Condiment

Shio kôji is a traditional Japanese condiment made from fermented japanese rice, salt and water.

Sanbaizu condiment is a combination of vinegar, soy sauce and mirin.

Here is the sweet version of the famous yuzu kosho very much appreciated by both Japanese people and Western people.

For this yuzu kosho, the yuzu were chosen ripe and the selected pepper is yellow.

This mirin is a traditional mirin for daily use in making Japanese dishes.

The Mikawa mirin we offer is made from carefully selected Japanese rice (special crop, limited use of pesticides, polishing within the company).

Without a doubt, the must of yuzu-based spices.

Here is the sweet version of the famous yuzu kosho very much appreciated by both Japanese people and Western people.

This mirin is Kokonoe Mirin house spearhead.

This condiment is made of yuzu peel, hot green chilli pepper and sea salt.

We have selected this sauce for its lovely balance between the strength of the red chilli and the freshness of the yuzu, without bitterness, salty and with just the right amount of spice.

Here, this smooth condiment is a blend of soy sauce mash made from malted whole rice and soybeans mixed with soy sauce in its first stage of fermentation. Taste notes are powerful, greedy, the umami exacerbated, the salinity elegant, the mouth generous.

This mirin is very aromatic, expressing sweet notes of cocoa, caramel, honey, walnut, prune, maple, candied dried fruits (apricot, prune), old dark rum, with small accents of coffee and fresh hazelnut, on a subtle smoky finish.

When cooking, this mirin brings generous and unctuous flavors, pleasant notes of black sugar, rum and grape.

The Sakura Hon’Mirin, flagship product of Kokonoe Mirin house, has been around since the Edo period. It is brewed, using the same traditional techniques for 250 years, using sticky rice, malted rice (kôji rice) and real shochu distilled rice alcohol, all carefully selected and produced in Japan. The natural sweetness and robust aroma of sticky rice along with the rich flavor components give the dishes exceptional flavor. This Hon’Mirin is even selected by the picky chefs of upscale Japanese restaurants, and recommended by the chefs of Michelin-starred Japanese restaurants.

This pure mirin is gently matured for a minimum of one year, which brings out the full flavor of rice without adding any sugar solution.

Shio kôji has been very popular in Japan for several years. This condiment is used to marinate and refine fish, meat, vegetables. Shio means "salt" in Japanese. We present here Shoyu Kôji.

This kôji condiment is totally handmade

This hand-craft home-made japanese sauce is made from dried bonito dashi broth, including shiitake mushrooms and kombu seaweed.

Nakano San, Master vinegar maker, has created a condiment made from traditional Japanese rice vinegar in which he has infused red shiso leaves selected for their strong aromatic fragrance.

Deliciously slightly acid, delightfully sweet... Discover real Japanese rice vinegar combined with the sweetness of natural agave syrup and yuzu juice, a small citrus fruit with notes of green mandarin and green grapefruit.

This artisanal sushi rice vinegar is delicately seasoned and ready for use.

Shirokokonoe white mirin is made from shochu obtained by distilling kasu sake which gives it a very rich aroma.

Sanbaisu vinegar seasoning is a basic seasoning for "sunomono" (vegetables or fish or shellfish marinated in vinegar).

The fleshy and flavorsome Nanko ume (the most renowned in Japan) plums used for this vinegar, are grown in an exceptional region: Kishu Minabé.

This mirin characterized by its "old-fashioned taste" is made exclusively from sticky rice, distilled rice alcohol and malted rice.

Jabara is a citrus quite similar to yuzu, daïdaï (bitter orange) or kabosu.

Ra-yu is the spice of one thousand flavors.

We have selected this sauce for its lovely balance between the strength of the red chilli and the freshness of the yuzu, without bitterness, salty and with just the right amount of spice.

Sudachi is a small green lemon, comonly harvested when still green, mostly grown in Tokushima Prefecture, Japan.

Alcohol-free mirin is already a hit with pastry chefs, ice-cream makers, chocolatiers, cooks and cocktail specialists... Alcohol-free mirin is magnificent for deglazing shrimps, foie gras escalopes, scallops, root vegetables, pan-fried apples and pears...

Vegan Zen no Karanma condiment with green pepper and miso

Japanese cuisine is full of spicy condiment pastes. The Zen Karanma that we offer offers very beautiful fruity and spicy notes, very suitable for our palates, and balanced in salt and spiciness.

Rice vinegar condiments for seasoning sushi rice are essential for a perfect taste experience.

This gently spicy oil will quickly attract fans.

This condiment is considered, in Japan, as a fruity black vinegar, of first quality, rich in amino acids.

It is made from 3 years old organic brown rice vinegar and fresh Sun Fuji apples grown in Japan.

This condiment is considered a black vinegar in Japan, fruity, premium quality, and rich in amino acids.
It is made from organic brown rice vinegar, aged for 3 years, and the best locally grown green ume plums.

The fruits chosen for the elaboration of this ponzu are distinguished by their acidity. The yuzu is recognisable by its green mandarin notes, the daidai by its acidity and its lovely bitterness similar to bergamot, yuko and kabosu then sudachi by their notes reminiscent of wild green lime, with slightly peppery accents.

This mirin is made from glutinous rice and koji rice (ordinary rice) from Thailand and Vietnam.

Very ripe ume plums macerated with a very fine rice vinegar made by the Master craftsmen from Tobaya Suten.

This condiment is considered, in Japan, as a fruity black vinegar, of first quality, and rich in amino acids.

It is made from organic brown rice vinegar, aged for 3 years, and the juice of red plums of the Garari variety grown in Japan.

This condiment is considered, in Japan, as a fruity black vinegar, of first quality, rich in amino acids.

It is made from organic brown rice vinegar, aged for 3 years, and fresh blueberries grown in Japan.

As the name of the product suggests, this is a very matured mirin, slowly and long aged for the exclusive preparation of kabayaki.

Rice vinegar with Mika juice

Mikan is the most popular mandarine in Japan.

This deliciously artisanal sweet vinegar is extremely mild.

This condiment is considered a black vinegar in Japan, fruity, premium quality, and rich in amino acids.

It is made from organic brown rice vinegar, aged for 3 years, and luxurious "Skyberry" strawberries grown in the heart of Tochigi Prefecture.

In terms of aroma, this sauce exudes accents of green asparagus, honey and a hint of smoke. Palate is suave and buttery, reminiscent of root vegetable pickles, Jerusalem artichoke and black radish, with accents of black sugar and maple. These notes predispose this sauce to season meat (veal) and fish tartars, shellfish salads, coleslaw and other raw vegetables, eggs, omelettes, crabmeat...

Karaage shiro tamari condiment is made with a white tamari sauce base.

Sansho asakura is different from Wakayama budo sansho. It is more subtle, fresher.

This condiment is considered a black vinegar in Japan, fruity, premium quality, and rich in amino acids.

It is made from organic brown rice vinegar, aged for 3 years, and fresh tankan mandarin grown locally.

Our artisan brewer Yoneda Shuzo has been making exceptional mirin for over a century. The particularity of this mirin lies in the fact that it is made from glutinous rice, malted glutinous rice and shochu lees.

It is very fragrant and mild, slightly spicy (like an Espelette pepper) and very tasty.

This vinegar paste is similar to Korean Kochujan or Samujan.

Vinegar is simmered for a long time with garlic, onion, ginger, hot chili pepper and sansho until a homogeneous paste is obtained, rich in flavors.

Mirin kasu is a by-product left over after mirin has been squeezed. Like sake kasu, it has a unique flavor, and some people consume it as it is instead of sweetening it.

Ume kosho is a condiment made from ume plum and chili pepper.

This vinegar surprises with its softness and smooth texture.

The Mikawa mirin we offer is made from carefully selected Japanese rice (special crop, limited use of pesticides, polishing within the company).
This organic Mikawa Mirin is unique in the world !

*Organic product certified by FR-BIO-01

This vinagar paste is similar to Korean Kochujan or Samujan.

Vinegar is simmered for a long time with garlic, onion, ginger, and hot chili pepper until it becomes a smooth paste with a rich flavor.

Jabasco chilli sauce is inspired by the famous American chilli sauce used in bars and restaurants.

Shio ponzu is a light ponzu condiment, not containing soy sauce like most classic ponzus.

Deliciously acidulated, delightfully sweet... Discover real Japanese rice vinegar combined with the sweetness of Sakura cherry blossom. You’ll love the characteristic blossom perfume and the pleasant amadon notes given to the vinegar.

Our rice vinegar with dried bonito katsuobushi is completely natural.