Japanese vegetables

Shun no Kaori Yūki Mitsuba They carefully packaged organically grown mitsuba (JAS certified) using a freeze-drying method that preserves its fre...

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

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...

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

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...

Yamasachihiko Sansho Shimeji This Japanese condiment is made from carefully harvested and marinated wild shiso (perilla) seeds using a traditional...

Pirikara Rakkyo “Pungent pickled onions” are rakkyo onions grown in Japan, carefully fermented after harvest for about 3 months to extract flavo...

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

Waigiri Shiba T What is Shibazuke? Shibazuke is a type of tsukemono (Japanese pickles) originating from Kyoto. It is appreciated for its fresh, s...

Sojas and laminar (Konbu) seasoned with soy sauce Net weight: 100g Best before: --Ingredients: soy, laminaria japonica, sugar, soy sauce (soy, wh...

Tokusen Ippon (white) This Japanese takuan is prepared from daikon grown in the Miyazaki Prefecture, Japan, and then naturally sun-dried. The da...

Yamasachihiko Sansho ShimejiThis Japanese product combines shimeji mushrooms with the unique flavor of sansho (Japanese pepper), a traditional spic...

Slice kanso persimmon It is a dried fruit made from the "Hatchin" persimmon grown in the Nishikan-ku area of Niigata, Niigata Prefecture. Afte...

Tezukuri wagashi kobo hashiwa no ha Perfect for making homemade kashiwa mochi, these vacuum-sealed oak leaves (kashiwa no ha) are ready to use. ...