Starchy

Jukusei nukadoko It is a bed of ripe fermented dough, fermented with lactic acid bacteria. Rice bran extract contains GABA. The package can be...

Onikuyasan no karaage ko It's karaage flour with just the right amount of ginger and garlic. Just mix it with water, coat and fry. The dough wil...

YAGAMATA YUKIWakamaru rice This rice is as white as snow, with a "new texture" which combines firmness while keeping a certain sweetness. Ingred...

    Vegetarian miso 100% vegetable oil is used for frying. No ingredients of animal or brine are used.   Ingredients Wheat flour, palm oil, antioxi...

    Instant dehydrated soup with chicken and noodles   Ingredients Instant noodles (86%): flour of corn, palm oil, modified starch, salt, agents ri...

Seitennohekireki rice from Aomori “Seiten no Hekireki”, produced in Aomori Prefecture, is a large-grain sticky rice. It goes well with any dish ...

Sapporo miso ramen Igarashi Seimen Hokkaido Sapporo Miso Ramen is a traditional miso ramen joint located in Sapporo, Hokkaido Prefecture. Their ...

Oryori Jiman no Hakurikiko This preparation is suitable for making cookies and chiffon cakes as well as for the daily preparation of dishes such...

    Ramen at Kitakata curry   Ingredients Wheat flour, salt, acidity regulators: potassium carbonate, sodium carbonate, sodium hexamethaphosphate, ...

    Karaagé flour This flour is perfect for a crisp frying, to fry meat while keeping it juicy, in particular thanks to enzymes present in the papa...

    Vegetarian ramen spicy soy milk No ingredient of animal origin, such as meat, fish or dairy products, is used. In addition, the five spicy root...

    Rice sound for Nukatsuke Take advantage of the ease of Nukazuke. How to use it. Place 100 g of well washed vegetables on a plastic film shee...

Oishii hiyashi chuka gomadare Ideal for summer, this dish comes with a tasty sesame sauce for cold noodles. The firm noodles pair perfectly with...

Kokusan-mai shiyo joshinko This Joshninko rice flour is produced from carefully selected domestic rice and by a special milling method. So you...

Noyaku fushiyo sasanishiki genmai Raw brown rice from Miyagi Prefecture, Sasanishiki variety, grown in JAS-certified organic farming. Ingredi...

Menraku Cup Ramen Shiru Nashi Tantan-fu Enjoy spicy Tantan-men noodles in a rich miso and sesame paste sauce, enhanced with chili, doubanjiang, ...

    Sasanishiki rice from the prefecture Miyagi   Ingredients Rice  

    Miyagi Datemasamune rice It is a Japanese rice that has a texture, similar to sticky rice. Even cold, you can enjoy the original rice flavor wi...

Echigo Ojiya HegiSoba Ojiya Hegi Soba noodles from Niigata Prefecture are made from local buckwheat flour and Japanese funori seaweed to bind th...

Japanese Rice Musenmai chiho minori (Washed Rice) Origin Akita Kioko recommends this unwashed rice which will surprise you with its softness, sw...

Kisoji mitake soba Under the cool air of the Kōgen Highlands in the Shinshū region, these buckwheat noodles are produced using a unique irregula...

Isushi soba hachiwari They created a fresh soba texture using 80% carefully selected high-quality buckwheat flour, using this unique two-stage l...

Shimada zukuri jigona udon These are handmade udon noodles made with wheat flour from Saitama Prefecture. They are distinguished by their firm t...

    Vegan noodles   Ingredients Wheat flour, salt, soy fibers, sesame, sugar, rapeseed oil, sesame oil, yeast extract, spicy soy paste, onion powde...