Spices - Sansho - Mustard

Japanese curry is famous throughout the world. Thicker and stickier than Indian curry, it is also not as strong and very fragrant.

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

These are seeds from the Houkigi or Kochia scoparia plant, an Akita Prefecture regional specialty.

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

Japanese Curry roux is a mixture allowing the realization of a thick and creamy sauce. Mixture is thickened by a roux which usually includes a protein, onions, fruits and vegetables and a multitude of spices.

Our karashi mustard made by Yamasei craftmen, Kagawa Prefecture, is of very high quality. Referred to as "Oni Karashi" or "Demon Mustard", it combines a high level of spiciness with great flavor.

Japanese gastronomy is rich in pickled vegetables very appreciated in tasting of white rice or as delicacies in accompaniment of aperitif drinks. Japanese karashi mustard is particularly appreciated. Slightly spicy, spicy, it delights the gourmets.

Selected mustard seeds selected to make this sweet Carnival mustard are rich in flavors, crunchy, and offer a balanced spiciness.

Japanese Curry roux is a mixture allowing the realization of a thick and creamy sauce.

Toyama Prefecture is famous for its egoma shiso seeds (Perilla Frutescens).

At Seto Tekko, they use a unique process to treat products in a natural way to have fragrances and aromas very present. Here, the ginger is dried, crushed in small flakes of 2 x 2mm

This HOT version of Jikabiyaki Japanese Curry Roux is relatively spicy and is aimed at the initiated.

Angel hair red hot chili pepper is a chili pepper minced into very thin strips.

This 6 Kuro-Yakumi spices mix, original ingredients mixture, combines spice and flavors to taste with abundant aroma.

Our Japanese curry manufacturer established in Kyoto in 1932. Amari's Gold curry is known as an "extraordinary curry powder" with a stable taste. It has 85 years of history, expertise and commitment.

Shichimi togarashi origin, traditional Japanese seven spices blend, dates back to the 17th century.

For this shichimi, the original traditional method is preserved paying more attention to the taste than the spiciness.

Shichimi togarashi origin, traditional Japanese seven spices blend was popular among herbalists, especially in the Yagenbori workshop in Edo (now Tokyo), reputed to have created this seven spices blend in 1625. At that time, the mixture was named Yagenbori after the store that invented it.

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

The Shichimi Togarashi is a traditional Japanese spices-mix, created in 1625 in Edo (former name of Tokyo), in an area where lots of doctors and chemists included them in daily meals.

Kyo-shichimi is the Kyotoïte version of the shichimi togarashi, a mix of traditional Japanese spices.

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

The Ikkyu Do company is undoubtedly one of the best spice blenders in Japan.

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