Condiments

Wasabi (sawa-wasabi) is a typical product in Japan, and has traditionally been used as natural grass. Now, the wasabi is as a condiment for japanese dishes, especially for soba noodle, sashimi and of course for sushi. Usually the wasabi is grated and used as a condiment. The wasabi grated fresh it is bright and of intense green colour, and characterised by a "texture" gluey with a fresh scent and a strong flavor.

Spezia japanese composed of yuzu (citrus japanese) and green pepper (sansho). You can use it in any circumstance, you make interesting use of the sansho approached the unmistakable flavor of yuzu. Perfectly calibrated in perfect proportions.

The juice of Yuzu is traditionally used in the sauce, Ponzu, but it can also be used for the preparation of desserts and cockatails (goes well with vodka, gin and rum). You can also use as a marinade to flavour your meat dishes and grilled fish. Taste is simply unique, nowhere to be found.

Salt in the traditional japanese mixed with yuzu. A touch of yuzu aroma can be likened to meat and fish, pasta dishes, or batter of tempura. If you love the yuzu this salt will be essential for you in the kitchen.

Seasoning in a handy glass jar containing yuzu, orange, chilli and pepper. It is a traditional condiment of spicy citrus. The Yuzu Koshou is assuming more and more importance in modern asian cuisine. The yuzu is a japanese product that is created from citrus fruits and this spicy condiment is produced in the southern area of japan. Can be used to cook the tempura crab cakes, or used to flavour sashimi or enrich the grilled meat dishes or pasta.

This preparation is designed to easily get a curry sauce-medium spicy as a delicious seasoning for a soup in a japanese style meat (or fish) and vegetables.

The miso Dashi has the characteristic to have in addition also to the bonito, which makes it perfect for soups, fish soups and noodles with noodle. This miso can be used as an alternative to soy sauce and in every kind of dish in japanese, from the famous miso soup, to marinades, sauces and seasonings. It is also used more and more in the kitchen because it is low in fat (5%), and cholesterol.