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...

Komatsuna The ingredients come from a producer in Kumamoto Prefecture. The product is finished by hot air drying, eliminates the characteristic ...

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

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...

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

Koshi An This JAS organic smooth azuki red bean paste, called koshian, is a Japanese specialty made from azuki beans from JAS certified organic ...

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

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

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 ...

Orion Jakō Dossari Kankoku Nori Teriyaki Aji 8-kiri 100-may A product generously filled with Korean seaweed that's sure to catch the eye. Their ...

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

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...

    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...

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

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

Takuan Taro Tokyo A Japanese pickled daikon radish (takuan), prepared using traditional Japanese expertise. It is made in a factory located in J...

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 ...

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

    Aonori seaweed leaves Furikake algae leaves. Made with tasty Aonori, is not only suitable for UDon rice and noodles, but also pasta, bread and ...

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...

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...

Yaki nori premium zenkei It is a high-quality seaweed used in high-end sushi restaurants around the world. Ingredients Nori. Nutritional Va...

    Shiitake mushroom   Ingredients Shiitake (mushroom)  

Ogura An This JAS organic azuki red bean paste is a traditional Japanese preparation called tsubuan, made from azuki beans from JAS certified orga...