Japanese vegetables

Kizami Tsubozuke Dried and pickled white radish, retaining its crisp texture and natural flavor. Ideal for accompanying sushi, bento boxes, tradi...

Kizami Shibazuke This Shibazuke is prepared from carefully selected eggplants and cucumbers, slowly marinated using a traditional method. The re...

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

Salted plums Made from organically grown ripe plums, marinated only with traditional Umi no Sei (sea spirit) sea salt for a mild taste. Salt con...

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

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

Nameko yuyu kotengu Nameko mushrooms, size 4, are renowned for their unique texture, both slippery and crunchy. The still-closed Nameko buds, c...

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

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

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...

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...

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

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

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...

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

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

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...

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

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

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

    Shiitake mushroom   Ingredients Shiitake (mushroom)  

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

Ichiban Dashi Kyo-Zuke Premium dashi prepared with bonito flakes from Rishiri, Hokkaido, using a traditional method. This golden broth, combined...