Monosodium glutamate - 454 g
Available
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
€3.42
Osaka shichimi - 15 g
Available
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.
€9.44
Black Sesamus - 65 gr
Last items in stock
Toasted black sesamus in practically packaging. Excellent and often indispensable in seaweed salads, uramaki and much more!
€4.77
Chilli minced - 100 gr
Last items in stock
This is chilli japanese tagluzzato into strips extra-thin. You can use in different ways, to flavour your dishes, but especially to give a touch of professional to your dishes, you can ultimarli with this particular type of chili pepper.
€17.86
Sansho (japanese pepper) - 12 g
Last items in stock
The pepper of Sichuan has a special flavor: it is not pungent as the black pepper or the chili, but after the spicy, has a slight aroma of lemon and leave in the mouth a slight numbness. Unlike the true pepper, the seeds are discarded and we use only the shells that contain them; which are usually roasted and ground just before their use in any recipe and are generally added at the last moment, fires now extinct. In the chinese cuisine is often accompanied by ginger, and star anise. Is usually used for dishes of fish, duck, chicken and the fried eggplant. You can find often in the form of oil, pepper of Sichuan, which is used, together with ginger, brown sugar and rice vinegar, in the preparation of noodles fried. In Japan it is used in noodles, soups and chicken dishes. They also use the whole leaves of the plant (kinome) for aromatizing dishes and vegetables, especially bamboo shoots, and to decorate soups.
€7.86
Out-of-Stock
Shiso-ume - 40 g
Out-of-Stock
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.
€6.60
Out-of-Stock
Shichimi togarashi - 14g
Out-of-Stock
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.
€7.20
Out-of-Stock
Flavored salt with soy sauce - 200 g
Out-of-Stock
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.
€6.98
Out-of-Stock
Salt flavored with wasabi - 100 g
Out-of-Stock
The salt Kinjirushi Wasabi is a particular mix of ingredients mixed with the leaf of the Hon Wasabi home to create the rich flavor and deep. Just sprinkle to add flavor of wasabi without the sharp biting note. Because they are used leaves of wasabi are selected with vibrant color, the green color of the salt, the wasabi is very dark, so as to enhance the color of the dishes. It goes well with fried foods, meat, fish, vegetables or even in doughs and batters.
€10.69
Out-of-Stock
Budo sansho - 13 g
Out-of-Stock
The Budo sansho is a spice specially made in Japan that has a fragrant scent and with a slightly spicy taste when it is eaten. There are different varieties of sansho grown, however, the variety grown in Wakayama prefecture is characterized by the screws of large berries in clusters that resemble bunches of grapes, and as such, it is called budo sansho, (budo, which means grape in japanese). The Wakayama prefecture is the region that boasts the largest production of sansho in Japan, cultivating the budo sansho. Compared to other varieties, another feature of budo sansho is his thick pericarp. At the beginning of the summer they form a fruit the fresh green and luscious.
Cousins of those of Sichuan, the berries of sansho are known to be a good natural preservative of meat and fish. These berries of Sansho are dried and have a smell citrusy fresh lemon with a background of spicy and slightly peppery. Can be used whole, as peppercorns in your soup, the stuffed chicken, as the base of sauces or in a pepper grinder to give freshness and acidity to your dishes and desserts such as macedonia, etc
€10.26
Out-of-Stock
Mustard powder yohkarashi - 35 g
Out-of-Stock
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
€2.78
Out-of-Stock
Mustard powder - 85 g
Out-of-Stock
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.
€5.12