Japanese ingredients
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.
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Tonburi (land caviar) 280 gram
Tonburi, also known as "country caviar" or "field caviar", is truly Japanese and perfect as a garnish.
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Young white Sake Kasu
Sake Kasu or Sake Lees is the solid left-over of the sake brewing process. This sake kasu is full of flavour, sweet and fruity. Use it for marinating fish or soup bases.
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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
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Kanroume
A delicious jar of Japanese plums (umeboshi) pickled in syrup. The plums are soft and sweet.
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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
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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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Yakiniku Sauce 300ml
A delightful Japanese-style dipping sauce with many uses. A delicious mix of savory, sweet and spicyness with a powerful sesame flavor.
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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.
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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.
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Light soy sauce - Igeta Usukuchi
The light-colour Igeta usukuchi is especially good for cooking. 100% authentic soy sauce. Matured for 1 year, no additions.
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Katsuobushi 500gr (12L)
Also called bonito flakes. Thinly shaved, dried and smoked tuna. Perfect for making 12L stock or as a topping.
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10x Kanzuri - THT 01-04-22
Help us to stop wasting good products. This fermented chili pepper paste has a best before date of 1-4-22 but can be kept for at least 6 months. Store dark and cool. After opening store in fridge.
-78% Sale
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Dashi powder bags Makurazaki 10x8gr
High quality dashi bags with dashi powder from Makurazaki. Containing bonito, kombu and dried soy sauce.
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Sushi nori sheets 50st
Full size premium quality nori sheets. Light roasted and perfect for sushi rolls. From the Ariake sea.
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Kuyou Murasaki soy sauce 720ml
Incomparable soy sauce due to it's ancient brewing methods. Low in salt and very rich in umami.
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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.
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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.
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Iburigakko Slice
Daikon, smoked, pickled and marinated in beer resulting in a crunchy and juicy umami side dish.
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