Vegetables, algae and tofu

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

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...

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...

Hidaka Benri Dashi Fujikko Hidaka Benri Dashi is a convenient broth made from natural kombu seaweed from the Hidaka region of Hokkaido. Ready to...

Kokusan Tataki Gobo Burdock root "Tatakigobo" is a traditional Japanese delicacy, often used in New Year's dishes to symbolize stability and hap...

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

Kōya Dōfu to Wakame Miso Shiru no Gu This is a convenient and practical mix for making miso soup. It contains wheat dough rolls, wakame seaweed,...

Shiratama-fu to Wakame Miso Shiru no Gu This is a convenient and practical mix for making miso soup. It contains wakame, Shiratama-fu (wheat bre...

    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...

Kyuri No Shibazuke Pickled cucumber with exceptional crunch, prepared using a traditional method with long maturation. This pickle offers an unm...

Takana Zuke Enjoy Takana marinated cabbage, a classic of Japanese cuisine. This whole cabbage, carefully marinated, offers a crunchy texture and...

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...

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

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...

Aonori Its rich seaside aroma and bright green color enhance your dishes. Use it to accompany yakisoba, okonomiyaki, tororo, natto, tempura batt...

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...

Gobo Konbu A blend of ginger, konbu seaweed, sesame, chili and mild soy sauce for concentrated flavor. Locally produced burdock roots, ginger an...

    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 ...

Tokusen Kishū Nankō Ume Shiso-zuke Umeboshi Maru Kappu (Shio bun 8%) Grade A Nanko plums, ripened on the tree, in easy-to-eat umeboshi with redu...

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