Vegetables, algae and tofu

Takumi An Kambutsu Ichiba Kampyo This Kanpyo dried squash, a traditional ingredient in Japanese cuisine, is ideal for preparing dishes such as s...

Hon tenobe konnyaku mini kuro Made using a traditional method. It is characterized by a unique crunchy texture and an excellent ability to absor...

Kyoto-san Kujo Negi Kyoto Kujō Negi, referred to as Kyoto's traditional vegetables, are cut into easy-to-use pieces. It is a masterpiece with a...

Mori-nu eu tofu asian dessert Mori-Nu Asian Dessert Tofu is a smooth Asian dessert made with tofu, inspired by the famous annin tofu (almond jelly...

Mochi Mugi Gohan 'Mochi Mugi Gohan' is a type of barley malt made by removing the outer husk of barley, heating it with steam, pressing it flat ...

    Preparation for tsukemono with Chinese cabbage   Ingredients Salt, glucose, kombu, soy powder sauce (soy, wheat, salt), pepper, taste enhancers...

Kansō Mitsuba This is freeze-dried mitsuba. You can use it in any quantity you want according to your needs. Perfect for chawanmushi, zoni and...

Misoshiru No Gu Sono-3 (Wakame, Aburaage, Negi) Add a touch of flavor to your miso soups with this convenient blend of dried toppings. Made with...

Tennen Rishiri Konbu Explore the excellence of our Rishiri Kelp, a premium broth ingredient alongside true Makombu and Rausu Kelp. The fibers o...

    salted plum paste   Ingredients Plum, salt, nankinensis pierin, liquid glucose and fructose mixture, apple, fructose and glucose syrup, acidile...

Yamaimo no kona This product is made from 100% locally produced yams. By incorporating it into the okonomiyaki batter, the characteristic prope...

Narazuke "Kohaku-zuke" Uri Honzuke This product uses "Awa Shiro Uri", a type of white melon grown in Aizumi, Tokushima Prefecture. The thick fle...

Honzuke Umeboshi 20% salt The umeboshi that the samurai wore! Mix them into yakitori or onigiri toppings, or into seasonings, marinate meats, or...

    Whole Shiitake Mushroom Once you have tried it, you can't do without it. For daily use, for example for broths, or even in pieces.   Ingredient...

Aosa-ko Aosa (青さ) is a dried and finely cut edible Japanese green seaweed, used as a condiment in Japanese cuisine. This product adds a delicate ...

Sanriku-san cut wakame This Japanese wakame stands out for its bright color and firm texture, providing a delicious and nutritious addition to ...

Dried seaweed for broth It only takes 5 minutes with hot water or 40 minutes with cold water to obtain a delicious soup broth made from kombu se...

Goma Tofu Black Sesame Tofu is made from carefully selected ingredients that are finely ground to deliver an incredibly soft and silky texture. ...

Hokkaido-san itame tamanegi They fried only Hokkaido onions over low heat until caramelized, without using any oil. The sweetness, richness and ...

Junsai Junsai is an aquatic plant with tender, gelatinous leaves, highly prized in Asian cuisine for its unique texture. The small shoots of thi...

Hidaka-san hitokuchi konbu maki A simple kombu roll made with just kombu and kanpyō (dried squash). It can also be used in bentos and other dis...

    Shiitake mushroom   Ingredients Shiitake (mushroom)  

Kurosu Ninniku Carefully marinated in black Japanese rice vinegar, with a slightly acidic taste, with a richly flavored soy sauce. With a crunch...

Tokuichi Ao Kyuri Zuke These pickled cucumbers, from the "Tokuichi" series, are both generous and delicious. We have carefully selected cucumbers ...