Condiments

Tamanoi is a large Japanese producer of rice vinegar. This vinegar is useful and versatile in a thousand situations, to be used as a base for the preparation of sushi or as a simple vinegar suitable for a thousand uses.

Classic toasted sesame oil. The degree of roasting is high, therefore the color is very brown.

This is a full-fledged soy sauce that is light and whose carefully selected raw materials are fermented and aged sufficiently, and the taste is summed up with sweet sake. It has a delicate and light fragrance, which uses the original taste, color and fragrance of the ingredients. Since it has a constant flavor in small quantities, please use it sparingly and discreetly. In addition to general Japanese food, you can use it widely, such as Western food and kakushi aji.

Miso soup is a traditional Japanese soup consisting essentially of broth, especially dashi mixed with miso paste. Miso soup takes its name from its main ingredient, miso, a fermented soy paste with various uses in the kitchen, especially in modern Japanese cuisine, where it is often used to marinate or gratin.  At the base of miso soup is dashi, a food consisting of dried striped tuna flakes (katsuobushi) and a large seaborne named kombu. There is no need to add salt, as the miso, by its nature, is already very salty. In this broth, to obtain the soup, dissolve the miso paste, to which you can add cubes of tofu and other varieties of seaweed (wakame, for example). Solid ingredients In accordance with Japanese tradition, the solid ingredients of the soup are chosen to reflect the changing seasons. So negi (plant similar to chives) and tofu mix with the delicately flavored ingredients contained in the soup.  Other ingredients can be used in soup: carrots, daikon and potatoes, added in soup recipes in Europe and America. During the month of May, ingredients such as mushrooms, onion, shrimps, grated fish are added to the composition. The variant of aka miso soup is in being based on red miso (aka) with a stronger flavor than white miso (shiro).

This high quality Dashi is free from mushrooms and has a good bonito flavour. It is produced in the city of Makurazaki, known for its bonito.

Excellent sweet and sour sauce to accompany classic Chinese-style foods, such as spring rolls, vegetables, steamed ravioli, fried foods in general.

This soy sauce smoked is gluten-free. It is a tamari soy sauce, produced without the addition of wheat or additives. Once prepared, the soy sauce, is smoked for 40 minutes with cherry wood. This process gives the soy sauce powerful smoky notes that emphasise the roundness.With a beautiful harmony between the taste of soy sauce, tamari, and a powerful smoky taste, the soy sauce smoked gluten-free will complete very well with the burrata, for example, accompanied by a drizzle of olive oil, but also to season the marinated fish.

The dashi sauce is a versatile. It is used for miso soup, noodle soups, meat and vegetable stew, noodles cooked in a pan, the dough for the tempura and fried rice. The dashi is the basis of most of the dishes are typical japanese. This package of powder dashi gives instantly to any of your dish japanese that typical and characteristic taste of "quintessence".

It is an algae salt characterized by a sweet and salty taste based on Setouchi sea water and Hondawara algae. It can be used in any dish, and sea salt from algae enhances the taste of the ingredients

Since 1909, Ajinomoto Group has been committed to serving good taste every day through continuous research and development. Made with selected quality ingredients, Amoy Brand Chicken Powder is a high quality chicken seasoning and delivers an authentic and flavorful chicken taste to all your dishes.

Miso based dip with sweet soy bean paste, black beans and garlic flavored chili beans. Ideal for seasoning vegetables and meat.

The niboshi or sardines dried are perfect for the preparation of traditional soups japanese. And simply boil them together with the ingredients that help to unleash the umami that contain. It is particularly popular as a soup base when you prepare the miso soup. Niboshi dashi is obtained by immersing the niboshi in the water natural. If you leave for a night out or bring almost to the boil, the flavor of the sardines permeates the water and makes a stock popular.