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

Organic powdered miso (250 g), soluble and convenient. For quickly preparing miso soups, marinades, glazes, and dressings with characteristic umami depth.

White Miso (shiromiso, 1 kg), a sweet and lightly fermented soy paste. Essential for miso soups, it also enhances sauces, marinades, and salted caramels. Dissolve off the heat.

Organic Brown Rice Miso (150 g), Clearspring, fermented soya paste with umami depth. For miso soups, marinades, glazes, and Japanese salad dressings.

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 concentrated liquid dashi (360ml), Japanese umami base with kombu and bonito. Dilute for miso soups, ramen and udon broths, tsuyu, and sauces.

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

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

Organic Japanese ume plum and red shiso leaf seasoning (150 ml), Clearspring. Sour and salty note for rice, vegetables, salads and marinades.

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

Japanese FOODHUB Box (4 products): Kakuida 3-year Kurozu black vinegar, Niigata Sakura Koshihikari rice, Horiuchi roasted sesame oil, and Kaneiwa 3-year gluten-free tamari. Umami gift idea.

Organic Hokkaido Rausu wild kombu seaweed (150 g), the most prized for dashi. Clear and deep umami for broths, tsukudani, and pickles. Origin Japan.

Mistral hot sauce, 4/12 heat (100 g), Maison Martin, with chili and Provençal herbs (thyme, rosemary, oregano). A touch of sunshine for pasta, fish, and meat.

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.

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.

Umeboshi Plum Infused Roasted Sesame Seeds (500g), tangy Japanese furikake condiment. Sprinkle over rice, onigiri, salads, and avocado toast. Professional size.