Rice, Nori, Kombu & Katsuobushi
Grown in Nyuzen, an area of Toyama prefecture famous for its pure and fast flowing fresh spring wate..
Grown in Uonuma, in Niigata prefecture, this superior quality rice has a distinctive fluffy, chewy t..
Akitakomachi rice is a short grain variety, highly valued in Japan for the way it shines after cooki..
Koshihikari rice from Niigata is widely considered the best Japanese sushi rice with a formidable re..
Nori of the highest quality from the Ariake sea, traditionally harvested and dried. Sanpuku Nor..
Sanpuku nori is widely recognised amongst the finest in Japan. Harvested from only the young tender ..
Premium quality nori from the Ariake sea. Rigorously selected for taste, aroma and appearance then r..
Kombu (kelp) from Rishiri Island of Hokkaïdo, is known as the best kombu in Japan. Integral to ..
Ma Kombu (Laminaria Saccharina japonica) from Hokkaido is the most popular kombu for producing ..
Subtly sweet, with a strong mineral flavour and tough texture Wakame is perfect for miso soup. It ca..
Young, soft kombu seaweed from Hokkaido, is harvested in spring at 1 year old while still tender. It..
Nori seaweed from Tôshi island is particularly famous for its delicate flavour derived from the..
These mixed seaweeds are harvested and dried with meticulous care to preserve their authentic a..
Premium Seaweed Salad
A delicious, colourful seaweed salad dominated by the soft kombu seaweed fr..
Wakame is the most commonly eaten seaweed in Europe, however it is not widely known that the stems a..
Fine shavings of Skipjack tuna (Katsuwonus pelamis) that has been dried, fermented and smoked under ..
Produced in Spain by Japanese masters of the ancient art of drying, fermenting and smoking Skip..
Thick slices of dried, fermented and smoked Skipjack tuna (Katsuwonus pelamis) for creating dashi st..
Young, tender slices of ginger cured and pickled for a soft texture and tangy taste. Eaten between s..
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