Spices

The mustard more widespread in Japan is called karashi, and is particularly spicy. The taste is strongly spicy due to the absence of the wheat in the compound. It is used to flavour the nikuman, which is a popular snack national, and accompanies dishes such as oden, a soup to be restricted to the base of dashi (fish stock), and the shumai, ravioli of chinese cuisine are also popular in Japan. All the mustards on the market in Japan are called karashi or mastādo.

Shiso-ume is a blend of Kishu nanko-ume and red perilla. "Shiso-ume" is made by mixing dried plums made from Nanko-ume produced in Kishu with the seeds removed and red perilla. No dye is used. It can be used in a variety of ways, such as shiso plum chazuke, shiso plum cucumber, rice balls, hand-rolled sushi and noodles. A new easy-to-squeeze tube and a newly designed cap that opens quickly is used.

Nanami togarashi - 15 gRed chilli peppers and spices mixed with 7 flavours
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The mustard more widespread in Japan is called karashi, and is particularly spicy. The taste is strongly spicy due to the absence of the wheat in the compound of the base. It is used to flavour the nikuman, which is a popular snack national, and accompanies dishes such as oden, a soup to be restricted to the base of dashi (fish stock), and the shumai, ravioli of chinese cuisine are also popular in Japan. All the mustards on the market in Japan are called

Blend consists of 7 Japanese spices of the highest quality. This spice blend is a typical product of Asian cuisine. This blend is very spicy, and enhances all dishes. It is used in soups, on noodles or to flavor rice-based products or salads. It is also used to marinate white or red meat.

It is an algae salt characterized by a sweet and salty taste based on Setouchi sea water and Hondawara algae. It can be used in any dish, and sea salt from algae enhances the taste of the ingredients

Black Sesamus - 65 gr
Toasted black sesamus in practically packaging. Excellent and often indispensable in seaweed salads, uramaki and much more!

Shdded chilli - 100 gr
It is Japanese chilli tagged in extra-thin strips. You can use them in different ways, to flavor your dishes but above all to give a very professional touch to your dishes being able to end them with this particular type of chili pepper.

Ichimi togarashi - 15 gHot pepper
Japanese hot red chilli, to be used to give that right touch of Japanese chilli to your dishes.

Sansho (japanese pepper) - 12 g
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Special blend of shichimi with a long history. Their secret recipe creates a spicy taste and fabulous aroma. Nanami tōgarashi "seven-flavor chili" or simply nanami or shichimi is a traditional spice blend typical of Japanese cuisine. It is usually prepared at home and stored in the fresh air. It is widely used in soups, noodles, white meat dishes and various rice dishes, such as rice cakes, agemochi and crackers.

The salt with soy sauce Hikari miso can be used on any dish it is necessary to give a touch of flavor juxtaposed to the recognizable taste of soy sauce. Versatile and creative, to use in every occasion.