Japon

Organic Gomashio (50g), toasted black sesame and sea salt, Japanese macrobiotic recipe. Sprinkle on rice, steamed vegetables, salads and bowls to enhance flavour without excessive salt.

Organic Shiro White Miso (500g), a sweet and slightly sweet fermented soybean paste. The base for miso soups, premium glazes, marinades and umami dressings.

Katsuobushi Dried and Smoked Bonito Flakes (500g), Wadakyu, 100% skipjack tuna, rich in umami. For topping hot dishes or preparing dashi broth.

Whole grain barley miso (500g), salty and rich in umami, no additives. Natural enhancer for miso soups, marinades, veloutés, and purees. Dissolve off the heat.

Organic Pure Roasted Black Sesame Paste (80 g), no additives. Umami base for ice cream, goma dressing, cookies, creamy vinaigrettes, and Japanese pastries.

Organic Green Yuzu Kosho (50g), Japanese paste made from yuzu, green chili and salt. A few touches enhance sashimi, white meats, ramen, pasta, and marinades.

Yagisawa less-salted organic soy sauce (500 ml), a subtle balance that preserves ingredient flavors. Japanese umami for sushi, marinades, and sauces.

Organic 3-Citrus Ponzu Sauce (150ml): Soy, rice vinegar, and Japanese citrus. Fresh acidity for sashimi dips, marinades, dressings, and shabu-shabu.

Hand-pressed yuzu juice (100 ml bottle), a Japanese citrus with bright, floral notes. For salad dressings, fish, sauces, desserts, and cocktails.

Shibanuma Organic Yuzu Ponzu Sauce (300 ml): Soy, rice vinegar, and Japanese citrus. A tangy gem for sashimi, marinades, vinaigrettes, and shabu-shabu.

Organic Tsuyu (500 ml), a concentrated Japanese base of soy sauce and dashi. When diluted, it flavors broths, soups, soba and udon noodles, and umami sauces and glazes.

Organic Yuzu Juice (1.8 L), a Japanese citrus fruit with fresh acidity and a unique aroma. Professional size for homemade ponzu, vinaigrettes, pastries, sorbets, and cocktails.

Sennari Organic Yuzu and Sudachi Ponzu Sauce (360 ml): Soy sauce, rice vinegar, and Japanese citrus. Fresh acidity for sashimi, marinades, gyoza, and shabu-shabu.

Organic mirin (36 cl), sweet cooking sake made with natural sugar from fermented rice. An essential base for teriyaki sauces, sukiyaki, glazes, and fish marinades.

Kikkoman Organic Yakitori Sauce (25 cl), thick and flavorful. For marinating and basting grilled meats, poultry, and fish baked or barbecued, with a glossy finish.

Organic teriyaki sauce (2 kg), Japanese recipe with soy, sugar, mirin and sake. Professional size for yakitori, salmon teriyaki, glazed chicken and marinades.

Sesame Ponzu Sauce (200ml), Kakuida: Japanese citrus, soy and roasted sesame. Double umami for dressings, marinades, gyoza dips and bowls.

Organic tube wasabi (43 g), House Foods, with its green colour and characteristic pungency. An essential accompaniment to sushi, maki, and sashimi, ready to use.

Organic Katsuobushi Smoked and Dried Bonito Flakes (40g), an ancient Japanese recipe. Umami base for dashi and topping for okonomiyaki, takoyaki, and chilled tofu.

Kikkoman Organic Sweet Soy Sauce (25 cl), with a soft, umami richness. Ideal for glazes, marinades, woks, and stir-fries in Asian cuisine.