Japanese vegetables

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

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

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...

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

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

    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...

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 ...

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

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 ...

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

    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...

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...

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...

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

    Shiitake mushroom   Ingredients Shiitake (mushroom)  

Horenso These spinach are sourced directly from producers in Kumamoto Prefecture and are also locally grown. Processed through a hot air drying ...

Negi We use ingredients produced in the Kyushu region. Onions grown outdoors were finished by hot air drying. It can be widely used as a condime...

Takuan Taro TokyoTokai's Takuan Taro Tokyo is a pickled Japanese white radish, also known as takuan, a traditional specialty made from Japanese dai...

Hajikami n°301 Muchakushoku Enjoy the authentic, refreshing flavor of pickled ginger without coloring. Ideal to accompany your dishes or as a de...

Tochigi-san Ajitsuke Kanpyo Ce kanpyō assaisonné, élaboré à partir de courge séchée et préparé selon la tradition japonaise, est un ingrédient i...

Kyo hira yuba This flat yuba is made from carefully selected local soybeans and is the official product of Enryaku-ji Temple on Mount Hiei. It...