Domechan

The baumkuchen is a cake on the spit of German origin and is also widespread in Japan. The name of the sweet, which in German means "the cake tree", comes from its characteristic layers of concentric interiors that are reminiscent of those that you can see in a tree stump. This is the version with the milk and the strawberry.

The katsuobushi is a very important ingredient of the japanese cuisine. You get grattugiando in small flakes, fillets, skipjack tuna, dried, fermented, and smoked. This version is called magurobushi because it is used the maguro, or tuna to yellow fin. Is used in the preparation of many dishes including soba, the miso soup and the broth dashi. It is also used as a condiment end-to dishes such as the takoyaki and the okonomiyaki.

Soy sauce, natural fermentation carried out according to the traditional method with local raw materials. The ingredients include whole soybean, wheat, salt and rice produced in Fukui prefecture and the local water. It is produced naturally for approximately one year with a special process without artificial additives. More than 300 different types of amino acids and other components that are naturally produced by the action of the mold koji during a long process of fermentation of the Moromi, a mixture of raw materials is not refined and free of bacteria.

With aonori identifies the type of seasoning of the algae is used to produce precisely the aonori. This brand of aonori is produced with seaweed of the type ana-aosa. This product can be used on most of the japanese dishes are tasty. It is used as a decoration on food or as a condiment for any type of dish. No preparation is necessary. Just sprinkle it freely on your food. Popularly it is used on Okonomiyaki, Takoyaki and Yakisoba.

Seiryu or "the Stream of Pure" is a new type of rice of Japanese derivation cultivated meticulously in Italy.It was produced trying to get as close as possible to the precious variety Koshihikari famous in Japan and around the world for its unique taste.
The style rice Koshihikari Seiryu is perfect in the preparation of dishes of japanese classics such as sushi, nigiri, onigiri, chirashi, or wherever it is required a perfect balance between taste and "stickiness" of the beans.
Very perfect for a drink as simple as it is can be used for any typical dish of the Japanese, and thanks to its double pack on the rice Seiryu will maintain its characteristics for a long time remaining, most protected from the external agents during storage and during transport.

Kaisou (seaweed salad)
(scroll down for the complete description of the product)