Short dates - Discount

With nearly 400 years of history, the Inaniwa sômen are believed to have been created by Ichibei Sato, who lived in the Inaniwa district of Akita and made dried udon and sômen from locally grown wheat flour.

It's a mix of vanilla and white miso.

More about japanese miso paste

These petals are the sole and authentic Japanese kezuribushi, made in Yaizu, Japan, authorized in Europe.

Our roasted sesame seeds have been expertly lacquered here with a curry mixture.

Bancha tea is harvested late, in summer and autumn and matured for 3 years, in the form of "aracha": the tea is steamed and then rolled and dried but neither roasted nor sorted. It is roasted after 3 years. It is composed of 70 % of leaves and 30 % of stems.

*Organic product certified by FR-BIO-01

Banraï soy milk is unique on the market, made from 100% pure Japanese soybeans called fukuyutaka.

This shiratama-ko flour, originally from Thailand, is specially dedicated to the manufacture of mochi and daifuku.

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.

Tsuresoi tamari sauce is a soy sauce made from whole Japanese soybeans, not defatted, and sea salt. The refining takes place in nearly 150 years old Japanese cedar vats.

Konro range barbecues are very popular in Japan.
You can grill a long fish in it without cutting or moving it.
These barbecues are also perfect for yakitoris or large pieces of meat…
Diatomaceous earth barbecues are the best recognized tools for cooking over a wood fire.

This Sencha green tea is a high-quality product.

*Organic product certified by FR-BIO-01

Shokado Bento box - rectangular - 1 compartment
Removable compartment

The 100% sticky rice flour we propose is produced in Japan especially for bread and western confectionery.

Konro range barbecues are very popular in Japan.
You can grill a long fish in it without cutting or moving it.
These barbecues are also perfect for yakitoris or large pieces of meat…
Diatomaceous earth barbecues are the best recognized tools for cooking over a wood fire.

It's a very grand cru !

Warabeuta tamari sauce is a soy sauce made from whole Japanese soybeans, not defatted, and traditional Japanese sea salt called "umi no sei".

In Japan, barley is also used to prepare tea and pastries.