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Soukatei Sakura Edible cherry blossom
The blossom of Japan -Sakura- is picked by hand and carefully processed with plum vinegar and salt. Tender aroma from almond and spring blossoms.
Kaneichi Sansho "freeze dried"
Sansho (Japanese mountain pepper) from spring harvest. Freeze dried. Intense citrus aromas. Grind or cook with food.
Ogasawara Mirin 4 years aged
This mirin is produced by a small family manufacture und matured for 4 years. It has a rich taste and a spicy note. It features an intense umami taste. Also as tasty Liqueur.
Sumiya Shouten Mirin Mikawa Original
Mikawa Mirin Original is the top range product of this traditional producer. It features a rich sweetness and an intense umami taste.
Kanemori Shoyu Soy Sauce Holzfassgeist
This soy sauce is double brewed without additives and matured for 3 years in ceder wood barrels. It is full bodied with a umami taste. Because of the intense aroma and taste only few drops suffice.
Chiba Shoyu Soy Sauce Shimousa
The „Shimousa“ soy sauce is brewed from Japanese ingedients only without additives. It is brewed in a traditional way in cedar wood and matured for 1 year.
Chiba Shoyu Soy Sauce JAS Nature
The soy sauce „JAS Nature“ is traditionally produced without additives. All ingredients are certified organic in Japan.
Kadocho Soy Sauce Yuasa Tamari
This soy sauce is brewed over 1 year in 150 year old cedar barrel. Yuasa is known as the birthplace of soy sauce. Bottled in Tokkuri ceramic.