Grocery

Organic Brown Rice Vinegar (500 ml), made from fermented brown rice with an umami depth. Essential for sushi rice, marinades, pickles, and salad dressings.

Yaemon Organic Double-Strength Gluten-Free Tamari Soy Sauce (500 ml), concentrated umami, brewed in Japan. For sushi, marinades, teriyaki sauces, and Asian dressings.

Organic Tonkatsu Sauce (1.8 L) with tomatoes, vegetables, fruits, and spices. The iconic Japanese sauce for breaded cutlets, croquettes, and katsu. Professional food service size.

Organic grated Japanese wasabi paste (42 g tube), without horseradish or artificial coloring. The authentic spiciness for sushi, sashimi, maki, meats, and sauces.

Organic Pure Rice Vinegar (360 ml), traditional Japanese recipe with mild acidity. Essential for sushi rice, marinades, pickles and salad dressings.

Organic 100% sudachi juice (150 ml), a Japanese citrus fruit with green pulp, more subtle and floral than yuzu. For homemade ponzu, vinaigrettes, desserts, and cocktails.

Organic Wasabi Roasted Sesame Seeds (80g), with an authentic spicy note. Sprinkle on sushi, sashimi, salads, avocado and rice, or use in a wasabi-mayo sauce.

Organic Gomashio (50g), toasted black sesame and sea salt, Japanese macrobiotic recipe. Sprinkle on rice, steamed vegetables, salads and bowls to enhance flavour without excessive salt.

Organic Shiro White Miso (500g), a sweet and slightly sweet fermented soybean paste. The base for miso soups, premium glazes, marinades and umami dressings.

Organic Pure Roasted Black Sesame Paste (80 g), no additives. Umami base for ice cream, goma dressing, cookies, creamy vinaigrettes, and Japanese pastries.

Organic Green Yuzu Kosho (50g), Japanese paste made from yuzu, green chili and salt. A few touches enhance sashimi, white meats, ramen, pasta, and marinades.

Yagisawa less-salted organic soy sauce (500 ml), a subtle balance that preserves ingredient flavors. Japanese umami for sushi, marinades, and sauces.

Organic 3-Citrus Ponzu Sauce (150ml): Soy, rice vinegar, and Japanese citrus. Fresh acidity for sashimi dips, marinades, dressings, and shabu-shabu.

Hand-pressed yuzu juice (100 ml bottle), a Japanese citrus with bright, floral notes. For salad dressings, fish, sauces, desserts, and cocktails.

Shibanuma Organic Yuzu Ponzu Sauce (300 ml): Soy, rice vinegar, and Japanese citrus. A tangy gem for sashimi, marinades, vinaigrettes, and shabu-shabu.

Organic Tsuyu (500 ml), a concentrated Japanese base of soy sauce and dashi. When diluted, it flavors broths, soups, soba and udon noodles, and umami sauces and glazes.

Organic Yuzu Juice (1.8 L), a Japanese citrus fruit with fresh acidity and a unique aroma. Professional size for homemade ponzu, vinaigrettes, pastries, sorbets, and cocktails.

Sennari Organic Yuzu and Sudachi Ponzu Sauce (360 ml): Soy sauce, rice vinegar, and Japanese citrus. Fresh acidity for sashimi, marinades, gyoza, and shabu-shabu.

Organic mirin (36 cl), sweet cooking sake made with natural sugar from fermented rice. An essential base for teriyaki sauces, sukiyaki, glazes, and fish marinades.

Organic teriyaki sauce (2 kg), Japanese recipe with soy, sugar, mirin and sake. Professional size for yakitori, salmon teriyaki, glazed chicken and marinades.