Dutch grown Sudachi.
Sudachi is a mutation of yuzu. Originally from Japan, but increasingly closer to home, from Spain. They are harvested green from September to October, but they are harvested yellow later in the year. In addition to a sour taste, they sometimes also have a spicy almost peppery undertone. Both the juice and the peel can be used.
Best kept in the fridge.
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Grown on our own farm. Averaging 3-4 centimeters in diameter. Juicy, aromatic, an acidic, ...
€ --,--(--,-- Incl. tax)
A delicious combination of freshly squeezed yuzu juice and premium quality soy sauce made ...
€ --,--(--,-- Incl. tax)
This rare Shiroita Kombu is ultra-thin kelp from Fukui, Japan, traditionally used for batt...
€ --,--(--,-- Incl. tax)
Concentrated purple shiso syrup. Perfect for a delicious mocktail or dessert.
€ --,--(--,-- Incl. tax)
Banrai coagulant tofu suitable for 1L soy milk
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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. More information
A delicious combination of freshly squeezed yuzu juice and premium quality soy sauce made from whole soya beans aged in cedar casks. The skilled craftsmen of the Yugeta family carefully combine umami and citrus using the powerful aroma of yuzu with the ri More information
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. More information
Concentrated purple shiso syrup. Perfect for a delicious mocktail or dessert. More information
Banrai coagulant tofu suitable for 1L soy milk More information
