Fruits and Vegetables

This variety of pickled radish, called fukujinzuke in Japanese, is named after the Seven Lucky Gods of Japanese mythology. It is a staple in many traditional dishes, but more commonly used to garnish Japanese curry, such as the famous Katsu Curry, to give it more flavor and some crispness! You can also use as a side dish to any Japanese meal or as an ingredient for your onigiri rice balls. This fukujinzuke tear open plastic bag is made of Japanese radish, eggplant, ginger, shiso leaves and sesame.

Yuba is a soy product very popular in Japan. This is the film that is formed over soy milk at a temperature between 80° and 85°. It is taken and put to dry. It is sweet and very rich in protein and is eaten for example in fish, meat or vegetable broth. If it is dried it can be rehydrated in water before use or used in breading fish as it is already cut into strips. It can be used and served as an appetizer, as sashimi with soy and fresh wasabi, with broth or in a sweet version.

With this crunchy fried onion grain you can garnish your delicious uramaki in no time, soups, grilled foods, rice, salads and much more.

the perfect side dish for every meal. This package is filled with pickled cucumbers flavored with ginger, sesame and soy sauce. Pickle packs are a product commonly found in most Japanese refrigerators due to their generous size, fantastic flavor, practicality and fresh authenticity.

ll daikon also called chinese radish, japanese radish, or radish is a winter variety of radish, a common native of eastern Asia. Although there are many varieties of daikon, the most common in Japan, the aokubi daikon, has the shape of a large carrot, about 20-35 long, and 5-10 cm diameter. The daikon has an important role in japanese cuisine. The daikon raw can be served in salads, as a garnish for dishes of sashimi, or marinated in vinegar. The daikon grated, known as daikon oroshi, is popular as a garnish for dinner dishes such as yakizakana or the natto. The daikon is cooked and often served as an ingredient in miso soups or in stews such as oden.

The bamboo shoots are traditional food of oriental cuisine, very well known for their nutritional properties. Similar to our asparagus, deserve to be known more closely as the foods good for our health. It is, moreover, of protein foods but low-calorie, suitable therefore for those who follow a diet. The low sugar content also makes them suitable in case of hyperglycemia. In asian cuisine, sprouts are usually eaten in soups or salads, or sautéed with other ingredients.

Add kikurage mushrooms to add flavor to your soups, noodle soups, nabes, ramen, stews and salads. Kikurage mushrooms are rich in fiber, vitamin B2, vitamin D, iron and calcium. In Japan they are considered a particularly healthy food. Also known as "judas' ear" with a crunchy texture, not very sweet and pleasant on the palate, it is ideal for flavoring your dishes.

the perfect side dish for every meal. This package is full of salted cucumbers, eggplant, ginger, and perilla leaves. Pickle packs are a product commonly found in most Japanese refrigerators due to their generous size, fantastic flavor, practicality and fresh authenticity.

Allium chinense, also known as Chinese onion or Japanese shallot is an edible species of Allium, native to China and grown in many other countries. Its close relatives include onion, shallot, leek, chives and garlic. Rakkyo is whiter and harder than its peers and has a crunchy texture on the bite. Rakkyo are often seen in brine. They can also be cooked with salt or soy sauce. Some pieces of pickled Rakkyo are commonly served with Japanese curry. Rakkyo has herbal properties; it promotes healthy digestion and helps the body absorb vitamin B1.

A delicious plate of pickles, all cute in pink. Called "sakurazuke" for its delicate pink color rather than its flavor, this tasty sour side dish is composed of thin slices of daikon radish, which are then pickled in a solution rich in sweet, salty and sour flavors. The resulting Pickle has a delicate aroma and a tart, pungent taste. To be enjoyed with freshly boiled rice, as a side dish or with an iced beer.

The young leaves of sakura are blanched and then pickled just picked to preserve the scent with cherry notes. Lightly salted with a subtle flavor with hints of cherry that increase power. In Japan they are used in many ways, to flavor rice or to wrap the famous sakuramochi or even to wrap sushi.

With this chopped onions fried and crunchy you can garnish your delicious uramaki in a moment.