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Soy sauce, traditional, suitable for everyday use pair with any dish.

Mix with flour to create a perfect batter for Takoyaki, the great balls of polyp originating in Osaka. Simple and tasty, ready-to-use.

This is the famous sauce aromatic Yakiniku no Tare (bbq sauce) features the flavors mellow apple and honey added to a base of soy sauce full of flavor. The unique flavour and unmistakable!

This is the famous sauce aromatic Yakiniku no Tare (bbq sauce) added to a base of soy sauce full of flavor. The unique flavour and unmistakable! Delicate and sweet taste.

Fruit and vegetables mixed with spices, vinegar, sugar, salt and many other ingredients amazing! Without food additives (caramel, thickeners, additives, chemicals and sweeteners) its color is absolutely natural, and is given by the fantastic mixture of natural ingredients used. Worcestershire sauce is tasty and spicy, tonkatsu sauce, with a delicate taste able to give a precise taste and deep to your dishes.

Sauce for the dressing, barbecued eel, served on rice, a delicacy in japanese, which is eternally simple and divine. The sauce to the grid is essential to create a delicious, crisp, but above all tasty grilled eel. This sauce is sweet but with a soy sauce-based, and should be used above the eel before cooking. Special and designed for use on the eel can also be used on other types of meat.

Special edition of the classic soy sauce Yamasa, in a practical format. Soy sauce produced by Yamasa edition of the "Select Extra". The evaluation of the soy sauce is based on the measurement of its chemical composition, especially for amino acids and alcohol. The first degree we find the soy sauce tokkyuu, according to the ikkyuu and the third (standard) level we find the hyoujun. The japanese association in care of the soy sauce adds the other two special grades above the first, the soy sauce, Extra Select that is the Tokusen, and the Ultra-Extra Select that is the choutokusen.

Special edition of the classic soy sauce with less salt in a convenient new format. Soy sauce produced by Yamasa-style Koikuchi, which is the most widespread and used.

Special edition of the classic soy sauce-Yamasa is in a convenient new format. The word "Usukuchi" is used to indicate that this soy sauce is more clear and has an intense flavor compared to the classic soy sauce.

Produced in the countryside of Keihokushuzancho in the district Shuzan (the northern part of the famous city of Kyoto) among the deep forests of cedars Kitayama and crystal clear streams, comes this great sake, produced by the pure water are fundamental to a high quality of the sake. The last jewel product from Haneda Shuzo, this sake is characterized by a flavour characteristic of junmai daiginjo. His name (Soukou) is due to the fact that in the nights the light of the moon radiates a glowing blue light in the whole warehouse was so called "blue light". The tasting of this delicate sake is recommended with delicate dishes. Box packaging high quality, bottle with satin wood cabinet screened and covered with a cardboard printed (not present in photograph).

The yokan was introduced in japan by zen buddhists in the course of the TWELFTH century, evolving until becoming one of the japanese cakes are the most popular. The sweet yokan have a retention period rather long, and can easily be kept successfully out of the fridge. With A basis of gelatin to the taste of azuki (red bean sweets) should be sliced or diced and eaten together with you, or served cold during the summer (in japan in the warm months is consumed a lot).

The Genmaicha is a green tea different from the others: it is a japanese tea with puffed rice. The particular feature you this you joined the puffed rice makes this tea genmaicha a tea connoisseur very much in fashion in Japan and the United States. An excellent green tea with a sweet aftertaste and toasted which makes it an ideal drink, either hot or cold. Great accompaniment to savoury meals.