Discounts and Offers
Are you looking for a great offer on the best quality Japanese plants, cuisine & ingredients today? You're on the right page!
Occasionally we like to be able to offer something a little bit more, so here you'll find a few offers to tempt you.
Wakame is the most commonly eaten seaweed in Europe, however it is not widely known that the stems a..
Due to some damage in transit, a number of jars of our award winning Yuzu Jam have got slightly rust..
Tokyo Stories is a journey through the boulevards and backstreets of Tokyo via recipes both iconic a..
Believe it or not, Japanese cuisine, in general, is actually quite vegan-friendly, and many dishes c..
One of the first books in a brand-new series, Reiko Hashimoto introduces the incredibly varied world..
Do you love buying sushi for lunch, enjoy eating at Japanese restaurants for dinner, but think sus..
Many people bring their lunch to work to save money, time and to help control what they are eating (..
Reiko Hashimoto explores the benefits of the Japanese diet - slim physique, stable blood sugar, incr..
Hashi is a book of Japanese food that replicates the famous cookery classes that Reiko runs from her..
Busting the myth that Japanese cooking takes years of training, chef and Masterchef UK winner T..
Packing a heavy punch and offering a fresh new look at Japanese food, Junk Food Japan showcases Kuro..
Packed with a whopping 60 recipes this book takes you through a fascinating introduction to mis..
A follow-up to Luiz’s first book, Nikkei Cuisine, The Japanese Larder is a stunning cookery book tha..
The Missing Ingredient is about what makes good food, and the first book to consider the intrinsic y..
With a growing interest in vinegars in the UK and a recognition of the role acidity plays in cooking..
Savour this collection of original recipes created by Taste of the West award-winning chefs and prod..
Sudachi is a green Japanese citrus from Tokushima Prefecture with a complex aroma which is more acid..
100% cotton bib apron with white fabric ties printed with a botanical drawing of our very own wa..
***NEW*** Tim Anderson's latest book explores one of his favourite genres of Japanese food - isakaya..