Sauces

Organic Strawberry Gochujang (230g), KiSoonDo: fermented Korean chili paste sweetened with strawberry. Spicy-fruity balance for meat marinades and sauces.

Organic Gochujang (230g), Madame KI Soon Do: Korean chili paste fermented for 1 to 2 months, without sugar or additives. A spicy, sweet, and umami balance for marinades and sauces.

Powdered Japanese sansho pepper (8 g), made from prickly ash, with a citrusy flavor and a tingling sensation. A finishing touch for eel, ramen, yakitori, and fish.

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 Hokkaido Rausu wild kombu seaweed (150 g), the most prized for dashi. Clear and deep umami for broths, tsukudani, and pickles. Origin Japan.

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.

Shiho no Shizuku Unpasteurized Japanese Soy Sauce (300 ml), deep and round flavor, very rich in umami. A raw finishing touch on sashimis, tartares and 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.

Katsuobushi Dried and Smoked Bonito Flakes (500g), Wadakyu, 100% skipjack tuna, rich in umami. For topping hot dishes or preparing dashi broth.

Whole grain barley miso (500g), salty and rich in umami, no additives. Natural enhancer for miso soups, marinades, veloutés, and purees. Dissolve off the heat.

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.