Vegetables, algae and tofu

    Tone Tonburi is an exotic Japanese food that is more and more popular around the world. These edible seeds are often used to add a unique text...

nori seaweed confit with shiso "Shiso Ara" Mixture of nori simmered with shiso seeds, allowing to preserve the freshness of the aroma of the shi...

    Dehydrated Chinese cabbage for miso soup   Ingredients Chinese cabbage, carrot, komatsuna (brassica rapa), onion, glucose.   Nutritional values...

Momi nori sesame and salt oil Momi Nori (made from high -quality grilled seaweed) Korean seasoned of Furikake type. The aroma of fragrant sesame...

Hokkaido-San Yude Azuki Tei Kanmi Shiage Steamed azuki beans from Hokkaido, perfect for making Japanese desserts like zenzai or for using as a t...

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

    Momi nori Soy sauce with a bonite Mominori Furikake -type seasoned Korean. When the flavor of the soy sauce is applied to rice, you can taste s...

Sweet potato raw konjac Gold It is a soft, elastic and sticky konjac of Miyukiya Fujimoto, which prepares the Konjac from quality raw materials s...

    Ginger sushi With its fresh and spicy taste, Clearspring Sushi Ginger stimulates appetite and tones the taste buds. It can be consumed directly...

Negi Nori A quick preparation combining green onions and seaweed. Simply sprinkle generously on your udon, ramen or cold tofu. Ingredients ...

Karami Hato Kyuri Marinated cucumber seasoned with heat and flavor from three types of chili peppers. It goes well with Washoku (Japanese cuisin...

Satsuma Daikon (white radish) Dried Koda Wari Jo Honboshi This product is dried Satsuma daikon, prepared using the Kodawari method. The radish i...

Wakame to koyadofu misoshiru no gu Here is a packet of ingredients to prepare a delicious miso soup with wakame seaweed and koyadofu. Ingredie...

    Preparation for tsukemono The flavor of the Varech Kombu of Hokkaido and the spicy mustard enhance the taste of vegetables. It is an easy and t...

    Dried algae for broth Just 5 minutes for hot water and 40 minutes for water to get a delicious soup broth in the Kombu Arg.   Ingredients Komn...

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...

Freeze Dry Natto Discover the unique taste of freeze-dried natto, a concentrate of flavors and nutrients thanks to the freezing process. Made wi...

Wakatori Sato Gobo Shoyu Aji Young burdock roots marinated in soy sauce flavor are infused with the richness of traditional fermented soy sauce....

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

Misoshiru No Gu Even on busy mornings, you can easily make a hearty miso soup (with wakame, green onions, and fu). Ingredients Dried seaweed,...

    Finely chopped five vegetable pickles with miso Pickles of five finely chopped vegetables (radishes, cucumber, carrot, bardybody, ginger) prod...

    Dehydrated cabbage for miso soup   Ingredients Green cabbage, carrot, komatsuna (brassica rapa), white radishes, glucose   Nutritional values ​...

    Preparation for tsukemono with beer   Ingredients Sugar, salt, kombu, pepper, taste enhancer: monosodic glutamate; enzymes   Nutritional values...

Mizuni Renkon Whole 1P Ready to use, this lotus root is ideal to accompany your dishes. Wash it with water and heat it before tasting. For optim...