FoodHub Favorite

Japanese Wagyu Beef Ribeye Grade 5, vacuum-packed ±4 kg. A generous cut with exceptional marbling.

Kakuida 3-year aged Japanese Kurozu black rice vinegar, produced at the Kakuida house in Kagoshima using the traditional artisanal method: slow fermentation in ceramic jars exposed to the sun. Amber colour, fine and rounded acidity, umami and woody notes. 750 ml bottle. Ideal for seasoning refined salads, marinades, sauces, Japanese-style vinaigrettes, on sashimi or a tuna tataki.

Organic Japanese Guava Leaf Herbal Tea | Loose Leaf: tea or infusion carefully selected from our partners. Balanced flavors, superior quality.

Japanese Wagyu Beef Sirloin Grade 5, vacuum-packed ±1.5 kg. The excellence of marbling for an exceptional cut.

Koshihikari Rice from Niigata Sakura | 150g: spirit selected by FoodHub. Please drink responsibly.

Sobacha — Roasted Japanese Buckwheat Tea (1 kg): Tea or infusion carefully selected from our partners. Balanced flavors, superior quality.

Japanese Kurozu black rice vinegar, aged for 5 years, fermented in ceramic jars according to the Kagoshima (Japan) tradition. The long aging process develops a remarkable aromatic depth: balsamic notes, slightly caramelized, perfect balance of acidity and roundness. 500 ml bottle. Sublime reduced over duck breast, as a finishing touch to risotto, on pan-fried foie gras, or to elevate an exceptional vinaigrette.

Aizpuru Espelette Pepper PDO powder (250g bag), grown without phytosanitary treatment. It enhances the flavor of meats, fish, vegetables, eggs and purees without adding excessive heat. Food service format.

Faux-filet de bœuf Wagyu A5 de Kagoshima (BMS 8-12), Kuroge Washū certifié JMGA. Découpé à la demande, de 200 g à 2,5 kg, conditionné sous vide.

Traditional Japanese Monaka Biscuits | 5 Pieces: artisanal biscuits made with a traditional recipe. Crispy, fragrant — perfect with tea, coffee, or as a snack.

Japanese Plum Flavored Sesame Seeds | 200 g: authentic Asian product, selected for the purity of its aromas. Essential in Japanese/Asian cuisine.

Midnight Sun Rose Petal Jam: a Finnish preparation made from Midnight Sun rose petals. Delicate floral scent, with a refined sweet touch.

Mymouné Rose Water (50 cl), 100% natural from Lebanon, highly fragrant Jouri rose petals, exceptional concentration. One spoonful is enough to flavor your desserts.

Black Cherry Jam Les Confitures d'Amatxi (320 g), 80% fruit, generous Basque recipe. For spreading or as an accompaniment to cheeses and desserts.

Kurozu Kakuida 10-year aged Japanese black rice vinegar, the jewel of the Kakuida house in Kagoshima (Japan). Slow fermentation in ceramic jars under the sun, followed by a 10-year maturation period that develops an extraordinary aromatic complexity: woody, balsamic notes, dried fruit, deep mahogany color. 1 L bottle. To be used in drops on foie gras, scallop tartare, aged cheeses, or prestigious cocktails. Reserved for special occasions.

Entrecôte ribeye de bœuf Wagyu A5 de Kagoshima (BMS 8-12), Kuroge Washū certifié JMGA. Découpée à la demande, de 200 g à 2,5 kg, sous vide.

Amaretto San Pietro 18° 70cl: Italian almond liqueur, round and velvety. Serve chilled as a digestif, in cocktails (Godfather, Amaretto Sour), or in pastries. Drink responsibly.

Fructus Citrus virgin olive oil with lemon, made in Italy by co-fermentation of olives and fresh lemons during extraction. Lively citrus notes, Mediterranean freshness. 25 cl bottle. Ideal on scallop carpaccio, grilled asparagus, fish en papillote or lemon risotto.

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