Collection
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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Miraiden Bunka 160mm
This Bunka knife with a AUS10 core is similar to the Santoku. Suitable for chopping, dicing and slicing. Handy with a high blade for good control.
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Miraiden Gyuto 210mm
The Japanese version of the classic Western chef's knife with a AUS10 core. A all-rounder which you can use to chop, cut and rock.
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Sharkskin Wasabi and Ginger Grater L
Large wooden Japanese grater with sharkskin. This traditional professional grater produces a fine paste. It can be used with wasabi or ginger. For optimal use you should use a bamboo brush to collect the paste from the grater.
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Sharkskin Wasabi and Ginger Grater M
Medium wooden Japanese grater with sharkskin. This traditional grater produces a fine paste. It can be used with wasabi or ginger. For optimal use you should use a bamboo brush to collect the paste from the grater.
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Smoked Soy Sauce
Wasabi label superb smoked soy sauce, achieved using cherry wood, this soy has a very powerful smoky flavour.
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Traditional Umeboshi 200gr
Umeboshi is a traditional Japanese dish made from dried and preserved plums. They have a distinctive taste of sour, salty and sweetnes. Umeboshi is usually used as a filling for onigiri rice balls or bento boxes. In addition, it contains many good nutrien
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Sudachi kombu ponzu
A traditional ponzu sauce suitable for vegans. The peppery lime flavour of fresh sudachi juice combines with kombu seaweed stock for a rich umami flavour that is the essence of Japanese cuisine. Ready to use direct on salads or as part of a dressing, an e
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Sanbaizu
Fermented and aged in 100 year old cedar wood casks individually named after sumo champions, Marusho vinegars are steeped in authenticity. Sanbaizu rice vinegar is delicately flavoured with high quality natural ingredients - kombu (kelp), bonito fish flak
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AFS
AFS, the limited young and unpasteurised version of the 30 year aged sake AFS, is made by the ‘hot yamahai’ method only used by the brewery Kidoizumi. The result is an intense mix of incredibly high levels of sweetness and acidity, which combine into a so
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Hanamikura Cookingsake
Top-class cooking sake. Although self-named a ‘ryorizake’ (cooking sake) it is of much higher quality. It is a junmai sake, 100% pure, with no alcohol, sugar or salt added. The high content of amino-acid makes for extra umami, which enhances the flavour o
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Tarumaru
Young and fresh sake, briefly matured in a wooden cask. The brewery is located in Yoshino, the village known as the best producer of cedar-wood casks. The attractive cedar aroma is perfectly in balance with the fresh and full qualities of this young and
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Tomasu Sweet Spicy Soy Sauce 100ml
Brewed in The Netherlands, this sweet & spicy soy sauce is flavored with sugar, extracted from locally harvested sugar beets, sesame seeds and Madam Jeanette peppers. Using Tomasu’s signature soy sauce as a basis, the heat is softened, allowing the taste
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Tomasu Signature soy souce Salt 100ml
Brewed in The Netherlands, Tomasu has grown its own soy beans and wheat in the Hoeksche Waard. These ingredients are combined with spring water and natural coarse grey sea salt, harvested in Bretagne, France. The fermentation is started by the addition of
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Fresh Ginger 1kg (GG)
This ginger is grown in the Netherlands. Besides a attractive appearance, the ginger is extra juicy and has a lot of flavour. Leaving a piece of the stem attached will increase the shelf life. The stems themselves also give off a lot of flavour in soups a
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Tomasu Signature soy souce Salt 200ml
Brewed in The Netherlands, Tomasu has grown its own soy beans and wheat in the Hoeksche Waard. These ingredients are combined with spring water and natural coarse grey sea salt, harvested in Bretagne, France. The fermentation is started by the addition of
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Bamboo Brush
The best way to collect all the wasabi from the grater and is by using a bamboo brush.
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Dutch Wasabi® Flowers
The Japanese eat most of the wasabi plant including the wasabi flowers. Wasabi flowers are tiny, cross-shaped white flowers that are in bloom from winter through early summer. They are decorative and tasteful. Each stem has a bunch of open flowers and bud
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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.
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