Spices

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.

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.

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.

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

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

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.

White sesame roasted in a practical package. Excellent and often indispensable in salads of seaweed, uramaki and horsemanship!

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.

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.

Japanese hot red chilli, to be used to give that right touch of Japanese chilli to your dishes.

Sesame seeds flavoured with kimuchi. To use in the kitchen as a garnish on dishes or as an ingredient.