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
Shiso-ume - 40 g
Available
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
Mustard powder yohkarashi - 35 g
Available
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
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
Nanami togarashi - 15 g
Available
Nanami tōgarashi "chili pepper with seven tastes", or simply, nanami is a traditional blend of spices typical of japanese cuisine outside of japan is also known as nanami tōgarashi. It is usually prepared at home and stored in a cool place. It is much used in soups, noodles, white meat dishes and several rice-based dishes such as rice cakes, agemochi and rice crackers. As the name suggests is composed of seven ingredients, the main of which is a type of red pepper called togarashi, to which are added: the zest of mandarin (which gives it the typical orange colour), sesame seeds (in some recipes you prefer the black sesame seeds), poppy seeds, hemp seeds, nori seaweed, chopped, Sichuan pepper. In some areas, the hemp is replaced by ginger or chopped garlic. Some recipes add rapeseed, ginger, or licorice.
€3.44
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
Nanami togarashi - 300 gr
Last items in stock
Shichimi tōgarashi "chili pepper to the seven flavours" or simply shichimi, is a traditional blend of spices typical of japanese cuisine outside of japan is also known as nanami tōgarashi. It is usually prepared at home and stored in a cool place. It is much used in soups, noodles, white meat dishes and several rice-based dishes such as rice cakes, agemochi and rice crackers. As the name suggests is composed of seven ingredients, the main of which is a type of red pepper called togarashi, to which are added: the zest of mandarin (which gives it the typical orange colour), sesame seeds (in some recipes you prefer the black sesame seeds), poppy seeds, hemp seeds, nori seaweed, chopped, Sichuan pepper. In some areas, the hemp is replaced by ginger or chopped garlic. Some recipes add rapeseed, ginger, or licorice.
€7.54
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
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
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