umami seasoning.
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Unsweetened tofu soy milk 1L
Banrai Soymilk, made from 100% Japanese non-GMO soybeans, is rich, pure, and additive-free. With 11% soy solids, it’s perfect for tofu. Long shelf life, less bitterness, and naturally sweet. Ideal for everyday use.
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Akazu red vinegar matured 3 years
A pure 3 year matured red vinegar for making sushi vinegar or other applications.
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Yakitori fan (uchiwa) white
Also called binchotan fan. The perfect tool to get your charcoal to the right temperature. Made in Japan.
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Black Garlic Garum
All-purpose natural beef garum. A great flavour enhancer for everyday use. Made with mushrooms and black garlic that is slowly caramelized using the residual heat of the fermentation process.
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Umenori 150gr
Umenori is a seaweed tsukudani made with precious plums from Dazaifu and high-quality Ariake nori. It offers a unique balance of plum sourness and rich seaweed flavor, making it ideal as a topping for rice or fish dishes, bringing a rich umami experience.
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Yuzu Kosho 85gr
Yuzu kosho is a bold Japanese condiment made from yuzu peel, green chili peppers, and salt. It adds citrus freshness and a spicy kick to dishes like grilled meats, soups, pasta, and marinades. Perfect for dips and enhancing savory flavors.
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Sudachi
Grown on our own farm. Averaging 3-4 centimeters in diameter. Juicy, aromatic, an acidic, sharp, and tart flavor with herbal undertones and notes of cumin, dill, and white pepper.
21% Sale
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Naga Kombu from Kushiro
Naga Kombu from Kushiro is a premium Japanese seaweed known for its rich umami flavor and nutritional benefits. Harvested sustainably from Hokkaido's cold waters, it's ideal for making dashi, soups, and more. A staple in authentic Japanese cuisine.
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Small Crunchy Green Ume Plums 110g
Kari kari ume are a traditional crunchy snack made from unripe plums. Beside being a snack, the give a Japanese twist to Martini or to a desert or pastry.
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Yakitori bars for Konro B9
Set stainless steel bars specially designed for the Konro B9 grill. Perfect for your Yakitori.
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Konro Ogatan briquettes 10kg
Pressed charcoal with a higher burning temperature and perfect shape for Konro grills.
3-4 hours burn time, little to no smoke.€ --,--
Ume Ichigo - Heiwa Strawberry sake
Made with juice of the Japanese summer tangerine. Bittersweet and slightly sour.
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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.€ --,--
Sweet smoked vinegar
A sweetened Rice vinegar smoked with sakura cherry wood chips. Traditionally used to marinating fish or seaweed salads. Gives a nice sweet smoky flavor to your dishes.
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Natsu Mikan - Heiwa Mandarin sake
Made with juice of the Japanese summer tangerine. Bittersweet and slightly sour.
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Kamado-San 3 Cups rice cooker
An authentic Donabe for rice and other dishes. The way the Donabe is heated and builds up pressure, you get extra tasty and fluffy rice.
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Bamboo Spice Container
Origineel bamboe kruidenpotje. Handig voor het strooien van sansho of een Japanse 7-kruiden chilipeper mix (Shichimi Togarashi).
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Togarashi shichimi 7 spice mix
Togarashi Shichimi is a 400 year old Japanese spice blend, consisting of a mix of seven ingredients. It is widely used to season a variety of dishes, including rice, noodles, meats, and even desserts.
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Umeboshi paste
Umeboshi paste made from is Japanese preserved plum. A combination of sour, salty and sweet. The taste is slightly softer than whole Umeboshi.
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Purple shiso tea
Grown in the UK and carefully dried to create a deliciously different, delicately flavoured tea.
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Buddha's Hand Tree
Grow your own Buddha's Hand fruits. Spectacular looking fruits with a powerful aromatic smell and taste. 60-70cm high.
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Rokkakkei Knife holder L
Hand make in the Netherlands. Store your knives neatly and put them on display with this unique knife magnetic block. Handmade in the Netherlands. Available in 4 types of wood and custom logo.
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