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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.

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.

Beer of low alcohol content but great quality. This beer in particular is a very low fermentation, has a slightly bitter taste and an aroma of cereal and almond.

To drink KIRIN is to take in the essence of Japan. We believe the finest beer is made when the brewing comes from the heart of craftsmanship. In the Japanese tradition of “Omotenashi”, at KIRIN we serve wholeheartedly, seeking happiness for anyone who drinks our beer.

The kombu or konbu, is used in cooking to flavour and sweeten in a natural way, to soften other food or simply like any other vegetables. With this name are marketed a wide range of brown algae, belonging to the group of kelp, which grow in abundance just below the surface of the water.

For its delicate taste combines well with the vegetables of the earth, and is good sautéed with onions, or cooked and served with green vegetables and boiled or simply soaked and served with cucumber, with a citrus or a tomato based vinegar, is excellent and refreshing as a summer salad. If you have been lightly toasted in the oven, and then pulverized it is a tasty seasoning, rich in minerals suitable for the rice and the dishes of cereals. The wakame is also a vital ingredient for soups and miso soups. The Alaria esculenta can be used in place of the wakame in the preparation of the recipes, but it requires cooking longer. The wakame also has the ability to soften the fibres of foods with which it is cooked.

Together, red algae, green and white are useful for the preparation of salads or recipes where you need to use more types of algae.