Search Results

Koshihikari white rice (Oryza sativa japonica) 100%, excellent Japanese grain, perfect texture. For sushi, nigiri, bowls and precise side dishes.

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.

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.

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.

Protected from light and heat

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