Condiments

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.

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.

Otafuku vinegar is made with fresh water and quality ingredients. Its delicate and rich flavor makes it a versatile product in Japanese cuisine, in fact it is excellent in the preparation of sushi, in marinades, as a salad dressing and much more.

Enjoy this Japanese multipurpose vegan broth "Banno Tsuyu", made by a master soy sauce maker in Aichi, it is free from animal ingredients.

To meet the needs of consumers who pay attention to their poor diet of salt, introduced on the market a soy sauce natural with less than 43% of salt. The new product is designed for the consumers who pay attention to their diet, but who do not want to renounce to the taste. The new soy sauce natural, with 43% of salt in less allows consumers to taste foods, in particular salads and meat dishes, without compromising their health. Invites you to try it because, although it has less salt, the sauce has maintained the flavor of the original product.

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

Classic miso soup with the addition of fried tofu. This packaging is very convenient it contains 8 separate portions of miso soup to use in the quantity desired in every moment. Just add hot water and it is ready.

The miso soup is a traditional soup of japanese cuisine, consisting basically from a broth, in particular, dashi mixed with miso paste. The miso soup gets its name from its main ingredient, miso, a soy paste fermented by a variety of uses in the kitchen, especially in the kitchen, modern japanese, where you often use to marinate or cook au gratin. At the base of miso soup is the dashi, a compound food in flakes of skipjack tuna, dried (katsuobushi) and a lot of seaweed named kombu. No need to add salt, as the miso, by its nature, is already very salty. In this broth to get the soup, dissolve the miso paste, which you can add cubes of tofu and other varieties of seaweed (wakame, for example). Solid ingredients In accordance with the japanese tradition of the solid ingredients of the soup are chosen to reflect the different seasons. So the negi (a plant similar to chives) and tofu mix with the ingredients from the delicate flavor contained in the soup. In the soup can be used the other ingredients: carrots, daikon, and potatoes, added in the recipes of the soup in Europe and America. During the month of may are added to the composition ingredients such as mushrooms, onion, shrimp, fish, grated.

Nanko plums from Wakayama Prefecture are considered to be of the highest quality.

The sweetness of brown sugar and mirin is added to rice miso and soy miso to create a delicious seasoning sauce for your vegetables.

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).

Otafuku vinegar is made with fresh water from the city of Mihara. Soft and sweet vinegar, made with Hiroshima Kamo water, is versatile and keeps the flavors of food unaltered.